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 2019...

Food & Beverage: Millennial Chefs Lead the Way

Led by Millennial chefs, hotels continue to foster sustainability, sourcing and wellness within their dining rooms and banquet spaces, and by all measures, this is responsible for an increase in their revenues. In many hotels, the food & beverage division contributes 50 per cent or more to hotel sales and they are currently experiencing double-digit growth. As a result, hotel owners are allocating an increasing amount of square footage for F&B operations. The biggest area of investment is in catering, which is thriving due to weddings, social events and business conferences. Hotels are also investing in on-site market or convenience stores that offer fresh/refrigerated foods, and buffet concepts also continue to expand. Other popular food trends include a rise of fermented offerings such as kombucha, kimchi, sauerkraut, tempeh, kefir and pickles - all to produce the least processed food possible, and to boost probiotics to improve the immune system. Tea is also enjoying something of a renaissance. More people are thinking of tea with the same reverence as coffee due to its many varieties, applications and benefits. Craft tea blending, nitro tea on tap and even tea cocktails are beginning to appear on some hotel menus. Another trend concerns creating a unique, individualized and memorable experience for guests. This could be a small consumable item that is specific to a property or event, such as house-made snack mixes, gourmet popcorn, macaroons, or jars of house-made jams, chutneys, and mustards -all produced and customized in house. One staple that is in decline is the in-room minibar which seems to have fallen out of favor. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.