Editorial Board   Guest Author

Mr. Greenwell

David Greenwell

Sales Director, Shortridge Laundry

David Greenwell is sales director of Shortridge Laundry and Linen Hire, supplying many high-end hotels - Rockliffe Hall, The Samling and Stobo Castle, for example - along with hundreds of smaller hotels and guests houses across Northern Britain.

Originally based near Keswick in Cumbria, North West Laundries was founded by Mr. Greenwell and Peter Hinckley in 1993. The company provided linen hire and laundry services to hotels and other local businesses throughout the Lakes. The rapid growth of the company meant a new, larger site was soon needed and the move to Lillyhall Industrial Estate was completed in 1996.

By 2005 North West Laundries supplied businesses throughout Cumbria and the Borders. The acquisition of Shortridge enabled them to move into Scotland. In 2008 a depot was opened in Thirsk allowing the company to cover more of the North East and North Yorkshire, with further expansion in that region facilitated by the new Darlington depot.

Investment in machinery has continued: in 2014, the company invested well over £1M in state-of-the-art laundry equipment, including washers, dryers, and ironers. Annual investment of over £750,000 in the best linen and towels from around the world helps to keep Shortridge's standards at the forefront of the industry.

Please visit https://www.shortridgelaundry.co.uk/ for more information.

Mr. Greenwell can be contacted at 01900606696 or david.greenwell@shortridge.co.uk

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.