Editorial Board   

Mr. Benton

David Benton

Vice President and General Manager, The Rittenhouse Hotel

David G. Benton, recognized as one of the hospitality industry's most innovative and visionary leaders, serves as the vice president and general manager of The Rittenhouse Hotel and Condominium Residences, and serves as a board member of many prestigious organizations including the Philadelphia Convention & Visitors Bureau, the Greater Philadelphia Hotel Association, The Restaurant School, the Boy Scouts Cradle of Liberty Council and the Hero Scholarship Fund. He is presently vice president of the Philadelphia Art Alliance; and in the past has served on the International Visitors Council and the Arts & Business Council. Previously, Mr. Benton served as the general manager of Denver Place, a 335-suite hotel which included 193 luxury apartments, 2 1/2 million square feet of office space, and 100,000 square feet of retail space in downtown Denver, Colorado. Prior to his time in Colorado, Mr. Benton was the Corporate Director of Food & Beverage for Fiesta American Hotels located in Mexico City, Mexico. In 1989, Mr. Benton became the vice president and general manager of The Rittenhouse Hotel, a 98-room luxury boutique hotel overlooking Rittenhouse Square in Philadelphia. A member of Leading Small Hotels of the World, The Rittenhouse Hotel is recognized as one of the world^aEURTMs foremost luxury boutique hotels and has received numerous awards by top travel and hospitality organizations and publications. These awards include the prestigious AAA Five Diamond Award since 1991, and the American Academy of Hospitality Sciences Five Star Diamond Award. In addition, Esquire Magazine named the Hotel^aEURTMs renowned restaurant Lacroix at The Rittenhouse "Restaurant of the Year" in 2003, The Rittenhouse Hotel has been voted as one of the "best places to stay in the world" by Cond~A(c) Nast Traveler, Departures magazine named The Rittenhouse as the sixth best boutique hotel in North America and the Official Hotel Guide named The Rittenhouse the only Philadelphia hotel among its list of 101 Superior Deluxe Hotels worldwide in 2002. David Benton has been recognized as a highly focused innovative business leader with strong entrepreneurial, consumer visionary skills, particularly in corporate restructuring and rapidly changing business situations within the travel and hospitality industry. Born and raised in London, England, Mr. Benton is a graduate of the Cornell Hotel School of Administration in Ithaca, New York. He is married with two children.

Mr. Benton can be contacted at 215-790-2527 or dbenton@rittenhousehotel.com

Coming up in August 2019...

Food & Beverage: Millennial Chefs Lead the Way

Led by Millennial chefs, hotels continue to foster sustainability, sourcing and wellness within their dining rooms and banquet spaces, and by all measures, this is responsible for an increase in their revenues. In many hotels, the food & beverage division contributes 50 per cent or more to hotel sales and they are currently experiencing double-digit growth. As a result, hotel owners are allocating an increasing amount of square footage for F&B operations. The biggest area of investment is in catering, which is thriving due to weddings, social events and business conferences. Hotels are also investing in on-site market or convenience stores that offer fresh/refrigerated foods, and buffet concepts also continue to expand. Other popular food trends include a rise of fermented offerings such as kombucha, kimchi, sauerkraut, tempeh, kefir and pickles - all to produce the least processed food possible, and to boost probiotics to improve the immune system. Tea is also enjoying something of a renaissance. More people are thinking of tea with the same reverence as coffee due to its many varieties, applications and benefits. Craft tea blending, nitro tea on tap and even tea cocktails are beginning to appear on some hotel menus. Another trend concerns creating a unique, individualized and memorable experience for guests. This could be a small consumable item that is specific to a property or event, such as house-made snack mixes, gourmet popcorn, macaroons, or jars of house-made jams, chutneys, and mustards -all produced and customized in house. One staple that is in decline is the in-room minibar which seems to have fallen out of favor. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.