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Benchmark Names Matt Hagerman as GM for 84-room Willows Lodge Near Seattle

Houston, Texas - April 3, 2012 - Benchmark Hospitality International, a leading U.S.-based hospitality management company, has named Matt Hagerman general manager for Willows Lodge, located in the heart of Woodinville Wine Country, Washington State’s storied viticulture region near Seattle and Bellevue. Willows Lodge is part of Benchmark Hospitality’s new collection of Personal Luxury Resorts & Hotels SM. James Simkins, chief operating officer for Benchmark’s Personal Luxury properties, made the announcement.

“It is a pleasure to welcome Matt back to our company,” said Mr. Simkins. “He is a great example of a leader who understands the nuances of luxury hospitality, and the dynamics of operating a first-class hotel with a highly motivated team of professionals.”

Matt Hagerman was previously the successful general manager of The Woodmark Hotel, located in Kirkland, Washington. Mr. Hagerman was a key member of the opening management team for the luxurious and award-winning Hotel 1000, a Benchmark Personal Luxury Resorts & Hotels property. He also served as hotel manager for the acclaimed property. Earlier in his career he held positions within sales and operations for leading hospitality brands.

Mr. Hagerman is a graduate of the University of Washington. He resides in the Seattle area.

About Willows Lodge
Willows Lodge, a Northwest-style lodge located in Woodinville Wine Country just outside of Seattle, features 84 luxury guestrooms, a full-service spa and high tech-equipped meeting space. Executive Chef Bobby Moore’s American regional cuisine at Barking Frog reflects the seasonal and organic produce found in Puget Sound, and is artfully paired with an extensive list of Washington wines. Willows Lodge also boasts Fireside Cellars, offering a casual and sophisticated atmosphere tucked away in the lobby with an outdoor patio overlooking the expansive surrounding landscape. Operated by Benchmark Hospitality International, Willows Lodge is a member of Benchmark’s exclusive Personal Luxury Resorts & HotelsSM For more information, visit www.willowslodge.com.

About Personal Luxury Resorts & Hotels
Personal Luxury Resorts & HotelsSM represents a hand-picked group of 14 luxurious properties, in spectacular U.S. destinations coast to coast and off shore. Each hotel and resort delivers personal luxury in a spirit true to its own distinctive locale, yet in unison with the collection’s shared mission. A division of Benchmark Hospitality International, for 30 years a leading US-based hospitality management company, and led by a proven and seasoned team of award-winning luxury hospitality professionals, Personal Luxury Resorts & HotelsSM is the preferred choice of guests who yearn for transformation over accommodation, customization over conformity, and inspiration over predictability. With Personal Luxury Resorts & HotelsSM, luxury is always personal.

About Benchmark Hospitality International
Benchmark Hospitality International is a leader in the management and marketing of resorts, conference centers, hotels, and Personal Luxury Resorts & HotelsSM. The independent company, launched in 1980, is a worldwide organization operating properties in major metropolitan and resort destinations. Benchmark's international headquarters is located in The Woodlands, Texas, near Houston. Benchmark Hospitality is also a founding member of the International Association of Conference Centers. The company's eastern regional office is in New Jersey, western regional office is in Washington, with international offices in Tokyo, Japan, and Santiago, Chile. For the location of Benchmark's properties and additional information, visit www.benchmarkhospitality.com.

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Coming Up In The August Online Hotel Business Review


Feature Focus
Food and Beverage: Investing to Keep Pace
After five harrowing years of recession and uncertain recovery, revenues in the hotel industry (including food and beverage) have finally surpassed the previous peak year of 2007. Profits are once again on the rise and are expected to advance for the foreseeable future. The consequence of this situation means that hotel operators now have the funds to invest in their food and beverage operations in order to keep pace with rapidly changing industry trends and the evolving tastes of their hotel guests. One of the most prominent recent trends is the “Locavore Movement” which relies heavily on local sources to supply products to the hotel restaurant. In addition to fresh produce, meats and herbs, some operators are engaging local craft breweries, distilleries, bakers, coffee roasters and more to enhance their food and beverage options, and to give their operation a local identity. This effort is designed to increasingly attract local patrons, as well as traveling hotel guests. Some hotels are also introducing menus that cater to both the calorie and the ingredient conscious. Gluten-free, low-cal and low-carb menu items prepared with fresh, seasonal ingredients are available to more fitness-minded guests. Another trend is placing greater emphasis on “comfort” and “street” foods which are being offered in more casual settings. The idea is to allow chefs to create their own versions of these classic recipes, with the understanding that the general public seems to be eschewing more formal dining options. Finally, because the hotel lobby is becoming the social epicenter of its operation – a space which both guests and locals can enjoy – more diverse and expanded food and beverage options are available there. The August issue of the Hotel Business Review will report on all the recent trends and challenges in the food and beverage sector, and document what some leading hotels are doing to augment this area of their business.