Editorial Board   Guest Author

Mr. Salisbury

Ralph Salisbury

Senior Vice President, Impact Enterprises, Inc.

Supporting and participating in socially conscious endeavors is an important part of Mr. Salisbury's personal and professional life. He believes a stronger sense of balance in life can be achieved through some participation in activities that focus on 'giving-back'.

"Success should be shared, not divided or apportioned as some fear, just shared through a contribution of time, and funds if possible. Time can be the most personally rewarding of contributions due to a physical connection, however, watching a financial contribution make a difference in someone, some family, and some group's life can be equally rewarding."

Mr. Salisbury's professional successes has enabled him to be an active supporter in several areas of giving-back, and now as Senior Vice President of Impact Enterprises, Inc., has established a corporate responsibility program for the company that includes a 'staff-championed-causes' initiative that allows Impact's staff to be active participants in meaningful 'giving-back'.

A degree in business from Syracuse University lead Mr. Salisbury to Wall Street, then onto his own business, and finally to Impact Enterprises, Inc. His professional experiences include credit oriented real estate investment for state and municipal pension funds, wind energy development, communications, and marketing and advertising.

Volunteer activities have included the Yellow Ribbon Fund at Walter Reed Army Hospital in Washington, DC, Children's Medical Center in Dallas, TX, Nelson-Tebedo Research Clinic in Dallas, TX, Veterans Village of San Diego, and VA Medical Centers in Portland, OR and Bend, OR.

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

Mr. Salisbury can be contacted at +1 845-988-1900 or rsalisbury@impactenterprises.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.