Editorial Board   Guest Author

Mr. Grohschaedl

Helmut Grohschaedl

Vice President Window Solutions Americas, REHAU

Helmut Grohschaedl is vice president of the window solutions division in the Americas region for REHAU, a global manufacturer of polymer-based innovations and systems in construction, automotive and industry. The company is a leading supplier of high-performance uPVC windows and doors throughout the world. Mr. Grohschaedl has more than 20 years of experience in the international window and door industry. He began his career in 1991 as a master craftsman in his family's business, Carpentry Grohschaedl, in St. Urban, Austria. In this role, he led a team of carpenters who manufactured wooden doors and furniture for delivery throughout Europe and was also responsible for the RFQ process and account management.

 In 1998, Mr. Grohschaedl joined REHAU in Guntramsdorf, Austria as senior design and engineering manager for the company's window solutions division in South-East Europe. He led a team of engineers in new product development and customer support and was an active participant in the development of European standards for vinyl window profiles. In 2011, Mr. Grohschaedl transferred to the REHAU Americas headquarters in Leesburg, Virginia, where he is now the top executive for the window solutions division that designs, produces and markets uPVC window and door extrusion profiles.

 Reporting to the chief executive officer of the Americas region, he is responsible for strategy, structure, budgets, people and financial outcomes. He has spearheaded the company's growth strategy for the commercial window market, including developing products and business strategies specifically designed to improve the energy efficiency and comfort of hotels.

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

Mr. Grohschaedl can be contacted at 703-777-5255 or helmut.grohschaedl@rehau.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.