Editorial Board   

Mr. Meek

Frank Meek

International Technical & Training Director, Orkin, LLC

“Knowledge is power when it comes to effective pest management.” An industry veteran, Frank Meek has been with Orkin since 1986. In 2003, he was named among the future leaders of the pest management industry in Pest Control Technology magazine's “40 Under 40” ranking. Currently, as the International Technical and Training Director, Mr. Meek provides technical support and training in both sales and service to Orkin's international franchises, helping them grow and develop in their specific markets. As a board-certified entomologist, Mr. Meek teaches Integrated Pest Management principles and can explain how to use all available methodologies to prevent pest infestations in various commercial settings. Mr. Meek has experience in all areas of pest control, enabling him to provide a cross-industry overview of the role that pest management can play in improved safety and sanitation. His common-sense approach and extensive experience make him a natural media resource. Among other pest management topics, he is well versed in best pest management practices in hospitality environments. Mr. Meek is a regular speaker at National Pest Management Association (NPMA) and many international, state and regional pest control association meetings, as well as non pest control industry associations such as the American Society for Healthcare Environmental Services (ASHES). He has published many articles for the pest control industry trade magazines, as well as major media outlets such as Wall Street Journal, New York Times, CNN, MSNBC and others. Meek has also represented Orkin on national television with appearances on shows such as the NBC Today Show, CNN and ABC News. Mr. Meek writes a monthly column called “Technicalities” for PMP magazine. In 2005, he co-authored the IPM Recommended Practice book for American Society for Healthcare Environmental Services (ASHES), which has become the standard for providing pest management service to the healthcare industry. In 2010, Mr. Meek authored the chapter on Occasional Invader Pest in the 10th edition of the Mallis Handbook to Pest Control Operations. Previously, Mr. Meek has contributed to HotelExecutive.com on topics ranging from pest management practices for LEED certification to bed bugs and integrating pest management into redesign plans.

Mr. Meek can be contacted at 404-888-2898 or fmeek@rollinscorp.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.