July Focus     Hotel Spa: Back to Nature

Zoe Connolly

2020 will be known as the most devastating year in history for the travel and hospitality industries, with mass layoffs and cancellations changing the game overnight. All eyes are on the travel industry as it adapts to the shifting COVID-19 landscape, and its success will be crucial to the healing of our economy and world. The good news – new data shows there's pent-up demand for travel among Americans. Pulling from his decades of experience in the travel industry, MMGY Global CEO Clayton Reid shares his predictions and recommendations for hospitality executives getting back on their feet in a post-COVID-19 world.

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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

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.