Hotel Business Review: Week of Aug 21, 2017

Michael Barbera
  • Social Media & Relationship Marketing
  • Develop Fully Connected Consumers Through Social Media
  • Social media has shown the world its power. Your power. It's your voice that is shared throughout the world via underwater fiber optic cables and wireless networks. This voice has played a key role in the development of global politics, criminal justice, relationships and economic development. Economic development is a broad term, but when there is growth in a town, city or county, a hotel is likely to appear. Alike every other business, hotels have a target segment, or two, or ten. It's unlikely that a four or five star hotel will appear in small, rural town, and it's unlikely that a large convention will be held in a small hotel, regardless of geographic location. Although each hotel has target markets, hotels can increase their reach through humanizing engagement on social networks as well as increase their revenues by developing a "fully-connected" consumer. Read on...

Dawn Miller Sander
  • Human Resources, Recruitment & Training
  • How Employee's Inner Joy Can Increase Guest Satisfaction
  • Do you smile when you think about or see Lucille Ball, Carol Burnett or Chris Rock? Chances are – you do! AND- “What do these folks have to do with my hotel property”? You are most likely asking yourself. Study after study confirms that happy teams produce amazing results in the following areas: increased productivity, improved revenues, and higher employee engagement. Imagine how satisfied your guests will be when you and your team add joy to your property! Read on...

Reynaldo  Rey Fernandez
  • Featured Hotels
  • Why Branding Has Become the Marketing Tool for Hospitality
  • Of all the latest trends taking over the hospitality industry in 2017, branding serves as the most essential marketing tool allowing hotels to communicate their vision, values and mission. Branding has evolved past the company’s name, slogan, sign, symbol or design. Although it is still used as a means to identify a company, branding has developed into a complex but ultimately necessary concept in the marketing world. Read on...

Lily Mockerman
  • Revenue Management
  • Outsourcing Revenue Management is the Future
  • Over the years, outsourcing has developed a somewhat sordid reputation, synonymous with offshoring and tax evasion in some consumers’ minds. But when the concept of outsourcing is applied to specialty areas such as IT, accounting, HR and others, it tends to be somewhat more accepted. Nevertheless, many companies still favor hiring these employees directly. Most feel that it ensures better control over that department’s performance, and allows them to provide their own assessment of talent. Yet perhaps this level of control and talent direction is precisely why hiring internally can be a disservice to companies. Read on...

AUGUST: Food & Beverage: Multiplicity and Diversity are Key

Larry Steinberg

The foodservice industry is one of the oldest and most important. Consumers from all demographics rely on it virtually every day for sustenance. In fact, in the U.S. alone, it’s a nearly $800 billion industry that’s extremely competitive, with hundreds of new establishments popping up every year, and much of this new business is the result of increased consumer demand. Consumers want more options. For every practiced chef, there is a collective of guests eager to spend their hard-earned dollars on something exotic and different. They want to experience a bit of culture by way of their next meal, and they want to find it using the latest technology. Read on...

Frank Sanchez

About two years ago, I started my career at the Chicago Marriott Downtown Magnificent Mile. I came from San Diego, California, the apparent capital of farmer’s markets. When I moved to Chicago in late-October, the number of farmer’s markets had already begun to taper off and all that was left of the hotel’s rooftop garden was the sad remnants of a summer full of bounty. However, I was in for a pleasant surprise. The Chicago Marriott Downtown operates a year-round experience to create food from scratch that gives customers fresh and nutritional options. I was thrilled to join a team that can tell a customer that the very greens on their plate were grown just floors above them. Read on...

Thomas  McKeown

To serve today’s eclectic, socially engaged and sophisticated guests, hotels and chefs need to get creative, change their thinking and push back some walls – sometimes literally. The fun thing about meetings hotels is that they are a different place just about every week. One week we’re hosting a bridge tournament, the next a corporate sales team, or a dentists’ conference, or sci-fi fans in costumes, or cheerleaders jumping for joy. You name the group, and our hotel has probably welcomed them. Read on...

Elizabeth  Blau

Over the past several years, many of us have watched with excitement and interest as the fast-casual restaurant segment has continued to boom. More and more, talented chefs with fine dining pedigrees are bringing their skills, creativity, and experience to concepts built around speed, approachability, and volume. Right now, the ability to offer a gourmet experience at all price points is as compelling to restaurateurs and diners alike. Read on...

Coming Up In The September Online Hotel Business Review




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Feature Focus
Hotel Group Meetings: Blue Skies Ahead
After a decade of sacrifice and struggle, it seems that hotels and meeting planners have every reason to be optimistic about the group meeting business going forward. By every industry benchmark and measure, 2017 is shaping up to be a record year, which means more meetings in more locations for more attendees. And though no one in the industry is complaining about this rosy outlook, the strong demand is increasing competition among meeting planners across the board – for the most desirable locations, for the best hotels, for the most creative experiences, for the most talented chefs, and for the best technology available. Because of this robust demand, hotels are in the driver’s seat and they are flexing their collective muscles. Even though over 100,000 new rooms were added last year, hotel rates are expected to rise by a minimum of 4.0%, and they are also charging fees on amenities that were often gratis in the past. In addition, hotels are offering shorter lead times on booking commitments, forcing planners to sign contracts earlier than in past years. Planners are having to work more quickly and to commit farther in advance to secure key properties. Planners are also having to meet increased attendee expectations. They no longer are content with a trade show and a few dinners; they want an experience. Planners need to find ways to create a meaningful experience to ensure that attendees walk away with an impactful memory. This kind of experiential learning can generate a deeper emotional connection, which can ultimately result in increased brand recognition, client retention, and incremental sales. The September Hotel Business Review will examine issues relevant to group business and will report on what some hotels are doing to promote this sector of their operations.