Mr. Sanders

Rowan Sanders

Director of Marketing & Communications

Veolia Energy North America

Rowan Sanders has been Director of Marketing and Communications for Veolia Energy since April 2007. In this position, Mr. Sanders is responsible for brand management, crisis communication, public relations, and internal communication.

Veolia Energy is an operator and developer of efficient energy solutions, with extensive experience in energy management at nearly 24,000 hospitality, cultural, sports, and education facilities around the world.

Prior to this position, Mr. Sanders oversaw a new print publication, Review of Allergy, Asthma and Immunology. Before that venture, he spent eight years in the electric utility industry in Texas at Texas-New Mexico Power Company (TNMP) and its affiliated retail electric provider, First Choice Power (FCP), which was formed to serve electric customers when the Texas market opened up to competition in 2002.

Mr. Sanders earned a Master of Management degree in E-Commerce at the University of Dallas (summa cum laude), a Master of Business Administration (MBA) degree at Texas Christian University, and a Bachelor's degree in English from McGill University in Montreal, Canada.

Veolia Energy serves the full range of businesses involved in retail, hotels and leisure including hotels, casinos, retailers, shopping centers, hotels and restaurants, arenas and stadiums, convention centers, museums, tourist destinations, sports and recreation facilities, etc. Veolia Energy leverages a portfolio of technical energy services skills to reduce energy and fuel consumption, operating risks and greenhouse gas emissions.

Mr. Sanders can be contacted at 617-849-6656 or rsanders@veoliaenergyna.com

Coming Up In The August Online Hotel Business Review




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Feature Focus
Food & Beverage: Multiplicity and Diversity are Key
The challenge for hotel food and beverage operations is to serve the personal tastes and needs of an increasingly diverse population and, at the same time, to keep up with ever-evolving industry trends. In order to accomplish this, restaurateurs and hoteliers have to flex their creative muscles and pull out all the stops to satisfy their various audiences. One way to achieve this is to utilize existing food spaces in multiple ways at different times of the day. Lunch can be casual and fast, while dinnertime can be more formal and slower paced. The same restaurant can offer counter service by day but provide table service by night, with a completely different menu and atmosphere. Changes in music, lighting, uniforms and tabletop design contribute to its transformation. This multi- purpose approach seeks to meet the dining needs of guests as they change throughout the day. Today’s restaurants also have to go to great lengths to fulfill all the diverse dietary preferences of their guests. The popularity of plant-based, paleo, vegan, and gluten and allergen-free diets means that traditional menus must evolve from protein-heavy, carb-loaded offerings to those featuring more vegetables and legumes. Chefs are doing creative things with vegetables, such as experimenting with global cuisines or incorporating new vegetable hybrids into their dishes. Another trend is an emphasis on bold and creative flavors. From chili oil to sriracha to spicy maple syrup, entrees, desserts and beverages are all being enhanced with spice and heat. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.