Editorial Board   Guest Author

Mr. Bullock

Brian Bullock

Chief Operating Officer, Restaurants, Legacy Ventures

Brian Bullock has more than fifteen year's of experience in the restaurant industry working with high-volume, industry-leading companies. He began his career in 1995 with Houston's restaurants in Atlanta. After being promoted to general manager, he operated stores in both New Orleans and Houston. In 2000, Mr. Bullock left Houston's to become vice president of operations for Border Cafe Restaurants. In 2007, he joined Bricktop's Restaurant Company, which was founded by the original Houston's co-founder Joe Ledbetter and industry veteran Tom Brunnberg. Mr. Bullock earned his associate's degree in culinary arts from Johnson and Wales University and his bachelor's degree in hotel and restaurant management from the University of Massachusetts at Amherst. He is an active member of the Georgia Restaurant Association Board. He joined Legacy Ventures Legacy Ventures, which responds thoughtfully to the built environment as planners, developers, hoteliers and restaurateurs. Legacy Ventures innovates with a multi-disciplined approach to create timeless places - delivering exceptional customer experiences through an engaged and passionate team, yielding measurably better results for partners and investors.

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

Mr. Bullock can be contacted at 404-222-9100 or bbullock@lvmgt.com

Coming up in May 2019...

Eco-Friendly Practices: Corporate Social Responsibility

The hotel industry has undertaken a long-term effort to build more responsible and socially conscious businesses. What began with small efforts to reduce waste - such as paperless checkouts and refillable soap dispensers - has evolved into an international movement toward implementing sustainable development practices. In addition to establishing themselves as good corporate citizens, adopting eco-friendly practices is sound business for hotels. According to a recent report from Deloitte, 95% of business travelers believe the hotel industry should be undertaking “green” initiatives, and Millennials are twice as likely to support brands with strong management of environmental and social issues. Given these conclusions, hotels are continuing to innovate in the areas of environmental sustainability. For example, one leading hotel chain has designed special elevators that collect kinetic energy from the moving lift and in the process, they have reduced their energy consumption by 50%  over conventional elevators. Also, they installed an advanced air conditioning system which employs a magnetic mechanical system that makes them more energy efficient. Other hotels are installing Intelligent Building Systems which monitor and control temperatures in rooms, common areas and swimming pools, as well as ventilation and cold water systems. Some hotels are installing Electric Vehicle charging stations, planting rooftop gardens, implementing stringent recycling programs, and insisting on the use of biodegradable materials. Another trend is the creation of Green Teams within a hotel's operation that are tasked to implement earth-friendly practices and manage budgets for green projects. Some hotels have even gone so far as to curtail or eliminate room service, believing that keeping the kitchen open 24/7 isn't terribly sustainable. 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.