Editorial Board   Guest Author

Mr. Belmonte

Steven Belmonte

CEO, Vimana Franchise Systems LLC

Since becoming the youngest general manager in the history of Holiday Inn at the age of 18 and later buying the hotel he started at, to holding the title of longest standing President of a national franchised hotel chain while at the helm of the Ramada hotel chain, Steven J. Belmonte brings new meaning to the phrase “from the mailroom to the Boardroom.”

In 2002, Mr. Belmonte returned to his entrepreneurial roots and launched Hospitality Solutions LLC, a full-service, nationwide consultation firm specializing in lodging industry issues at the hotel and corporate level. Drawing on over 35 years of experience and key contacts both inside and outside of the industry, Hospitality Solutions was specifically designed to offer franchise negotiation services for hotel, restaurant, and quick service restaurant owners nationwide.

In 2002, Mr. Belmonte launched Vimana Franchise Systems LLC. In May 2011, Vimana Franchise Systems launched the Centerstone brand as a three-segment franchise designed to create a fair and cost effective model for the hospitality industry.

In November 2011, Key West Inns was re-launched under the Vimana Franchise ownership umbrella as a fun and uniquely themed leisure brand.

Prior to Hospitality Solutions, for nearly 11 years Mr. Belmonte was President and CEO of the Ramada hotel chain, which had over 1,000 hotels and nearly 135,000 hotel rooms throughout the United States. He also served as Executive Vice President of the Cendant Hotel Division. Major accomplishments included more than doubling the size of the chain, adding the Ramada Limited and Ramada Plaza Hotel tiers, and launching the bold "Ramada's In/Holiday's Out" advertising campaign.

As part of his plan to solidly position the Ramada chain in the upper-mid-tier segment, Mr. Belmonte also masterminded the revolutionary customer service initiative, Personal Best Hospitality, which offered tuition reimbursement and a variety of other incentives to foster a career path in the hotel industry.

Please visit http://www.vimanafs.com for more information.

Mr. Belmonte can be contacted at 407-654-5540 or steve@vimanafs.com

Coming up in May 2019...

Eco-Friendly Practices: Corporate Social Responsibility

The hotel industry has undertaken a long-term effort to build more responsible and socially conscious businesses. What began with small efforts to reduce waste - such as paperless checkouts and refillable soap dispensers - has evolved into an international movement toward implementing sustainable development practices. In addition to establishing themselves as good corporate citizens, adopting eco-friendly practices is sound business for hotels. According to a recent report from Deloitte, 95% of business travelers believe the hotel industry should be undertaking “green” initiatives, and Millennials are twice as likely to support brands with strong management of environmental and social issues. Given these conclusions, hotels are continuing to innovate in the areas of environmental sustainability. For example, one leading hotel chain has designed special elevators that collect kinetic energy from the moving lift and in the process, they have reduced their energy consumption by 50%  over conventional elevators. Also, they installed an advanced air conditioning system which employs a magnetic mechanical system that makes them more energy efficient. Other hotels are installing Intelligent Building Systems which monitor and control temperatures in rooms, common areas and swimming pools, as well as ventilation and cold water systems. Some hotels are installing Electric Vehicle charging stations, planting rooftop gardens, implementing stringent recycling programs, and insisting on the use of biodegradable materials. Another trend is the creation of Green Teams within a hotel's operation that are tasked to implement earth-friendly practices and manage budgets for green projects. Some hotels have even gone so far as to curtail or eliminate room service, believing that keeping the kitchen open 24/7 isn't terribly sustainable. The May issue of the Hotel Business Review will document what some hotels are doing to integrate sustainable practices into their operations and how they are benefiting from them.