Editorial Board   Guest Author

Mr. Saunders

Tedd Saunders

Chief Sustainability Officer, The Saunders Hotel Group

Tedd Saunders is Chief Sustainability Officer of The Saunders Hotel Group, President of EcoLogical Solutions, and Co-Owner of The Lenox Hotel and hotels along the Eastern Seaboard of The United States. Saunders Hotel Group is a fourth generation family business based in Boston. Often credited with pioneering luxury, urban ecotourism worldwide in 1989, he and his team continue to create game-changing sustainable business models for the world's largest service industry - travel and tourism. In 1992 Mr. Saunders formed EcoLogical Solutions, which has advised The White House, HRH The Prince of Wales' Business Leaders Forum, Harvard University, Taj Hotels, Choice Hotels and other hotel companies around the globe. With his industry leadership, Saunders Hotel Group has earned numerous prestigious honors including a U.S. Presidential Gold Medal, Energy Star Partner Of The Year Award and British Airways' Tourism for Tomorrow Prize. Feature stories in The New York Times, CNN, USA Today and NBC Nightly News praise their trendsetting approach and innovative accomplishments. Mr. Saunders is the author of "The Bottom Line of Green is Black", published by Harper Collins. He sits on the Leadership Council of the Harvard School of Public Health and the board of its Center for Health & The Global Environment - as well as the boards of CERES, UCS (Union of Concerned Scientists), Woods Hole Research Center, E2 (Environmental Entrepreneurs) and ELM's Corporate Council.

Mr. Saunders can be contacted at 617-421-4910 or tsaunders@ecological-solutions.net

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.