Editorial Board   Guest Author

Mr. Clervi

Anthony Clervi

Vice President, UNA Purchasing Solutions

Anthony Clervi is the vice president of growth at UNA Purchasing Solutions, a Kansas City, Missouri-based group purchasing organization dedicated to helping businesses and organizations across multiple industries improve their financial and operational performance. UNA Purchasing Solutions began in 2003, serving primarily the healthcare and education markets. Today, UNA operates with Vizient, a supply contracting company, to provide members with an extensive, competitive supply portfolio across industries. UNA Purchasing Solutions and Vizient provide members with more than $60 billion in combined annual purchasing power. Having previously served as a business consultant for ServiceLive and a marketing manager for HomeAdvisor, Mr. Clervi provides consistent leadership and strategic direction for company success. He specializes in helping top companies, hospitality groups, and trade associations lower their operational costs and improve their supply chain management techniques. He holds a bachelor's degree in economics and finance from McKendree University. Mr. Clervi's thought leadership has been featured in publications ranging from Chief Executive to Corp! Magazine to NonProfit PRO. His philanthropic interests include improving access to education and healthcare, and he's a proponent of expanding students' interest in science and technology. Within the Kansas City community, Mr. Clervi contributes to the Ewing Marion Kauffman Foundation and Special Olympics Kansas. He's an active member of the KC Enterprise Network and supports local church organizations.

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

Mr. Clervi can be contacted at 573-445-4321 or info@unapurchasing.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.