Steven Ferry

PART II. Last week, we looked at how the official response to the pandemic morphed from great concern about the danger; to numbness at the economic devastation (the UN World Tourism Organization estimated earnings down 80% on 2019 and the loss of 120 million jobs); to increasing rejection of the absurd. This week in Part 2 we review how a draconian censorship of the medical community is being enforced not just in China, as one might expect, but also in the Western world; we examine the information that has been hidden so enthusiastically from you, and finally explain why almost every action taken by authorities has been at variance with impartial science and common sense. READ MORE

Mandeep S. Lamba, MRICS

While the extent of global financial distress is still uncertain on account of its enormity and the virus being nowhere near control, what is certain is that the world will soon be grappling with several changes of a permanent nature that will become the "new normal." These will be in the form of products, services, and the several life choices we make in our everyday life as we gradually, over time, put the memory of this pandemic behind us and move on. Here are some trends and changes that will likely be seen in hotels across the world. READ MORE

David Ashen

Creating a hotel brand that resonates means far more than designing an eye-catching logo and putting together a style guide. A brand should evoke a feeling, according to David Ashen, president & CEO of interior design and brand consulting firm dash design. In this article, he explores how hotels can imagine a dynamic environment and a service culture that, alongside sharp design, creates magic that few brands have yet to fully tap. Most of all, Ashen implores hoteliers to define if they are a head, heart or gut brand and to bravely lead from that revelation. READ MORE

Lucheng Wang

As the exponential growth of the Covid-19 pandemic has wreaked worldwide havoc and forever altered life as we know it, the food and beverage industry has nearly been decimated over the past three months. Ongoing efforts by the entire food and beverage industry, as well as local, state, and national governmental agencies have been successful at mitigating the devastating effects of this virus. While the overall impact has still yet to be determined, it is abundantly clear that we all have a role in defeating this common enemy and that valid and reliable data needs to be made available for future research and analysis. READ MORE

Library Archives

 
Steven Ferry

PART III. In the last two weeks, we compared the demands made by governments (to protect us from a vicious and omnipresent viral scourge) to the harmful results (economic, health, individual freedoms) brought about by acquiescing to those demands while no pandemic materialized. We examined the censorship of all information departing from the official narrative and the harmful nature of the enforced vaccinations that lack efficacy and consistently demonstrate harm. This week, we examine who has been pushing this travesty and offer solutions to help put an end to the monkey business so the hospitality industry, and society in general, can regain diversity and its former joie de vivre. READ MORE

Justin Taillon

Futurology can be understood as the scientific study of the future. This is a particularly important paradigm to view a post-COVID-19 environment for the lodging industry. The changes this industry will experience in the coming years due to the global pandemic are as of yet unknown, but through effective modeling and open discussions with industry leaders there is a chance to identify emerging best practices and be forward-thinking and proactive in approaches to working within a new reality for the hospitality industry. This article identifies emerging trends due to COVID-19 as well as speaks to opportunities for returning to profitability in a new normal. READ MORE

George Aquino

AHC Hospitality's vice president and managing director George Aquino's thoughtful and realistic COVID-19 reflection explores the state of the travel industry and how hotels can reopen safely through permanent changes to protect guests and employees. Mr. Aquino touches on sanitation practices, new design for amenities, meeting spaces and hotel restaurants, the importance of social media, as well as evolving traveler preferences. He proposes new protocols such as regular temperature checks for employees, increased hand sanitation stations on-property and more remote meetings for hotel teams. READ MORE

Renato Fantoni

Coronavirus has cast many dark shadows across the world of hospitality. It has highlighted certain disagreements between hotels and their guests when it comes to payments, in particular whether money should be refunded or put towards future bookings. To progress beyond the global crisis, a new form of mutual respect between all parties is required. One way of achieving this is for everybody to agree that people are an important part of the ecology of the planet and that by creating a Travel Emotional Intelligence a long overdue appreciation of each others' needs can be attained. READ MORE

Steven Ferry

PART I. Do you personally accept the "New Normal" for the hospitality industry and society as a whole - which is based on the premise that Covid-19 is a singularly dangerous threat that requires a complete change in our lives, when (as it turns out) it is actually on a par with the common flu and (as it turns out) every other incorrectly declared pandemic? Or do you want to understand what has happened and do whatever is in your power, big or small, to return to the old, fun and life-filled normal that has been snatched from us? READ MORE

James Downey

The hotel industry was hit hard by the COVID virus earlier on in 2020 and may be the last to completely recover. Cancellations have outpaced bookings by a 3 to 1 margin at third-party reservation websites and recovering lost revenue will be a serious hardship hotel companies may not be able to withstand. In the face of this monumental and unprecedented medical malaise, only those lodging companies that can adapt and adopt to providing guest-conscious safety and prevention measures will be the ones to see a light at the end of the tunnel so as to stave off catastrophic losses and/or bankruptcy. READ MORE

Jared Meyers

COVID-19 has truly exposed weaknesses in the foundation upon which our social and economic systems depend. The American Hotel and Lodging Association (AHLA) recently reported that since the US public health issue began escalating in mid-February, hotels have already lost more than $21 billion in room revenue. As a purpose-driven hospitality company, Legacy Vacation Resorts knew they had to navigate the crisis with the utmost care for people and the planet while maintaining a values-aligned approach to business. Their commitment to employees, customers, the environment and local communities guided each decision made as well as the development of new programs to best benefit all those impacted. READ MORE

