Sat.Apr 15, 2023 - Fri.Apr 21, 2023

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Virtual hotel front desk: what does it mean for your property?

eHotelier

In a fast-paced world where guests expect self-service and personalization, lodging properties should assign resources to fully optimize their front-desk operations and deliver the attention that every guest deserves.

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Earth Day action: Sustainability in hospitality and real estate

Boutique Hotel News

IHM speaks to hospitality and real estate professionals to learn more about the sustainability initiatives implemented in their businesses, and what the industry should do to lead the way. • What is the most important sustainability measure within your business and why? Giles Beswick, chief purpose officer, Vita Group : “ The journey to net zero calls for a joined-up approach to developing and operating real estate assets sustainably.

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What to expect from Simon Rogan’s Michelin-star pop-up

Hospitality Magazine

Simon Rogan is globally recognised and celebrated for being a chef who creates dishes made with hyper-seasonal produce grown on neighbouring lands. Rogan has opened restaurants across London and Hong Kong during his career, but his most notable is L’Enclume in the UK. In 2022, the restaurant celebrated 20 years in business, with the anniversary coinciding with its third Michelin star — a long-term goal shared by Rogan and his team.

Workshop 246
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Hotels and the future of mixed-use spaces

MEWS

In 2011, Marc Andreessen's landmark essay, Software is Eating the World , boldly proclaimed that every company would eventually become a software company. Fast forward to 2023, and the world of real estate is undergoing a similar transformation, with hotels at the helm.

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Brick & Mortar Retail Relevance: How to Stay Ahead of the Curve

Speaker: Jay Black, Senior Account Executive

Let's set the record straight: in-store retail isn't dead - it's evolving! Faced with the digital age and the demands of omnichannel shopping, some retailers are thriving while others are struggling to adapt. Join Jay Black in this exclusive session as he explores the strategies that set successful stores apart, including: Crafting unique and unforgettable in-store experiences 🛍️ Mastering the art of retail demands 🛒 Navigating inventory challenges in today's climate 📦 an

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Here’s why hotels now need alcohol alternatives

eHotelier

For hotels, adding or deepening your non-alcohol drink menu is a great way to ensure the average cover at the onsite restaurant doesn’t suffer due to trending decline in sales of alcoholic beverages.

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Public hospitality group buys Maybe Sammy portfolio

Hospitality Magazine

Public has confirmed it has acquired The Maybe Group, the force behind one of The World’s 50 Best Bars Maybe Sammy. The Sydney-based group is a relative newcomer on the scene, launching just over a year ago with The Strand Hotel, followed by venues including Oxford House, the Lady Hampshire as well as El Primo Sanchez, a collaborative project with The Maybe Group, which opened in February. “Public has grown at an incredible pace over the past 12 months and we are continuing this traj

Magazine 246
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MCR’s Morse Urges Hotel Owners To Push Rate, Cut Out OTAs

Lodging Magazine

Referring to AAHOA as the “greatest American dream story,” Tyler Morse of MCR delivered a keynote during AAHOACON ’23 in which he offered plenty of business advice for association members on everything from rate strategies to dealing with disruptors. Morse, who is CEO of MCR—one of the largest owner/operators in the U.S. lodging industry—began by imploring hoteliers to push rate.

Magazine 113
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Now is the time for a restart in hotel tech

eHotelier

It is time to review, question and rethink the entire IT stack to define a new strategy: one that puts the guest, not the property, at the center of everything.

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How to Make Sure Texts Reach Customers

Modern Restaurant Management

Text messaging is now mainstream for many restaurant and food retail businesses and their communications plans. And rightfully so. Research from Gartner has found 90 percent of all people read texts within three minutes of receipt, and notes that short message service (SMS) boasts a 98 percent open rate. It’s no surprise that restaurants big and small are tapping into text messages to reach their customers.

