Editorial Board   

Mr. Poad

Jim Poad

Director of Client Solutions, Advantage IQ

Jim Poad, a 30-year energy industry veteran, serves as Director of Client Solutions for expense and energy management firm, Advantage IQ. In this capacity, Mr. Poad is responsible for developing and directing the Company's energy management programs on behalf of clients. He works with clients to develop and implement a customized strategy to better manage energy usage, reduce overall operational costs, and meet overriding corporate objectives. He has helped clients save millions of dollars through the implementation of supply-side and demand-side initiatives. Prior to his position at Advantage IQ, Poad served as Director, Business Development for Johnson Controls, Inc, Prenova, and also served as Director, Strategic Business Development for TXU Energy. At TXU, he first served as Regional Marketing Director for the Chicago region. In this role he was responsible for project evaluation, commodity sales and delivery for both electric power and natural gas, as well as facility sales. Later, he was appointed Director of Strategic Business Development, a role which required identifying and developing comprehensive energy management and outsourcing engagements for Fortune 500 companies with extensive energy requirements. Earlier, Poad held a number of positions with Wisconsin Power and Light Company and Alliant Energy. He worked in operations, administration, and sales management with these companies, and received several awards for operational excellence, marketing success and exceptional safety records.

Mr. Poad can be contacted at 608-755-1650 or jpoad@advantageiq.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.