Editorial Board   Guest Author

Mr. Lobach

Matthew Lobach

Director of Sustainability, Hersha Hospitality Trust

Matthew Lobach is the Director of Sustainability with Hersha Hospitality Trust, an owner and operator of high quality upscale hotels in urban gateway markets. The Company's 49 hotels totaling 7,584 rooms are located in New York, Boston, Philadelphia, Washington, DC, Miami and select markets on the West Coast. Mr. Lobach is responsible for the development and implementation of EarthView®, Hersha's triple bottom line sustainability program, in addition to leading the Company's philanthropic Giving Committee. Mr. Lobach is certified a LEED Green Associate by the USGBC, and is a member of the Hotel Association of NYC's Sustainability Committee, the Real-Estate Roundtable's Sustainability Policy Advisory Committee, and the United Way Young Leaders of Philadelphia.


Prior to joining Hersha, Mr. Lobach was an Associate with Bayer Corporation, working across their North American business units to plan and implement their sustainability strategy. Mr. Lobach is also a co‐founder of New Leaf Initiative, a non‐profit based in Central Pennsylvania that works with students and young professionals through project‐based learning of sustainability and social entrepreneurship. He received a B.S. in Actuarial Science from the Pennsylvania State University and an M.S. in Sustainability from the Blekinge Institute of Technology located in Karlskrona, Sweden.

 

EarthView, named a Global Hospitality Sector leader by the Global Real Estate Sustainability Benchmark (GRESB) and a four-time winner of NAREIT's Leader in the Light award, is a program developed and implemented by the Hersha Group that is dedicated to fully integrated environmental and community policies that aim to make sustainable hospitality a genuine reality.  EarthView delivers environmental and conservation programs that positively impact a hotel operation's bottom line while simultaneously improving the well-being of guests, employees, communities, and the planet.

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

Mr. Lobach can be contacted at 215-238-1046 or matthew.lobach@hersha.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.