Editorial Board   Guest Author

Mr. Mattler

Bob Mattler

Managing Director, Pace Equity

Bob Mattler joined PACE Equity in 2015 and is Managing Director of Michigan. PACE Equity is the leading national turnkey PACE project developer and funder in the country. PACE Equity is also the leader in utilizing PACE in hospitality projects. Bob's passion and practice involves assisting a wide variety of developers and building owners to access PACE financing. His current projects include a ground up construction senior living center, adaptive reuse of an old industrial building and a major infrastructure upgrade of a large hospital. As a new economic development tool in Michigan, Bob is helping to open PACE financing to a variety of asset classes, for profit and non-profit entities, bankers, lawyers, brokers and the Michigan commercial real estate industry in general. Combining real property legal skills, commercial real estate brokerage experience and almost ten years of involvement with the local chapter of the United States Green Building Council (USGBC) and its green LEED certification, Property Assessed Clean Energy (PACE) is the means to which Bob helps property owners and developers achieve their property business objectives. Among the highlights of his professional career of helping commercial property owners add value to their buildings includes almost twenty five years as an attorney, property tax consultant and leasing specialist with a boutique retail brokerage firm in the metropolitan Detroit area. Much of Bob's recent interaction with the commercial real estate community in Michigan has been to illustrate the business case for maintaining more efficient buildings which leads to a more valuable real estate investment. Information on this new economic development tool is now available in 30+ states and DC.

Please visit http://www.pace-equity.com for more information.

Mr. Mattler can be contacted at 248-762-4370 or bmattler@pace-equity.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.