Editorial Board   Guest Author

Mr. Dublois

Edward Dublois

Principal Consultant, Dublois & Associates

Dublois & Associates was founded by and is currently managed by Edward Dublois. Mr. Dublois' career has spanned over 30 years of performing Security Assessment work, as well as Security Design, Engineering, Management and Operations responsibilities within the security industry. For most of these years, he had served as CEO and President and of VVE Security, a commercial security integration and engineering firm based out of the New York metropolitan area. During this period, Mr Dublois led his team to roll out the first ever security initiative utilizing hand geometry, biometric technology for installations at government and defense contractor locations nationwide. In 1998, Mr Dublois sold VVE Security to Honeywell and stayed on with Honeywell for a few years as the New York City regional security business unit leader. Since leaving Honeywell in 2001, he has been providing security related assessment and consulting services for various clients and industry related professionals. Throughout his career, Mr. Dublois has accumulated extensive experience in the areas of proactive security analysis, security system design and engineering, risk, threat and vulnerability assessments, project management, as well as many other areas of commercial security related services. Over the years, Mr. Dublois has provided these security related services to many Fortune 500 clients, governmental agencies, municipalities, law enforcement agencies, educational and institutional clients, health care, manufacturing, hospitality, distribution and warehousing clients. Mr Dublois' extensive security design, engineering, assessment and management experience, has earned him the position as being Board Certified in Security Management, Board Certified as a Certified Protection Professional, and as a Certified Security Consultant by ASIS and the International Association of Professional Security Consultants. In addition, Mr. Dublois is Certified in Homeland Security - Level III by the American College of Forensic Examiners and American Board for Certification in Homeland Security. Additionally, Mr. Dublois is a Licensed Private Investigator. Mr. Dublois is a member of good standing in the following security related organizations: - American Society for Industrial Security - International Association of Professional Security Consultants - American College of Forensic Examiners - International Association of Campus Law Enforcement Administrators - American Board for Certification of Homeland Security - International Association for Healthcare Security and Safety - Association of Threat Assessment Professionals - United States Association of Professional Investigators - Vermont Association of Investigative and Security Services - International Intelligence Network

Mr. Dublois can be contacted at 802-362-4994 or edublois@dublois.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.