Posts Tagged ‘Hospitality’

No Vacancy Podcast – Denver, Colorado

Tuesday, February 28th, 2017

While attending the 2017 NEWH Leadership Conference in Denver, Colorado a few weeks back, our Director of Operations, Corey T. Nyman had the chance to sit down with Glenn Haussman of the No Vacancy Podcast and President of Rouse Media.


Glenn and Corey chatted about a range of topics from the Hospitality Industry, from Restaurant Design to Labor Challenges, Food & Beverage trends to Service Standards and so much more.  It was a very lively and interactive conversation, with Corey already being asked back to participate in another podcast.


Check out the show by clicking play below – well worth a listen!


NEWH Conference

Wednesday, February 22nd, 2017

Recently, our Director of Operations, Corey T. Nyman was invited to participate in a panel on Culinary Trends: Food and restaurant trends to watch in 2017 and beyond at the biennial NEWH Leadership Conference which was just held in Denver, Colorado – February 9th through 11th. NEWH is the premier networking resource for the hospitality industry, providing scholarships, education, leadership development, recognition of excellence, and business development opportunities.


Corey was able to share his perspective from an operational side, along with the panel moderator David Corsun, Ph.D., Fritz Knoebel School of Hospitality Management at the University of Denver, Tom Ricca of Ricca Design Studios who spoke on the Kitchen Design perspective and Brooke Taylor of Arcsine who shared from an Interior Design aspect.


The panel was the wrap up for the 3-day conference, sharing fresh perspectives from industry members tailored for designers, operators and those looking to be on the cutting edge of Hospitality in 2017 and beyond.


HOTELS Magazine: F&B Meetings get the trendy local touch, too

Tuesday, August 2nd, 2016

Here’s some perspective on the continued trend of LOCAL in all aspects of Food & Beverage, including the impact upon Meetings and Banquets.  Courtesy of our friends at HOTELS Magazine and written by Brittany Farb Gruber, they showcase a few hotels that are embracing this direction.

Posted yesterday, F&B: Meetings get the trendy local touch, too article is a great, quick piece.

As a part of the research for the piece, our Director of Operations, Corey T. Nyman was interviewed providing great information and is quoted directly at the end of the article.

Make sure you read HOTELS Magazine regularly for the latest news in the industry, as they embody their tagline ‘Passion for Hospitality’ – extremely true!



Friday, June 17th, 2016

What an experience!  It was great having a chance to be back for the 2nd year in a row at the Canadian Gaming Summit, Food & Beverage Experience and share with our Canadian friends some of my knowledge and experience from the industry.  Delivering the Keynote to attendees was a pleasure and I made sure it was more of an interactive experience, rather than just ‘talking at’ those who were joining us.  We were able to have a very lively discussion on all aspects of Food & Beverage, while looking at where our industry had come from, where it was currently at and where it is going.


I really enjoyed the chance to share my perspectives from working in the United States and around the world with the Canadians in attendance; so many parallels in our business with the overall awareness that it is all about Hospitality.  In an ever-changing world that is truly driven by technology, we took time to stop and discuss that it really is the importance of human interaction that is the differentiating factor in our Food & Beverage operations.


The greatest thing was that our discussions continued through the entire conference, well after the keynote was finished.  All of the attendees and speakers were able to interact and speak further toward many aspects of our industry and the future ahead.  I was even more honored and flattered when the Director of the show, in his closing commentary to the group, invited me back to be a part of next year’s conference!  Very special and I look forward to returning and participating!


If you’d like to learn more about the Canadian Gaming Summit and my experiences, please feel free to reach out and we can happily connect.



New Mexico Sojourn

Tuesday, July 14th, 2015

The famous saying “Life is Short, so Live it to the Fullest” is the best truism there is in these times of politic, economic and worldwide uneasiness.  Travel is always a good way to experience and learn, not necessarily only to the larger cities of our country or world, but to some of the smaller locales too.  Places like New Mexico always seem to be glossed over when thinking about visiting and dining places to go and explore.


Albuquerque has a nice collection of well-established restaurants and a few newcomers to visit too.  Seasons Rotisserie & Grill has been around for a while and is now part of a small collection of area restaurants in the town.  They offer straightforward American Cuisine and before “Farm to Table” was a catch phrase, they supported and served local products.  Crazy Fish has been in business for over a decade and currently has a Thai chef who likes to work his magic with the flavors of his country, but you have to ask.  As long as he has the ingredients, he will make anything for you, such as Green Curry Glaze on Shrimp Tempura Vegetable Roll.  The Monte Carlo Steakhouse, or should I say ‘Liquor Store’, since the restaurant is tucked behind the establishment; this is for sure a throwback restaurant, with extremely fair price on steaks, burgers and local specialties.  There is also Il Vicino, originally a local restaurant that has now expanded to Santa Fe, Colorado and Wichita. They are certainly not the inventors of the new pizza craze, but could be credited with establishing a niche in that market, with salads, pizzas, calzones, some pastas and a few great desserts, coupled with great service.


