Appointments & Promotions

BENCHMARK® Names Denis Volic General Manager of the Spanish Garden Inn, Santa Barbara, A Gemstone Collection Property

HOUSTON, TX. April 26, 2017 - The Woodlands … BENCHMARK®, a global hospitality company, has named Denis Volic general manager of the Spanish Garden Inn, a Gemstone Collection property located in Santa Barbara, California. Greg Champion, BENCHMARK’s President, made the announcement.

“It is with pleasure that I welcome Denis to Benchmark and the Spanish Garden Inn,” said Mr. Champion. “He comes to us with strong leadership experience in luxury hotels and vast knowledge of the California market.”

Denis Volic was previously general manager of the Four Diamond La Bellasera Hotel & Suites and Enoteca Restaurant & Lounge, located in Paso Robles, California. Prior to this he served as assistant general manager of the Embassy Suites Mandalay Beach Resort in Oxnard, California.

Mr. Volic is a graduate of the University of Sarajevo. He is relocating to Santa Barbara.

About Gemstone Collection

The Gemstone Collection includes distinctive hand-picked properties in spectacular and popular U.S. destinations coast to coast. Each upscale resort and hotel destination provides highly-personalized service and luxury reflective of the charm and unique character of the destination, while in keeping with the collection’s shared mission and passion for excellence. A distinguished portfolio of BENCHMARK®, a global hospitality company, which has been a leading US-based hospitality management company for nearly 40 years, the Gemstone Collection is the preferred choice of guests who yearn for inspiring and transformative experiences, customization over conformity, stimulation over predictability, and adventure over routine. www.gemstonehotelcollection.com

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

Coming Up In The August Online Hotel Business Review




{300x250.media}
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.