Mr. Nagalia

Sanjay Nagalia

Senior Vice President & Co-Founder

IDeaS - A SAS Company

With more than 20 years of experience in product development and operations, Sanjay Nagalia rejoined IDeaS in 2012 and serves as Chief Operating Officer.

Prior to rejoining IDeaS, Mr. Nagalia co-founded and served as COO of Apex Decisions, a retail revenue management company. Mr. Nagalia co-founded IDeaS and served as VP Products and Services from 1989 to 2001.

He has provided executive leadership as head of development and operations for fast growing global organizations and all aspects of product development, implementation and support.

Mr. Nagalia received a B.S. in Electrical Engineering from the Indian Institute of Technology and a M.S. in Computer Science from the University of Maryland.

Mr. Nagalia can be contacted at 952-698-4200 or sanjay.nagalia@ideas.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.