Editorial Board   

Mr. Goldstein

Michael Goldstein

President & CEO, Packard Hospitality Group

Michael Goldstein, CHA has over 25 years experience managing income property including; hotels, resorts, restaurants, multi family residence, senior assisted-living and commercial properties. He has extensive experience in hotel development including; new construction and renovations, franchise negotiations, brokerage and has been the principal task force member for the repositioning or workout of distressed properties for institutional lenders and numerous receivership assets. Goldstein's diverse management background includes; Del Webb, Radisson, Sheraton, Candlewood, IHG, Choice and Cendant. Goldstein is responsible for the business development, real estate and consulting services of Packard Realty Inc. (PRI), and is involved with the daily management activities of all properties. This includes Packard Hospitality Group (PHG), a full-service hotel management division of PRI, whose services include financial management, operations, marketing and consulting. PHG's portfolio consists of 13 hotels and hotel developments located throughout the United States, with a large focus in California and New York. PHG's corporate philosophy has always been to support the efforts of the general manager and hotel staff through personalized-boutique style service. Goldstein sees a tremendous benefit in keeping existing team on board and keeping communications, a sense of accountability and ownership flowing throughout each property he acquires. This unique and personalized approach to hotel management has positioned Goldstein as an innovative and well-respected leader in the industry. Goldstein is a graduate of La Salle University with a Bachelor's degree in Hotel and Restaurant Management. He is a member of American Hotel and Lodging Association, California Hotel Association and a licensed real estate agent in the state of California.

Mr. Goldstein can be contacted at 858-277-4305 or michael@packard-1.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.