Editorial Board   Guest Author

Mr. Hood

Robert Hood

Corporate Food & Beverage Manager, Atlific Hotels

Robert Hood, Corporate Food & Beverage Manager for Atlific Hotels, is originally from the United Kingdom. He has been in Food & Beverage Management for over 20 years, working in Europe for Queens Moat House Hotels, the United States for Marriott, before settling in Canada.

After settling in Canada Mr. Hood held positions for ClubLink Corporation, and currently with Atlific Hotels. With a passion for both culinary and front of house food and beverage management, Mr. Hood's passion for the food and beverage industry with its innovation and creative process continues to be part of his life journey.

The responsibilities of Mr. Hood's current position include, food and beverage procurement, concept design, financial and creative business analysis, management development, as well developing strategies for the optimization of food and beverage talent and operations at the property level.

Atlific Hotels is one of the most dynamic hotel management companies in Canada operating 62 hotels nationally with offices in Montreal, Toronto and Vancouver. With over 50 years' experience owning and managing major brands and independents, Atlific Hotels is passionate about consistently delivering long-term financial benefits to owners while cultivating a caring and fun work environment for associates and managers.

Mr. Hood was educated at the Birmingham College of Food, Tourism and Creative Arts in the United Kingdom where he obtained and HND in Hotel Management, and is a Bachelor of Applied Science graduate in Hospitality Management from the University of Southern New Hampshire in the United States.

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

Mr. Hood can be contacted at +1 416-674-0030 or rhood@atlific.com

Coming up in May 2020...

Eco-Friendly Practices: Creative Innovation

Being eco-friendly is no longer a fad. It is an urgent planetary need and hotels are actively doing their part to reduce their carbon footprint by implementing sustainable, green practices. In addition to the goodwill derived from doing the right thing, hotels are also realizing the benefits to their business. A large percentage of Millennials expect hotels to be eco-friendly and will only patronize those properties that are proudly conforming. Consequently, more hotels are realizing that sustainability is a key element in a successful branding strategy. In addition, going green can lead to a more profitable bottom line, as savings on electricity, water and cleaning materials can add up. Also, there are other advantages that come with being an eco-friendly business, such as government subsidies and tax and loan incentives. As a result, many hotels are finding innovative ways to integrate eco-friendly practices into their business. Geo-thermal energy systems, along with energy-from-waste systems, are being used to heat and cool the property. Passive solar panels, green roofs, natural lighting and natural ventilation strategies also assist in energy conservation. Low-flow water systems and plumbing fixtures make a contribution, as does eco-friendly hardwood flooring, and energy efficient televisions and appliances throughout the property. In addition, some hotels have implemented in-room recycling programs, and only provide all-natural, personal care items. One hotel has actually constructed a bee-keeping operation on their grounds. Not only is this good for the bees but the hotel also produces products from the operation which they sell. This kind of creative innovation also holds enormous appeal to guests. The May issue of the Hotel Business Review will document what some hotels are doing to integrate sustainable practices into their operations and how they are benefiting from them.