Editorial Board   Guest Author

Mr. Bowie

Steve Bowie

General Manager On-Premises Laundry, Alliance Laundry Systems

Steve Bowie is general manager of on-premises laundry at Alliance Laundry Systems. Mr. Bowie is responsible for managing the overall North American on-premises business, which includes the UniMac, Speed Queen and Huebsch brands. Alliance Laundry Systems is the world leader in the manufacture of commercial laundry equipment. Mr. Bowie has two years of commercial laundry equipment experience as well as a total of 23 years of commercial cleaning equipment experience supporting a variety of markets, such as, hospitality, spas and athletic facilities to fire departments, hospitals and long-term care facilities. 

Helping customers minimize their operational costs while improving their overall cleaning process. Mr. Bowie has a passion for assisting hotel general managers and laundry managers to gain a better understanding of their laundry operating costs and how to leverage technology to gather data that drives improved performance. His focus has been rooted in the concept that you can't improve what you can't measure. For years, the laundry room has been the only part of the hotel operation that hasn't provided a daily report to general managers on the productivity/costs.

Mr. Bowie has been educating managers on the need to get a better handle on costs and available resources to match staffing etc. to the ebb and flow of the property's occupancy rates. In addition, he has served as a thought leader on the subject of laundry for a variety of publications, organizations and associations.

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

Mr. Bowie can be contacted at +1 920-748-3121 or steve.bowie@alliancels.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.