The World Travel Market (WTM) Global Trends Report predicts a 3.8% growth in GDP for travel in 2014, which will mainly be driven by spending growth from the BRIC countries.
Hospitality Complaints: The Professional Complainer
By Feature Writer Matt Shiells-Jones: In my last post of the series, I introduced you to a fairly business-damaging complainer – the Silent Complainer. This time, I want to talk about a complainer who (for all appearances) can make your life very difficult (but can also be easier to deal with!).
Opening a Hotel in China: POB, HOE, IT
By Feature Writer Yoland Perras: As written previously and on numerous occasions, I had last week my third Pre-Opening Budget (POB) review together with the budget for Purchasing the HOE and IT. Let’s look at some successful procedures for these threee key areas.
Email vs. Social Media Which One Deserves Your Marketing Dollar?
By Feature Writer Madigan Pratt: Ever hear the one about the hotelier who had too much money to spend on marketing? Neither have I.
Twelve Hottest Food & Beverage Trends for Restaurants and Hotel Dining for 2014
Consultants Baum+Whiteman say that concepts of luxury thread through top dining trends: tasting menus running $1,000 for two, haute chicken priced like steak, upscale food halls, bespoke spices … even theatrical and sci -fi effects changing the global dining scene by bombarding customers’ senses. Department stores jumping back into the restaurant biz. Hipster Asian and Jewish fusion getting traction. Smart money placing bets on better – for – you dining. Tasting menus trickling into mid – price markets. Flocks of beverage trends from fast food to cocktail lounges. Taking another look at Mid – East food trends. Read on for the hottest trends.
Eight Signs Youre About to Hire the Wrong Person
By Alexandra Levit: Employees who don't work out leave a trail of lost productivity and steep turnover costs. Watch for these 8 signs to make sure your next hire is a good fit for your company.
Accor Sells Its 19.4% Stake in TAHL
Accor has announced the sale of its stake in Australia’s largest hotel owning Company to the Abu Dhabi Investment Authority.
Pillows to Toilet Paper
By Feature Writer Val Cook, Alumni Ambassador, Blue Mountains International Hotel Management School: When you consider we spend almost one third of our lives in a bedroom / bathroom, anybody offering accommodation needs to get it right first time. There are rarely second chances. One hair can make the difference between a happy guest returning or a very disappointed one who will not recommend your establishment. Whether it is the 100th floor the 1st floor or any floor in between, a city view, an ocean view or any other view, the guest is always looking for a clean, comfortable and healthy environment to rest in, irrespective of star rating or room rate paid.
A Sense of Arrival, A Sense of Departure
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?
The Benefits of Being An Environmentally Sustainable Hotel
By Feature Writer Jennifer Nagy, President of jlnpr: Hotels can have a serious impact on their carbon footprint by implementing one of the following “green” solutions.
