Editorial Board   Guest Author

Mr. McKeown

Todd McKeown

Vice President Direct Sale Strategic Markets, Cintas

As Vice President of Direct Sale Strategic Markets and Officer, Todd McKeown is responsible for the Tailored Apparel business at Cintas. He also has responsibility for all other Cintas services sold into the Hospitality & Gaming market, which includes Deep Clean, Rental Garments, Facility Services, First Aid & Safety Products and Training, and Fire Protection.

In this role, Mr. McKeown oversees an organization of sales and operations dedicated solely to the Hospitality & Gaming market. In addition to the U.S. Tailored Apparel business, Mr. McKeown also runs the International and Luxury Apparel business units. Cintas' Luxury business, Fourmy, is based in Toronto, Canada.

International presence consists of the Calamex business servicing Mexico, Central America, South America and the Caribbean Islands, the European business, Cintas Hospitality UK, based in London, and the Asia business in Hong Kong, with offices in Shanghai and Macau.

Mr. McKeown can be contacted at 513-972-2079 or McKeownt@cintas.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.