Mr. Nalewanski

Loren Nalewanski

Vice President & Global Brand Manager

TownePlace Suites & Springhill Suites by Marriott

A Hospitality veteran, Loren Nalewanski joined Marriott International, Inc., over 25 years ago and during this time has managed all areas of property operations in many brands.

After serving in property roles from coast to coast, Mr. Nalewanski was appointed Vice President, for Talent Management and Work Environment for North America, establishing the Work Environment Center of Excellence at Marriott, guided the architecture of the associate engagement strategy in use globally today for Marriott International.

In 2009, Mr. Nalewanski was named Vice President of Global Operations Services working to develop the Global Operations Services group. In this role, he led the teams responsible for key areas related to the deployment of all operational programs, products and services, across all Luxury, Lifestyle and Marriott Endorsed brands.

Today, Mr. Nalewanski is Vice President and Global Brand Manager of both the TownePlace Suites and SpringHill Suites by Marriott brands. With more than 280 TownePlace Suites properties open in the United States and Canada (over 190 in the pipeline), and 343 SpringHill Suites (150 in the pipeline), these brands are experiencing remarkable results and growth.

Mr. Nalewanski is a Rockford, Illinois, native and a graduate of Johnson and Wales University in Providence, Rhode Island. He is married with four children and resides in Northern Virginia.

Mr. Nalewanski can be contacted at loren.nalewanski@marriott.com

Coming Up In The May Online Hotel Business Review




Feature Focus
Eco-Friendly Practices: The Value of Sustainability
The hotel industry continues to make remarkable progress in implementing sustainability policies and procedures in their properties throughout the world. As a result, they continue to reap the benefits of increased profitability, enhanced guest experiences, and improved community relations. In addition, as industry standards are codified and adopted worldwide, hotels can now compare how their operations measure up against their competitors in terms of sustainable practices and accomplishments. This capacity to publicly compare and contrast is spurring competition and driving innovation as hotels do not wish to be left behind in this area. Water management and conservation is still a primary issue as population growth, urbanization, pollution and wasteful consumption patterns place increasing demands on freshwater supply. Water recycling; installing low-flow fixtures; using digital sensors to control water usage; and even harvesting rainwater are just a few things that some hotels are doing to preserve this precious resource. Waste management is another major concern. Through policies of reduce, reuse and recycle, some hotels are implementing “zero-waste” programs with the goal of substantially reducing their landfill waste which produces carbon dioxide and methane gases. Other hotels have established comprehensive training programs that reinforce the value of sustainability. There is employee engagement through posters and quizzes, and even contests are held to increase innovation, sensitivity and environmental awareness. Some hotels are also monitoring a guest’s energy usage and rewarding those who consumed less energy with gifts and incentives. The May issue of the Hotel Business Review will document how some hotels are integrating eco-friendly practices into their operations and how they and the environment are benefiting from them.