Editorial Board   Guest Author

Ms. Zaroff

Marci Zaroff

Founder, MetaWear

Founder of MetaWear, Farm to Home, and Under the Canopy, Marci Zaroff coined the term and pioneered the market for ECOfashion®. A graduate from UC Berkeley's Haas Business School and also Co-Founder of Beyond Brands, Good Catch Foods and The Institute for Integrative Nutrition, for nearly three decades, Ms. Zaroff has been an internationally-recognized ecopreneur, expert, visionary, consultant and global public speaker of conscious business, social innovation and an ecolifestyle. 

Ms. Zaroff has produced organic textiles and amenities for major international hotel and spa chains (Ritz Carlton, Hyatt, Wyndham, etc.), and has guided countless properties on launching sustainable lifestyle experiences and strategies and consulted on creating cohesive in-room experiences from organic food to beauty to fiber. Currently a Director/Advisor on numerous Boards, including the Organic Trade Association, Textile Exchange, Fair Trade USA, Cradle to Cradle Fashion Positive, and Fashion Revolution, Ms. Zaroff was also instrumental in developing the Global Organic Textile Standard (GOTS) and the first Fair Trade Textile Certification—driving authenticity, environmental leadership and social justice worldwide.

Ms. Zaroff is featured in the book: "ECO Amazons: 20 Women Who are Transforming the World" and has received countless recognitions, such as the Natural Product Industry's "Socially Responsible Business Award", Retail Touchpoints' "Retail Innovator Award", NY Moves "Power Woman Award", Fashion Group International's "Rising Star Award” and a prestigious Henry Crown Fellowship of The Aspen Institute. 

Ms. Zaroff's first book "ECOrenaissance: Cocreating A Stylish, Sexy & Sustainable World" was recently published by Simon & Schuster and is now available at Amazon, Whole Foods, Barnes & Noble, and beyond.

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

Ms. Zaroff can be contacted at 561-302-2010 or marcizaroff@gmail.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.