How do hotels and resorts maintain a competitive edge in the increasingly competitive Airbnb landscape? This article reviews some of the important and challenging operational and programming circumstances effecting hotels and resorts as they compete for the global tourism spend. Many times, this is like comparing apples to oranges. However, as Airbnb continues to expand their offerings, it is becoming essential for hotels to understand their own performance and comparative conditions. This article also reviews ways hotels can add value and differentiate themselves to boost capture by leveraging their principal and unique selling points. READ MORE

Wage and hour class actions are one of the biggest financial risks to employers. They can result in hundreds of thousands of dollars in attorneys' fees and could require a multimillion dollar settlement. Employers should protect themselves from this risk by complying with federal and state wage and hour laws. However, the recent US Supreme Court decision in Epic Systems gives employers another critical line of protection: an arbitration agreement with a class action waiver. The Supreme Court affirmed that class action waivers are enforceable and do not violate the National Labor Relations Act. What is a class action waiver and how can your hotel capitalize on this ruling? READ MORE

With the ever-changing culinary scene and demands from millennials for locally-sourced ingredients, the executive chef of Hilton Sandestin Beach Golf Resort & Spa, Chef Dan Vargo, discusses his role at the resort and how he's managed seven on-site restaurants, from the property's AAA Four-Diamond restaurant to its pool-side market. The resort's culinary offerings have evolved drastically with the help of trend research and outstanding relationships with local farms. In this piece, Chef Dan will dive into challenges, best practices and new ideas for keeping up with the evolving culinary scene. READ MORE

The generation which is shaping the current trends in the Food and Beverage industry, is the same generation who will somewhat dictate what "IS" and "IS NOT" in the kitchen, and in those around the world. These "Millennials" can also be blamed (slightly) for my graying hair! So what makes them tick? What drives the motivation to be "woke" social media foodie know-it-alls, instagramming all the "deets" of all we do, sometimes wreaking havoc with a Chef's perception of what ought to be on trend, and what actually is? We must admit that they are shaping the framework of current food trends! READ MORE

Airbnb, thought by some to pose an existential threat to hotels and resorts, continues to compete with them for market share. That being said, the off-the-charts growth that the short-term rental company experienced in years past seems to have leveled off, and it looks as though mainstream lodging has weathered the Airbnb storm. But how? With an eye toward an ever-expanding network of regulations, both here and abroad, that not only limit Airbnb’s inventory, but also hold its hosts accountable to hotel-like standards, hoteliers have staved off their (exaggerated) demise. In doing so, hotels and resorts have emerged stronger and more innovative than ever. READ MORE