Larry Spelts

Team members who work the hardest and often are paid the least are our room attendants. While there are opportunities for them to supplement their incomes with tips, these industrious individuals more often than not leave rooms empty handed. Even though there's a well-accepted method of calculating tips for servers across the U.S., hotel guests are either unclear on what an appropriate tip for a room attendant should be or simply unaware that it's customary to tip room attendants. With that being said, should hoteliers educate their guests on proper tipping etiquette to increase the likelihood of guests tipping room attendants? READ MORE

Philia Tounta

A tourism crisis occurs when circumstances in a destination pose a change which is potentially destructive to the destination and to its tourism industry. Destinations can exploit the window of opportunities linking destination branding to their crisis management strategies. Branding is an essential tool for positioning the destination, and in order to be effective, a need to re-study the destination marketing strategy is crucial. For the firm execution of place branding is essential to examine and map culture, customs, characteristics and every feature required that can benefit place image. Preferably, a place branding project intends to build an overall perceived image, apart from priorities in mission when it comes to targeting tourism, investments, etc. READ MORE

Travis Crabtree

At the beginning of 2020, the accommodations industry had been experiencing steady growth for a couple of years. However, with the introduction of COVID-19 there has been a very clear slowdown. Some hotels have been forced to cease operation while others have cut down significantly on staff. Whatever the case may be, there are still a few things those in the industry can be doing. Hotels can take cues from those who survived the 2008 recession, take time to create a response plan in the event this happens in the future and plenty more. This article will provide tips about what you can be doing now in the face of COVID-19. READ MORE

John Tess

Traditionally, downtowns have served as the commercial and entertainment centers of the city. Between the shops and restaurants, the local hotels provided a space for people to socialize and recline. In the present, the historic hotels of the traditional downtown have continued the legacy of providing a social space for locals and tourists alike. The modern parallel includes offering event spaces for parties and weddings. The Adelphi Hotel in Saratoga Springs, New York, one of the last surviving examples of the typical Saratoga Springs hotel from the resort town's zenith in the late-19th century, is an example. READ MORE

Christine Samsel

Christine Samsel, a shareholder, and Jesse Sutz, an associate with Brownstein Hyatt Farber Schreck, provide "tools of the trade" to assist employers in crafting legally compliant business expense reimbursement policies. While many states have no specific requirements and default to federal law standards, the article outlines the more stringent requirements in various states including California, Illinois, New York and Massachusetts. The article dives into remote work considerations, especially now with the COVID-19 epidemic and how employers must pay particular attention to expense reimbursement requirements for remote workers. The article also discusses risk for employers and tips to avoid liability. Read more… READ MORE

Euan McGlashan

The reaction to the coronavirus pandemic has arguably been the most radical, vicious and unprecedented in history – we are currently in the worst economic slump since WWII. This is not just a financial crisis, it's a global crisis. Though it our industry has been forced to press pause, savvy hoteliers understand that how we react today will shape long-term guest loyalty, while creating unique opportunities for growth during a period of economic decline. Though we've never experienced anything like this, we must all stay positive. Now is the time to identify and resolve pain points to prevail, in wake of COVID-19. READ MORE

Brenda Fields

In navigating an unprecedented and epochal global crisis, each country, city, county, and province has had its own unique challenges and afflictions as well as experiencing common hardships with other countries and nations. Approaches varied. Some worked. Some didn't. But with them all, there was a steep learning curve that, at this writing, has not even come close to plateauing. In observing what was effective, it became apparent that leadership was the core component in how a country or a nation fared. This article will address some lessons learned about leadership at the onset of this global crisis. READ MORE

Janet Wright

After the COVID-19 crisis, consumers will likely be eager to get away and book a week's vacation at a resort property. For many, this could also mean scheduling at least a few days' worth of childcare during their stay. Many resorts offer activities and lessons for children, day camps, babysitting services and more. These offerings are appealing to hotel guests, but what happens if something goes wrong? In this article, we offer tips on how to design and maintain child-safe programs in a post-COVID-19 environment, common risks hotels must consider, and ways to protect the hotel should an incident occur. READ MORE

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Coming up in August 2020...

Food & Beverage: New Technological Innovations

In the past few years, hotel food and beverage departments have experienced significant growth. Managers are realizing just how much revenue potential this sector holds, both in terms of additional revenue and as a means to enhance the guest experience. As a result, substantial investments are being made in F&B operations as a way to satisfy hotel guests but also to keep pace with the competition. Though it has been a trend for many years, the Farm-to-Table movement shows no signs of abating. Hotel chains are abandoning corporate restaurants and are instead partnering with local chefs to create locally-influenced dining options. Local, farm-sourced ingredients paired with specialty beverages or local wine also satisfies the increasing demand from Millennial travelers who are eager to travel sustainably and contribute to a positive impact. A farm-to-table F&B program also helps to support the local economy, which builds community goodwill. Also popular are "Self-Serv" and "Grab & Go" options. These concepts stem from an awareness that a guest's time is limited and if a hotel can supply them with fast, fresh, food and beverage choices, then so much the better for them. Plus, by placing these specialty kiosks in areas that might be traditionally under-utilized (the lobby, for instance), they can become popular destination locations. Of course, there are new technological innovations as well. In-room, on-screen menus allow guests to order from any restaurant on the property, and some hotels are partnering with delivery companies that make it possible for guests to order food from any restaurant in the area. Also, many hotels are implementing in-room, voice-activated devices, so ordering food via an AI-powered assistant will soon become mainstream as well. The August issue of the Hotel Business Review will report on these developments and document what some leading hotels are doing to expand this area of their business.