Hotel Business Review: Week of Aug 25, 2014

Michael McCartan
  • Revenue Management
  • OTA v/s Meta Search: The Battle Gets Bloodier
  • Well into the third quarter of 2014, we can now safely say that this has been the year of meta-search. With consumer loyalty being diluted by their concern over value for money, meta-search has become the platform of choice for travellers starting their search for accommodation. From Google to TripAdvisor to Expedia and Priceline – everyone is investing heavily in the meta-search platforms, and the distinction between the traditional online travel booking sites and travel rate aggregators is getting blurred. Read on...

Gary Kimball
  • Mobile Technology
  • Reputation Management in the Age of the Instant Review
  • Thanks to social media and review websites, guests are controlling and shaping the reputations of hotels large and small every day, and they have changed how hotels can and should manage their precious reputations. By proactively participating in social media, hotels can influence whether these engagements are positive or negative, as well as remedy issues of concern more quickly. Social media success is well within reach of hotels of any size or budget. It may require a modest increase in resources, but more importantly, it will significantly change the way you think about your brand and enhance your reputation. There are five steps you can take to both protect and enhance your hotel brand’s reputation. Read on...

John  Marvos
  • Hospitality Law
  • Strategies for Continuous (and Intermittent) Medical Leaves
  • Have you ever scheduled an early-shift employee to cover for a late-shift employee who has just taken medical leave? The covering employee probably was not excited to have to work that extra shift. While the logistics of employee schedules can be difficult, it can be even more burdensome (and more important) to handle the employee’s medical leave appropriately and in accordance with the law. What do hospitality employers need to be mindful of when an employee takes a medical leave? This article discusses some of the strategies and principles that employers can use when medical leave issues arise. Read on...

Eric Rahe
  • Architecture & Design
  • Amenity Design – Evolution or Obsolescence
  • Guests are back even if rate is not. New construction in select markets has returned and significant renovations are occurring across all asset types. With each new cycle there is a need to refresh current amenities and at the same time incorporate changes to make amenities relevant and appealing to your guests. One challenge for operators and designers is how to understand how recent lifestyle and demand shifts are driving change. Read on...

AUGUST: Food and Beverage: Investing to Keep Pace

Larry  Mogelonsky

Besides how flavorful a dish is, one very critical aspect of meal design is whether it fills you up. Meal satiety can significantly influence a person’s emotional state of mind which in turn can change a guest’s opinion of a restaurant or even a hotel. As the hospitality industry is concerned, sensory-specific satiety describes how various foods react differently with the gastrointestinal tract and how you might better induce satiety by incorporating specific ingredients. This extends to the use of organic foods as well as considering the other four senses and how they work to amplify the overall dining experience. Read on...

Mike  Militi

Wine consumption among Americans has been on the rise for 19 straight years. According to the Wine Market Council, about one-quarter of the U.S. adult population is made up of “core” wine drinkers, meaning they drink wine on a consistent weekly or monthly basis. These core drinkers want and expect choices. Six in 10 consumers order wine once a month, or more often, in on-premises locations, such as bars, restaurants, hotels and lounges, according to Technomic’s 2013 BarTAB Report. Read on...

Robert  Hood

‘Consolidated Purchasing Power’ with food or any other medium suggestions efficiency, savings and economy of scale. If you are in the business of being a chain restaurant offering a standardized menu throughout your operations with consistent menus, and defined dish specifications then the recipe for success can be efficient, quickly successful and generate enormous savings. But what if you are a national hotel ownership / management company operating multiple hotel brands in different geographical regions with varying property sizes, and still looking to drive economy of scale, reduce unit prices and generate the maximum product rebate potential, while at the same time respecting property menu brand standards, regional culinary fashions and requirements, and ultimately stabilizing a consistent food cost margin for the property type? Read on...

Tom Conran

In today’s increasingly competitive landscape, hotel owners and operators must search for new ways to set themselves apart from their competition. One of the areas that is emerging as a potential game changer is a hotel’s restaurant. A quality restaurant with a creative concept and distinctive personality can “captivate” the customer, becoming a profit center by taking on a life of its own and serving a destination for not only the hotel’s guests but also for people who live in the local community and are seeking a quality dining experience. Read on...

Coming Up In The October Online Hotel Business Review


Feature Focus
New Developments and Best Practices on Maximizing Revenue Management
Revenue Management is the application of precision analytics that predict consumer behavior and optimize product availability and price to maximize revenue growth. The primary aim of Hotel Revenue Management is selling the right room to the right customer at the right time for the right price. The essence of this application is in understanding customers' perception of product value and accurately aligning product prices, placement and availability with each customer segment. In the hotel industry, implementing an effective revenue management strategy is a vital component of its operations. In fact, in a recent survey of nearly 500 revenue management professionals in the hotel industry, they predicted that revenue management strategies will become even more targeted and will be supported by increasingly sophisticated technology, as they are applied to other areas within a hotel. In particular, revenue management techniques are likely to be integrated into other hotel income streams, including spas, restaurants, conference/groups and golf courses. As a consequence, the revenue management function will become more crucial to hotel operations, and will likely become a separate department that is under the general manager’s supervision. The October issue of the Hotel Business Review will address these significant developments and document how some leading hotels are executing their revenue management strategies.