Mr. Johnson

Russell A. Johnson

President and CEO

Merchants Information Solutions

Russell A. Johnson, President & Chief Executive Officer of Merchants Information Solutions since 2004, a founding and accredited member of the National Association of Professional Background Screeners (NAPBS), is a respected thought-leader with over 9 years of experience within the employment screening industry.

Mr. Johnson regularly advises organizations and industry groups nationwide on background screening best practices, and the direct positive impact of hiring the best candidates.

Mr. Johnson holds a BS degree in Business Administration from the University of Wisconsin-LaCrosse and is an alumnus of the Graduate School of Bank Management from the University of Virginia. He has numerous business, educational, and professional affiliations and is a respected leader in the financial services industry.

Currently Mr. Johnson serves as a board member and Vice-Chairman of the Executive Committee for the Maricopa Community Colleges Foundation and Board Member and Secretary and Treasurer for the Greater Phoenix Chamber of Commerce. He is also a former member and chairman of the Board of Directors for Consumer Credit Counseling Services.

Mr. Johnson can be contacted at 602-744-3700 or rjohnson@merchantsinfo.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.