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Diving into Diversity: Decoding the Foundations of Inclusion in Hospitality Talent Acquisition

Speaker: Lauren Fernandez - CEO & Founder, Full Course

Companies all over the world, including Marriot International and Hilton Worldwide, are aware of the value of including DEI in their talent acquisition strategy. However, despite these initiatives, there is still plenty that the hospitality sector can do to promote DEI. When comparing the hospitality industries in India, Iraq, the UK, and the US, you will see that there is a consistent underrepresentation of persons from different ethnic, gender, and disability origins across all levels of the i

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Bed Bug Lawsuits Are a PR Nightmare: Protect Yourself Today

Hotel Business

Hoteliers zealously seek to protect their reputations from negative social media reviews, adverse local news coverage and damning word of mouth. Bed bug infestations can be particularly damaging to a hotel’s reputation because both business and leisure travelers rely on online sources when booking trips. If a guest sues your property, your local news outlet will likely publish your hotel’s name and highlight the corresponding legal complaint as soon as possible.

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Owner-First: Update on Wyndham’s Women Own the Room and Programs That Support Franchisees

Lodging Magazine

Speaking with LODGING at AAHOACON 2023, Wyndham Hotels & Resorts’ executive vice president and chief marketing officer, Lisa Checchio, provided an update on Wyndham’s initiative to support hotel ownership by women through its Women Own the Room program, which she said, fits in with Wyndham’s “owner-first philosophy.” She also described other ways Wyndham’s marketing team is supporting franchisees, including boosting labor retention by enabling guests, who may not be carrying cash, to t

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7 tips for procuring contractors for a hotel

eHotelier

It might feel like procuring contractors for a hotel is a bit of a minefield, but luckily it's one you can learn to navigate with time and experience. To avoid even the smallest of dilemmas, take these tips on procuring contractors onboard and you’ll keep your hotel running smoothly and avoid any hiccups in the guest experience as well.

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Honoring the Legacy of a Historic Structure

Modern Restaurant Management

Seattle-based Floisand Studio Architects has had a long-term partnership with Pagliacci Pizza including the thoughtful reimagination of the chain's newest location across from Seattle’s Ballard Locks. The original design is a heavy timber replica of a six-beam Haida house—a traditional style of building by the Haida Tribe—which opened in 1939 as a Native American curio shop before serving as a restaurant space starting in 1945.

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A Buyer’s Guide to Future-Proofing Your Restaurant Tech Stack

The race to 100% digital is on. With the restaurant industry still in the early innings of its digital transformation, brands need an airtight strategy when it comes to building out their tech stack. Download the buyer’s guide to learn where to prioritize your efforts and get the most out of every investment.

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Peachtree names Jarred Bussert VP, IT

Hotel Business

Peachtree Group has appointed Jarred Bussert as VP, information technology. In this newly created role, he is responsible for all aspects of the company’s IT infrastructure, including business applications, information security and data integrity. “Jarred’s experience and achievements demonstrate his commitment to supporting business strategies with technology infrastructure,” said Greg Friedman, managing principal/CEO, Peachtree. “As Peachtree continues to grow, I

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Hotels Grab Opportunity for F&B Profits, Guest Satisfaction Through ‘To Go’ Markets

Lodging Magazine

As hotels continue to move away from traditional full-service food & beverage outlets in the wake of the pandemic, Grab & Go markets or food pantries have emerged as the ‘go to’ for today’s guests. Hotel companies and brands alike have identified these options as the best way to meet the changing demands of time-starved guests with the food items they crave.

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Introducing The Pell, the First JdV by Hyatt Hotel in Rhode Island

eHotelier

Hyatt Hotels Corporation announced today the official opening of a vibrant new boutique hotel, The Pell, a part of the JdV by Hyatt brand. The property, which is managed by Highgate, is located on Rhode Island’s historic Aquidneck Island, minutes from Newport and with endless unique attractions and activities. Unveiling the completion of a nine-million-dollar renovation boasting a modern bohemian design, The Pell is a true reflection of the coastal neighborhood in which it resides.

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‘ForkFight’ – Go Behind the Curtain of Dallas’ Fast Casual Food Scene

Modern Restaurant Management

Mark Brezinski has been heralded as "the father of Dallas’ fast casual food scene" He has opened more than 50 restaurants in the DFW area including Pei Wei Asian Diner, Bengal Coast, Velvet Taco and his newest venture Bizzy Burger Merchants. Brezinski chronicles his award-winning career and the drama behind the curtain is front and center in his new book called " ForkFight!

