Editorial Board   Guest Author

Mr. Ricaurte

Eric Ricaurte

Principal, Greenview

Eric Ricaurte is the founder of Greenview, an international consultancy helping travel and tourism catalyze innovation and best practice through strategy, programs, data management, and reporting. Greenview advises several hotel companies and lodging REITs, in addition to citywide event organizers, cruise lines, DMOs, and industry organizations including the WTTC and UNWTO. With 20 years of hands-on experience, Mr. Ricaurte is a frequent speaker, convener, and researcher on the topic of sustainability.

Mr. Ricaurte began his career managing a rainforest lodge and tour operation in Costa Rica and winning a student research finalist award in 2001 for his paper titled “Carbon Sequestration, Credit Trading and Offsetting, and their Relation to Travel and Tourism.” Since then he has consulted globally for hotel properties; hotel companies; hospitality vendors; tourism operators, attractions and complexes; tourism boards and tourism clusters. His consulting firm, Greenview, provides services top global lodging companies and lodging REITs for their sustainability reporting, and collaborates with partner firm LEGACY Sustainability Management to help large association events measure, report, and improve their triple bottom line performance.

Mr. Ricaurte earned a B.S. from the Cornell University School of Hotel Administration and a M.S. in Tourism & Travel Management from New York University. Mr. Ricaurte's notable industry work includes serving as technical consultant for the Hotel Carbon Measurement Initiative, and launching the Cornell Hotel Sustainability Benchmarking index, Green Venue Report, Green Lodging Trends Report, and Hotel Owners for Tomorrow.

Mr. Ricaurte is a member of the UFI Committee on Sustainable Development and the International Standards Working Group of the GSTC. He has held a research fellowship at the Cornell University Center for Hospitality Research been an adjunct instructor at the NYU University Tisch Center for Hospitality and Tourism.

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

Mr. Ricaurte can be contacted at 202-470-1094 or eric@gviewadvisors.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.