It’s very fair to say the all of the above restaurants would most likely be accepted by an opinionated and discerning clientele in any major metropolitan area, but this is Albuquerque, and unfortunately not on too many foodies’ radar screens.  Besides the great food experience is most importantly the feeling of genuine hospitality exuded by the staff at each restaurant – as one would say “Priceless”.


Santa Fe has no equal when it comes to art, tranquility and diversity, especially in who lives there.  There are the old and established stalwarts of the restaurant landscape, along with some new and independent startups.  Plus, a visit to the Farmer’s Market at the Railway Yards which is available twice a week, is like going to a great food banquet.  Choices abound from great hearth baked breads from Cloud Cliff Bakery to Homemade Raspberry Ginger & Chili preserves.  Ohori’s Coffee Company is a mainstay of the town, and has been roasting coffee for over 30 years, along with a welcoming smile and a great place to just meet local folks.  La Boca is one of the great simple places in Santa Fe to have a great selection of Tapas and small plates and some of the best food in the town.  Chef James Campbell Caruso, an eight times nominated James Beard Award Chef seems always to be there, not only cooking but welcoming and talking to guests.


Sweet Water Harvest Kitchen is tough to find, but for Breakfast & Lunch certainly hard to beat for great food, hospitality and local natural & organic ingredients. The new kid in town is the return of prodigal son John Sedlar with his homage to his grandmother at Eloisa located at the new Drury Hotel.  The menu features the best of Southwestern Cuisine and ingredients, and offers diners a glimpse of the past with wonderful gustatory leaps to the future.  The restaurant is watched over by local veteran Jack Shaab who certainly knows his way around the Santa Fe dining arena and is easing the restaurant into being a local jewel for its guests.


All of the restaurants share a simple, but sorry to say not common enough goal or experience; they are approachable, warm, friendly and extremely hospitable too.  Too many times restaurants forget that guests are coming for a good time and experience, and want to feel the comfort of being in a favorite place. The dictionary defines Hospitality as, “the friendly and generous reception and entertainment of guests, visitors, or strangers.”  Now, just think if more places and restaurants learned from New Mexico hospitality – what an idea!



A chance to give back…

Monday, April 30th, 2012

On Wednesday, April 25th I had the pleasure to speak with the Restaurant/Bar Concept Development & Entrepreneurship class at my alma mater, the University of Denver, Fritz Knoebel School of Hospitality Management. I am fortunate that I also sit on the Executive Advisory Board at the school and I take an extreme amount of pride in doing so. I try to take every opportunity to return to the school and share my expertise and when the invitation came to visit, I immediately jumped at the chance.

Assistant Professor, Dr. Cheri Young and Director, Operations Eric Lane are teaching a class on developing business plans and concept development, while working with a local entrepreneur to help him develop his gluten-free beer concept/brew pub. They asked me to give the students a consultant’s perspective, while helping to lead them in the right direction. What made this class special was that it only contained 8 students and all are seniors graduating in the next few months.

The professors let me know I would have the full 1 hour and 50 minutes of class to speak, conduct a question-and-answer session and true back & forth to engage the students, which I was extremely flattered by and definitely appreciated.

I tried to give the class a varied perspective overall, while guiding them through the process.  To start I shared with them my personal background and industry experience, including how important that the University of Denver was and remains to me.  Then, I had to give them a ‘reality check’ by driving home the point that passion will only get you so far, but focusing on ROI is a key with any concept and operation.  We then talked about the overall methodology of a business plan/concept statement, in broad terms and what was needed in this report.
The life of a consultant and what it means to be a consultant – this was an interesting conversation to have with 20-22 year old students soon to enter our industry.  This can sometimes be tough for people overall to grasp, since everyone believes that they can be a consultant.  On the value of experience – too many people call themselves consultants, however, few have the true time, knowledge and awareness of the industry to provide clients with an appropriate perspective and valued analysis.  Finally, I shared a case study by The Nyman Group of a former client of ours that showed the students the positives and negatives of the hospitality industry, along with a comprehension of how we do our job.
I finished speaking, talking about moving forward and their role in the hospitality industry upon graduation.  I let the students know that they could feel free to contact me directly and I would happily remain available to them should they have any questions that I could assist with.

I can’t wait to return to campus to visit with the students and more classes soon. Next trip will before our Spring EAB meeting, held the day before graduation and I will then have a chance to meet the graduating seniors and their families at the going away celebration. I’m thrilled I continue to have the chance to give back to the university and program that I love and care so deeply about. Don’t ever forget about the value your experience in your chosen industry has, especially for those who are just starting in the business – you have something to teach! Give back and share…



Robert J. Nyman Featured on

Thursday, April 7th, 2011

All of us at The Nyman Group are extremely proud as our President, Robert J. Nyman was asked by the great team at Hotel Interactive to pen a piece for their website. Robert’s first entry was titled “the Hotel World Has Changed, So Must Your F&B!” You can click HERE to read the entire entry. We hope you enjoy reading it as much as we did. We also learned that Robert has been asked to write a second entry that will be featured on the hospitality website as part of an ongoing series of thoughts, advice and stories from a hospitality professional.