Mr. Burger

Ray Burger

Founder & President

Pineapple Hospitality

Ray Burger, Founder and President of Pineapple Hospitality Inc., celebrates his 40+ years of experience in hospitality. His 20+ year hotel management career yielded increased revenues, award winning service, and indispensable insight into hotel operations, sales and marketing.

Mr. Burger has provided and promoted sustainability solutions for the hospitality industry since 1994. Through Pineapple Hospitality, he founded the industryís first Green Hospitality Conference (2007). He also launched EcoRooms.com, GreenerHotels.com and the comprehensive smoke-free lodging directory FreshStay.com.

His principled approach to greener products, programs and services relies on sustainability, profitability, and a commitment to exceeding guest expectations. Always a believer in the green business community, Ray has partnered with several State and Local Green Lodging programs including Boston Green Tourism, PhilaGreen Hospitality Association, the Green Meeting Industry Council, and Energy Star.

Mr. Burgerís many certifications and awards include Master Hotel Supplier and Certified Hotel Administrator. He is a frequent speaker and writer regarding Sustainability topics pertaining to Hospitality. He authored the EcoSpeak blog for a few years and he is a frequent contributor for Hospitality related publications.

Mr. Burger holds a Bachelorís degree in Business Management from Missouri State University and enjoys spending time in and around Americaís National and State Parks, Trails and Rivers.

Mr. Burger can be contacted at 636-922-2285 or ray@pineapplehospitality.net

Coming Up In The April Online Hotel Business Review




Feature Focus
Guest Service: The Personalized Experience
In the not-too-distant future, when guests arrive at a hotel, they will check themselves in using a kiosk in the lobby, by- passing a stop at the front desk. When they call room service to order food, it will be from a hotel mobile tablet, practically eliminating any contact with friendly service people. Though these inevitable developments will likely result in delivered to their door by a robot. When they visit a restaurant, their orders will be placed and the bill will be paid some staff reduction, there is a silver lining Ė all the remaining hotel staff can be laser-focused on providing guests with the best possible service available. And for most guests, that means being the beneficiary of a personalized experience from the hotel. According to a recent Yahoo survey, 78 percent of hotel guests expressed a desire for some kind of personalization. They are seeking services that not only make them feel welcomed, but valued, and cause them to feel good about themselves. Hotels must strive to establish an emotional bond with their guests, the kind of bond that creates guest loyalty and brings them back time and again. But providing personalized service is more than knowing your guests by name. Itís leaving a bottle of wine in the room of a couple celebrating their anniversary, or knowing which guest enjoys having a fresh cup of coffee brought to their room as part of a wake-up call. Itís the small, thoughtful, personal gestures that matter most and produce the greatest effect. The April issue of the Hotel Business Review will document what some leading hotels are doing to cultivate and manage guest satisfaction in their operations.