Editorial Board   Guest Author

Mr. Skinker

Rick Skinker

Managing Director & Co-Founder, Indoor Water Conservation

Rick Skinker has a Master's degree in Finance from the University of Southern California and has obtained several certifications related to corporate restructuring. During a successful career as a turnaround consultant, he travelled continuously on a weekly basis for more than 25 years, staying in hotels throughout the US, Mexico and Canada. Using showers and sinks in different properties in different cities for that amount of time gave him an appreciation for good flows and bad flows in all categories of hotels.

In 2013, he had the opportunity to become an equity partner in a firm that had a patent on a device that controlled the flow of water in showers and sinks. He dove into understanding the market for these products and began to further develop the methodology used at the time to fit these devices in different applications. In 2015, together with Ken Leddon, they started Indoor Water Conservation. They developed technology that evolved into understanding what causes unbalanced flows in showers and sinks and developed a process to balance them. By working with customers before, during and after the installation of Flow Limiting technology, they have created the most advanced understanding of balanced flows and their benefits, both to hotels and their guests.

Mr. Skinker is passionate about Water Conservation and the continuous development of flow limiting technology and its impact on reducing and controlling costs while improving guest satisfaction. He lives with his wife, Elaine in San Diego and has four children and six grandchildren.

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

Mr. Skinker can be contacted at +1 619-392-8961 or rskinker@indoorh2o.com

Coming up in April 2021...

Guest Service: Health and Safety First

Though expectations are that hotels will return to some semblance of normalcy in 2021, their highest priority must continue to be the health and safety of guests and employees. To that end, hotels are training their guest service personnel in enhanced cleaning routines, which include the following practices - bathrooms, elevator buttons, remote controls and other high-touch items, are disinfected and cleaned with a higher frequency; all tables, chairs and menus in restaurants are cleaned at a much higher frequency, and after each seating; floor markers in public areas to remind guests and team members to maintain physical distance; hand alcohol stations and disposable gloves in lobbies and restaurants; loose items such as pens, note pads and information material removed from rooms and meeting rooms; limiting the number of seats in restaurants and public areas; and revised food & beverage offerings. The April issue of the Hotel Business Review will review how guest service personnel are being trained to maintain health and safety protocols in their operations.