Editorial Board   Guest Author

Mr. Winey

Greg Winey

President, NorthPointe Hospitality Management, LLC

Greg Winey, President of Northpointe Hospitality Management, is passionate about hospitality. He loves to compete and has a simple goal for each of Northpointe's hotel: "Be The Best in the Brand" in each market we serve.

With more than 35 years of hotel experience and 20 years of multi-unit hotel management, Mr. Winey has overseen hotels from 40 to more than 400 rooms with up to 20,000 sq. ft. of meeting space.

Mr. Winey loves to train, teach and mentor. He is an experienced international trainer having worked with the US Navy in the Pacific theatre and Conus sites from the east to west coast of the US.  He has overseen more than 200 hotels in his career and has personally run some of the top hotels in the nation for Promus Hotel Corporation (now Hilton).

As a vice president of operations, Mr. Winey has also overseen the entire operations of the third largest privately held hotel companies in the nation, with more than 8,000 rooms and 5,000 employees. He has been honored on a local and national level for financial, service and product quality results from a variety of hotel chains in the US and has worked with all the major brands including Hilton, Marriott, IHG, Carlson, Hyatt and Starwood Hotels.

Northpointe Hospitality has a robust and growing portfolio that includes the Hilton Garden Inn in Albany, Ga., The Partridge Inn in Augusta, Ga. (Curio Collection by Hilton), Holiday Inn Resort Jekyll Island (Ga.), the Hotel Indigo Mount Pleasant (Sc), the Holiday Inn Express Charleston Medical Area (Sc), Beach House Restaurant, the boutique Beachview Club Hotel on Jekyll Island, the Crowne Plaza in North Augusta, SC. and The Lawrence Hotel in Lawrenceville, Ga (opening 2021).

Please visit https://www.northph.com/ for more information.

Mr. Winey can be contacted at +1 770-362-5335 or gwiney@northph.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.