Editorial Board   

Mr. Roedel, III

Fred B. Roedel, III

Partner & Managing Member, Roedel Companies, LLC

Mr. Fred Roedel is a Manager of Roedel Companies, LLC along with his brother David. He shares the responsibility of developing and implementing the annual strategic plan of Roedel Companies. He also shares the responsibility of approving the final design, budget and timeline of any asset developed. Mr. Roedel is President of ROK Builders, LLC, the wholly-owned Construction Management subsidiary of Roedel Companies. In this capacity he is responsible for developing the strategic and annual plans of ROK Builders. A prime responsibility of ROK Builders is developing outside third party major maintenance, renovation and new development business and maintaining the entity as a profitable subsidiary of Roedel Companies. Mr. Roedel's areas of expertise include structuring and sourcing private debt and equity, real estate development and construction management. He received his Masters of Business Administration from Wake Forest University and a Bachelor of Science degree from Norwich University. Outside of his efforts with Roedel Companies, Mr. Roedel is involved with several organizations. He currently serves on the Board of Directors of the Boys & Girls Club of Greater Nashua, is Chairman of the Daniel Webster Council's State of NH Friends of Scouting campaign and is on the Board of Directors of the Partridge Society at Norwich University. He previously served on the Board of Directors of the United States Rugby Football Union and was President of the New England Rugby Football Union for over 15 years.

Mr. Roedel, III can be contacted at 6036542040105 or FredRoedel@roedelcompanies.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.