Editorial Board   Guest Author

Mr. Shindle

Don Shindle

General Manager, Westin Verasa Napa

With more than 35 years of experience in the hospitality industry, ranging from rooms division, food and beverage, to sales, marketing and finance, Don Shindle brings a wealth of knowledge, strong leadership, and a passion for luxury hotel operations to his role as general manager of The Westin Verasa Napa. Before moving with his family to Napa, Shindle pursued his career in hotels throughout his native Canada, including The Algonquin in St. Andrews NB, The Delta Chelsea Inn in Toronto Ont., The St. Eugene Mission Golf Resort in Canbrook BC, and The Westin Resort & Spa in Whistler, BC. Before his current role at The Westin Verasa Napa, Shindle served dual roles as general manager of The Westin Trillium House, Blue Mountain in Ontario and Regional Vice President of Intrawest Hospitality Management (IHM), dividing his time among the company's North American destination resorts. While in that position, Shindle was responsible for implementing the design, development, opening and ongoing operations of several of Intrawest's North American properties, including The Westin Monache Resort in Mammoth, Calif., The Westin Imagine in Orlando, Fla., Honua Kai Resort on the Island of Maui, Hawaii and The Westin Verasa Napa. Under his watch, The Westin Verasa Napa was named the 2011 Gold Magellan Award Winner for Hotels and Resorts in the Lobby & Common Space Design category, the 2013 Silver Magellan Award Winner for Hotels and Resorts in the Pool Design category; won the Great Wine Capitals' Napa Valley 2011 Best of Wine Tourism award in Accommodations; and was honored with the AAA Four Diamond Award in 2010, 2011, 2012, 2013 and 2014 which recognizes upscale facilities, attentive service, and a high standard of hospitality. Shindle is the recipient of the 2012 Napa Valley Community

Mr. Shindle can be contacted at 707-257-1800 or info@westinnapa.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.