Editorial Board   Guest Author

Mr. Clark

Jeff Clark

Manager, Sustainability & Nutrition, Member Engagement, National Restaurant Association

Jeff Clark manages the sustainability and nutrition restaurant education and engagement programs at the National Restaurant Association. He is a passionate advocate for helping the restaurant industry shift towards more environmentally friendly behaviors through minimizing energy and water use, sourcing food with the environment in mind, and minimizing food waste.

Mr. Clark has performed energy and water audits in restaurants and is actively working to reduce food waste both as part of the Association efforts and via the Food Waste Reduction Alliance. He is also relaunching and revitalizing the Association's Kids LiveWell voluntary initiative, where participating restaurants provide healthier-for-you kids meals with reduced calories, fat, and sugar.

Mr. Clark speaks regularly to the public and restaurateur audiences about environmental issues, helped create more than 80 online educational videos, and crafts sustainability reports like The State of Restaurant Sustainability, 2018 Edition and the Fats, Oils, Greases Toolkit.

When he is not working, Mr. Clark is experimenting with food waste recycling in his Bethesda, MD backyard via regular composting and vermicomposting. He uses this compost in a family garden with his wife and two young children. He is also an avid photographer, foodie, and traveler.

Like many individuals, Mr. Clark's first job was in the restaurant industry. He scooped ice cream for three years while in high school (favorite flavor: chocolate peanut butter). Mr. Clark worked at seven different restaurants as a server and bartender, while earning two degrees: a Bachelor of Science in physics from the University of California, Santa Cruz and a Master of Public Policy from Duke University.

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

Mr. Clark can be contacted at +1 202-973-5389 or jclark@restaurant.org

Coming up in October 2019...

Revenue Management: Focus On Profit

Revenue Management is still a relatively new profession within hotel operations and as such, it continues to evolve. One significant trend in this area is a shift away from using revenue as the foundation to generate key performance indicators (KPIs) and to instead place the emphasis on profit. Traditionally, revenue managers have relied on total revenue per available room (TrevPAR) and revenue per available room (RevPAR) as the basis of their KPIs. Now, some revenue managers are using gross operating profit per available room (GOPPAR) as their primary KPI. This puts profit at the center of revenue management strategy, and managers are increasingly searching for new ways to increase the profitability of their hotels. Return on Investment is the objective of any hotel investment, so it is only logical that profitability and ROI will be emphasized going forward. Another trend is an expanded focus on direct hotel bookings. Revenue managers know that one way to increase profitability is to steer guests away from online travel agencies (OTAs) and book directly with the hotel. This tactic also reinforces brand identity and loyalty, and encourages repeat business. In addition, it provides a valuable platform to market the hotel directly to the customer, and to upsell room upgrades or other services to them. Another trend for revenue managers involves automation in their software programs. Revenue management systems with automation are far more desirable than those without it. Automating data entry and logistics increases efficiency, allowing managers to spend more time on formulating strategy. As a bonus, an automated system helps with aggregating and interpreting data. The October issue of the Hotel Business Review will address these developments and document how some leading hotels are executing their revenue management strategies.