Mr. Housman

Aaron Housman

Partner

Elevate Research

Aaron Houseman brings over twenty years of executive experience working in high touch industries. He joined Elevate as a partner in the company in 2013, where he oversees new client acquisition, survey program implementation and strategic partnerships. Mr. Houseman is also President of the Board of Directors for the Bluewater Theater Group.

Previously, Mr. Houseman was Founder/CEO of Med Legal, where he grew the company from one employee to 125 employees before selling the company in 2007. The company had offices and employees spread across the United States. In the high touch industry of health management information, Med Legal was considered the gold standard for customer service.

Elevate is the leader in easy to use, low cost guest feedback programs for restaurants, retailers and hotels. They are the first company to package the solutions and services of the larger survey research companies in a manner that is affordable for smaller operators.

Learn more about how Elevate is helping hotel operators focus on creating a better, more consistent guest experience by visiting the website at www.elevateresearch.net/hotel -surveys.

Mr. Housman can be contacted at 952-456-1714 or aaron@elevateresearch.net

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.