Mr. Shaw

Haydn Shaw

Senior Consultant

Franklin Covey

A master presenter with FranklinCovey, Haydn Shaw has delivered hundreds of convention keynotes or small, off-site workshops. Known for taking groups from hilarity to deep reflection, he combines rich content with use-tomorrow tools. His work makes an impact because he does his homework, customizing each speech, workshop or consultation so that they drive results. He has worked with more than 1,000 business, not-for-profit, and governmental organizations. He speaks and consults in excess of 160 days each year to clients who consistently invite him back. As a result, Mr. Shaw connects with virtually any group in any industry, and brings practical and inspiring examples from the boardroom and the front line.

Hailed as a 'leadership guru' by the Washington Post, Mr. Shaw has worked as a senior consultant with FranklinCovey for over twenty years. Mr. Shaw is also one of five FranklinCovey consultants featured in the prominent Leading Authorities and Premiere Speaker’s Bureaus. He is one of a handful of consultants in FranklinCovey to win the Chairman’s Award, and the results from his long term organizational development and change projects have been written up in case studies. He is also the author of Sticking Points: 'How to Get Four Generations Working Together in the 12 Places They Come Apart' to be released August 1, 2013.

Mr. Shaw specializes in leadership and management development, change management, generational differences, and personal productivity. One of the designers of FranklinCovey’s signature leadership workshop, he specializes in leadership effectiveness and development, helping both organizations and leaders spend more time leading and less time managing.

Mr. Shaw has taught 'The 7 Habits of Highly Effective People' more than 1,000 times and is still as excited today as he was when he started about how it combines principles of effectiveness with practical tools. After years of helping leaders navigate change, Mr. Shaw developed his advice into workshops to provide real-world, practical tools for leaders in the Through the 6 Change Reactions and all employees in the 'Understanding The 6 Change Reactions: Making Change Faster and Easier for All of Us'.

Mr. Shaw heads up FranklinCovey’s work with Generations. He is the author of 'Leading Across Generations®', FranklinCovey’s best-selling workshop and two-hour webinar as well as their Working Across Generations workshop for all employees. He has delivered his hilarious keynote speeches on generations to thousands around the world. Personal Productivity. He has helped over 100,000 people discover what matters most, manage their time and energy, and deal with the overwhelming flow of information. Follow Mr. Shaw's blog at http://mygenerationalcoach.com.

Mr. Shaw can be contacted at 815-469-2617 or haydn.shaw@franklincovey.com

Coming Up In The August Online Hotel Business Review




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Feature Focus
Food & Beverage: Multiplicity and Diversity are Key
The challenge for hotel food and beverage operations is to serve the personal tastes and needs of an increasingly diverse population and, at the same time, to keep up with ever-evolving industry trends. In order to accomplish this, restaurateurs and hoteliers have to flex their creative muscles and pull out all the stops to satisfy their various audiences. One way to achieve this is to utilize existing food spaces in multiple ways at different times of the day. Lunch can be casual and fast, while dinnertime can be more formal and slower paced. The same restaurant can offer counter service by day but provide table service by night, with a completely different menu and atmosphere. Changes in music, lighting, uniforms and tabletop design contribute to its transformation. This multi- purpose approach seeks to meet the dining needs of guests as they change throughout the day. Today’s restaurants also have to go to great lengths to fulfill all the diverse dietary preferences of their guests. The popularity of plant-based, paleo, vegan, and gluten and allergen-free diets means that traditional menus must evolve from protein-heavy, carb-loaded offerings to those featuring more vegetables and legumes. Chefs are doing creative things with vegetables, such as experimenting with global cuisines or incorporating new vegetable hybrids into their dishes. Another trend is an emphasis on bold and creative flavors. From chili oil to sriracha to spicy maple syrup, entrees, desserts and beverages are all being enhanced with spice and heat. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.