Editorial Board   

Mr. Edwards

Brandon Edwards

President, Tax Credit Co.

Brandon Edwards is president of The Tax Credit Company (TCC), a leading independent national provider of tax incentive consulting, administration and technology. Mr. Edwards is an expert in high-value tax incentive programs including Enterprise Zones, National Hiring Incentives and Research & Development Tax Credits. He is passionate about maximizing tax incentive opportunities for clients and takes pride in delivering customer-focused solutions that unlock material value for clients. Mr. Edwards' expertise includes generation and utilization of tax incentives, audit defense, technology design and integration, business process design and automation, government relations and business development. Mr. Edwards is a speaker and instructor on tax incentive programs sponsored by government agencies, business groups, community organizations and accounting societies. He has represented his industry with testimony before members of the California State Senate. Mr. Edwards holds a bachelor's degree in economics from the University of California, Los Angeles.

Mr. Edwards can be contacted at 818-286-0338 or bedwards@taxcc.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.