Editorial Board   Guest Author

Mr. Ricci

Joseph Ricci

President & CEO, TRSA

Joseph Ricci is President and CEO of TRSA. Since joining TRSA, Mr. Ricci has logged more than 150,000 miles visiting laundries worldwide. His leadership has led to unprecedented membership retention and growth, as well as increased investment in research and benchmarking.

In addition, Mr. Ricci has leveraged his 25+ years of association and certification program management experience to launch certification programs that quantify the industry's commitment to professionalism, cleanliness and sustainability including Certificated Professional Laundry Manager (CPLM), Hygienically Clean and Clean Green.

Mr. Ricci has helped forge improved relationship with the international laundry community by working closely with ETSA and co-founding the International Textile Services Alliance (ITSA).

Before joining TRSA, Mr. Ricci served as Senior Association Executive with SmithBucklin, the largest international association management firm, as Executive Director for associations representing the healthcare, insurance, manufacturing and security industries including professional development and certification. He also founded Ricci Communications, a full-service marketing communications firm which was consistently ranked in the Washington Business Journal's Top 25 Privately-Held Marketing/Public Relations Companies.

Mr. Ricci has testified before the U.S. Congress. He was recently named one of the Top Association CEOs by CEO Update and was appointed to the U.S. Chamber of Commerce Association Committee of 100. He has been cited as an authority on association management issues by USA Today, AP, Los Angeles Times, New York Times, The Washington Post and hundreds of print and online outlets. He has appeared on CNN, ABC Nightly News, MSNBC and other broadcast media.

Mr. Ricci is a Certified Association Executive (CAE), is an active member of in the National Association of Manufacturers (NAM) Association Leadership Council and serves on the American Society for Association Executives (ASAE) Political Action Committee Board of Directors. He earned a Master in Business Administration from George Mason University and a Bachelors Degree in Communications from Virginia Tech.

Mr. Ricci can be contacted at 703-519-0029 or jricci@trsa.org

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.