Editorial Board   

Mr. Redington

Neale Redington

Partner, Deloitte

Redington has been an advisor to major real estate firms for more than 17 years in the REIT and hospitality sectors. He brings opportunities for wealth creation to hotel owner/operators and management companies through performance of annual audits, operations reviews, due diligence procedures, and assistance with initial public offerings. Last year, Redington provided accounting advisory assistance to KSL Recreation with its $2.2 billion sale of luxury resorts, including Grand Wailea and La Quinta Resort, to CNL Hospitality. This was the largest US luxury hospitality transaction during 2004 and was recently awarded "Transaction of the Year" at the Americas Lodging Investment Summit. Redington has been instrumental in many REIT formation transactions, dating back to the early 90s with G&L Realty and Alexander Haagen Properties. More recently, he has worked with Casden Properties, CNL Hotels and Resorts, and CB Richard Ellis. During his career, he has provided due diligence assistance in many major real estate transactions, including Southern California deals such as Cendant's acquisition of Coldwell Banker and Century 21 and national transactions such as Blackstone's acquisition of Homestead Group and KKR's disposition of Red Lion Hotels. Redington is co-author of the Hospitality chapter of the Real Estate Accounting Handbook, and has participated in the development of the 10th Edition of the Uniform System of Accounts for the Lodging Industry. He frequently speaks on hospitality issues at trade events and with the media. Redington attended Birmingham University where he received his BCom(Acc)(Hons). He is active in the Manhattan Beach community where he lives with his wife Marissa and three children.

Mr. Redington can be contacted at 213-688-4762 or nredington@deloitte.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.