Diving Deep with Foodini Advisor: Ken Hamlet
Professional Background:
Background Snapshot: Ken Hamlet previously served as the CEO of The Holiday Inn Corporation. During Ken's tenure, the company was the world's largest hospitality organisation. His leadership covered seven prominent brands: Hampton Inns, Residence Inns, Holiday Inn, Holiday Inn Express, Homewood Suites, Harrah's Casino Business, and the Perkins Cake and Steak restaurant chain. Ken's diverse background in hospitality is vast and impressive, steering more than 5,000 restaurants, from fast food to Michelin-starred establishments.
Experience Alignment with Foodini: Ken's interest in catering to customers with specific dietary needs dates back to his time directing the company's global restaurant offering. Over 30 years ago, Ken already recognised the growing demand for better food options, such as gluten-free and peanut-free meals, and the initial efforts to promote them to the travelling public were successful.
In fact, it was so successful that Ken rolled out a large program that saw the Holiday Inn Corporation lift its share in the global hotel industry by 4%. This opportunity emphasises the vast potential for Foodini and Ken joined the board as an active advisor with a clear focus on the US hotel and casino vertical.
The Foodini Connection:
Resonance with Foodini: "I see a remarkable opportunity in the hospitality sector, particularly in hotels and casinos, to develop comprehensive menus for guests with food allergies. By catering to these needs, establishments can improve customer loyalty, increase occupancy, and ensure repeat visits. Above all, being kid-friendly is vital, as many parents are concerned about their children's allergies".
Ken speaks highly of the dynamic duo, Dylan and Timo, stating that working with them is refreshing and inspiring. Together, they aim to carve a niche in the hospitality industry that emphasises catering to dietary needs.
Role & Impact: "As an advisor for Foodini, I bring decades of experience managing vast hospitality chains and a keen understanding of customer preferences. I see my role as pivotal in guiding Foodini's strategy to penetrate deeper into the hospitality industry, particularly in hotels and casinos. Through this partnership, we can truly revolutionise the dining experience, making it more inclusive and delightful for everyone, irrespective of their dietary constraints".
Personal Catalysts: Ken's long-standing interest in customer preferences and the positive reception to varied food options in his past ventures only solidified his conviction to join Foodini.
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Envisioning the Future:
The Path Ahead: Leading the charge in revolutionising the dining out experience, "I envision a future where eating out is a pleasure, devoid of the usual hassles faced by individuals with food allergies".
Foodini's Global Impact: Ken perceives a significant opportunity within the hospitality sphere, especially with hotels and casinos, to cater more inclusively to the 20% of patrons with dietary restrictions. "With Foodini, the vision is clear: a world where hassle-free dining becomes the norm, reshaping how establishments address all dietary needs".
The Innovation Edge: "Like a new pharmaceutical innovation designed to help improve people's lives, I believe that Foodini can significantly enhance the lives of many by making their food experiences enjoyable and stress-free".