Editorial Board   Guest Author

Mr. Hasek

Glenn Hasek

Publisher & Editor, Green Lodging News

Glenn Hasek is publisher and editor of Green Lodging News, a weekly e-mail newsletter now reaching more than 14,000 opt-in subscribers, and a website receiving more than 41,000 unique visitors each month. Green Lodging News covers topics ranging from energy management to water conservation to waste management to green design. Green Lodging News coverage emphasizes breaking news and trends impacting not only the environment and well-being but also the bottom line as well. Mr. Hasek, who has been quoted in many national news publications on green travel, launched Green Lodging News in July 2006.

He has more than 25 years of writing and editing experience in the lodging industry. He worked as an editor with Hotel & Motel Management (now Hotel Management) from 1989 to 1996 and then again from 2000 to 2001. He first wrote about environment-related lodging industry news with Hotel & Motel Management in 1990.

He also worked as associate editor of IndustryWeek magazine from 1996 to 2000 where he managed two projects: the IndustryWeek 1000 and the World's 100 Best Managed Companies. Since 2001 Mr. Hasek has owned his own publishing and public relations consulting company—Hasek Communications L.L.C. He has received numerous professional awards for his work and has been a featured speaker and moderator at many lodging industry events—green lodging conferences, HD Expo, brand conventions, and the International Hotel/Motel + Restaurant Show (IHMRS). In November 2013 and November 2014 he helped organize the Hospitality Green section of IHMRS.

Mr. Hasek graduated from Bluffton College with a B.A. in Communication and Religion in 1984 and attended Ohio University, studying journalism at the graduate level.

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

Mr. Hasek can be contacted at +1 813-510-3468 or editor@greenlodgingnews.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.