☰
✕

HOTEL BUSINESS REVIEW

LIBRARY ARCHIVES : Search for articles here

 
Search articles by Topic
Search articles by Author    
Search Authors by Topic    
Search articles by Keyword    
Safet Dokara

With pandemic easing its grip on the travel industry, hotels occupancy and room rates are getting closer to pre-pandemic levels. While that is a very encouraging and welcomed trend, it certainly poses another set of challenges for the industry. With higher room rates, guests are expecting all services and amenities to be restored to pre-pandemic levels, but labor shortage and uncertainty of labor market definitely impact hotel industry ability to restore all amenities and services. READ MORE

Herbert Laubichler-Pichler

As we look to restore much-loved hotel amenities in a post-COVID world, some aspects recently introduced will go, heralding the return of smiles and handshakes crucial to a personal connection with guests, while the likes of frequent handwashing and app technology are here to stay. We will continue to experiment with services such as breakfast to continually improve our offerings. READ MORE

Michael  Heflin

Mobile technology that was once seen as a high-tech luxury in the years before the pandemic, has now become a necessity in the post-pandemic era. But technological innovation in the hotel industry is only speeding up, with mobility, expanded asset classes, and data-driven personalization combining in the near future to form a hyper-personalized guest experience. READ MORE

Kyle Mais

Even in unprecedented times, Jamaica Inn in Ocho Rios has maintained its high level of service standards for a truly memorable Caribbean vacation experience. This intimate beach resort continues to add new amenities and activities to the guest experience while staying up-to-date with industry trends and health and safety protocols. READ MORE

Audrey Laurent

How does the new pandemic reality shape our future hotel strategy? The hospitality industry continues to adapt to the ever changing world. Maintaining guest satisfaction is crucial now more than ever. Guests are no longer accepting what we could or did do to survive but rather what we can and will deliver now. The answer? Achieving balance-weighing economic efficiencies versus standard changes. READ MORE

Coming up in March 1970...