Ms. Lattal

Darnell Lattal

President & CEO

Aubrey Daniels International

Darnell Lattal, as president and chief executive officer of Aubrey Daniels International, is a specialist in the design and implementation of behavior-based business strategies to achieve core initiatives.

In partnership with her clients and through her extensive corporate engagements, Ms. Lattal has contributed to organizational redesign and change management, executive coaching, achieving high performance, performance measurement and behavior-based systems design, leadership and teamwork within and across organizational structures, succession planning and implementation, ethical decision-making and creating a solid leadership legacy based on self-awareness and self-management.

Ms. Lattal is an internationally known consultant and author of several books including one on reducing stress in Japanese workplaces through the power of positive reinforcement and her most recent US book, A Good Day’s Work about establishing conditions to promote ethics at work. She has recently begun to explore the issues related to sustainable business practices to promote both green initiatives and sustain worthy cultural practices at work.

A frequent presenter at major association and corporate conferences and active contributor to media on current topics about ethics at work, Ms. Lattal’s particular expertise is in the psychology of learning and designing sustainable and rapid change.

Ms. Lattal can be contacted at 678-904-6140 or info@aubreydaniels.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.