Editorial Board   Guest Author

Dr. Olson

Lynne A. Olson

RD&E Corporate Scientist, Global Sustainability, ECOLAB

Lynne Olson is a Corporate Scientist for Global Sustainability at Ecolab Inc., the global leader in water, hygiene and energy technologies and services that protect people and vital resources.

In her current role, Dr. Olson helps drive top-line growth for Ecolab and its customers by embedding sustainability thought leadership into innovation management, product offerings, and sector-level standardization of sustainable growth benchmarks.

Dr. Olson has more than 30 years of experience in product development, and program management, which has resulted in many individual and group patents. She was part of the first Ecolab team trained as Lean Six Sigma (LSS) Black Belts, and led several significant process improvement projects. After LSS work, she was part of the founding group that defined and deployed the current Ecolab Corporate Sustainability team.

Dr. Olson is active in industry groups focused on developing product stewardship guidance. In this context, she provides subject matter expertise to sustainability standard review and development, evolving market initiatives including the Chemical Life Cycle Collaborative (CLiCC) in Santa Barbara, and she is currently on the board of directors of the Sustainable Procurement Leadership Council (SPLC).

Ecolab is a trusted partner at more than one million customer locations. With 2015 sales of $13.5 billion and 47,000 associates, Ecolab delivers comprehensive solutions and on-site service to promote safe food, maintain clean environments, optimize water and energy use and improve operational efficiencies for customers in the food, healthcare, energy, hospitality and industrial markets in more than 170 countries around the world.

Dr. Olson received her Ph.D. in Textile Science from the University of Wisconsin at Madison.

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

Dr. Olson can be contacted at 651-795-5737 or lynne.olson@ecolab.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.