Editorial Board   Guest Author

Mr. Bergkvist

Jan Peter Bergkvist

Owner, SleepwellAB

Jan Peter "JP" Bergkvist has been active in the field of Sustainable Business at an executive level in the hospitality in industry since the early nineties. 15 years with Scandic with the last 9 years in an executive management position including 4 years with Hilton International in the role of Director of Environmental Sustainability.

In January 2009 Mr. Bergkvist stepped back from his position as Vice President Sustainable Business at Scandic to a role of senior advisor working in his own business SleepWell AB. In 2010 he published the book Sustainability in Practice - a fast guide for business leaders.

Since 2010 SleepWell is running the secretariat of Sweden Textile Water Initiative, stwi.se one of the largest public-private partnerships in Sweden. STWI is founded by the leading actors in the Swedish textile industry and supported by the government. The mission is to create guide lines for and promote sustainable water use for textile production in developing countries.

Mr Bergkvist is a director of the board of Ecolabelling Sweden (the Nordic Swan) and SIWI, Stockholm International Water Institute. He also serves as chairman of the Stockholm Water Prize Founders Council and Swedish Artists for the Environment. He is a member of the advisory panel of International Tourism Partnership in London, ITP.

Mr Bergkvist has recently started a new sustainability project in southern France. In a recently acquired medieval house he has begun a total restoration with only sustainable techniques and materials. Once the house is fully restored it will serve as a test laboratory for a sustainable B&B with the ambition to combine the latest sustainability practices from different corners of the world. The soft opening will commence during 2017.

Mr. Bergkvist can be contacted at 46766336868 or janpeter.bergkvist@sleepwell.nu

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.