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 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.