Editorial Board   Guest Author

Mr. J. Sander

William J. Sander

Chief Executive Officer, Seagate Hospitality Group

William J. Sander is CEO of Seagate Hospitality Group, a premier hospitality management company based in Delray Beach, Florida. His responsibilities are wide-ranging and include oversight of all operations, strategic planning, and management of The Seagate Hotel & Spa, The Seagate Country Club, The Seagate Beach Club, The Seagate Yacht Club, and The Seagate Condominium Management Group and The Lake House Canandaigua.

Prior to joining Seagate Hospitality Group, Mr. Sander was General Manager of the award-winning XV Beacon hotel in Boston from 1999 through 2009. During his tenure, XV Beacon was repeatedly honored by the nation's top travel publications, including as the #1 Hotel in Boston by Travel + Leisure; one of the "Top 100 Best Hotels in the World" by Travel + Leisure; and one of the "Top 100 Best Hotels in the World" by Conde Nast Traveler. The hotel was also honored as "Best Boutique Hotel in the World" by Robb Report after its first year in operation.

Mr. Sander's previous experience includes various positions at other prominent Massachusetts hotels, including the Charles Hotel in Cambridge and Boston Harbor Hotel. He also held executive roles throughout the country at Rosewood Hotel Crescent Court in Dallas, The Houstonian in Houston, and The Claremont Resort & Spa in Berkeley, California.

Born in Hartford, Connecticut, Mr. Sander studied for a career in hospitality at Manchester Community College. He furthered his education at the University of Hartford and previously served on the Board of Trusties at the Salem State University School of Hospitality.

Please visit http://www.theseagatehotel.com/ for more information.

Mr. J. Sander can be contacted at +1 561-665-4800 or wsander@theseagatehotel.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.