Hotel Operations

🍴 Bret Thorn is a senior food & beverage editor for Nation’s Restaurant News since 1999, spotting trends nationwide. From 2005-2008, he wrote for The New York Sun. Bret's career includes time in Thailand (1992-1997) and winning a 2006 journalism award. Educated at Tufts University, Le Cordon Bleu, and Chinese universities, he worked with ABC News during Tiananmen Square protests in 1989. He lives in Brooklyn, N.Y., focusing on restaurant trends and Asian and French cuisines.

📈 Sage Hospitality's CEO Walter Isenberg emphasizes the company's purpose of "enriching lives one experience at a time," starting with employees like housekeepers and executives. Sage conducts a cultural immersion program for new leaders, held quarterly at their corporate office. This program focuses on the company's history, core values, and leadership, crucial for understanding their people-first culture. Isenberg often participates unless he's out of town, such as for a meeting in Portland.

💻 Between 2020 and 2023, Ivar’s and Kidd Valley Restaurants, led by Patrick Yearout, severed ties with 11 vendors. During the 2025 National Restaurant Association Show, Yearout shared insights on ending vendor relationships, emphasizing documentation, cross-departmental reviews, and professional breakups. Key steps include spotting early issues, planning data migration, and communicating changes. This strategic approach protects brands and ensures technology aligns with evolving business needs.

📚 Walter started working in the hospitality industry at age 14 in Kansas City as a dishwasher, inspired by Carlos Pena and Phil Pastelli. Pena, a maitre d' and immigrant, encouraged him to attend Cornell University for hospitality. In 1974-75, Pastelli, a key figure in the hotel industry and an alumnus of Cornell, wrote a recommendation letter for Walter, which was crucial for his admission. This support significantly shaped Walter's career trajectory, highlighting the impact of mentorship.

🏖️ 2025, the French Riviera: Billy of Beaumier emphasizes guest experience evolution over two decades. Hotels must allow guests to craft personal experiences without prescription. At Les Roches Rouges, flexibility in service is key, accommodating diverse guest needs. The focus is on staff happiness, as it directly influences guest experiences. A notable past shortfall was a rigid arrival process in Mauritius. Unexpected, genuine gestures, like a staff member playing football with a child, create memorable moments.

🌶 In spring 2023, Chef Maurilio Molteni of TOZI Victoria, London, highlights British asparagus, crafting it into stocks, pastas, and dishes to reduce waste. Techniques include blanching in salted water and refreshing in ice water. Popular asparagus recipes feature salads with quail eggs and truffle, tagliolini, and deep-fried with truffle mayo. Located at 8 Gillingham Street, Pimlico, TOZI maintains its original team since opening over a decade ago.

🏨 Billy, CEO of Beaumier Hotels, blends design-driven thinking and local culture in boutique hospitality across Europe. He has a history with iconic luxury hotels in France, Switzerland, and Italy, and built the Lore Group, growing from 1 to 1,500 staff in a decade. Recently, Billy managed Eden Hotels in the Netherlands. Currently in Provence, Billy emphasizes guest experiences and a culture valuing feedback from young staff, key to enhancing hotel stays and addressing post-COVID staffing challenges.

🏨 May 22, 2025, Kevin Kelleher, a former hotel leader and current account manager at Actabl, shared insights on the Hospitality Daily Podcast about hotel pre-opening and opening processes. His essential playbook aims to help avoid costly mistakes during these crucial phases. Check out the full episode for more expert advice on successful hotel launches.

🏨 Hotels historically operated as fragmented entities based on early 20th-century management theories like Taylor's "Scientific Management," emphasizing specialization for efficiency. Modern travelers demand seamless, personalized experiences, challenging hotels to break silos. This involves cross-functional collaboration across five stages: Attract, Capture, Prepare, Deliver, and Review. Embracing a guest-centric culture requires shared information, empowered employees, and aligned incentives, fostering loyalty and excellence beyond departmental confines.

📚 May 21, 2025 - Kevin Kelleher, a former hotel leader, now an account manager at Actabl, reveals insights on leadership in the Hospitality Daily Podcast. His discussion focuses on how excessive hard work can sometimes hinder leadership effectiveness in the hospitality industry.