Hotel Business Review: Week of Jul 27, 2015

Brandon Xavier
  • Mobile Technology
  • The World's Experts in the Palm of Your Hand
  • Technology is no longer a mantra or a false idol for the hospitality industry. Hotel executives need not prostrate themselves before the almighty writers of code and the masters of programming, as if these men (and a minority of women) can bless or curse a company with nothing more than a mouse click or the “three-finger salute” of Control-Alt-Delete. Their power – their monopoly of information – is over. For, if you seek the future of this industry, look at the mobile device before you. Look at the smartphone in your pocket or the tablet on your lap because, on the other side of that screen, is the world. Read on...

Bernard Perrine
  • Social Media & PR
  • Your Guests are Talking About You on Social Media. Are You Listening?
  • Monitoring and responding to travelers’ comments on social media is now a must for hotels. Guests tell the world, in cyberspace, about the good and bad on their stays at properties. By promptly addressing complaints, along with providing relevant content in travel-related social networking communities, savvy brands can increase occupancy and revenue – and even build loyalty. We look at tools and tactics for effective “social listening.” Read on...

David Gilbert
  • Mobile Technology
  • A Better Back of the House
  • For the first time ever retail sales at restaurants ($50.48 billion) were higher than retail sales at traditional grocery stores ($50.47 billion) in January 2015, according to the American Enterprise Institute. Hotel guests make up a large portion of those restaurant diners. Hotel guests are a somewhat captive audience since we know that they will eat our virtually every meal. They have two options: eat in at the hotel, or head to a restaurant off hotel property. While these diners may be filling the seats of on-property eateries and off-property local and national restaurants, it’s likely that few truly recognize the hard work it takes to operate a successful restaurant day in and day out. Read on...

Eric  Presworsky
  • Technology
  • Fiber Networks Are the Foundation to Securing Digital Data in Hospitality
  • Industry experts agree – networks built with a Passive Optical LAN (POL) are much more secure than those built with traditional copper switching networks. That is because fiber transmits light, not electrical signals like copper, which means hackers cannot listen to signal emissions. Passive Optical LAN technology addresses the hotel industry’s primary concerns; security, cost, space savings, low power utilization and equipment. With old and new infrastructures, the technology can be powered through wireless or over existing Ethernet ports. Imagine adding one more room on each floor because you can eliminate a wiring closet by using fiber-optic technology versus copper. Read on...

JULY: Hotel Spa: Branding Around the Concept of Wellness

Cecilia Hercik

Looking back at the anecdotes from history books, spas were exceedingly popular in the Roman, Greek and Egyptian eras. Ancient philosophies preach the importance of cleansing the mind, body and spirit through connecting with Mother Earth and the world’s energy, such as “Earthing,” which promotes direct contact with the earth's electron-rich surface. The premise of Earthing is that grounding the body to the earth's surface, most commonly done walking barefoot, stabilizes natural electrical rhythms and reduces disease-causing inflammation. The ancient Egyptians, Romans and Greeks not only practiced Earthing, but also enjoyed hot and cold water treatments, followed by aromatic massages with fragrant oils, and had herbalists and apothecaries. Read on...

Michael Koethner

In the past few years, there has been an ever-growing, very subtle feeling of insecurity, instability, craziness up to some point of panic, when it comes to people’s daily life, personal growth and the overall economic growth. This feeling has forced humanity and societies to do things that have separated everyone and everything on a large scale with some very unpleasant outcomes. However, in the past 10 plus years this feeling has turned to the other side of the coin with an even deeper sense of urgency surfacing in each of us, to find out what this is all about, supported by a force that is seemingly coming from nowhere. This deep-seated feeling of unrest has been on the rise since the mid 40’s, and pushed aside ever since to avoid confrontation of a possible ugly truth, the truth that the life lived up until today was an illusion. Read on...

Trent  Munday

Professor Gerard Bodeker has said that spas are the ‘organizational face of Wellness’. What he means by this is that spas provide a safe and understandable entry point into the diverse and often confusing world of Wellness. Much like a hospital is the organizational face of illness. Patients rarely know which medical specialist is the most appropriate for their specific condition. They trust that the hospital will direct them to right doctor. Spas, according to Bodeker, offer the same for Wellness. Read on...

Maggy Dunphy

Spending time in nature is the best remedy to improve your quality and outlook on life. It also provides the simplest, most cost effective and innovative opportunities to have a positive impact on our overall well-being. Global Wellness Tourism is a $3.4 trillion business as reported by the 2013 Global Wellness Report. Dr. Deepak Chopra noted in a recent speech that, “Wellness is the number one trend in the world today.” And Ophelia Yeung, senior consultant, Center for Science, Technology & Economic Development, SRI, and one of the report’s lead researchers, argued that she only sees more growth ahead: “Prevention-challenged traditional healthcare systems, and an obesity and chronic disease crisis, are simply costing people and governments too much. Read on...

Coming Up In The August Online Hotel Business Review




Feature Focus
Food and Beverage: Going Local
"Going local" is no longer a trend; it’s a colossal phenomenon that shows no sign of dissipating. There is a near obsession with slow, real, farm-to-table food that is organic, nutritious and locally sourced. In response, hotel chefs are creating menus that are customized to accommodate all the vegans, vegetarians, gluten-free, paleo, diabetics and other diet-conscious guests who are demanding healthy alternatives to traditional restaurant fare. In addition, there is a social component to this movement. In some cases, chefs are escorting guests to local markets to select fresh ingredients and then visit a local cooking school to prepare their purchases. Other hotels are getting guests involved in gardening activities, or exploring local farms, bakeries and the shops of other culinary artisans. Part of the appeal is in knowing the story behind the food - being personally aware of the source and integrity of the product, and how it was handled. In addition to this "locavore" movement, there are other food-related developments which are becoming popular with hotel guests. Small plate and tasting-only menus are proliferating around the country. Tasting-only special event menus offer numerous benefits including guaranteed revenue per customer, reservations usually made weeks in advance, and an exciting dining option for guests to experience. Bread and butter are also getting a makeover as chefs are replacing bread baskets with boards, and replacing butter with custom-flavored spreads. One dining establishment offers a veritable smorgasbord of exotic spreads including garlic mostarda, vanilla tapenade, rosemary hummus, salsa butter, porcini oil and tomato jam, to name just a few. The August issue of the Hotel Business Review will document some current trends and challenges in the food and beverage sector, and report on what various leading hotels are doing to enhance and expand this area of their business.