Main Street Hospitality Group Appoints Robert Burnell as Executive Chef of Red Lion Inn

USA, Stockbridge, Massachusetts. September 04, 2019

Robert Burnell has been appointed Executive Chef of all dining venues at the Red Lion Inn. In his new role, Burnell oversees the day-to-day culinary operations of the Main Dining Room, Widow Bingham's Tavern, the Lion's Den, and the seasonally open Courtyard.

In addition, Chef Burnell will collaborate with Brian Alberg, Vice-President of Culinary Development on all future food and beverage-related development, including specialty menus for Inn guests and private parties.

"Robert Burnell is a welcomed addition to the Red Lion Inn culinary team," said Brian Alberg. "With well-rounded experience, culinary creativity and client rapport, Burnell is poised to elevate the Inn's dining establishments and create innovative experiences that will exceed our guests' expectations."

With nearly 20 years in the food, beverage and hospitality industries, Robert Burnell was previously the Executive Chef at Gedney Farm in Marlborough, MA. With a passion for clean cooking and eating, coupled with expertise in modern food trends, Burnell revamped menus to incorporate locally sourced items, along with gluten-free, vegetarian and keto options for diners. He also delivered exceptional client experiences for weddings, community events, and private dining.

Additional hospitality experience includes five years as a property developer for Berkshire Hotels Group during which he implemented construction projects for both hotels and restaurants.

In honor of the Red Lion Inn's 50th anniversary, renovations of the Main Dining Room are planned featuring an extension that will be transformed into the Fitzpatrick room for additional dining and events. Also part of the project, the lobby will expand into the front dining area to create a living room that will serve as the hotel's social center. The restoration returns the first-floor spaces to the original 1968 layout, when the Fitzpatrick family purchased the Red Lion Inn.

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Revenue Management: Focus On Profit

Revenue Management is still a relatively new profession within hotel operations and as such, it continues to evolve. One significant trend in this area is a shift away from using revenue as the foundation to generate key performance indicators (KPIs) and to instead place the emphasis on profit. Traditionally, revenue managers have relied on total revenue per available room (TrevPAR) and revenue per available room (RevPAR) as the basis of their KPIs. Now, some revenue managers are using gross operating profit per available room (GOPPAR) as their primary KPI. This puts profit at the center of revenue management strategy, and managers are increasingly searching for new ways to increase the profitability of their hotels. Return on Investment is the objective of any hotel investment, so it is only logical that profitability and ROI will be emphasized going forward. Another trend is an expanded focus on direct hotel bookings. Revenue managers know that one way to increase profitability is to steer guests away from online travel agencies (OTAs) and book directly with the hotel. This tactic also reinforces brand identity and loyalty, and encourages repeat business. In addition, it provides a valuable platform to market the hotel directly to the customer, and to upsell room upgrades or other services to them. Another trend for revenue managers involves automation in their software programs. Revenue management systems with automation are far more desirable than those without it. Automating data entry and logistics increases efficiency, allowing managers to spend more time on formulating strategy. As a bonus, an automated system helps with aggregating and interpreting data. The October issue of the Hotel Business Review will address these developments and document how some leading hotels are executing their revenue management strategies.