Editorial Board   Guest Author

Mr. Kohl

William D. Kohl

Principal, Greenwood Hospitality Group

William D. Kohl oversees the strategic and operational direction of Greenwood's food and beverage initiatives. Additionally, Mr. Kohl directs the Company's activities in restaurant development, concept design and re-positioning. During his thirty-year hospitality career Bill has received several honors including The Pennsylvania Tourism and Lodging Association's General Manager of the Year in 2001, and The American Hotel and Lodging Association's State Leadership Award. Mr. Kohl's portfolio experience includes oversight of several high profile assets together with the concept design of over twenty restaurants. Mr. Kohl has been featured in Lodging Magazine and has had restaurants featured in Bon Appetit, Gourmet Magazine, and Colonial Homes Magazine as well as the Central Penn Business Journal. His restaurants consistently achieve the AAA Four-Diamond Award and have been recognized by DiRōNA. He has twice won Restaurant Hospitality Magazine's “Top of the Table Award” for Restaurant Design. Bricco, Mr. Kohl's most recent concept, was awarded the prestigious “Culinary and Hospitality Award” by Sante Magazine recognizing it as the number one restaurant in the Northeast Region for Quality of Food and Service and one of the top nine in the country. A wine specialist, Mr. Kohl has consistently been recognized by Wine Spectator Magazine for innovative wine lists and just received the “Best of Award of Excellence” this year. Within the industry he frequently lectures, teaches and writes about wine and food. Mr. Kohl currently serves on the National Restaurant Association's Board of Directors, the American Hotel and Lodging Association Board of Directors, is a Past Chairman of the Board of Directors of the Pennsylvania Tourism and Lodging Association and immediate Past Chairman of the Board of Directors of the Pennsylvania Restaurant Association. In 2004, he was awarded an Honorary Doctorate Degree from Central Pennsylvania College. A native of Springfield, Pennsylvania, Mr. Kohl is a graduate of Pennsylvania State University with a Bachelor of Science Degree in Hotel, Restaurant, and Institution Management. He is a member of the Pennsylvania Liquor Control Board Wine Advisory Council and founder of Très Bonne Annee, a series of events and international wine auction for charity which raises in excess of $400,000 annually. He is married to Kim Mr. Kohl and has two children.

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

Mr. Kohl can be contacted at 717-237-6401 or bkohl@greenwoodhospitality.com

Coming up in May 2019...

Eco-Friendly Practices: Corporate Social Responsibility

The hotel industry has undertaken a long-term effort to build more responsible and socially conscious businesses. What began with small efforts to reduce waste - such as paperless checkouts and refillable soap dispensers - has evolved into an international movement toward implementing sustainable development practices. In addition to establishing themselves as good corporate citizens, adopting eco-friendly practices is sound business for hotels. According to a recent report from Deloitte, 95% of business travelers believe the hotel industry should be undertaking “green” initiatives, and Millennials are twice as likely to support brands with strong management of environmental and social issues. Given these conclusions, hotels are continuing to innovate in the areas of environmental sustainability. For example, one leading hotel chain has designed special elevators that collect kinetic energy from the moving lift and in the process, they have reduced their energy consumption by 50%  over conventional elevators. Also, they installed an advanced air conditioning system which employs a magnetic mechanical system that makes them more energy efficient. Other hotels are installing Intelligent Building Systems which monitor and control temperatures in rooms, common areas and swimming pools, as well as ventilation and cold water systems. Some hotels are installing Electric Vehicle charging stations, planting rooftop gardens, implementing stringent recycling programs, and insisting on the use of biodegradable materials. Another trend is the creation of Green Teams within a hotel's operation that are tasked to implement earth-friendly practices and manage budgets for green projects. Some hotels have even gone so far as to curtail or eliminate room service, believing that keeping the kitchen open 24/7 isn't terribly sustainable. 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.