Editorial Board   

Mr. Walter

Todd Walter

Chief Executive Officer, Red Door Spa Holdings

Mr. Todd Walter has been with Red Door Spa Holdings since July 2005, holding the positions of EVP & CFO, before being elevated to COO in March 2006 and ultimately to his appointment as CEO in October 2006. He has over fourteen years of financial restructuring and turnaround management experience. Prior to joining Red Door, Mr. Walter provided both financial and senior operating leadership to struggling companies in varied positions including: CFO and acting COO of Naked Juice, a privately-held, premium beverage company distributing through grocery store and mass-merchant retailers; CFO of Cluett American Corp. and Cluett, Peabody & Co., Inc., a branded apparel manufacturing and distribution company whose trademarks included Gold Toe Socks and Arrow dress shirts and sportswear; acting Vice President of Operations for MobileMedia Corporation, the nations then second largest paging and mobile telecommunications company; and Treasurer of a private, post-secondary education company. Mr. Walter is an alumnus of Alvarez & Marsal, Inc., one of the country's leading turnaround management firms. Prior to Alvarez & Marsal, Mr. Walter spent seven years in the commercial lending and workout field. He was a Vice President in Chemical Bank's Special Loan Group, where he was responsible for managing a portfolio of problem loans, and prior to that, he was a commercial loan officer for National Westminster Bank, USA.

Mr. Walter can be contacted at 203-905-1779 or twalter@rdspas.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.