Editorial Board   Guest Author

Mr. Lally

Bill Lally

President, Mode:Green

Bill Lally is the president of hospitality integration firm Mode:Green. A serial entrepreneur, Mr. Lally has extensive experience and a unique background in a variety of areas ranging from commercial audiovisual and control systems to energy management, broadcast, recording, post-production and hospitality. In 2008, the culmination of this experience resulted in the successful foundation of Mode:Green, which provides advanced control systems and energy management in the hospitality and commercial markets with the goal of bridging the current gap between integrators, MEP engineers and contractors, GCs, lighting designers and architects. Capitalizing on having become the first LEED-AP / Crestron Master's Level Certified programmer, Mr. Lally grew Mode:Green from a small independent programming house (with clients such as Disney, Four Seasons, Baccarat, 1 Hotel and even NASA), to an enterprise completing several fully integrated multi-million dollar projects over the past five years. Mode:Green has become the foremost authority in meeting the demands of the luxury hospitality market and the ever-changing technology expectations of the world's most advanced hotel guest rooms.

Mr. Lally is on top of new technology trends in the latest and upcoming audio/video, energy management and automation technologies to use in work for his clients, and is a continuous technology tinkerer on the side. He was also a founding member of the STEP InfoComm Task Force and is part of the InfoComm Smart Building Task Force, which drew on his ability to create energy management solutions for commercial buildings. Mr. Lally attended the University of Miami for Music and Audio Engineering, and is a member of the US Green Building Council. 

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

Mr. Lally can be contacted at 407-574-6245 or info@modegreen.com

Coming up in August 2018...

Food & Beverage: Millennials Rule

The Millennial Generation has surpassed the Baby Boomers to become the largest living generation in America, and their tastes and preferences are being reflected in the Food & Beverage industry. In general, Millennials insist on more natural, healthier, less-processed food and beverage sources, and in part, this inspired the farm-to-table movement. However, now the trend is becoming even more pronounced and hyper-local. Millennials no longer simply want to know their food is farm-to-table, they want to know which farm, and where it's located relative to the community. As a result, hotel F&B directors are redesigning entire menus to feature area brewers, wineries, and family farms. Not only is this a proven way to satisfy Millennial tastes but it also opens the door for hotel guests to enjoy immersive experiences such as tours and excursions to local farms and breweries. Also, thanks in no small part to Millennials, coffee consumption is at an all-time high. In response, F&B directors are creating innovative ways to enhance the coffee experience for guests. Nitro-brewed coffee, cold brew, lattes on draft, and the introduction of unique milk options are part of this trend, as are locally sourced coffee beans where available. Millennial influences can also be found in the Craft and Artisan Cocktail movement where the same preferences for locally sourced and high-quality ingredients apply. One leading hotel even offers a drink menu featuring liquors infused with herbs recommended by experts for their health and well-being benefits. 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.