Editorial Board   Guest Author

Mr. Steele

Bryan W. Steele

Managing Director, Jireh-Tek Limited

Bryan Steele is the founder and Managing Director of Jireh-Tek Limited, an IT consultancy established in February 2006 with a strong focus on the hospitality sector. He has 19 years of international IT and business experience gained in a number of sectors: FMCG, Speciality Chemicals, Internet and Hospitality. Mr. Steele was the first European member of the Hotel Technology Next Generation Board (www.htng.org) and continues to work with the Board as an Executive Advisor. He is actively involved with HTNG's Integration and Device Forum, focused on technology and service delivery to guests, where he has chaired a number of workgroups specifying standard industry solutions. Mr. Steele is a member of the BAHA IT Committee (British Association of Hospitality Accountants) soon to be renamed HOSPA (Hospitality Professionals Association) better recognising the IT constituency within the organisation. He was a founding member of the Micros Fidelio Opera User Group, which he chaired from 2002 to 2006. He has spoken at a number of industry events including those organised by HTNG, HFTP, Hostec- EurHotec and Eye-for-Travel. Consultancy engagements have included: - Requirements definition and system selection for the guest in room entertainment solution for an international hotelier. - Defining the operational and IT landscape for an hotel developer in Dubai. This included designing the operations model and above property delivery of IT to the hotels and administration offices. - E-Procurement process definition and systems selection for an international hotelier. - IT due diligence for a venture capital company considering a major acquisition. - A 5 year technology strategy whitepaper for an international hotelier. - Folio data project for a major credit card company. Mr. Steele was the Director of IT and a member of the Senior Management Team from 2002 to 2006 at Thistle Hotels, a £300m company comprising 50 hotels and 10,500 rooms operating under the Thistle and Guoman brands. He had responsibility for all Information and Communication Technology. Before joining Thistle Hotels, Mr. Steele was the European IT Director of CMGI Inc. which incubated a number of .com companies. Prior to that, he held a number of senior IT and engineering management roles within Unilever plc over a 19 year period.

Mr. Steele can be contacted at 447748111333 or Bryan.Steele@Jireh-Tek.co.uk

Coming up in May 2020...

Eco-Friendly Practices: Creative Innovation

Being eco-friendly is no longer a fad. It is an urgent planetary need and hotels are actively doing their part to reduce their carbon footprint by implementing sustainable, green practices. In addition to the goodwill derived from doing the right thing, hotels are also realizing the benefits to their business. A large percentage of Millennials expect hotels to be eco-friendly and will only patronize those properties that are proudly conforming. Consequently, more hotels are realizing that sustainability is a key element in a successful branding strategy. In addition, going green can lead to a more profitable bottom line, as savings on electricity, water and cleaning materials can add up. Also, there are other advantages that come with being an eco-friendly business, such as government subsidies and tax and loan incentives. As a result, many hotels are finding innovative ways to integrate eco-friendly practices into their business. Geo-thermal energy systems, along with energy-from-waste systems, are being used to heat and cool the property. Passive solar panels, green roofs, natural lighting and natural ventilation strategies also assist in energy conservation. Low-flow water systems and plumbing fixtures make a contribution, as does eco-friendly hardwood flooring, and energy efficient televisions and appliances throughout the property. In addition, some hotels have implemented in-room recycling programs, and only provide all-natural, personal care items. One hotel has actually constructed a bee-keeping operation on their grounds. Not only is this good for the bees but the hotel also produces products from the operation which they sell. This kind of creative innovation also holds enormous appeal to guests. The May issue of the Hotel Business Review will document what some hotels are doing to integrate sustainable practices into their operations and how they are benefiting from them.