Editorial Board   Guest Author

Mr. Gillanders

Larry Gillanders

Co-founder, Ace DuraFlo Systems

Larry Gillanders is the co-founder of ACE DuraFlo® Systems, LLC, the developer of patented ePIPE® technologies, which is a world leader in the small diameter pipe lining industry. He is also the CEO of Pipe Restoration Technologies, LLC, and its subsidiaries, which are the businesses that install the pipe lining technologies.

Pipe Restoration Technologies is the parent company of the ePIPE product and worldwide group of installers that utilize the patented ePIPE process to restore pipes in-place. An alternative to a destructive repipe, this process is achieved using an application of an epoxy barrier coating, which results in a restored, epoxy lined piping system. The process provides a remedy for pinhole leaks, epoxy lining, corrosion control and prevention of lead leaching from pipes without the destruction or disruption encountered by pipe replacements.

PRT and its affiliated companies have locations throughout the United States, United Kingdom, Hong Kong, Belgium, Spain and Mexico. He has developed multi-lingual international technical programs for ePIPE, and is the Director of Pipe Restoration Services in the United Kingdom and Director of ePIPE Espana in Spain.

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

Mr. Gillanders can be contacted at 1-800-359-6369 or lg@aceduraflo.com

Coming up in August 2019...

Food & Beverage: Millennial Chefs Lead the Way

Led by Millennial chefs, hotels continue to foster sustainability, sourcing and wellness within their dining rooms and banquet spaces, and by all measures, this is responsible for an increase in their revenues. In many hotels, the food & beverage division contributes 50 per cent or more to hotel sales and they are currently experiencing double-digit growth. As a result, hotel owners are allocating an increasing amount of square footage for F&B operations. The biggest area of investment is in catering, which is thriving due to weddings, social events and business conferences. Hotels are also investing in on-site market or convenience stores that offer fresh/refrigerated foods, and buffet concepts also continue to expand. Other popular food trends include a rise of fermented offerings such as kombucha, kimchi, sauerkraut, tempeh, kefir and pickles - all to produce the least processed food possible, and to boost probiotics to improve the immune system. Tea is also enjoying something of a renaissance. More people are thinking of tea with the same reverence as coffee due to its many varieties, applications and benefits. Craft tea blending, nitro tea on tap and even tea cocktails are beginning to appear on some hotel menus. Another trend concerns creating a unique, individualized and memorable experience for guests. This could be a small consumable item that is specific to a property or event, such as house-made snack mixes, gourmet popcorn, macaroons, or jars of house-made jams, chutneys, and mustards -all produced and customized in house. One staple that is in decline is the in-room minibar which seems to have fallen out of favor. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.