Business & Finance

The Knowland Group Begins Service in Monterey CA

Market Intelligence Firm Adds City That Prides Itself On Its Universal Appeal

WASHINGTON, DC, August 18, 2006. The Knowland Group announced today that it has begun service in the Monterey, CA market.

The Knowland Group, a company that understands the importance of offering variety to increase market share, will begin offering its services to hoteliers in Monterey, CA. This breath-taking seaside community combines the hominess of small town America with numerous recreational and cultural activities. Monterey's rich history includes the story of California's Mission Trail, historic Fisherman's Wharf and Cannery Row. Add to that 20 world-class golf courses, an incredible variety of shops and galleries and a huge assortment of parks and natural areas, and it's easy to understand why Monterey is a frequent destination choice for both business and recreational travelers.

Putting together diverse elements to create an appealing product has also been a winning strategy for The Knowland Group. They offer a combination of a daily hotel reader board service, an online application, daily email reports and a detailed lead generation service that provides information that is both timely and easy to use. Their outside-the-box approach has made them the provider of choice with over 200 hotels and hospitality related organizations in more than 30 markets across the country. "Our emphasis on appealing to the largest market demographic has made us a recognized leader in the hotel market intelligence sector," said Mike McKean, the firm's managing director. "We plan to continue this trend into the future."

Monterey will continue to promote its diverse appeal to attract both business and recreational travelers. The Knowland Group will also continue to diversify its product's applications to meet the growing demands of a continually changing hospitality industry.

About The Knowland Group | Headquartered in Washington, D.C., The Knowland Group provides market intelligence services to the hospitality industry. Through the use of technology-based business practices, The Knowland Group is able to offer services at a speed, ease of use and quality that is unprecedented in the hospitality industry. Much more than just a reader board service, The Knowland Group's services include providing clients with qualified group sales leads, event planner contact information, upcoming events suited to their properties, and detailed information on group activities in their competitive set. For more information, visit www.KnowlandGroup.com or call (202) 842-9244.

Coming Up In The August Online Hotel Business Review


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Feature Focus
Food & Beverage: Going Casual
According to industry tracker PKF Hospitality Research, food and beverage sales represent the second- largest source of revenue for full-service hotels behind rooms. Given its financial importance, hotel operators are constantly adapting and evolving their F&B operations in order to remain current with industry trends and to meet (and exceed) guest expectations. Recent food developments which continue to proliferate include the farm-to-table movement; customized menus for those who are vegan, vegetarian, paleo or gluten-free; the appearance of smaller dishes on tasting menus; and creatively- prepared comfort foods served in more casual settings. In fact, there is a growing emphasis in the entire industry on more casual food operations. Customers are eschewing the typical breakfast-lunch- dinner/appetizer-entrée-dessert model in favor of "fast-casual" menus and service (think Panera, Chipotle or Cosi as examples). Even better if these menus are also available throughout the property, especially in social-gathering areas like the lobby, pool or bar. Some hotels are also experimenting with "pop-up" restaurants - a temporary dining option with edgy menus and design served in unexpected locations (like rooftops or lobbies) - as a way to keep things energetic and fresh. Another trend which applies to both food and wine is the option to purchase food and beverages in multiple sizes. Some operations are giving their customers the opportunity to choose - a three ounce pour of wine or a nine-ounce pour; a six-ounce filet or a twelve-ounce - the customers decide their portion size and pay accordingly. The August issue of the Hotel Business Review will document all these trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.