Editorial Board   

Mr. Kiesner

Steve Kiesner

Director of National Accounts, Edison Electric Institute

Steve Kiesner is Director of the Edison Electric Institute's National Accounts Program. Based in Washington, D.C., EEI is the trade association of shareholder-owned energy companies. Its members produce approximately 79% of all of the electricity generated by electric utilities in the US. EEI's National Accounts provides multi-site companies with marketing information and intelligence. It also serves as a clearinghouse of information for the industry and provides forums for its members and multi-site national customers to engage one other-conduct business, discuss important issues, and share information. The National Accounts program also provides grass root lobbying initiatives with commercial customers. Steve has been with EEI's National Accounts since August, 1996. Before EEI, Steve was with the Potomac Electric Power Company (Pepco) for seven years where he served as customer representative for the federal government including the GSA, White House, Architect of the U.S. Capitol, National Parks Service, Smithsonian Institution, FBI, and several federal agencies others. He also was involved in implementing Pepco's Curtailable Load Program, an end-use management program for large commercial customers. Steve has a B.S. degrees in Economics and Business-Finance.

Mr. Kiesner can be contacted at 202-508-5000 or skiesner@eei.org

Coming up in April 2021...

Guest Service: Health and Safety First

Though expectations are that hotels will return to some semblance of normalcy in 2021, their highest priority must continue to be the health and safety of guests and employees. To that end, hotels are training their guest service personnel in enhanced cleaning routines, which include the following practices - bathrooms, elevator buttons, remote controls and other high-touch items, are disinfected and cleaned with a higher frequency; all tables, chairs and menus in restaurants are cleaned at a much higher frequency, and after each seating; floor markers in public areas to remind guests and team members to maintain physical distance; hand alcohol stations and disposable gloves in lobbies and restaurants; loose items such as pens, note pads and information material removed from rooms and meeting rooms; limiting the number of seats in restaurants and public areas; and revised food & beverage offerings. The April issue of the Hotel Business Review will review how guest service personnel are being trained to maintain health and safety protocols in their operations.