Editorial Board   

Mr. Green

Bryan Green

Founder & CEO, Advantage Fitness Products

Bryan Green is a wellness industry entrepreneur and fitness facility design expert. He has overseen the development of training facilities for Fortune 100 companies, global hospitality flags, health clubs, specialty studios, universities, and professional sports teams. Mr. Green founded Advantage Fitness Products (AFP) in 1997 to meet the growing demand for consultative support and supply of non-traditional wellness facilities beyond the larger health club chains. Mr. Green established FitnessDesignGroup® in 2001 to serve as a specialized consultancy for early stage planning and design for commercial fitness facilities of all types. The company has since evolved to provide project management services, and today foundationally supports both AFP and the Aktiv Solution divisions towards their client facility design requirements. In 2015 Mr. Green Founded Aktiv Solutions to support the industry's hyper-growth segment of Functional Training. The company's clients include Hilton Hotels, Nike, Apple, Starbucks, YMCA, and Golds Gym amongst other industry leaders. Mr. Green is a designated partner of the California Governor's Council on Physical Fitness & Sports, and is a frequent industry speaker on the subject of functional fitness design and operational strategies. He has also served as an editorial advisor and contributing writer for numerous publications including Hotel Executive, Fitness Management, Resort & Recreation, and Shape Magazine. Mr. Green is a Foundation Board Member for California State University, at Northridge. Mr. Green resides in Topanga California with his wife, children, and dog Jada.

Mr. Green can be contacted at 3105599949110 or bgreen@afproducts.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.