Editorial Board   

Mr. Benton

David Benton

Vice President and General Manager, The Rittenhouse Hotel

David G. Benton, recognized as one of the hospitality industry's most innovative and visionary leaders, serves as the vice president and general manager of The Rittenhouse Hotel and Condominium Residences, and serves as a board member of many prestigious organizations including the Philadelphia Convention & Visitors Bureau, the Greater Philadelphia Hotel Association, The Restaurant School, the Boy Scouts Cradle of Liberty Council and the Hero Scholarship Fund. He is presently vice president of the Philadelphia Art Alliance; and in the past has served on the International Visitors Council and the Arts & Business Council. Previously, Mr. Benton served as the general manager of Denver Place, a 335-suite hotel which included 193 luxury apartments, 2 1/2 million square feet of office space, and 100,000 square feet of retail space in downtown Denver, Colorado. Prior to his time in Colorado, Mr. Benton was the Corporate Director of Food & Beverage for Fiesta American Hotels located in Mexico City, Mexico. In 1989, Mr. Benton became the vice president and general manager of The Rittenhouse Hotel, a 98-room luxury boutique hotel overlooking Rittenhouse Square in Philadelphia. A member of Leading Small Hotels of the World, The Rittenhouse Hotel is recognized as one of the world^aEURTMs foremost luxury boutique hotels and has received numerous awards by top travel and hospitality organizations and publications. These awards include the prestigious AAA Five Diamond Award since 1991, and the American Academy of Hospitality Sciences Five Star Diamond Award. In addition, Esquire Magazine named the Hotel^aEURTMs renowned restaurant Lacroix at The Rittenhouse "Restaurant of the Year" in 2003, The Rittenhouse Hotel has been voted as one of the "best places to stay in the world" by Cond~A(c) Nast Traveler, Departures magazine named The Rittenhouse as the sixth best boutique hotel in North America and the Official Hotel Guide named The Rittenhouse the only Philadelphia hotel among its list of 101 Superior Deluxe Hotels worldwide in 2002. David Benton has been recognized as a highly focused innovative business leader with strong entrepreneurial, consumer visionary skills, particularly in corporate restructuring and rapidly changing business situations within the travel and hospitality industry. Born and raised in London, England, Mr. Benton is a graduate of the Cornell Hotel School of Administration in Ithaca, New York. He is married with two children.

Mr. Benton can be contacted at 215-790-2527 or dbenton@rittenhousehotel.com

Coming up in May 2020...

Eco-Friendly Practices: Creative Innovation

Being eco-friendly is no longer a fad. It is an urgent planetary need and hotels are actively doing their part to reduce their carbon footprint by implementing sustainable, green practices. In addition to the goodwill derived from doing the right thing, hotels are also realizing the benefits to their business. A large percentage of Millennials expect hotels to be eco-friendly and will only patronize those properties that are proudly conforming. Consequently, more hotels are realizing that sustainability is a key element in a successful branding strategy. In addition, going green can lead to a more profitable bottom line, as savings on electricity, water and cleaning materials can add up. Also, there are other advantages that come with being an eco-friendly business, such as government subsidies and tax and loan incentives. As a result, many hotels are finding innovative ways to integrate eco-friendly practices into their business. Geo-thermal energy systems, along with energy-from-waste systems, are being used to heat and cool the property. Passive solar panels, green roofs, natural lighting and natural ventilation strategies also assist in energy conservation. Low-flow water systems and plumbing fixtures make a contribution, as does eco-friendly hardwood flooring, and energy efficient televisions and appliances throughout the property. In addition, some hotels have implemented in-room recycling programs, and only provide all-natural, personal care items. One hotel has actually constructed a bee-keeping operation on their grounds. Not only is this good for the bees but the hotel also produces products from the operation which they sell. This kind of creative innovation also holds enormous appeal to guests. The May issue of the Hotel Business Review will document what some hotels are doing to integrate sustainable practices into their operations and how they are benefiting from them.