Editorial Board   

Mr. Carr

Bob Carr

Chairman & CEO, Heartland Payment Systems

Bob Carr founded Heartland Payment Systems, the nation's fifth largest payments processor in 1997. Under his guidance, Heartland has been named a FORTUNE 1000 company; climbed the rankings from #62 to #5 in the nation and #9 in the world; from 25 to 3,400 employees; from 2,500 to 250,000 business locations and from a portfolio of $0.4 billion in bankcard volume to more than $80 billion. Heartland is the official preferred provider of card processing, gift marketing, check management, payroll and tip management services for the American Hotel & Lodging Association and 38 state lodging associations. Mr. Carr spearheaded The Merchant Bill of Rights (www.merchantbillofrights.org) - a revolutionary public advocacy initiative to promote fair card processing practices on behalf of all business owners. He has been a driving force in the enhancement of payment card security and at the helm of the development of “E3™, (www.E3secure.com) Heartland's end-to-end encryption technology that is designed to protect cardholder data at rest and in motion throughout the lifecycle of card transactions. Mr. Carr received his Master of Science degree in computer science and his Bachelor of Science degree in mathematics from the University of Illinois (Champaign-Urbana), as well as an honorary PhD from Lewis University.

Mr. Carr can be contacted at Bob.Carr@e-hps.com

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.