Editorial Board   Guest Author

Mr. Dublois

Edward Dublois

Principal Consultant, Dublois & Associates

Dublois & Associates was founded by and is currently managed by Edward Dublois. Mr. Dublois' career has spanned over 30 years of performing Security Assessment work, as well as Security Design, Engineering, Management and Operations responsibilities within the security industry. For most of these years, he had served as CEO and President and of VVE Security, a commercial security integration and engineering firm based out of the New York metropolitan area. During this period, Mr Dublois led his team to roll out the first ever security initiative utilizing hand geometry, biometric technology for installations at government and defense contractor locations nationwide. In 1998, Mr Dublois sold VVE Security to Honeywell and stayed on with Honeywell for a few years as the New York City regional security business unit leader. Since leaving Honeywell in 2001, he has been providing security related assessment and consulting services for various clients and industry related professionals. Throughout his career, Mr. Dublois has accumulated extensive experience in the areas of proactive security analysis, security system design and engineering, risk, threat and vulnerability assessments, project management, as well as many other areas of commercial security related services. Over the years, Mr. Dublois has provided these security related services to many Fortune 500 clients, governmental agencies, municipalities, law enforcement agencies, educational and institutional clients, health care, manufacturing, hospitality, distribution and warehousing clients. Mr Dublois' extensive security design, engineering, assessment and management experience, has earned him the position as being Board Certified in Security Management, Board Certified as a Certified Protection Professional, and as a Certified Security Consultant by ASIS and the International Association of Professional Security Consultants. In addition, Mr. Dublois is Certified in Homeland Security - Level III by the American College of Forensic Examiners and American Board for Certification in Homeland Security. Additionally, Mr. Dublois is a Licensed Private Investigator. Mr. Dublois is a member of good standing in the following security related organizations: - American Society for Industrial Security - International Association of Professional Security Consultants - American College of Forensic Examiners - International Association of Campus Law Enforcement Administrators - American Board for Certification of Homeland Security - International Association for Healthcare Security and Safety - Association of Threat Assessment Professionals - United States Association of Professional Investigators - Vermont Association of Investigative and Security Services - International Intelligence Network

Mr. Dublois can be contacted at 802-362-4994 or edublois@dublois.com

Coming up in August 2019...

Food & Beverage: Millennial Chefs Lead the Way

Led by Millennial chefs, hotels continue to foster sustainability, sourcing and wellness within their dining rooms and banquet spaces, and by all measures, this is responsible for an increase in their revenues. In many hotels, the food & beverage division contributes 50 per cent or more to hotel sales and they are currently experiencing double-digit growth. As a result, hotel owners are allocating an increasing amount of square footage for F&B operations. The biggest area of investment is in catering, which is thriving due to weddings, social events and business conferences.  Hotels are also investing in on-site market or convenience stores that offer fresh/refrigerated foods, and buffet concepts also continue to expand. Other popular food trends include a rise of fermented offerings such as kombucha,  kimchi, sauerkraut, tempeh, kefir and pickles - all to produce the least processed food possible, and to boost probiotics to improve the immune system. Tea is also enjoying something of a renaissance. More people are thinking of tea with the same reverence as coffee due to its many varieties, applications and benefits. Craft tea blending, nitro tea on tap and even tea cocktails are beginning to appear on some hotel menus. Another trend concerns  creating a unique, individualized and memorable experience for guests. This could be a small consumable item that is specific to a property or event, such as house-made snack mixes, gourmet popcorn, macaroons, or jars of house-made jams, chutneys, and mustards -all produced and customized in house. One staple that is in decline is the in-room minibar which seems to have fallen out of favor. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.