Mr. Sentman

Shannon Sentman

Chief Executive Officer & Founder

SOL VISTA

Shannon Sentman, Esq., MSRE, LEED AP®, is a recovering big-firm attorney, wanna-be programmer, and the Co-founder and CEO of SOL VISTA. Since co-founding SOL VISTA in 2010, his leadership has established the company as the hotel energy experts, positioning its Skywalk™ platform as the best utility cost and building efficiency management tool available to the hotel sector. Skywalk now serves over two hundred subscribed hotels located throughout the U.S.

In addition to his work with SOL VISTA, Mr. Sentman is a frequent lecturer at Johns Hopkins, Georgetown and other universities, a former adjunct professor at University of Maryland, and an oft published author. His publications include the U.S. Green Building Council’s “Green Office Guide” and the American Bar Association’s “Green Building and Sustainable Development: A Practical Legal Guide.”

Before co-founding SOL VISTA, Mr. Sentman practiced as an attorney, federal lobbyist, and strategic consultant with the international law firm Holland & Knight. While there he built a unique, cross-disciplinary practice counseling clients, such as Forest City, McKinsey & Company, PricewaterhouseCoopers, USGBC, Goldman Sachs, Rohm and Haas, and Fortune Brands, on environmental sustainability-related and real estate matters.

In addition to his law degree, Mr. Sentman earned a M.S. in Real Estate from Johns Hopkins Carey Business School and was one of the first attorneys to earn the designation of LEED AP® from the U.S. Green Building Council.

In his personal life, Mr. Sentman left behind life on a sailboat to raise young boy/girl twins while trying to find time to run a few days each week.

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

Mr. Sentman can be contacted at 410-456-8044 or ssentman@solvista.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.