Editorial Board   Guest Author

Mr. Sherwin

Mark Sherwin

Executive Vice President, Operations, Sonesta International Hotels Corporation

Mark Sherwin joined Sonesta in January, 2014 as Executive Vice President of Operations for Sonesta Hotels. He is responsible for overseeing cost improvement initiatives, profit improvement plans, operational fiscal responsibility, and bottom-line operations strategies for the company's growing collection of global brands, including Royal Sonesta, Sonesta Hotels & Resorts, Sonesta ES Suites, Sonesta Posadas Del Inca, and Sonesta Cruise Collection. Mr. Sherwin is no stranger to F&B and in fact began his career as a restaurant manager, culminating in hiring several celebrity chefs including Jose Andreas and Michel Richard to lead kitchens under his management. His favorite region is Napa Valley and he enjoys the whole farm to table movement accompanied by a good craft cocktail. Mr. Sherwin has more than 20 years of experience in hospitality and has been involved at both the property and corporate level. His career has revolved around developing operational initiatives, managing hundreds of employees, and establishing innovative sales and Mr. Sherwineting policies. Prior to joining Sonesta, Mr. Sherwin was employed at Ritz-Carlton where he furthered his hospitality experience as the General Manager at Tysons Corner and as the Regional Vice President of Sales and Mr. Sherwineting. His extensive hospitality career also includes multiple leadership roles with Marriott International. Some of his major accomplishments include being selected as a GM of the year finalist, opening five new hotels as a Regional Director, and developing new strategies in ecommerce, industry sponsorship, and customer segmentation. Mr. Sherwin graduated from Cornell University with a Bachelor's degree in Hospitality Administration. He then furthered his education by obtaining his MBA at Georgia State University.

Please visit http://www.sonesta.com for more information.

Mr. Sherwin can be contacted at 617-421-5429 or msherwin@sonesta.com

Coming up in August 2020...

Food & Beverage: New Technological Innovations

In the past few years, hotel food and beverage departments have experienced significant growth. Managers are realizing just how much revenue potential this sector holds, both in terms of additional revenue and as a means to enhance the guest experience. As a result, substantial investments are being made in F&B operations as a way to satisfy hotel guests but also to keep pace with the competition. Though it has been a trend for many years, the Farm-to-Table movement shows no signs of abating. Hotel chains are abandoning corporate restaurants and are instead partnering with local chefs to create locally-influenced dining options. Local, farm-sourced ingredients paired with specialty beverages or local wine also satisfies the increasing demand from Millennial travelers who are eager to travel sustainably and contribute to a positive impact. A farm-to-table F&B program also helps to support the local economy, which builds community goodwill. Also popular are "Self-Serv" and "Grab & Go" options. These concepts stem from an awareness that a guest's time is limited and if a hotel can supply them with fast, fresh, food and beverage choices, then so much the better for them. Plus, by placing these specialty kiosks in areas that might be traditionally under-utilized (the lobby, for instance), they can become popular destination locations. Of course, there are new technological innovations as well. In-room, on-screen menus allow guests to order from any restaurant on the property, and some hotels are partnering with delivery companies that make it possible for guests to order food from any restaurant in the area. Also, many hotels are implementing in-room, voice-activated devices, so ordering food via an AI-powered assistant will soon become mainstream as well. The August issue of the Hotel Business Review will report on these developments and document what some leading hotels are doing to expand this area of their business.