Editorial Board   Guest Author

Mr. Brown

Randy Brown

President and Founder, Soundproof Windows

Randy Brown is the owner and president of Soundproof Windows, Inc.  headquartered in Reno, Nevada. 

Mr. Brown graduated from the University of Texas Business School in 1983.   He has a diverse background in sales, manufacturing, construction, computer programming and engineering.   He started a wholesale ice manufacturing business that he sold after 12 years.  During these twelve years he designed and constructed a new ice manufacturing facility in Corpus Christi using several innovative and successful designs.  He modified the ice manufacturing equipment and increased production 32%.  These improved designs were then used by the equipment manufacturer.  Mr. Brown's Father was in the storm window business during the 60's and 70's (before the advent of dual pane windows) where Mr. Brown learned about high quality storm windows and how they helped reduce noise levels.

Mr. Brown initially developed the first version of a Soundproof Window to solve his own noise problems at his residence.  He applied his knowledge about storm windows and designed acoustic improvements to solve his noise problems.  Friends convinced him to solve their noise problems and Soundproof Windows was born.  Later, his musician friends convinced him to develop high quality recording studio products.  His continual lab testing and innovative design changes has greatly improved his windows and doors over the years. 

Mr. Brown holds world records for the amount of noise stopped for residential windows, recording studio windows, sliding glass doors and steel doors.  He has a couple of patents pending for his designs. Soundproof Windows, Inc. is now in its 20th year and is the National leader for acoustic windows and doors.

Please visit https://www.soundproofwindows.com for more information.

Mr. Brown can be contacted at info@soundproofwindows.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.