One of the advantages of traveling to the same city often is that you begin to notice the difference between service and genuine hospitality. When I travel to Chicago, I generally stay at the same hotel and have a simple morning routine. Before heading into meetings, I stop in the dining room for coffee and […]
A student doesn’t transfer because the pasta was overcooked once. A resident’s family doesn’t pull them off a waitlist because of one bad dinner review. A patient doesn’t choose a different hospital system because a tray arrived cold. They leave, or never arrive, because somewhere along the way, they stopped trusting that the standard would […]
One of the more common leadership mistakes I have observed throughout my career is not making bad decisions. It is delaying decisions that leaders already know they need to make. In most cases, underperformance is not a surprise. Leaders see it and discuss it; yet months and sometimes years pass before meaningful action is taken. […]
Boston’s Next Growth Engine Won’t Be Another Lab. It Will Be Aging. Phoenix3 Collective Founder and CEO Richard Schenkel is featured in the Boston Business Journal with his perspective on why aging may become Greater Boston’s next major economic growth engine. Drawing parallels to the rise of Kendall Square, Schenkel argues that the region has a unique […]
I want to tell you something that took me longer to learn than it should have. The biggest threat to revenue in most B2B businesses isn’t competition., pricing pressure or market conditions. It’s the quiet, cumulative drain of a team that is genuinely, exhaustingly busy doing things that don’t necessarily move the business forward. I […]
There’s a new player in the hospital foodservice game. Hospitality portfolio company, Phoenix3 Collective has announced the launch of Culinour, a healthcare dining management company. Read the full article here
I have found that growth changes a company in ways that are easy to quantify on a spreadsheet, but much harder to see until the experience itself begins to feel different. Early on, start-up decisions are guided by instinct, experience, and a very clear sense of what the company stands for. The founder is close enough to the work and […]
On Harry Guerra’s first day as food and beverage director of The Seabrook at Hilton Head last summer, he got an earful. Read More at FoodService Director
For decades, senior living executives have treated dining much like other amenities such as fitness or activities — important to daily life but not consistently measured. Operators relied on intuition, occasional feedback and the belief that great culinary service was more art than science. However, as senior living communities evolve and residents and their families bring […]
Every industry, no matter how established, has room for brands bold enough to break the mold and redefine what great looks like. The ones that rise aren’t always the biggest; they’re the ones brave enough to think differently, act differently, and show up with purpose. That truth was on full display at the recent LeadingAge […]
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