The distribution challenges for hotels has increased with the internet being the primary source for leisure bookings, however with a vast selection of accommodation available hotels need to shout louder to get heard. This is causing conversion figures to fall. Here we talk about hotels and their perspective on distribution, the pain points and how they aim to tackle it. This includes findings and stats from a Research paper that RateTiger has prepared in association with EHL. READ MORE

Big data is a hot topic across business sectors, but in many ways the travel industry has been a data-rich channel for years. At some point we just start to call it “big.” It's a journey, and the data you need to advance your business is available today. This article examines tips and tools to gather data about your consumers, and provides insight on how to make it manageable and effective in driving hotel bookings. How will you put it to work for your hotel? READ MORE

The success of a hotel's reorganization will depend on securing the support of vendors, employees and guests in the early stages of the chapter 11 case. Building and maintaining strong relationships with these groups will enable the hotel debtor to seamlessly transition into bankruptcy without negatively affecting the guest experience (always a critical consideration) or jeopardizing the value of the business. This article outlines the principal ways that a hotel debtor can encourage vendors, employees and guests to stand by the company for the duration of the chapter 11 case, thereby increasing the likelihood of a successful restructuring. READ MORE

Reviews on the internet, interactions in social media, and distribution via the web have drawn the attention of restaurateurs in many locations. None of this changes the core restaurant transaction, however, and restaurateurs should use these new tools to aid them in their ancient goal of delighting customers and encouraging their return. READ MORE

In today's world where diners bring their cell phones to the table and various review platforms are available at their fingertips, restaurant managers need to be more responsive than ever. To stay current in a society that has grown accustomed to immediacy, hotel food and beverage operations need to expedite their internal processes to match that speed. However, while a good measure of control, various levels of approval to menu changes, new recipes and service alterations can slow and sometimes even halt the response process. Executive Chef Randy Buck of Hotel Monteleone discusses how the hotel has effectively used customer reviews to drive operations in the hotel's newest restaurant Criollo. READ MORE