Editorial Board   Guest Author

Mr. Koppelberger

Aaron Koppelberger

National Director of Service, Cintas First Aid & Safety

Aaron Koppelberger is the National Director of Service for Cintas' First Aid & Safety division. In this role, his main focus is on all North American service departments with oversight on the AED product segment.

Cintas, who serves over 1 million customers, is an industry leader in work apparel programs, fire protection, restroom and facility services and first aid & safety supplies. Since its inception, the First Aid & Safety division has deployed more than 70,000 AEDs with 20,000+ AEDs currently under active service agreements and over 700 AED saves to date.

With over 20 years of industry experience, Mr. Koppelberger has a passion for AEDs and training. Previously, he proudly served his country as an Army officer. Most recently, he has spent the past 15 years at Cintas in a variety of roles including: Service Manager, General Manager and Regional Business Manager, managing key customer relationships and leading business development.

Mr. Koppelberger has a Bachelor of Science in biology from The University of Tampa. Mr. Koppelberger is based in Cintas' Dallas office.

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

Mr. Koppelberger can be contacted at +1 469-909-5135 or koppelbergera@cintas.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.