Editorial Board   Guest Author

Mr. Patel

Sheenal Patel

Co-Founder and Chief Executive Officer, NVN Hotels

Sheenal Patel is a co-founder and Chief Executive Officer of NVN Hotels, named one of the nation's top hotel companies Hotel Management Magazine in 2015. In this role, Mr. Patel leads general corporate strategy and all efforts related to property management. He is also Principal of NVN Hotels' investment affiliate, Arbor Lodging Partners. Mr. Patel co-founded NVN Hotels in 2006 with high school classmate Mr. Bonthala.

Today NVN Hotels has grown to a leading hotel management company approved for management by Marriott, Hilton, Starwood and IHG, with a national portfolio of hotels and more than 500 associates around the country. The NVN Hotels team has a long history of providing strong leadership for hotel operations and a reputation for presenting innovative solutions for the many challenges faced by hotels. Prior to co-founding NVN Hotels, Mr. Patel was a vice president with Related Capital Company, a New York-based investment firm, where he was responsible for the origination of approximately $800 million of tax-exempt bond transactions for LIHTC multifamily projects located throughout the United States.

Mr. Patel started his career in the Leveraged Finance Group within the Investment Banking division of CIBC World Markets. Mr. Patel earned his bachelor of arts in economics from the University of Michigan and at the London School of Economics completed a year-long general course program in mathematics. He is a member of the IHG Owners Association Industry Advocacy Committee, a member of the President's Circle of the Chicago Council on Global Affairs, and is active in alumni affairs for Phillips Exeter Academy.

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

Mr. Patel can be contacted at +1 312-755-1110 or info@nvnhotels.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.