Editorial Board   Guest Author

Mr. Llorens

Dave Llorens

CEO, EverWatt Lights

Dave Llorens is an electrical engineer and the CEO of EverWatt Lights, a lighting-as-a-service company that helps commercial properties save money by replacing their lighting with EverWatt LED lights for no upfront cost. EverWatt eliminates the vertical marketing structure with its many levels of distributors, supply stores, and regional and local reps by manufacturing and installing the LED lights. This results in cost savings to the end user by cutting out the middleman (and the markups).

Before EverWatt, Mr. Llorens started several businesses, including One Block Off the Grid, which helps put big-ticket, environmentally friendly home improvements within reach of the average homeowner. Homeowners can save money with solar technology, even learning how much they can save with just a quick phone call using One Block Off the Grid's custom technology. The company also helps homeowners negotiate discounts, vet installers, and design and buy/lease solar systems over the phone.

Mr. Llorens founded the company in 2008, and in 2012 he transitioned to COO after One Block Off the Grid merged with Pure Energies. In 2014, the company was acquired by NRG for $120 million.

Mr. Llorens has been passionate about entrepreneurship since he opened his first lemonade stand in Shreveport, Louisiana. He's an avid poker player who in 2004 started an online gambling software business, which he grew to a $2 million run rate before it was killed by the Internet Gambling Act of 2006. He also served as co-founder and CEO of 60-Day MBA, a program designed to help aspiring entrepreneurs start businesses. While 60-Day MBA ultimately failed as a business, the program provided numerous aspiring entrepreneurs with the tools they needed to succeed.

Please visit http://everwattlights.com/ for more information.

Mr. Llorens can be contacted at +1 510-730-0062 or dave@everwattlights.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.