Editorial Board   

Mr. Goldstein

Michael Goldstein

President & CEO, Packard Hospitality Group

Michael Goldstein, CHA has over 25 years experience managing income property including; hotels, resorts, restaurants, multi family residence, senior assisted-living and commercial properties. He has extensive experience in hotel development including; new construction and renovations, franchise negotiations, brokerage and has been the principal task force member for the repositioning or workout of distressed properties for institutional lenders and numerous receivership assets. Goldstein's diverse management background includes; Del Webb, Radisson, Sheraton, Candlewood, IHG, Choice and Cendant. Goldstein is responsible for the business development, real estate and consulting services of Packard Realty Inc. (PRI), and is involved with the daily management activities of all properties. This includes Packard Hospitality Group (PHG), a full-service hotel management division of PRI, whose services include financial management, operations, marketing and consulting. PHG's portfolio consists of 13 hotels and hotel developments located throughout the United States, with a large focus in California and New York. PHG's corporate philosophy has always been to support the efforts of the general manager and hotel staff through personalized-boutique style service. Goldstein sees a tremendous benefit in keeping existing team on board and keeping communications, a sense of accountability and ownership flowing throughout each property he acquires. This unique and personalized approach to hotel management has positioned Goldstein as an innovative and well-respected leader in the industry. Goldstein is a graduate of La Salle University with a Bachelor's degree in Hotel and Restaurant Management. He is a member of American Hotel and Lodging Association, California Hotel Association and a licensed real estate agent in the state of California.

Mr. Goldstein can be contacted at 858-277-4305 or michael@packard-1.com

Coming up in August 2018...

Food & Beverage: Millennials Rule

The Millennial Generation has surpassed the Baby Boomers to become the largest living generation in America, and their tastes and preferences are being reflected in the Food & Beverage industry. In general, Millennials insist on more natural, healthier, less-processed food and beverage sources, and in part, this inspired the farm-to-table movement. However, now the trend is becoming even more pronounced and hyper-local. Millennials no longer simply want to know their food is farm-to-table, they want to know which farm, and where it's located relative to the community. As a result, hotel F&B directors are redesigning entire menus to feature area brewers, wineries, and family farms. Not only is this a proven way to satisfy Millennial tastes but it also opens the door for hotel guests to enjoy immersive experiences such as tours and excursions to local farms and breweries. Also, thanks in no small part to Millennials, coffee consumption is at an all-time high. In response, F&B directors are creating innovative ways to enhance the coffee experience for guests. Nitro-brewed coffee, cold brew, lattes on draft, and the introduction of unique milk options are part of this trend, as are locally sourced coffee beans where available. Millennial influences can also be found in the Craft and Artisan Cocktail movement where the same preferences for locally sourced and high-quality ingredients apply. One leading hotel even offers a drink menu featuring liquors infused with herbs recommended by experts for their health and well-being benefits. 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.