Editorial Board   Guest Author

Mr. Tardy

Herve Tardy

VP & GM, Distributed Power Infrastructure Division (Americas), Eaton

Herve Tardy is Vice President and General Manager of Eaton's Distributed Power Infrastructure business unit. In this role, Mr. Tardy manages the Americas product roadmap for power solutions, software and connectivity products to reinforce Eaton's technology leadership. He also has responsibility for the Eaton IT channel, working closely with IT resellers and managed service providers to design strategies that drive recurring revenue opportunities for a range of end markets.

Mr. Tardy is a 30-year veteran of the uninterruptible power system (UPS) industry and has held multiple positions in sales, channel marketing, marketing communications, product marketing and product development.

At Eaton, he has closely watched shifts in the IT landscape that continue to have an impact on the hotel industry, including: the emergence of cloud and hybrid models for managing IT workloads; the rise of edge computing and distributed IT; and the evolution of cybersecurity as the Internet-of-Things and increased connectivity have created new opportunities for cyber threats.

Additionally, he continues to work with Eaton's customers across industries to provide reliable backup power solutions to ensure business continuity in the event of outages or other unplanned power events.

Ultimately, through integration with Eaton Alliance Partners such as VMware, Cisco, Microsoft and Nutanix, Mr. Tardy works with IT solution providers to align their power management strategies in a way that anticipates emerging technology trends and prepares end customers to meet tomorrow's challenges.

Mr. Tardy is based in Raleigh, North Carolina, and he graduated from the ESSEC Business School in Paris, France, and the Stanford Executive Program.

Please visit http://powerquality.eaton.com/USA for more information.

Mr. Tardy can be contacted at HerveTardy@Eaton.com

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.