Editorial Board   Guest Author

Mr. Lally

Bill Lally

President, Mode:Green

Bill Lally is the president of hospitality integration firm Mode:Green. A serial entrepreneur, Mr. Lally has extensive experience and a unique background in a variety of areas ranging from commercial audiovisual and control systems to energy management, broadcast, recording, post-production and hospitality.

In 2008, the culmination of this experience resulted in the successful foundation of Mode:Green, which provides advanced control systems and energy management in the hospitality and commercial markets with the goal of bridging the current gap between integrators, MEP engineers and contractors, GCs, lighting designers and architects.

Capitalizing on having become the first LEED-AP / Crestron Master's Level Certified programmer, Mr. Lally grew Mode:Green from a small independent programming house (with clients such as Disney, Four Seasons, Baccarat, 1 Hotel and even NASA), to an enterprise completing several fully integrated multi-million dollar projects over the past five years. Mode:Green has become the foremost authority in meeting the demands of the luxury hospitality market and the ever-changing technology expectations of the world's most advanced hotel guest rooms.

Mr. Lally is on top of new technology trends in the latest and upcoming audio/video, energy management and automation technologies to use in work for his clients, and is a continuous technology tinkerer on the side. He was also a founding member of the STEP InfoComm Task Force and is part of the InfoComm Smart Building Task Force, which drew on his ability to create energy management solutions for commercial buildings.

Mr. Lally attended the University of Miami for Music and Audio Engineering, and is a member of the US Green Building Council.

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

Mr. Lally can be contacted at 407-574-6245 or blally@modegreen.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.