Editorial Board   Guest Author

Mr. Howell

Rob Howell

General Manager, Shawnee Inn & Golf Resort

Rob Howell is the General Manager of The Shawnee Inn and Golf Resort. He has held leadership positions in the hospitality industry for nearly 30 years. Rob's specialties include increasing the sustainability of business, creating a culture of exceptional guest service, breaking the mold of typical business organizational structures, and auditing operations to focus on “what makes us successful; people and processes”. A graduate with a Master's Degree in Hotel Administration from Penn State University's Hospitality program, Mr. Howell has held responsibilities ranging from Vice President of Marketing and General Manager to Graduate Assistant and Sales Manager. Mr. Howell began his career at Allied Hospitality, later SB Yen, and finally arrived at The Shawnee Inn and Golf Resort where he manages the 99 room property and 27-hole championship golf course among other amenities. Mr. Howell is a board member of the Pennsylvania Restaurant and Lodging Association, President of the Sherman Theater, and Rotarian. He has been honored as the 2010 General Manager of the Year for the United States by the American Hotel and Lodging Association, 2010 General Manager of the Year by the Pennsylvania Tourism and Lodging Association, and 2008 Outstanding Tourism Employee by the Pocono Mountain Visitors Bureau.

Mr. Howell can be contacted at 57042440501409 or pr@shawneeinn.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.