Many factors go into selecting a new market for a hotel acquisition or ground up development. While development and transaction activity remains robust in the Top 25 markets in the United States, hotel entities are also vigorously exploring secondary and tertiary markets for acquisitions and new builds. Among the attractions are communities with strong employment prospects, a growing economy, outstanding quality of life, access to needed labor, and reasonable living and business costs. Existing and prospective demand drivers, site selection, brand distribution and organizational resources are also part of the decision equation, which will be considered in this article. READ MORE

Tourism depends on preserving the beautiful destinations we want to travel. Most companies are taking action on climate change. But did you know a quarter of global of all planet-warming greenhouse gas emissions come from food? Hilton is joining forces with leading F&B companies to spur a movement for innovative and delicious food that please the taste buds and can save the planet. READ MORE

Understanding the macro-environment and being ahead of the curve (i.e. before the data provides hard evidence of such in hindsight) in such capacity provides owners and managers the ability to most timely make important decisions that impact profitability and asset valuation. Are you a hotel builder? We look at how purchasing lumber in the middle of an economic slowdown can be advantageous to the future success of your hotel development and investment. Buy Right, Build Right, Manage Right. READ MORE

Apprenticeships have been around for centuries. But as labor markets tighten and college costs rise, culinary apprenticeship programs like that of the American Culinary Federation Education Foundation are updating their curriculums and requirements to meet the needs of 21st century students and chefs. Mobile-friendly work logs and online classes, as well as options for quicker graduation timelines, have been implemented to make sure that students, no matter where or who they are, can become culinary apprentices and, soon, the chefs of tomorrow. With the rise of modernized apprenticeships, the future workforce will be more prepared than ever before. READ MORE

With guests paying more attention than ever to their food choices, hotels are reinventing the usual lighter summer menus to include more plant-based, non-GMO, gluten-free, and even keto options. Hotel bars are also taking center stage with new summer-ready mixology and hoteliers are doing their part to reduce food waste across the country. This article looks at five emerging food and beverage trends that will take over summer 2019 including wellness-centered menus for business travelers and fitness enthusiasts, plant-based food offerings for full-time vegans and vegetarians as well as flexitarians, and more inclusive offerings with globally-inspired menus. READ MORE