Editorial Board   Guest Author

Mr. Isenberg

Walter Isenberg

President & Chief Executive Officer, Sage Hospitality

The co-founder of Sage Hospitality, Walter Isenberg serves as the company's President and Chief Executive Officer. Denver-based Sage Hospitality specializes in the operations, development and capital transactions of hospitality real estate. Sage Hospitality owns and operates hotels and restaurants in 26 states. Mr. Isenberg directs all company operations, including property management, real estate transactions and brand development. Mr. Isenberg co-founded Sage Hospitality in 1984 with partner Zachary Neumeyer. The company's history in hospitality includes ground-up development, historic-adaptive re-use, acquisitions and third-party management. Sage hotels include well-known brands such as JW Marriott, Starwood Luxury Collection, Westin and Hilton, as well as several independent hotels. In 2006, Sage formed the Sage Restaurant Group, which operates unique high-volume restaurants inside its urban hotels. Sage Hospitality has been consistently recognized for its significant commitment to corporate citizenship. The company was the first recipient of Marriott International's “Spirit to Serve Award,” which is given annually to a franchise partner that lives the vision to be an outstanding corporate citizen. Sage Hospitality has also been an industry leader in implementing green operating practices, committed to developing Gold and Silver LEED certified hotels as well as making it a company-wide mission to make each of its hotels as environmentally friendly as possible. Sage Hospitality has also been recognized for its superior customer service, receiving Excellence in Service awards at many of its hotels. Sage's development group has won numerous awards for excellence in the development of hotels and has been nationally recognized as a leader in historic preservation. A graduate of Cornell University's School of Hotel Administration, Mr. Isenberg is a member of the American Hotel Lodging Association Board of Directors as well as Marriott International and Starwood Owner Advisory Boards. Mr. Isenberg was recently inducted into Denver & Colorado's Tourism Hall of Fame, which is the highest award given by Denver's travel industry. Active in the community, he currently serves on the boards of Visit Denver, The Downtown Denver Partnership, The Children's Hospital Foundation, Colorado Concern and the Metropolitan State University of Denver Board of Trustees.

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

Mr. Isenberg can be contacted at 303-595-7200 or walter.isenberg@sagehospitality.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.