Editorial Board   Guest Author

Mr. Gieselman

James Gieselman

Principal, Servidyne

Jim Gieselman is a principal in the consulting firm, Servidyne LLC based in Atlanta, Georgia. He rejoined the firm after a 5-year stint as principal with Emeritus Consulting LLC. Servidyne provides energy and sustainability consulting in the commercial and institutional building space. Mr. Gieselman provides leadership and experience in the breath of Servidyne's offerings including energy auditing, retro-commissioning, strategic planning and energy modeling. Previously he managed the operation of Servidyne's engineering group, providing energy and sustainability consulting services for commercial, institutional, and industrial facilities.

Mr. Gieselman has served as the corporate energy consultant to The Ritz-Carlton Hotel Company, advising their hotel properties throughout North America in the areas of energy efficiency and HVAC infrastructure. He was also instrumental in enhancing the functionality of fault detection / diagnostics software. He began his career with The Trane Company where he rose to the level of Manager, Industrial Sales and Application Engineering. After leaving Trane, he founded MJC, Inc., a manufacturing company dedicated to innovative customization of HVAC equipment.

Mr. Gieselman holds a B.S. in Aerospace Engineering from the University of Notre Dame and an MBA from The Robinson School of Business at Georgia State University. He is a registered Professional Engineer, a member of ASHRAE, and an ASHRAE certified Building Energy Assessment Professional (BEAP). Mr. Gieselman is also an instructor at Chattahoochee Technical College where he teaches an advanced HVAC course to building engineers for Building Owners and Managers Association (BOMA) Atlanta.

He has also authored a number of articles for various publications on the topic of energy and energy conservation.

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

Mr. Gieselman can be contacted at 470-355-9014 or jim.gieselman@servidyne.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.