Mr. May

Mike May

President

Spear One

Mike May, CMP, IP, is President and owner of Spear One, a full-service meeting planning and sales incentive company in Dallas, Texas. Spear One helps Fortune 1000 clients engage their employees and sales channels through group incentive travel, event planning, recognition & incentive programs, and engagement campaigns – with creativity, flexibility, and a commitment to results. Mr. May’s expertise includes creating amazing incentive trips, matching the perfect destination and venue to each group’s audience and goals, creative graphic design and communication techniques, and motivational incentive program rules. Under Mr. May’s leadership, Spear One has quintupled in size and expanded its international presence.

Spear One has won numerous industry awards, including Best Places to Work in the Meetings Industry by Meetings & Conventions magazine and a Motivation Masters Award by Incentive Magazine.

Mr. May is a strong industry supporter serving as the Vice-Chairman of the Incentive Research Foundation, a past member of the Performance Improvement Council of the Incentive Marketing Association, on the advisory board for Incentive Magazine, and a frequent industry presenter.

Mr. May recently published 12.5 Steps to a Perfect Incentive Program, a comprehensive how-to guide packed with 70 pages of incentive tips, actionable advice, and industry research. The Spear One team of meeting planners have also turned out several free e-books focused on group meetings and incentive travel – Meeting Planner Review of All-Inclusive Resorts with candid reviews, ratings, and rankings of their top 36 all-inclusive resorts for groups; the Maui Incentive Travel Guide featuring resort reviews, top group activities, and island fun facts; and The Incentive Travel Guide for Kauai, Lanai, and The Big Island.

Please visit http://www.spearone.com for more information.

Mr. May can be contacted at 972-661-6010 or mike.may@spearone.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.