Editorial Board   Guest Author

Mr. Ely

David Ely

President, CEO, Energy Design Service Systems

After more than three decades in the lighting design and supply industry, David E. Ely founded Energy Design Services Systems (EDSS) in 2007. Originally headed to a creative arts college, with dreams for a career with Disney, Mr. Ely forged a new path in the lighting industry as he made the sacrifice to follow in his father's footsteps.

Mr. Ely quickly found himself exceeding expectations, establishing lighting customers and unique designs for companies such as Taco Bell, Ford (World Headquarters), Detroit's Cobo Hall, AutoNation, Mercedes-Benz Autohaus green concept, and a part of the winning team in the International Store Design Competition for the Nalley Lexus Galleria.

Eventually, his innovative methods lead him to uncover a new industry to provide new incentive programs to his clients, through efficient and sustainable building practices. Recognizing the vital importance these incentives had on his clients as well as the application across industries, Mr. Ely ventured off on his own to manifest his vision of the EDSS business model.

While established through Mr. Ely's passion, creativity, and attention to detail, EDSS is the cultivation of expertise that has propelled it to become a national authority on commercial energy efficiency. The EDSS team encompasses fourteen national offices boasting a diverse group of professional backgrounds including Professional Engineering, Architecture, Interior and Lighting Design, IT and Database Management, Accounting, Law and Legislation, and Professional Grant Writing, with formal education from University of Michigan, Oxford, and Illinois Institute of Technology to name a few.

The EDSS team extends beyond the office through our executive board of community leaders, university chairs, political offices, and Fortune 500 company executives. Although Mr. Ely does not define himself by his professional success alone, EDSS has excelled landing a position with INC. Magazine's Fastest Growing 500|5000 Companies List, and has recently been featured on 21st Century Business' Television Series Energy Efficiency Solutions for Commercial Environments. EDSS' success is a direct reflection of Mr. Ely's vision, values, and passion for creative & energy efficient lighting for clientele.

Please visit http://www.edssenergy.com for more information.

Mr. Ely can be contacted at 810-227-3377 or davidely@edssenergy.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.