Editorial Board   

Mr. LaTour

Tom LaTour

Principal, LaTour Signature Group

Tom LaTour is one of the founding partners of LaTour Signature Group, a joint-venture business with ResortCom Elite that provides superior management services to small, luxury fractional ownership properties throughout North America. As the former Chairman and Chief Executive Officer of the Kimpton Hotel and Restaurant Group, he is applying his more than 40 years of experience in the travel and hospitality industry to this booming new vacation real estate market. A graduate of Michigan State University, Mr. LaTour started his illustrious career working for American Airlines as general manager for the Sky Chef division. He joined Amfac Hotels in 1973, and for 10 years helped operate the diversified hotel and restaurant chain's 17 nationwide properties. In 1983, Mr. LaTour joined founder Bill Kimpton in the ambitious endeavor of pioneering the then new hospitality niche of boutique hotels. Throughout his nearly quarter century with the company, he saw the exclusive Kimpton brand expand to include 40 boutique hotels and restaurants throughout 17 cities in the United States and Canada. The Kimpton brand stood out for its commitment to helping guests maintain and enrich their lifestyles on the road. Each property reflected the energy, personality and pulse of its distinct location, history and architectural style. Kimpton, under Mr. LaTour 's direction, provided highly personalized guest services and welcomed travelers with an atmosphere that embraced its signature elements of care, comfort, style, flavor and fun. Mr. LaTour retired in 2006 after a 23-year career at Kimpton, during which his dedication and visionary leadership established it as the leader in the boutique/lifestyle hotel segment as well as creating strategic alliances with global issues and eco-friendly efforts such as AIDs research and Trust for Public Land. In early 2007, Mr. LaTour joined long-time friend and business associate John E. Small, along with ResortCom International's President Jeff Healy, to form San Diego-based LaTour Signature Group. According to Small, "Tom LaTour has the incredible vision and extraordinary business acumen necessary to lead the explosive growth in this niche market by providing the ultimate luxury brand for smaller fractional properties." In addition to heading this new business venture, Mr. LaTour remains on the board of directors for Kimpton Hotel and Restaurant Group and also serves on the boards of many nonprofit organizations, including the Hoffman Institute and the REDF "Investing in Employment Hope." He is a trustee of the San Francisco Maritime Park Association and serves on the San Francisco Planning and Urban Development Association advisory Board. In addition, he is founding board member of the Union Square Business Improvement District, past chair of the San Francisco Convention & Visitors Bureau, and is on the advisory board for California State Polytechnic University, Pomona. Along with his wife, Barbara, he owns and operates the 25-acre LaTour Vineyards in Napa Valley where they produce barrel-fermented Chardonnay, Pinot and Syrah wines.

Mr. LaTour can be contacted at 415-568-2210 or tlatour@latoursignaturegroup.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.