Editorial Board   Guest Author

Mr. Meade

Bill Meade

Director, Tetra Tech

Bill Meade is an international energy and environmental consultant with over 30 years of experience. He currently lives and works in Indonesia where he heads the Indonesia Clean Energy Development project. Now in its second phase, ICED is the centerpiece of USAID Indonesia's low emissions development support in the energy sector.

Beginning in 2011, the ICED project established a network of public and private sector partners involved in clean energy development and greenhouse gas (GHG) emissions reduction in the energy sector. Partners include national, provincial and district-level government agencies; banks and financial institutions; project developers; the national electric utility (PLN); industry trade associations; and research institutions.

Mr. Meade has supported government agencies, industry associations, and private companies in the design and implementation of renewable energy, energy efficiency, environmental impact assessment, environmental management, rural economic development, and sustainable tourism.

Mr. Meade has consulted with hotel and resort companies including Starwood Hotels and Sandals Resorts, hotel and tourism associations, government tourism ministries and development agencies, tour operators, international organizations such as World Travel and Tourism Council and U.N. World Tourism Organization, Inter-American Development Bank, Asian Development Bank, World Bank, European Union and the U.S. Agency for International Development.

Prior to moving to Indonesia, Mr. Meade worked throughout the Egyptian Red Sea coast and Caribbean introducing environmental management in hotels and resorts and sustainable tourism destinations. He specializes in designing impactful programs that are jointly implemented by government, private sector and civil society. The programs incorporate energy and water efficiency, waste management, green purchasing, training and awareness, and strategic marketing.

Mr. Meade has a Bachelor's degree in energy and environmental management and an MBA specializing in sustainability.

Please visit http://www.htttp://tetratech.com for more information.

Mr. Meade can be contacted at +1 703-387-2134 or bill.meade@tetratech.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.