Editorial Board   

Mr. Fein

Lewis Fein

CEO, Lewis Fein Communications

Lewis Fein is an analyst and writer about the hotel industry. His insights, gathered during many years of travel and correspondence with hotel executives from a variety of resorts and business destinations, afford Mr. Fein a more iconoclastic approach to discussing the importance of leadership among hoteliers. That approach extends to his work on behalf of Clear Sky Recovery, with its emphasis on customized and compassionate patient care.

Mr. Fein's work on behalf of individual hotels and assorted brands - including, respectively, technology companies, health and wellness consultants, independent retailers, and makers of fashion and lifestyle accessories - gives him a heightened appreciation for the way strong leaders can inspire patrons and staff alike.

A former speechwriter, Mr. Fein understands the importance of language, its nuances and precision, as well as its call to action and summons to greatness. The words are but one part of a twofold basis of leadership, followed by deeds of intelligence and wisdom. Applying those principles in a practical way is an inseparable element of the duties Mr. Fein performs, resulting in favorable media coverage for the companies he represents and the counsel he provides for many executives and entrepreneurs.

A graduate of Brandeis University, with a concentration in Politics and History, Mr. Fein also has a law degree from The Emory University School of Law. He lives with his wife and daughter in Los Angeles, California.

Mr. Fein can be contacted at 310-746-7771 or feinlewis@gmail.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.