Editorial Board   Guest Author

Mr. Heroian

Menze Heroian

Vice President, Tishman Hotels & Realty

Menze Heroian is the Vice President of Tishman Hotels & Realty, a company headquartered in New york and comprised of a diversified staff of experienced real estate, financial and hotel management specialists, and complemented by a technical staff of architects, engineers and construction management professionals. THR typically manages all components of its projects, from feasibility, design, budgeting, financing and development management to ongoing property and asset management. Mr. Heroian began his career with Westin Hotels in 1983 opening three consecutive hotels to include The Westin Copley Place, The Westin Maui and the Walt Disney World Swan, all in food and beverage operations before departing to Las Vegas taking on the position of Director of Food and Beverage at the legendary Caesars Palace. In 1998 he moved back to Orlando as the Director of Catering for the 1200 room Dolphin Hotel located in the heart of Walt Disney World. Starwood Hotels and Resorts acquired the Sheraton brand and Mr. Heroian became the Director of Catering for the Swan and Dolphin, two hotels with accumulated meeting space of over 350,000 sq. ft. Shortly thereafter he was promoted to Director of Food and Beverage responsible for the entire food and beverage operation which included Catering, Banquets and 17 outlets. In 2004 he joined the Tishman Hotel Group in his current posiiton. Mr. Heroian currently resides in Orlando, Florida

Mr. Heroian can be contacted at 212-399-3617 or mheroian@tishman.com

Coming up in May 2019...

Eco-Friendly Practices: Corporate Social Responsibility

The hotel industry has undertaken a long-term effort to build more responsible and socially conscious businesses. What began with small efforts to reduce waste - such as paperless checkouts and refillable soap dispensers - has evolved into an international movement toward implementing sustainable development practices. In addition to establishing themselves as good corporate citizens, adopting eco-friendly practices is sound business for hotels. According to a recent report from Deloitte, 95% of business travelers believe the hotel industry should be undertaking “green” initiatives, and Millennials are twice as likely to support brands with strong management of environmental and social issues. Given these conclusions, hotels are continuing to innovate in the areas of environmental sustainability. For example, one leading hotel chain has designed special elevators that collect kinetic energy from the moving lift and in the process, they have reduced their energy consumption by 50%  over conventional elevators. Also, they installed an advanced air conditioning system which employs a magnetic mechanical system that makes them more energy efficient. Other hotels are installing Intelligent Building Systems which monitor and control temperatures in rooms, common areas and swimming pools, as well as ventilation and cold water systems. Some hotels are installing Electric Vehicle charging stations, planting rooftop gardens, implementing stringent recycling programs, and insisting on the use of biodegradable materials. Another trend is the creation of Green Teams within a hotel's operation that are tasked to implement earth-friendly practices and manage budgets for green projects. Some hotels have even gone so far as to curtail or eliminate room service, believing that keeping the kitchen open 24/7 isn't terribly sustainable. 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.