By Larry Mogelonsky: As RevPOR assumes occupancy as static, it is a better barometer of changing patterns in how much guests are spending.
Elevating the grilled cheese
By Larry Mogelonsky: Chefs today are reimagining basic foods as a foundation for something far more flavorful, something far more grandiose and something far more memorable – so why not the humble, yet ever-popular grilled cheese?
Nurturing a hospitality service culture
The success of our industry relies upon our ability to differentiate our products, and there is no better way than through service and the people behind it.
Tips for hoteliers from an experienced travel writer
By feature writer Larry Mogelonsky: Gain insight from this interview with William Tomicki of ENTRÉE, a travel writer who has been critiquing luxury hotels for over 32 years.
Travelers and online content: what, where and when?
By feature writer Frederic Gonzalo: Insightful details of how travelers consume and share content prior to, during and after a trip.
Hotelier’s Ten Commandments: Perennial success factors that don’t change with the times
By feature writer L. Aruna Dhir: Trends and fads come and go, but here are ten things that will always remain as top factors in a successful hotel business.
The art of diplomacy
By feature writer Larry Mogelonsky: Can I have an English-to-English dictionary please? What we say and hear is often vastly different from what is meant. Communication is fraught and mastering its subtleties should be a consummate career goal.
The ABCs of eTourism
From A to Z, here is a take on essential elements those in the hospitality industry should consider to put a solid strategy in place online and via social media.
Ten steps to building successful group sales promotions
By feature writer Larry Mogelonsky: What makes good sales promotions stand out, and what is the formula to make them successful?
Ignore the Verbal Channel
By Feature Writer Larry Mogelonsky, MBA, P. Eng: Nine times out of ten the focal point of how hotel employees should talk with guests is on what phrases staff members should say or what utterances should be deemed off-limits. Essentially, it’s little different than the training given to telemarketers. But the instruction we give our staffers must go far beyond this because we interact with guests face-to-face, which is both simultaneously easier in many ways and much harder in several others.
