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JULY Hotel Spa: Pursuing Distinction |
Thursday June 6, 2019 |
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Pros and Cons of Listing Your Hotel on the OTAs
By Henry Woodman, Founder & President, ICE Portal
Every year, hoteliers and hotel groups evaluate where their bookings come from, and more importantly, which channels are most profitable. This is no easy task, and there are pros and cons associated with many of the hotels options. In this article, we will take a look at the battlefield of OTA vs. direct bookings. Does it make sense for the hoteliers, and if so, when would it make sense, and what are some of the things that hoteliers can do to optimize the value they would see from the OTAs.
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| TRENDING THIS WEEK |
Generation Z: What Do They Want from their Hotel Stay Experience?
By Court Williams, Chief Executive Officer, HVS Executive Research
Generation Z currently comprises more than a quarter of the U.S. population and delivers a hefty contribution to the economy. They may not be booking hotel rooms yet, but they already have a significant impact on their parents' choices of accommodation. Over the next decade, we can expect Gen Z guests to challenge many aspects of the hospitality industry, from the way hotel brands market themselves to the type of in-room entertainment they offer. Court Williams, CEO of HVS Executive Search, looks at what Generation Z wants from a hotel stay experience, and what leading hotel brands need to factor into their plans to remain competitive and relevant to this audience.
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DAILY HEADLINES - Thursday Jun 6, 2019 |
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More from our online Library Archives... |
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How Marketing Automation Can Harm Your Guest Experience
By Sherry Heyl, Founder & Consultant, Amplified Concepts
Recent studies show that brands using automation software have seen 80% growth in lead generation and 77% increase in conversion. The numbers suggest that automation software is great for the bottom line, but is it a great experience for your guests? Good automation should make your more effective. It will free up some time while not compromising the authenticity of your engagement. Take the time needed to be spent tracking the interactions and results of automated engagements, improving results and optimizing the opportunities for the personal touch.
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Hotel Demographics Are Dead: Now What?
By H. Stuart Foster, Vice President, Global Brand Marketing, Hilton
Like never before, marketers are competing for attention. Snapchat Spectacles, Instagram Stories, 360-degree videos and Facebook Live are all helping fill consumers' free time. So, as marketers, how do we use all the data now available to figure out how to get the right stories out on social media, smartphones, tablets and other channels? And how do we make our content interesting enough to compete with the fad du jour occupying people's minds? I challenge myself and my team to think about three key means to earn attention in today's marketplace.
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Fifty Shades of Millennials
By Jonathan Bailey, Founder, i.d.e.a.
There are roughly 80 million millennials in the United States, and each year they spend approximately $600 billion. Clearly, marketers have recognized this group and are scrambling to reach out to them, connect in a relevant way and convince them of brand relevancy. Some are missing a big opportunity for success, however, because they are operating under the false assumption that all millennials belong in the same gigantic group. There is more than meets the untrained eye here, and properly targeting millennials is a multi-faceted, complicated effort. If you're like me, you are inundated with articles, webinars and conferences
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August 2019: |
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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.
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