Mr. Plattenburg

George Plattenburg

Managing Partner

Burton Energy Group

George Plattenburg is one of three Managing Partners at Burton Energy Group, a consulting firm based in Alpharetta, Georgia. Burton Energy Group provides sustainability and energy efficiency consulting services for many of the world’s leading organizations, including 10 Fortune 150 firms as well as several large public companies headquartered in Europe and several of the largest private companies in the US. Burton’s clients typically operate large facility portfolios of hundreds or thousands of locations, and include businesses focused on owning and operating hotels, retail and distribution, manufacturing, financial services, and restaurants.

Mr. Plattenburg has more than 25 years of experience in energy efficiency and sustainability, and has worked for in a variety of leadership roles encompassing operations, engineering, sales and marketing. His experience includes energy engineering, utility demand side management program oversight, and service companies helping businesses take full advantage of their investment in energy and infrastructure. He has a BS in Mechanical Engineering from Duke University and an MBA from Washington University in St. Louis, and is a registered Professional Engineer.

Mr. Plattenburg has a passion for working with clients to help them drive utility usage out of their businesses to reduce their environmental impact and improve their bottom lines. His clients rely on him to design, develop, and implement comprehensive programs to reduce the consumption and cost of utilities including electricity, natural gas, and water, and to help them understand and lower their carbon footprints. These client programs include demand side reduction improvements, energy risk and supply management, and analysis and business insights based on utility consumption information.

Mr. Plattenburg can be contacted at 678-829-4018 or gplattenburg@burtonenergygroup.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.