Library Archives

 
Gavin Davis

Is it time to start preparing for an upcoming recession? In January 2018, the NYC Restaurant Personnel index read 0.50%, with the Recession indices not evidencing much rising risk of recession. Since May 2018, the NYC Restaurant Personnel index, continuing its decline has remained in negative territory. In this article we review recent U.S. Treasury yield curve flattening and inversion compared to prior UST inversions as one harbinger of potential economic weakness, and compare that to a simpler metric of changes in full-service restaurant personnel in New York City and its own coincident indication of broader economic strength or weakness. Read on...

J.Carter Allen

This article focuses on specific market analysis and data applicable to the development and operation of dual-branded hotels. Much has been written about the dual-brand concept over the last several years, particularly related to the asset type’s benefits and challenges. Instead of providing another such piece that rephrases the same concepts in different ways, this article will focus on data collected from our work with dual-branded hotels over the last several years. While a review of the history of dual-branded hotels and some basic concepts are necessary, this article will hope to provide new data and prove, or disprove, some commonly accepted themes related to dual-branded hotels in the United States. Read on...

Zak Selbert

The hospitality capital markets have been liquid and strong since 2011. Rates have been low. Leverage has been reasonable but high. Underwriting has been practical and favorable. Lending has mirrored macro hotel operating performance, which has also been strong and improving since 2009. With this strong market come the threats and concerns that everyone is talking about: are interest rates going to rise? Will new hotel supply hurt future performance? Will PIP costs, construction costs, and sales prices kill another deal? Are we nearing the end of the credit cycle? Will risk retention destroy the CMBS market? Is underwriting too strict? Will my lender re-trade me? Read on...

David Chitlik

The value of Real Estate Investment Trust (REIT) status can't be overstated. By meeting quarterly asset and income tests, REIT dividends can pass through to investors without running a federal corporate income tax gauntlet. It's the reason for REITs in the first place. It's why Ashford Hospitality Trust owns more than 25,000 rooms, and why Apple Hospitality REIT owns 236 hotels operating under Marriott or Hilton flags. And why Hilton recently split into Park Hotels, owners; and Hilton, managers. Read on...

David Lund

In the hotel business, we have three pillars, the guests, the colleagues and the money. They're not equal. There not equal because we ignore the third pillar and we do so at our own peril and out of ignorance to what we can do to manage this cagey and slippery bugger. This article will show you what's possible and point to a fantastic model that has your owner happily paying for the whole deal. It's no longer acceptable to throw our hands up in the air and say the numbers are the accounting departments responsibility as if the rest of us are 5-year old's without a clue what to do. If your one of those it's time to move and get some financial leadership game on. Read on...

Daniel B. Lundy

Need funds to build a new hotel? A once little-known U.S. immigration program has become a popular source of development funding for hotels. Known as the EB-5 Immigration program, name brands, such as Marriott and Hilton, have projects that have been financed through EB-5. Because of the flexibility that EB-5 funding offers, it is likely that it will remain a significant funding tool even as credit markets loosen, due to its highly competitive cost as mezzanine financing. For savvy developers who are able to navigate the bureaucratic landscape, the EB-5 program is likely to remain a viable funding option for many years to come. Read on...

Nitin Shah

Is your next purchase a "must have" or is it a "nice-to-have" splurge? That's often a psychological struggle - as well as a financial one - whether we're ordering a restaurant dinner or buying a new car. "Need" versus "want" is also the dilemma at the core of discussions currently underway in the hotel industry, as franchisors issue mandates to renovate properties and franchisees find ways of funding these upgrades in today's economic environment. My column examines this debate - and offers some potential solutions. Read on...

Marky Moore

Smart hotel property owners are taking advantage of the growing list of incentives available for energy efficient buildings and upgrades. If you've ever considered installing energy efficiencies, you owe it to yourself to find out what rewards may be available to you through smart tax strategies; local, state and federal incentives and other funding programs such as grant and rebates. Extensive documentation and research from reliable sources is readily available to hotel owners to help ensure that your energy efficient building project has a positive impact on your bottom line along with the environmental impacts. Read on...

