By Feature Writer Larry Mogelonsky, MBA, P. Eng: The guestroom is the crux of the hotel experience, and there are many small things that can set a guest off but are often overlooked. Call this my pet peeve list, but see if you don’t agree.
By Feature Writer Larry Mogelonsky, MBA, P. Eng: A sense of arrival is critical, as it sets a tone for the guest’s upcoming visit. Done well, the guest is reassured and excited about their stay. All of their preemptive doubts regarding their stay have been alleviated. Your arrival routine may have even included an up-sell routine to a better room type. All of this is well-documented, analyzed and already part of your operational code. But what about developing a sense of departure?
By feature writer Larry Mogelonsky, MBA, P. Eng: We all know Chinese outbound travel is growing. But by how much? How does one get involved? What are the first steps? The process is intimidating, and so I've sought the help of experts to help hoteliers understand this business arena. Joining me today is Evan Saunders, the CEO of Attract China to discuss how Chinese tourism is impacting the world and how your hotel can get involved.
By feature writer Larry Mogelonsky, MBA, P. Eng: A good way to reframe your menu is to ask the question: Is my food ‘brag worthy’? Will a person use your cuisine as a comeuppance when his or her friends start discussing the latest and greatest eateries?
By feature writer Larry Mogelonsky, MBA, P. Eng: I am sure we all watched the unfolding of the horrible drama at the Westlake Shopping Center in Kenya with complete horror. Imagine how the lives of innocent people spending a Saturday shopping were turned around in an instant. No one in their right mind condones such acts of terrorism. And, while the causes of this extremism can be argued incessantly, the simple fact is that terrible, unforeseen events happen. In an informal poll, I asked 25 senior managers (of North American properties) four questions to better understand their preparedness. Why don't you answer these questions for yourself.
The inspiration for “Llamas Rule” by Larry Mogelonsky is to give hoteliers a new tool in their arsenal– one that takes into account all the recent changes to our system of commerce. This is not an introductory textbook on the hospitality industry, but rather a compilation of selected topics that highlight both modern success stories and potential pitfalls.
By feature writer Larry Mogelonsky, MBA, P. Eng: Anyone who’s anyone in the hospitality business knows that F&B is paramount to overall guest satisfaction. Having recently visited the mighty metropolis of London, England, I had the opportunity to visit the always grand and newly reopened Kaspar’s Seafood Bar and Grill at The Savoy. What makes for a great dining experience and how does Kaspar’s fit in with the rest of The Savoy’s restaurants?
By feature writer Larry Mogelonsky, MBA, P. Eng.: With the summer season behind us (winter season for those in South America, South Africa or Australia), spend a few minutes taking stock of your situation and planning your strategic charge through to the end of the calendar year. Here is my ‘Top Ten’ list of items that should be on your radar as we drive towards the final quarter.