Editorial Board   Guest Author

Mr. McBride

Pat McBride

Founder and Chief Executive Officer, The McBride Company

As founder and chief executive officer of The McBride Company, a creative concept and design firm, Pat McBride has guided the firm over the past 30 years to become one of the preeminent privately held design firms in the hospitality and leisure industries. In this role, he oversees the firm's key projects and manages relationships with clients, including Margaritaville, Simon Property Group, Pyramid Management Group, and Wyndham. Focused on ensuring The McBride Company continues to deliver on its reputation for design innovation, Mr. McBride is committed to mentoring the firm's talent and instilling in every employee the values expected from a family-owned and operated firm. He has extensive experience in strategic planning, conceptual design, architectural design and interior design. Mr. McBride brings unique insights to every project from his experience in the music industry. He's performed in a successful rock band - New Colony Six - that produced two national hit singles; owned a publishing company - Sanctuary Music - that was later sold to United Artists; and owned a recording studio that has produced soundtracks for many of the country's top entertainment destinations and top-selling children's records. Mr. McBride is a sought after speaker at hospitality and leisure industry related events, including conferences and seminars hosted by International Council of Shopping Centers (ICSC), Urban Land Institute (ULI) and International Association of Amusement Parks and Attractions (IAAPA). Throughout his career, he's provided leaders with valuable predictions of where the industry is headed. He's also appeared on CNN and in the pages of Newsweek, USA Today and the Robb Report. Mr. McBride studied music and theater at Roosevelt University in Chicago. He sits on the board of directors of the Dorset Theatre Festival. He currently resides in Dorset, Vermont with his wife and sons.

Please visit www.mcbridedesign.com for more information.

Mr. McBride can be contacted at 802-362-0700 or pat@mcbridedesign.com

Coming up in May 2020...

Eco-Friendly Practices: Creative Innovation

Being eco-friendly is no longer a fad. It is an urgent planetary need and hotels are actively doing their part to reduce their carbon footprint by implementing sustainable, green practices. In addition to the goodwill derived from doing the right thing, hotels are also realizing the benefits to their business. A large percentage of Millennials expect hotels to be eco-friendly and will only patronize those properties that are proudly conforming. Consequently, more hotels are realizing that sustainability is a key element in a successful branding strategy. In addition, going green can lead to a more profitable bottom line, as savings on electricity, water and cleaning materials can add up. Also, there are other advantages that come with being an eco-friendly business, such as government subsidies and tax and loan incentives. As a result, many hotels are finding innovative ways to integrate eco-friendly practices into their business. Geo-thermal energy systems, along with energy-from-waste systems, are being used to heat and cool the property. Passive solar panels, green roofs, natural lighting and natural ventilation strategies also assist in energy conservation. Low-flow water systems and plumbing fixtures make a contribution, as does eco-friendly hardwood flooring, and energy efficient televisions and appliances throughout the property. In addition, some hotels have implemented in-room recycling programs, and only provide all-natural, personal care items. One hotel has actually constructed a bee-keeping operation on their grounds. Not only is this good for the bees but the hotel also produces products from the operation which they sell. This kind of creative innovation also holds enormous appeal to guests. The May issue of the Hotel Business Review will document what some hotels are doing to integrate sustainable practices into their operations and how they are benefiting from them.