Editorial Board   Guest Author

Mr. Sentman

Shannon Sentman

Chief Executive Officer & Founder, SOL VISTA

Shannon Sentman, Esq., MSRE, LEED AP®, is a recovering big-firm attorney, wanna-be programmer, and the Co-founder and CEO of SOL VISTA.

Since co-founding SOL VISTA in 2010, his leadership has established the company as the hotel energy experts, positioning its Skywalk™ platform as the best utility cost and building efficiency management tool available to the hotel sector. Skywalk now serves over two hundred subscribed hotels located throughout the U.S.

In addition to his work with SOL VISTA, Mr. Sentman is a frequent lecturer at Johns Hopkins, Georgetown and other universities, a former adjunct professor at University of Maryland, and an oft published author. His publications include the U.S. Green Building Council's "Green Office Guide" and the American Bar Association's "Green Building and Sustainable Development: A Practical Legal Guide."

Before co-founding SOL VISTA, Mr. Sentman practiced as an attorney, federal lobbyist, and strategic consultant with the international law firm Holland & Knight. While there he built a unique, cross-disciplinary practice counseling clients, such as Forest City, McKinsey & Company, PricewaterhouseCoopers, USGBC, Goldman Sachs, Rohm and Haas, and Fortune Brands, on environmental sustainability-related and real estate matters.

In addition to his law degree, Mr. Sentman earned a M.S. in Real Estate from Johns Hopkins Carey Business School and was one of the first attorneys to earn the designation of LEED AP® from the U.S. Green Building Council.

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

Mr. Sentman can be contacted at 410-456-8044 or ssentman@solvista.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.