Editorial Board   Guest Author

Mr. Johari

Apurv Johari

General Manager, INNCOM by Honeywell

Apurv Johari is the General Manager of INNCOM for Honeywell Building Technologies. INNCOM® energy management solutions range from low-cost, standalone products to advanced, centrally controlled systems that can include lighting and drape controls as well as situation alerts and property data collecting and reporting. Energy is the lodging industry's second-greatest operating cost, with the biggest energy hogs being heating, cooling and lighting. INNCOM can also help your property achieve LEED certification.

Mr. Johari is responsible for the day-to-day operations and delivery of results for INNCOM, a global leader in connected hospitality solutions, including revenue, sales and marketing. He sets and executes the long-term strategy for the business as well as works to ensure customer satisfaction in a performance-driven organization.

Mr. Johari is a LEED certified Green Associate from the U.S. Green Building Council and Level D. Certified Professional from the International Project Management Association. He is also certified in International Trade Finance.

Mr. Johari graduated first class with distinction from Gujarat University in India with a bachelor's degree in mechanical engineering. He also earned a MBA from University of Wisconsin-Madison, where he was in the top five percent of his class.

Honeywell Building Technologies (HBT) is a global business with more than 23,000 employees. HBT creates products, software and technologies found in more than 10 million buildings worldwide. Commercial building owners and occupants use our technologies to ensure their facilities are safe, energy efficient, sustainable and productive.

Please visit http://www.inncom.com for more information.

Mr. Johari can be contacted at +1 860-739-4468 or megan.mcgovern@honeywell.com

Coming up in August 2020...

Food & Beverage: New Technological Innovations

In the past few years, hotel food and beverage departments have experienced significant growth. Managers are realizing just how much revenue potential this sector holds, both in terms of additional revenue and as a means to enhance the guest experience. As a result, substantial investments are being made in F&B operations as a way to satisfy hotel guests but also to keep pace with the competition. Though it has been a trend for many years, the Farm-to-Table movement shows no signs of abating. Hotel chains are abandoning corporate restaurants and are instead partnering with local chefs to create locally-influenced dining options. Local, farm-sourced ingredients paired with specialty beverages or local wine also satisfies the increasing demand from Millennial travelers who are eager to travel sustainably and contribute to a positive impact. A farm-to-table F&B program also helps to support the local economy, which builds community goodwill. Also popular are "Self-Serv" and "Grab & Go" options. These concepts stem from an awareness that a guest's time is limited and if a hotel can supply them with fast, fresh, food and beverage choices, then so much the better for them. Plus, by placing these specialty kiosks in areas that might be traditionally under-utilized (the lobby, for instance), they can become popular destination locations. Of course, there are new technological innovations as well. In-room, on-screen menus allow guests to order from any restaurant on the property, and some hotels are partnering with delivery companies that make it possible for guests to order food from any restaurant in the area. Also, many hotels are implementing in-room, voice-activated devices, so ordering food via an AI-powered assistant will soon become mainstream as well. The August issue of the Hotel Business Review will report on these developments and document what some leading hotels are doing to expand this area of their business.