Editorial Board   Guest Author

Mr. Guyer

Brian Guyer

Sales Manager, Commercial Projects, Window & Door Business Unit, Rehau, Inc.

Brian L. Guyer is sales manager for the commercial windows and doors strategic business unit at REHAU. With more than 20 years of marketing experience, Mr. Guyer has signed a number of major accounts to multi-year contracts with REHAU and has expanded select product lines into new market regions and segments. Prior to joining REHAU, Mr. Guyer was vice president of sales and marketing at Jamison Door Company in Hagerstown, MD, where he led product development, introduced new product lines and developed a multi-dimensional marketing program for the company to include publicity, trade shows and direct marketing. As a market research analyst at Jerr-Dan Corporation, Greencastle, PA from 1995-97, Mr. Guyer played a key role in the development and expansion of standard duty carrier product portfolio to include Steel Best in Class (BIC) 5-ton carrier, Steel Rustler and Aluminum Pioneer Dual Angle Carrier. He initiated government sales activity with General Services Administration (received first ever contract worth over $500K) and conducted competitive intelligence that was used to develop product strategies to increase market share. Mr. Guyer held the position of Director of Sales and Marketing at Hagerstown Kitchens, Hagerstown, MD from 1992-94, where he completely revamped the company's product portfolio, re-focusing and re-positioning emerging products and solidifying top performing products. He established an exclusive partnership with The Home Depot to create a private label cabinet brand, Custom Craft Cabinetry, which expanded product awareness and distribution into new market regions. From 1987 to 1992, Mr. Guyer held marketing positions with American Woodmark, Inc. in Winchester VA and at HBP, Inc. in Hagerstown, MD. In these positions, he focused on consumer research that helped to shape merchandizing strategies as well as corporate imaging and branding efforts. Mr. Guyer holds a Bachelor of Arts degree in Business from Shepherd University and an MBA from Mount Saint Mary's University.

Mr. Guyer can be contacted at 800-247-9445 or rehau.mailbox@rehau.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.