Editorial Board   Guest Author

Mr. Kish

Carl Kish

Co-Founder, STOKE Certified

After four years of research and development with Co-Founder Dr. Jess Ponting, Carl Kish created STOKE Certified — the world's first sustainable tourism certification program for surf and ski tourism operators. Equipped with the sector-specific knowledge and tools to empower businesses who want to embrace sustainability, he is committed to progressing the riding culture with a future-proof perspective.

Mr. Kish has developed sustainability management systems for Tavarua Island Resort, Fiji; Casa Tucan Hotel, Costa Rica; Turtle Bay Resort, Hawaii; and Mt Ashland Ski Area, Oregon. Currently he is the Project Manager for the development of Olas Verdes Resort in Nosara, Costa Rica — a LEED Certified project.

Having completed the Global Reporting Initiative Certified Sustainability Reporting Course (G4), as well as the Green Globe Certified Auditor Course, Mr. Kish is well-versed in the benchmarking, certification, and sustainability reporting processes.

As the former Content Strategist for a web and graphic design firm, Made by Grizzly, Mr. Kish also possesses the creative skills to design beautiful print and online sustainability reports that are engaging and easily digestible for the public. 

Mr. Kish graduated with honors from San Diego State University with a Bachelors of Science in Sustainable Recreation and Tourism Management.

Mr. Kish can be contacted at 925-260-6369 or carl@stokecertified.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.