Editorial Board   Guest Author

Mr. Young

Sean Young

Associate Vice President, Distinguished Programs

As associate vice president, Sean Young manages Distinguished Programs' Hospitality Umbrella Program, which offers high limit umbrellas necessary for hotels, resorts, city clubs and casinos. His focus includes those with unique and complex exposures helping brokers meet the needs of clients in an increasingly litigious environment, where claims involving seemingly innocuous exposures such as elevators and bathtub slip and falls are seeing umbrella payments unlike ever before.

Mr. Young applies his 20 years of insurance experience in the hospitality industry to oversee and lead a dedicated team of expert underwriters with more than 100 years of combined experience. His team's expertise allows for underwriting of complex risks, a tremendous resource to brokers in helping to serve their hospitality clients.

Together Mr. Young and his team have helped grow the hospitality book of business and today the Hotel program covers more than 300,000 hotel rooms nationwide and is one of the longest standing hospitality programs in the country.

Prior to his insurance career Mr. Young, worked as a Camp & Family Programs Director at the YMCA of Greater Seattle, where he held daily responsibility for more than 200 students and staff, achieved national accreditation for a new camp program and acquired years of hands-on experience with managing and controlling risk.

Please visit http://www.distinguished.com/site/ for more information.

Mr. Young can be contacted at +1 425-213-5123 or SYoung@Distinguished.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.