Insights

Handling the negativity of travel during COVID-19

It is understandable that the reviews posted during the pandemic can be skewed, as all hotels are doing their best to cope with the times. Still, there are some measures you can take to minimize negative reviews, improve customer service, and handle negative reviews if they are inevitable.

Insights, Suppliers

More Hotel Mogel: Essays in Hotel Marketing & Management

New book gives hoteliers the latest tools to prosper in this rapidly evolving period. While analyzing the current trends and looking at how the coronavirus has affected every operation, it also examines what underscores modern guest behavior and how best to appeal to customers so that you can maximize revenue at any property.

Insights

What hotel owners need to know about ROI projects

Here are the critical areas hotel owners need to know about ROI projects. After evaluating the various aspects of a potential investment, management can calculate the guaranteed return and move forward with the undertaking.

Insights

Rebuilding group guest booking confidence with cleaning tech

To verify that a space is clean and therefore safe, what groups need are technologies to audit, enforce and display compliance. This can only be solved through the deployment of new technologies that may include hardware and software to track a hotel team’s adherence to the required specifications of what areas were cleaned, for how long, with what equipment and how often.

Insights

Sustainability: more relevant to the future of tourism than ever?

The “new normal” cannot be implemented without sustainability as a core value that underpins the entire business structure. From interior design to food waste, it’s now time to reconcile long-term vision with momentary short-term gains for the sake of the bigger picture.

sustainability
Insights

New buffet concepts for a post-covid 19 world

If done correctly, creating a new buffet experience in today’s world may differentiate your restaurant, pay off in financial dividends, and offer guests the safety they seek over a la carte service interactions.

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