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Utilizing Technology: Improve Customer Experience and Increase Points of Profit in Your Restaurant Business

Speaker: Hillary Holmes - SpotOn Operator in Residence; Troy Hooper - CEO, Kiwi Restaurant Partners; Jason Berkowitz - Founder and CEO of ARROW UP Training

Running a restaurant is hard work, so it can be discouraging when you see how little of that work shows up in your bottom line. The most efficient way to improve your restaurant's profit margins is to implement flexible technology. Hard work can’t cut the fees from third-party delivery apps or get orders in and out of the kitchen faster, but technology can!

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STR: U.S. hotel pipeline shows confidence in business travel

Hotel Business

Upper-upscale hotels, the property types most associated with business travel, are well represented in the U.S. development pipeline. The volume of projects in the segment points to confidence in the future of business travel, according to STR. “Upper-upscale saw the slowest recovery, but a steady climb in performance and the business travel indicators have supported developer confidence in the segment,” said Isaac Collazo, VP, analytics, STR.

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Peachtree Group Appoints Jarred Bussert as Vice President, Information Technology

Lodging Magazine

ATLANTA—Peachtree Group announced the appointment of Jarred Bussert as vp, information technology. In this newly created role, Bussert will be responsible for all aspects of the company’s IT infrastructure, including all business applications, information security and data integrity. “Jarred’s experience and achievements demonstrate his commitment to supporting business strategies with technology infrastructure,” said Greg Friedman, Peachtree’s managing principal an

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The industry’s future skills needs

eHotelier

eHotelier, a leading hospitality training and education solutions provider, has released a new report on the state of hospitality skills worldwide. Based on a global survey of professionals in the industry, the report highlights the current skills gaps and training needs in the hospitality sector. The survey was conducted over the past six months in.

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Serviced Apartment Awards 2023 shortlist revealed

Serviced Apartments

UK: The shortlisted entries for the 2023 Serviced Apartment Awards have been announced, in advance of the awards ceremony on May 18th in London. The shortlists have been chosen by an independent panel of expert judges which includes travel buyers, consultants, investors, designers, journalists and architects. These are in addition to the Readers Choice award categories – Rising Star, Industry Inspiration and Travel Buyer of the Year – which will be decided by an online poll of Serviced Apartment

Marketing 105
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2 Retail Sectors That Are Completely Changing the Game: FMCG & Q-Commerce

Speaker: Joe Heather, Deliverect GM (UK&I)

Fast-Moving Consumer Goods (FMCG) and Quick Commerce (Q-commerce) are two vibrant sectors that have undergone significant transformations with the advancements in digital technology. With growing internet penetration and the proliferation of smartphones, consumers' purchasing habits have unsurprisingly evolved. They now demand quick, convenient, and seamless shopping experiences, which both FMCG and Q-commerce sectors strive to provide.

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Consumers see costs as barrier to sustainable travel

PhocusWire

While several travel organizations and brands say they are trying to help people choose greener travel, challenges include cost and helping consumers identify more sustainable options.

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Hyatt’s Newest Brand Hyatt Studios Continues Transformational Growth and Expansion

Lodging Magazine

CHICAGO—Hyatt Hotels Corporation announced plans for Hyatt Studios, the newest addition to Hyatt’s portfolio of brands. The brand, which marks Hyatt’s entry into upper-midscale lodging in the Americas, was conceived through collaboration with hotel developers and for the needs of target guests. The announcement is supported by signed letters of interest in development agreements from multiple developers for more than 100 Hyatt Studios hotels.

Magazine 105
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Implementing renewable energy in hotels

eHotelier

Hotels are among the most energy-intensive buildings, making them ideal candidates for renewable energy adoption.

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Best Western Iowa/Lake Charles East debuts

Hotel Business

Best Western Hotels & Resorts has opened the Best Western Iowa/Lake Charles East in Iowa, LA. The fully renovated hotel, consisting of 61 guestrooms and suites, just completed a $3-million full renovation, which includes new guestrooms and public spaces. Each guestroom and suite features spacious accommodations and a large flat-screen television, mini fridge, microwave and coffee and tea maker.

Events 105
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Preventing Employee Burnout in Restaurants & Hospitality: An Integrated Approach

Speaker: Lissa Bowen - Chief People + Culture Officer, Full Course Executive Director, Full Course Foundation

Employee burnout is a pervasive issue in the fast-paced and demanding restaurant industry, resulting in decreased productivity, high turnover rates, and compromised mental well-being. Effectively addressing this challenge requires a comprehensive approach that combines conventional management techniques, insights from neuroscience, and stress management strategies.