Editorial Board   Guest Author

Mr. Meyers

Jared Meyers

Co-Owner Legacy Vacation Resorts, Legacy Vacation Resorts

Jared Meyers is a hospitality veteran with more than 20 years in the industry. The University of Florida graduate is passionate about delivering a quality product through his company, Legacy Vacation Resorts, to help friends and families enjoy unforgettable vacations together.

Legacy Vacation Resorts boasts eight properties across four states and provides both vacation ownership and resort accommodation options. One of Mr. Meyer's other passions? Utilizing the power of his business as a force for good. Searching for a way to use his resources and abilities for positive change, Mr. Meyers learned about Certified B Corporations, which are companies that voluntarily meet the highest levels of social and environmental performance with transparency and accountability. Inspired by his findings, he immediately set out on a journey to transform his company into a Certified B Corp and also create a movement to help other hospitality and travel businesses to do the same.

Within a year's time, Mr. Meyers implemented a variety of changes to the LVR business model to secure certification. LVR is now the only multi-state hospitality company and vacation ownership company that offsets the carbon footprint of guests, offers to donate 5% of guest's reservation to a charity of their choice, donates 1% of total revenue to environmental charities as part of its 1% for the Planet commitment, sponsors Conscious Capitalism, and meets Certified B Corporation standards.

Furthermore, they have introduced multiple efforts towards a more sustainable business model, including waste reduction and enhanced recycling efforts, sustainable lifestyle awareness campaigns, green-focused renovation projects and a living wage initiative for employees in all eight locations.

Always looking towards the bigger picture for his social and environmental impact goals, Mr. Meyers co-created the Florida for Good program. With its entrepreneurial spirit, Florida For Good is the connector between B Corps, Conscious Capitalism, 1% For The Planet, like minded organizations/networks, governments/chambers, academia, and the localized For Good ecosystems throughout the state.

FFG and the local chapters provide support for events, free online business directories of like-minded companies and resources such as the free impact assessment for other business to see how they measure up to B Corp standards.

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

Mr. Meyers can be contacted at +1 407-997-3135 or jared.meyers@legacyvacationresorts.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.