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Forming Lasting Connections: Transforming Your Hotel Brand Into A Friend
By Mary Gendron, Senior Vice President / Managing Director, Mower
The plethora of hotel brands and sub-brands, combined with a proliferation of independent properties, challenges hoteliers to effectively reach target audiences. This article suggests ways to identify and connect with guests on a personal level, transforming them not only into customers but brand ambassadors. Offering singular, signature experiences based in a philosophy that positions the hotel as a true friend captures the imagination of travelers, drawing them in, and bringing them back again and again. Based on nine scientifically proven drivers of friendship, this article provides examples of hotels that are doing it right, serving as an inspiration to others.
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TRENDING THIS WEEK |
Five Common Hotel Waste Industry Myths Debunked
By Michael Hess, Founder/Chief Executive Officer, Waste Harmonics
When handling waste and recycling management, many hotel executives have likely come to realize that there are a lot of misconceptions out there about how to handle trash and recycling in the hospitality industry. The truth is, it can be difficult to determine what's fact and what's fiction. So, we wanted to set the record straight by addressing some of the common waste myths and misconceptions taking up precious, unwanted space between hotel owner and operators' ears – and provide hotel executives with the real truths that lie behind them.
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DAILY HEADLINES - Monday Jun 18, 2018 |
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More from our online Library Archives... |
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Hotel Revenues: Banquet Operations Vs Real Estate Space
By S. Lakshmi Narasimhan, Founder, Ignite Insight LLC
Almost every banquet operation in recent times in its key performance indicators carries out a measurement of revenue and profit per square foot of banquet space. Why is this? Given that highest and best use has become the primary motivation for managing an asset including banquet spaces, the metrics for measuring performance have also shifted dramatically. No more, is it just revenue dollars less cost dollars resulting in a profit. It is now a matter of leveraging every square foot of space and its worth to earn revenues and profits. You could say that the owners and stake holders are now looking at every foot of space for returns.
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Authentic Personalized Guest Engagement in an Automated World
By Shayne Paddock, Vice President of Product Development & Innovation, TravelClick
In the past year I've traveled to New York City on several business trips usually staying at the same hotel every time. I did that in part to learn how the hotel would interact with me on each repeat stay. Would they treat me differently? Would they recognize me on my fourth stay? Would they remember my name? Each time the reservation staff warmly greeted me but always asked “Have you stayed with us before”. Upon arriving in my room there would always be a hand written letter from the GM welcoming me to the hotel.
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Hotels Would be Wise to Meet Consumer Demands for More Casual Dining
By Jonathan Wilson, VP Product Innovation & Brand Services, Hilton Worldwide
Consumer dining preferences are shifting and becoming much more casual at hotels across all segments of the industry, from grab-and-go and in-restaurant offerings at suite brands to fine dining options at luxury properties. This change has created a void in the hotel industry for welcoming, casual dining experiences. You might think a large property that offers breakfast, lunch, dinner and room service has everything covered. But the new reality is that many guests now prefer to eat with friends and family in a more casual, social environment. In addition, independent travelers - who typically want to eat by themselves -also want to be surrounded by other people.
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May 2019: |
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Eco-Friendly Practices: Corporate Social Responsibility |
The hotel industry has
undertaken a long-term effort to build more responsible and socially conscious
businesses. What began with small efforts to reduce waste - such as paperless
checkouts and refillable soap dispensers - has evolved into an international
movement toward implementing sustainable development practices. In addition to
establishing themselves as good corporate citizens, adopting eco-friendly
practices is sound business for hotels. According to a recent report from
Deloitte, 95% of business travelers believe the hotel industry should be
undertaking “green” initiatives, and Millennials are twice as likely to support
brands with strong management of environmental and social issues. Given these
conclusions, hotels are continuing to innovate in the areas of environmental
sustainability. For example, one leading hotel chain has designed special
elevators that collect kinetic energy from the moving lift and in the process,
they have reduced their energy consumption by 50% over conventional elevators. Also, they
installed an advanced air conditioning system which employs a magnetic
mechanical system that makes them more energy efficient. Other hotels are
installing Intelligent Building Systems which monitor and control temperatures
in rooms, common areas and swimming pools, as well as ventilation and cold
water systems. Some hotels are installing Electric Vehicle charging stations,
planting rooftop gardens, implementing stringent recycling programs, and
insisting on the use of biodegradable materials. Another trend is the creation
of Green Teams within a hotel's operation that are tasked to implement
earth-friendly practices and manage budgets for green projects. Some hotels
have even gone so far as to curtail or eliminate room service, believing that
keeping the kitchen open 24/7 isn't terribly sustainable. The May issue of the
Hotel Business Review will document what some hotels are doing to integrate
sustainable practices into their operations and how they are benefiting from
them.
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