Editorial Board   Guest Author

Mr. Byers

Brett Byers

National Client Manager - Energy Services, AEI Consultants

Brett Byers, CEM, CMVP, is National Client Manager - Energy Services at AEI Consultants. Mr. Byers specializes in Energy Audits, Capital Planning, Capital Needs Assessments, Technical Review, and Training.  At AEI, he is responsible for managing energy audits and other energy service projects and the resources selected to conduct them.

Mr. Byers has over 25 years of experience in evaluating building systems, identifying problems and corresponding favorable solutions. His work in energy has been applied in a variety of venues including: HUD RAD, GPNA, 223, 223(f), LIHTC, K-12 and Higher Education Facilities, Department of the Interior Agencies, State Governments and Local Municipalities, Correctional Facilities, Commercial Real Estate, Multifamily Facilities, ASHRAE Level I, II, and III audits, thermography, and energy modeling.

AEI Consultants is an employee-owned international consulting firm that provides comprehensive services to professionals in nearly all facets of the commercial real estate industry, including lenders, property owners, managers, tenants, and developers, industries, institutions, government agencies, and insurers, including many Fortune 500 companies.

These services include environmental, property and facility assessments, zoning and energy consulting, site investigation and remediation, industrial hygiene, and construction risk management.

AEI is a true partner to its Clients, from initial due diligence, to creative solutions, to ongoing analytics for capital planning. AEI continues to develop new services by listening to Clients and fulfilling their precise needs. Founded in 1992, AEI is based in the San Francisco Bay Area with offices across the United States and Europe.

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

Mr. Byers can be contacted at 800-801-3224 or bbyers@aeiconsultants.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.