Editorial Board   Guest Author

Mr. Cerand

Jerry Cerand

Director & Category Strategy Leader, Avendra

Jerry Cerand is the category strategy leader for produce, seafood and dairy at Avendra, North America's leading procurement services provider with more than $3 billion in annual purchases. He is responsible for the procurement and distribution of perishable commodities for hospitality-related industries, and helps oversee and manage every link in the supply chain. A graduate of the Culinary Institute of America, Mr. Cerand joined Avendra in 2004 focusing his culinary expertise on the seafood category. He next led the fresh produce team and then was promoted to the director of Avendra's fresh foods team for both local and national suppliers. In his current role, he sets the strategy for the entire supply chain for produce, seafood and dairy contracts, from sourcing to distribution to customers. Mr. Cerand brings a unique perspective to the job, based on his extensive operations and culinary experience. With more than 20 years in the hospitality industry, he has owned his own bistro and home meal operation, and worked as general manager of many white tablecloth restaurants. He has the advantage of insight into customer wants and needs - from quality, fresh food options to a strong supply chain that supports customer preferences. As part of a team of 60 contracting professionals, Mr. Cerand works with associates on the strategic supply chain management team with highly specialized expertise in hospitality-related categories. This team has expertise in negotiating the most competitive contracts to realize the best savings throughout the supply chain. Mr. Cerand's focus includes creating access to local produce, seafood and dairy suppliers. Mr. Cerand serves as the lead on local sourcing programs and formerly sat on the Produce Marketing Association (PMA) board. In his spare time, he volunteers for area food banks and local soup kitchens.

Mr. Cerand can be contacted at 301-825-0500 or jerry.cerand@avendra.com

Coming up in January 2019...

Mobile Technology: The Future is Now

Mobile Technology continues to advance at a relentless pace and the hotel industry continues to adapt. Hotel guests have shown a strong preference for mobile self-service - from checking-in/out at a hotel kiosk, to ordering room service, making dinner reservations, booking spa treatments, and managing laundry/dry cleaning services. And they also enjoy the convenience of paying for these services with smart phone mobile payments. In addition, some hotels have adopted a “concierge in your pocket” concept. Through a proprietary hotel app, guests can access useful information such as local entertainment venues, tourist attractions, event calendars, and medical facilities and services. In-room entertainment continues to be a key factor, as guests insist on the capacity to plug in their own mobile devices to customize their entertainment choices. Mobile technology also allows for greater marketing opportunities. For example, many hotels have adopted the use of “push notifications” - sending promotions, discounts and special event messages to guests based on their property location, purchase history, profiles, etc. Near field communication (NFC) technology is also being utilized to support applications such as opening room doors, earning loyalty points, renting a bike, accessing a rental car, and more. Finally, some hotels have adopted more futuristic technology. Robots are in use that have the ability to move between floors to deliver room service requests for all kinds of items - food, beverages, towels, toothbrushes, chargers and snacks. And infrared scanners are being used by housekeeping staff that can detect body heat within a room, alerting staff that the room is occupied and they should come back at a later time. The January Hotel Business Review will report on what some hotels are doing to maximize their opportunities in this exciting mobile technology space.