Editorial Board   Guest Author

Mr. Sanders

Rowan Sanders

Director of Marketing & Communications, Veolia Energy North America

Rowan Sanders has been Director of Marketing and Communications for Veolia Energy since April 2007. In this position, Mr. Sanders is responsible for brand management, crisis communication, public relations, and internal communication.

Veolia Energy is an operator and developer of efficient energy solutions, with extensive experience in energy management at nearly 24,000 hospitality, cultural, sports, and education facilities around the world.

Prior to this position, Mr. Sanders oversaw a new print publication, Review of Allergy, Asthma and Immunology. Before that venture, he spent eight years in the electric utility industry in Texas at Texas-New Mexico Power Company (TNMP) and its affiliated retail electric provider, First Choice Power (FCP), which was formed to serve electric customers when the Texas market opened up to competition in 2002.

Mr. Sanders earned a Master of Management degree in E-Commerce at the University of Dallas (summa cum laude), a Master of Business Administration (MBA) degree at Texas Christian University, and a Bachelor's degree in English from McGill University in Montreal, Canada.

Veolia Energy serves the full range of businesses involved in retail, hotels and leisure including hotels, casinos, retailers, shopping centers, hotels and restaurants, arenas and stadiums, convention centers, museums, tourist destinations, sports and recreation facilities, etc. Veolia Energy leverages a portfolio of technical energy services skills to reduce energy and fuel consumption, operating risks and greenhouse gas emissions.

Mr. Sanders can be contacted at 617-849-6656 or rsanders@veoliaenergyna.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.