Editorial Board   

Mr. Poad

Jim Poad

Director of Client Solutions, Advantage IQ

Jim Poad, a 30-year energy industry veteran, serves as Director of Client Solutions for expense and energy management firm, Advantage IQ. In this capacity, Mr. Poad is responsible for developing and directing the Company's energy management programs on behalf of clients. He works with clients to develop and implement a customized strategy to better manage energy usage, reduce overall operational costs, and meet overriding corporate objectives. He has helped clients save millions of dollars through the implementation of supply-side and demand-side initiatives. Prior to his position at Advantage IQ, Poad served as Director, Business Development for Johnson Controls, Inc, Prenova, and also served as Director, Strategic Business Development for TXU Energy. At TXU, he first served as Regional Marketing Director for the Chicago region. In this role he was responsible for project evaluation, commodity sales and delivery for both electric power and natural gas, as well as facility sales. Later, he was appointed Director of Strategic Business Development, a role which required identifying and developing comprehensive energy management and outsourcing engagements for Fortune 500 companies with extensive energy requirements. Earlier, Poad held a number of positions with Wisconsin Power and Light Company and Alliant Energy. He worked in operations, administration, and sales management with these companies, and received several awards for operational excellence, marketing success and exceptional safety records.

Mr. Poad can be contacted at 608-755-1650 or jpoad@advantageiq.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.