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 +1 604-792-6122 or lg@aceduraflo.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.