Mr. Isenberg

Walter Isenberg

President & Chief Executive Officer

Sage Hospitality

The co-founder of Sage Hospitality, Walter Isenberg serves as the company’s President and Chief Executive Officer. Denver-based Sage Hospitality specializes in the operations, development and capital transactions of hospitality real estate. Sage Hospitality owns and operates hotels and restaurants in 26 states. Mr. Isenberg directs all company operations, including property management, real estate transactions and brand development.

Mr. Isenberg co-founded Sage Hospitality in 1984 with partner Zachary Neumeyer. The company’s history in hospitality includes ground-up development, historic-adaptive re-use, acquisitions and third-party management. Sage hotels include well-known brands such as JW Marriott, Starwood Luxury Collection, Westin and Hilton, as well as several independent hotels. In 2006, Sage formed the Sage Restaurant Group, which operates unique high-volume restaurants inside its urban hotels.

Sage Hospitality has been consistently recognized for its significant commitment to corporate citizenship. The company was the first recipient of Marriott International’s “Spirit to Serve Award,” which is given annually to a franchise partner that lives the vision to be an outstanding corporate citizen. Sage Hospitality has also been an industry leader in implementing green operating practices, committed to developing Gold and Silver LEED certified hotels as well as making it a company-wide mission to make each of its hotels as environmentally friendly as possible. Sage Hospitality has also been recognized for its superior customer service, receiving Excellence in Service awards at many of its hotels. Sage’s development group has won numerous awards for excellence in the development of hotels and has been nationally recognized as a leader in historic preservation.

A graduate of Cornell University’s School of Hotel Administration, Mr. Isenberg is a member of the American Hotel Lodging Association Board of Directors as well as Marriott International and Starwood Owner Advisory Boards. Mr. Isenberg was recently inducted into Denver & Colorado’s Tourism Hall of Fame, which is the highest award given by Denver’s travel industry. Active in the community, he currently serves on the boards of Visit Denver, The Downtown Denver Partnership, The Children’s Hospital Foundation, Colorado Concern and the Metropolitan State University of Denver Board of Trustees.

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

Mr. Isenberg can be contacted at 303-595-7200 or walter.isenberg@sagehospitality.com

Coming Up In The August Online Hotel Business Review




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Feature Focus
Food & Beverage: Multiplicity and Diversity are Key
The challenge for hotel food and beverage operations is to serve the personal tastes and needs of an increasingly diverse population and, at the same time, to keep up with ever-evolving industry trends. In order to accomplish this, restaurateurs and hoteliers have to flex their creative muscles and pull out all the stops to satisfy their various audiences. One way to achieve this is to utilize existing food spaces in multiple ways at different times of the day. Lunch can be casual and fast, while dinnertime can be more formal and slower paced. The same restaurant can offer counter service by day but provide table service by night, with a completely different menu and atmosphere. Changes in music, lighting, uniforms and tabletop design contribute to its transformation. This multi- purpose approach seeks to meet the dining needs of guests as they change throughout the day. Today’s restaurants also have to go to great lengths to fulfill all the diverse dietary preferences of their guests. The popularity of plant-based, paleo, vegan, and gluten and allergen-free diets means that traditional menus must evolve from protein-heavy, carb-loaded offerings to those featuring more vegetables and legumes. Chefs are doing creative things with vegetables, such as experimenting with global cuisines or incorporating new vegetable hybrids into their dishes. Another trend is an emphasis on bold and creative flavors. From chili oil to sriracha to spicy maple syrup, entrees, desserts and beverages are all being enhanced with spice and heat. 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.