Editorial Board   Guest Author

Ms. Bridges

Cerise Bridges

Certification Specialist, Green Seal

Cerise Bridges is a Chicago native with fifteen years of work at the intersection of hospitality and environmental protection. Currently a Certification Specialist for the nation's premier environmental standard developer and certifier, Green Seal®, her specialty for the last eight years has been assisting hotels, restaurants and cleaning services with implementing comprehensive sustainability improvements and evaluating their progress towards earning certification.

Since graduating from Howard University with a B.B.A in Hospitality Management and from American University with a M.A. in Environmental Policy, Ms. Bridges has served environmental organizations, large and small, in many capacities.  Her initiatives have included protecting city parks across the U.S. with The Trust for Public Land; conserving land and water in the Caribbean and Central America for The Nature Conservancy; training future environmental leaders at the Environmental Leadership Program; and now driving sustainability in the hospitality industry by facilitating Green Seal's hotel certification program. Ms. Bridges got her start in the hospitality industry working in the front of the house as a Concierge and Front Desk Associate at hotels in Washington, D.C. and Chicago, and has served as part of a management team for Aramark at a university food service operation in Washington, D.C. 

Ms. Bridges believes the hospitality industry is a microcosm of the greater community.  Given the sheer volume of daily purchases and resources used, it has the ability and -- more importantly -- the responsibility to reduce waste, increase energy efficiency, and limit water usage.  The implementation of even the most basic initiatives can benefit both our environment and the hotel's bottom line. 

Please visit http://www.greenseal.org for more information.

Ms. Bridges can be contacted at 202-872-6400 or cbridges@greenseal.org

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.