Editorial Board   Guest Author

Mr. Sisson

Mark Sisson

Co-Founder, NanoTouch Materials

Mark Sisson is the cofounder of NanoTouch Materials, the world's first and only producer of NanoSeptic continuously self-cleaning surfaces.

Prior to NanoTouch, Mr.  Sisson ran an award winning advertising agency serving several clients in the hospitality, travel and food service industries.

As a thought leader in creating self-cleaning products, Mr. Sisson is the author of editorial content for prominent industry publications such as ISSA Today, including articles such as 'The Psychology of Clean', 'NanoTechnology-The Next Really Big Small Thing', and most recently 'The War on Germs Goes High Tech'. He also manages NanoTouch's research and development program, funded by a $2 million grant, to advance self-cleaning surface technology as well as discover new product applications for the hospitality, food service, healthcare, and facility management industries. This research, as well as current product manufacturing, is being conducted at the Center for Advanced Engineering and Research in Forest, Virginia.

Mr. Sisson is a graduate of Virginia Tech with a degree in Computer Science.

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

Mr. Sisson can be contacted at mark@nanoseptic.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.