Editorial Board   

Mr. Welty

John Welty

President, SUITELIFE Underwriting Managers, Ryan Specialty Group

John Welty is the president for SUITELIFE® Underwriting Managers, an all-lines insurance and risk program for premier hotels, resorts, luxury boutiques, gated communities and hotel management companies administered by Ryan Specialty Group, RSG Underwriting Managers. RSG is an international specialty insurance organization that provides innovative solution for brokers, agent and insurance carriers.

At SUITELIFE, Mr. Welty is responsible for leading the program's underwriting team and maintaining the company's top-tier carrier relationships. He is responsible for pro-actively and strategically managing the retention and growth of the SUITELIFE through disciplined underwriting, managing program profitability, and program expansion and development.

Mr. Welty oversees all aspects of the SUITELIFE program from underwriting, broker relationships, marketing, carrier relationships, employee growth opportunities, and client relationships to ensure a steady, profitable, and expanding program. 

Mr. Welty has worked in the insurance industry for more than 30 years, specializing in commercial risks. Prior to joining RSG, he was a practice leader at Venture Programs, Inc. and before that, was casualty manager for the Mid-Atlantic region of American International Group in Philadelphia for nine years. There, he oversaw large deductible casualty placements. Prior to his time at AIG, Mr. Welty was a member of Hartz Consulting Group, LLC, a regional, full-service brokerage and consulting firm.

Mr. Welty has a bachelor's degree from Duquesne University and an associate's degree in risk management from the Insurance Institute of America.

Please visit http://suitelifeum.com for more information.

Mr. Welty can be contacted at +1 610-989-2760 or jwelty@suitelifeum.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.