Editorial Board   

Mr. Cardono

Gary Cardono

Director of Hospitality Sales, Globe Union Group, Inc.

Gary Cardono is the Director of Hospitality Sales for the Danze Inc. and Gerber Plumbing Fixtures brands, a subsidiary of Globe Union Group, Inc. (“Globe Union”). Prior to joining Gerber, a leading manufacturer of vitreous china plumbing fixtures, faucets, and fittings for the residential, commercial and hospitality construction markets Mr. Cardono started his career in the plumbing industry 18 years ago at Creed Company selling plumbing repair parts to hotels in New England. Mr. Cardono has since worked at Eljer Plumbingware as Director of Builder and Hospitality Sales and at Brasstech as National Hospitality Sales Manager. At Globe Union, Mr. Cardono is responsible for marketing the Danze and Gerber brands to the hotel industry. Globe Union is a manufacturer of Viterious Chinaware and Brassware plumbing fixtures. Globe Union started Gerber Water Conservation Services, a full turnkey operation that conducts water audits of properties that show how much water is being used and how much could be saved by replacing old plumbing fixtures. GWCS will finance and complete the construction with a return on investment of less than three years.

Mr. Cardono can be contacted at 630-754-0238 or Gary.cardono@globeunion.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.