Celios CEO Brian Packard Featured in Hospitality Technology
“As scientists have advanced their understanding of how this virus spreads, lawmakers have followed their lead, authorizing billions of dollars to implement risk mitigation strategies among business owners.” - Brian Packard, Celios CEO
Over the last year, COVID-19 provided many businesses the opportunity to demonstrate an ability to withstand what is likely the most tumultuous time in the history of the hospitality industry. Those who survived had to make radical changes to the way they operate, with employee and guest safety becoming the top priority.
Prior to the pandemic, cleanliness was a hallmark of the guest services industry - and imposed CDC pandemic regulations increased this commitment dramatically. Now that it has been made clear that the SARS-CoV-2 virus is transmitted via airborne particles, it has become critical to redefine the guest experience - one that now completely revolves around the question how clean is the air inside my restaurant or hotel?
In addition to sanitizing, mask-wearing and social distancing, the hospitality industry has started making wide-ranging air quality upgrades in an effort to instill confidence in guests that the air at their location is clean. From full-scale HVAC solutions, to placing tabletop air purifiers - such as the Celios G200 - at the takeout counter or arming housekeepers with them to use when cleaning guest rooms between check-ins, owners are doing their part to ensure the air breathed by their guests and employees is clean.To help cover these costs, the December 2020 COVID-19 relief bill provides funding for upgrades to existing HVAC setups, in an effort to mitigate the airborne spread of the SARS-CoV-2 virus.
In a byline for Hospitality Technology, Celios CEO Brian Packard explains how hospitality decision makers can implement tabletop air purification to restore confidence in both employees and guests. Read the full article.
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