Editorial Board   Guest Author

Mr. Kinard

Andy Kinard

President, Car Charging Group Inc.

As President of Miami Beach, Florida-based Car Charging Group Inc., Andy Kinard spearheads the company's mission to accomplish this goal by developing a nationwide infrastructure to provide, install and maintain conveniently-located electric car charging stations compatible with all electric vehicles at no cost to the business/property owner. Prior to joining Car Charging Group, Mr. Kinard was an integral part of the pioneering team tasked with developing the necessary infrastructure for charging electric vehicles (EV) at Florida Power & Light Company (FPL), one of the largest and highest-performing electric utilities in the nation. Through his 15-year engineering tenure with FPL, Mr. Kinard became immersed in numerous automobile and environment-related initiatives in Florida. Mr. Kinard is a graduate of Auburn University with a Bachelor of Science Degree in Engineering. Among his many accomplishments, Mr. Kinard was chosen as a guest speaker at the World Energy Congress in 2004 and served on the board of directors of the South Florida Manufacturing Association from 2000 to 2003.

Mr. Kinard can be contacted at 305-521-0200 or andy@carcharging.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.