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HOTEL BUSINESS REVIEW

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Christina  Davis

Restaurants that can successfully lay the foundation of their localized marketing strategy have a leg up on driving customers, covers, and revenue. Limited resources and complexity in the consumer journey are the challenges facing restaurants of all shapes and sizes. The ones who rise to the challenge, who can solve these challenges better, faster, and cheaper than the competition, create their own competitive advantage. READ MORE

Jorey Friedman

The all-inclusive resort – cookie-cutter accommodations that bundle meals and beverages, activities, and entertainment in a single price upon booking – has dramatically evolved, and even the biggest skeptics who eschew pre-packaged, pre-paid vacations will discover their preconceptions displaced. While historically catering to budget travelers, today's all-inclusive resorts are developing sophisticated, luxurious offerings, expanding amenities, and serving diverse needs and interests. READ MORE

Richard Garcia

The pandemic has led to massive changes for hotel food and beverage spaces, from new protocols to a shift in expectations from guests, hoteliers have been left to create quick and innovative solutions. Over the last year-plus, F&B leaders have developed new menu offerings, better beverage programs, and have developed ways to circumvent hiring shortages. READ MORE

Cassandra Cavanah

The pursuit of health through hydrothermal bathing is a centuries-old practice that the pandemic amplified. Consumers are amping to explore new forms of sweat bathing and the benefits of hot/cold contrast therapy. Urban bathhouses seem to be popping up everywhere, giving wellness seekers easy access to high-end (and relatively affordable) hydrothermal bathing options. This means smart spa operators need to keep pace with hydrothermal trends. READ MORE

Tom Wolf

Combining two hotels in the same vicinity into one operation isn't new. It makes a lot of sense, as it results in efficiencies that a single hotel cannot provide. However, there are very specific scenarios when hotels should think about complexing. How can hoteliers know when and why this might make sense for their properties? READ MORE

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