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BENCHMARK® Names Todd Parmelee Vice President Food & Beverage

HOUSTON, TX. March 9, 2017 - The Woodlands … BENCHMARK®, a global hospitality company, has named noted hospitality and restaurant executive, Todd Parmelee, vice president of food & beverage. In his new role, Mr. Parmelee will oversee the operations of all food and beverage departments for each of Benchmark's 70 properties within the expanding Benchmark Resorts & Hotels and Gemstone Collection portfolios. He comes to Benchmark's senior team with an exceptional background in food and beverage operations, entertainment, organizational leadership, technology, marketing and teambuilding.

"Benchmark is expanding its portfolio and redefining food and beverage operations," says Benchmark CEO Alex Cabañas. “The company is formulating ambitious plans to bring its hotel food and beverage services to the level of successful independent restaurants, with dynamic new restaurant concepts, innovative menus, top quality, sophisticated design and a unique dining experience, while keeping abreast of trends that will impact each hotel's food and beverage product.” Mr. Cabañas continued with, “Todd brings the operational expertise, extensive culinary knowledge and the leadership skills needed to develop our food and beverage teams.”

Mr. Parmelee will be based in Benchmark's Home Office in The Woodlands, Texas, near Houston. He comes to his new position from Entertainment Consultants International (ECI), a leading hospitality consultant to restaurants, bars, nightclubs, and live entertainment venues throughout the United States. He served as ECI's chief operations officer, regional director of operations and beverage director. Mr. Parmelee’s responsibilities in these positions spanned all aspects of hiring, training, marketing, concept development, community outreach, construction, budgeting, forecasting, and strategic planning. Working in the highly competitive arena of sports events marketing, Mr. Parmelee directed food and beverage sales and operations at the Ballpark Village in St. Louis, a new complex of shops, restaurants, bars and entertainment venues. He also served as chief operating officer of Atlanta's newest restaurant and entertainment venue, Live! at the Battery, located next to the Atlanta Braves new stadium, SunTrust Park.

Prior to this, Todd Parmelee held various management positions in Las Vegas, as vice president operations for the Golden Tavern Group, beverage director at the Hard Rock Hotel & Casino and general manager of PT's Tavern Group. From 1998 to 2001, he managed Chef Todd English’s Olives Restaurant, located at The Bellagio Las Vegas.

Mr. Parmalee is a graduate of Finger Lakes College of Canandaigua, New York, where he studied Travel and Tourism Management.

About BENCHMARK®, a global hospitality company

BENCHMARK®, a global hospitality company, is a trailblazer in the development, management, marketing and owner-advisory services of resorts, hotels, conference centers and exclusive private clubs. In addition to the company’s iconic Benchmark Resorts & Hotels portfolio, the Gemstone Collection is a distinctive luxury portfolio of independent hotels & resorts in highly preferred destinations. BENCHMARK’S distinguished and proven reputation is deeply-rooted in core values that are focused and aligned with exceeding ownership and stakeholder performance expectations. The combined portfolios feature nearly 70 unique and distinctive properties domestically and internationally. The company leadership and valued employees are passionately committed to delivering the industry’s most authentic, enchanted, soulful, vibrant, unrivaled and memory-making experience. BENCHMARK’S progressive “Be The Difference” culture and values are a cornerstone to the company’s nearly 40 years of extraordinary achievement and prosperity. Many properties have been recognized with the Benchmark Conference Centers® mark of meeting excellence. BENCHMARK, a global hospitality company, is based in The Woodlands (Houston), Texas, and has regional offices in Park City, Utah; Miami, Florida; New Brunswick, New Jersey; Seattle Washington; and Tokyo, Japan.www.benchmarkglobalhospitality.com To become a fan on Facebook, visit www.facebook.com/BenchmarkResortsandHotels, www.facebook.com/GemstoneHotelCollection. Follow us on Twitter at www.twitter.com/BenchmarkHotels, www.twitter.com/GemstoneHotels , on Instagram at www.instagram.com/benchmarkresortsandhotels, www.instagram.com/gemstonehotels, and on Pinterest at https://www.pinterest.com/benchmarkhotels/gemstone-hotels . At LinkedIn, www.linkedin.com/company/benchmark-hospitality

Contact:
Ken Ellens
KenEllens@aol.com
201-758-2864

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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.