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 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.