Editorial Board   Guest Author

Mr. Parisi

Scott Parisi

President, EcoGreen Energy Solutions

M. Scott Parisi, President of EcoGreen a firm founded in 2008 with the goal to support hospitality sustainability. Currently EcoGreen has two major divisions covering Energy Solutions and Constructions Services.

As President of EcoGreen, Mr. Parisi's day to day focus is on supporting a team of talented individuals to support the new construction and renovations of hospitality facilities. Our vendor-neutral approach with a high focus on client satisfaction and retention has allowed EcoGreen to be a part of hundreds of projects Whittington the hospitality industry.

Mr. Parisi and the EcoGreen Team have a culture in exploring sustainable measures that save our clients in cost while saving electricity, natural gas and water. EcoGreen is always looking for ways to introduce the most advanced technologies at the most cost effective delta for their clients.   

Additionally, Mr. Parisi develops and hosts educational workshops, staff trainings and has spoken at national and regional events including AAHOA's National Convention, Green Lodging & Hospitality Conference, Boston Green Tourism Events, Philagreen Hospitality Association Events, GF Management University Sessions, National Purchasing Network Annual Expo and the Global Renewable Energy Networking Summit.

Prior to launching EcoGreen, Mr. Parisi worked within the hospitality industry starting early at his family owned restaurant. A little later in life Mr. Parisi found his passion for resource conservation and sustainability serving as the General Manager of the first LEED certified Hotel in the United States; the Sheraton Rittenhouse Square, Philadelphia, PA. Mr. Parisi spent eighteen years in the hospitality sector eventually serving as Vice President of Operations overseeing branded hotels including IHG, Starwood, Hilton, Wyndham and Choice Hotels.

Please visit http://www.eg-es.com for more information.

Mr. Parisi can be contacted at 8882290213801 or sparisi@eg-es.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.