Hotel Business Review: Week of Aug 03, 2015

Paul van Meerendonk
  • Revenue Management
  • The Total Revenue Performance Journey
  • Total Revenue Performance is the intelligent calibration of demand across all hotel functions to meet overall business objectives. It is the ability to instantly and systematically decide which business to accept across multiple revenue streams at all times, based on greatest overall value to the asset. This kind of holistic approach to revenue management considers not only guest room rates or availability but also a myriad of other sources, including revenue streams across your business and other data, such as social media and sales data. However, the journey toward Total Revenue Performance assumes that you are ready to expand the discipline of revenue management across your organization and use its principles strategically. And your readiness to embark on that journey means you’ve assessed your current revenue management processes and are applying best practices. This article outlines those practical tips for forecasting, pricing, optimizing and managing total hotel revenues, allowing you to determine your readiness for a Total Revenue Performance approach to your business. Read on...

Zoe  Connolly
  • Human Resources, Recruitment & Training
  • Identifying Four Elements That Make An Amazing Hire
  • Finding the right people to fill leadership roles in hotels, companies or facilities can provide a challenge. For hospitality companies that aren't using a recruiter to fill key roles, the following are four traits that can help hotel leaders identify the right people, along with suggested interview questions that might help to identify whether these traits are present in a candidate. After all, some people can ace an interview, but may not ultimately be a fit. Using the approach below should help you build a management team that functions efficiently, limits turnover, and most importantly, keeps guests coming back for more. Read on...

Lewis Fein
  • Guest Service / Customer Experience Mgmt
  • Creating a Family-Friendly Environment
  • Hotel executives offer guests many things, from the ordinary to the extraordinary, in an effort to showcase a property's locale or a resort’s accommodations. They invest in technology and security, as well as convenience and privacy. But the one thing every hotelier can highlight – the one concept that does not require consultants, engineers, designers and approval from various boards of directors – is family-friendly fun. That commodity is a matter of will, not money, where a hotel appeals to parents and children alike. The rewards can be substantial because there is something for everyone. That is a hotel executive’s ideal scenario. Read on...

Tom O'Rourke
  • Mobile Technology
  • Upselling Through a Mobile App
  • This article discusses the benefits of using a hotel mobile application to upsell products and services to current and future guests. It will focus on upselling food and beverages and how mobile apps can target certain guests. I will discuss the benefits to both guests and the hotel of using a mobile app to upsell products. Read on...

AUGUST: Food and Beverage: Going Local

Rauni  Kew

Solutions to food waste are showing up in the trendiest of eateries, generating interest, great PR, earned media and good will. Chefs are boasting tip to tail and root to stalk menus with a waste not want not philosophy. Creativity and innovation abound adding interest and new flavors to menus. Chefs are educating guests on the value of baking bread today and serving bread pudding tomorrow as the wisdom of their grandparents is being revisited, and compelling restaurant narratives emerge. Read on...

Michael Molloy

Opening the Wyndham Grand Jupiter at Harbourside Place as executive chef was a dream-come-true for me. I’ve been working in this business for over 15 years, and my hard work and dedication paid off. I had the opportunity and challenge to set up a brand new property from square one. With so many things to do, I wanted to make sure that I was able to implement all of the things that are important to me as a chef - one of them being the use of local ingredients. Being in Jupiter presented me with an entirely new set of challenges as I was unfamiliar with the area before beginning this position, and I really had no starting point to work with. With no contacts in the area I started with what I knew. Read on...

Susan  Terry

For many years farm to table and sourcing local produce has been a hot topic in the food industry. More recently this trend is making its way into the hotel kitchen. Smart Chefs are trying to find ways to incorporate this trend for many reasons, quality control, fresher organic ingredients and happier customers. Most importantly however, it’s the social economic benefits that the movement has, that are finding growing support and appeal from many of today’s Chefs. Read on...

Justin Ermini

When approached to launch a farm to table concept at a leading hotel in Mexico City, Las Alcobas, recently named #1 hotel in Mexico by Conde Nast Traveler, I considered it an opportunity that I just couldn’t pass up. After relocating to Mexico’s vibrant city capital, I spent a year traveling and eating through the country, sourcing and becoming familiar with its most unique resources and ingredients. My familiarization and education of the city, clientele and regionally sourced products have all played an intricate part in the development of Anatol, Las Alcobas’ restaurant. Each season, I introduce a completely unique menu based on the farm to table concept, through the use of local and well-sourced high quality ingredients combined with organic planting and flavors of comfort. Read on...

Coming Up In The September Online Hotel Business Review




Feature Focus
Hotel Group Meetings: There is Good News
The good news for those hotels that host Group Meetings and Conferences is that there is good news. The effects of the Great Recession have mostly worn off and corporations are now investing again in training and development, which translates into a robust booking pace. And though demand is strong, there are new developments within this sector that must be addressed in order to effectively compete, and to meet the expectations of conference attendees. First, and perhaps foremost, is wireless communications. According to a recent survey, the average participant arrives at a conference with three mobile devices in tow so it is imperative that a WiFi network be free, fast and reliable. And though this is the #1 issue for planning professionals in the meetings business today, there are numerous other concerns. There is a growing trend to incorporate out-of-the-ordinary occasions into the Group Meeting experience. Some examples of this might include partnering with local venues such as wineries; natural and historic wonders; intriguing adventure resources; and unique off-site reception and dinner venues - all of which might be a factor in deciding where to locate for a conference. Team-building activities are also making a resurgence. Some groups are looking for unusual ways to motivate, inspire, and build camaraderie, which might include a volunteerism initiative, like building bikes for kids in the local community. Of course, food and beverage options are also important and like the trend in hotel restaurants, planners want a variety of healthy choices to be available for meal menus and refreshment breaks. They are looking for food and beverages that will “perk up” their participants, not lull them into lethargy. The September Hotel Business Review will examine what some hotels are doing to facilitate this segment of their business in order to meet the expectations of group planners and attendees.