Nitin Shah

"Yes" and "no." If that answer seems to be less than helpful or direct, it's because the question is not as simple as it seems - it raises complex issues that you need to consider carefully before deciding to build, to buy, or to buy and renovate. Some are obvious trends, while others are more subtle nuances. My column examines a variety of the topics that affect a hotel's profitability in today's marketplace. By the time you're done reading, you'll be better able to decide for yourself whether we as hoteliers can ever make money again! Read on...

Marky Moore

In the age of "green" building, property owners have become aware of the savings in energy costs that can be realized by building and renovating for energy efficiency. What you may not know is that there are potentially significant tax benefits available to hotel property owners who follow the sustainability trend. Find out how one Arizona resort sought the advice of energy efficiency professionals to successfully cut their HVAC operating expenses, and how you can develop a strategy that may result in a tax deduction for improvements to your lighting system, HVAC system or building envelope. Read on...

Nitin Shah

The crisis in our economy and the banking industry has focused renewed attention on four banking realities that directly impact hoteliers - and limit the availability of funds for hotel funds: 1. Hotel loans are classified as "special purpose", 2. Hotels are classified as "commercial real estate", 3. "Mark to market" financial regulations reduce asset value, and 4. The FDIC policy on "loss-sharing" agreements encourages unnecessary and avoidable foreclosures. My column examines how these procedures are detrimental to the country's 51,000 hotels - and why leaders in hospitality and banking, including me, are working actively to change them. Read on...

Marky Moore

Hotel owners may look to strategies designed to increase bookings, revamped marketing campaigns or cutting expenses in order to grow their business and see more profits. What many hotel owners don't realize is that undiscovered cash flow may exist within their own property, if they know how to find it. The application of a cost segregation study may significantly reduce the hotel owner's tax liability and provide needed cash flow for other business endeavors. Read on...

Nitin Shah

As the next generation of Asian-American hotel owners comes into leadership, should we be glad or be worried? Second-generation Asian Indian hoteliers have a great education, strong communication skills, and solid financial resources built by their first generation immigrant parents. But will their education and financial security make them too complacent and too cautious to work hard, to be bold entrepreneurs, and to match - or perhaps surpass - the business achievements of their parents? My column examines differences between first and second generation Asian-American hoteliers - and offers insight that every hospitality executive should be aware of as we work together to re-build our properties, our brands, and our industry from the recent economic recession. Read on...

Fred B. Roedel, III

Cost effectively implementing Brand Mandated Updates is driven by clearly outlining your objectives, understanding the critical elements of the brand's program and selecting the best design and implementation teams you can locate and retain. If you can pull these elements together you will be able to effectively manage the process and get the best return for your investment. Read on...

Nitin Shah

Thousands of hoteliers will face foreclosure or even bankruptcy this year as the sluggish economy has owners falling behind on loan payments. There are no easy solutions, but there are some things you can do to avoid foreclosure or receivership -- or both. My column offers six tips to help anticipate the problem, plan a course of action, and proactively maintain control of your property. We certainly hope you will never have to use these tips, but they are a valuable start to forestalling foreclosure on your property so you can "Keep It." Read on...

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Coming up in August 2019...

Food & Beverage: Millennial Chefs Lead the Way

Led by Millennial chefs, hotels continue to foster sustainability, sourcing and wellness within their dining rooms and banquet spaces, and by all measures, this is responsible for an increase in their revenues. In many hotels, the food & beverage division contributes 50 per cent or more to hotel sales and they are currently experiencing double-digit growth. As a result, hotel owners are allocating an increasing amount of square footage for F&B operations. The biggest area of investment is in catering, which is thriving due to weddings, social events and business conferences. Hotels are also investing in on-site market or convenience stores that offer fresh/refrigerated foods, and buffet concepts also continue to expand. Other popular food trends include a rise of fermented offerings such as kombucha, kimchi, sauerkraut, tempeh, kefir and pickles - all to produce the least processed food possible, and to boost probiotics to improve the immune system. Tea is also enjoying something of a renaissance. More people are thinking of tea with the same reverence as coffee due to its many varieties, applications and benefits. Craft tea blending, nitro tea on tap and even tea cocktails are beginning to appear on some hotel menus. Another trend concerns creating a unique, individualized and memorable experience for guests. This could be a small consumable item that is specific to a property or event, such as house-made snack mixes, gourmet popcorn, macaroons, or jars of house-made jams, chutneys, and mustards -all produced and customized in house. One staple that is in decline is the in-room minibar which seems to have fallen out of favor. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.