For Four Points by Sheraton, creating a bar experience that would drive customer loyalty was ultimately as simple as handing ownership of each hotel's beer program to its general manager, with a local craft brew at is core. Perfectly suited to Four Points' road warrior demographic, the innovative Best Brews℠ program is centered on the simple pleasure of enjoying a great beer with a unique, local story to tell. It has proven to be a home run with guests and owners/franchisees, and a business builder for Starwood's “best for business” brand. READ MORE

The distribution challenges for hotels has increased with the internet being the primary source for leisure bookings, however with a vast selection of accommodation available hotels need to shout louder to get heard. This is causing conversion figures to fall. Here we talk about hotels and their perspective on distribution, the pain points and how they aim to tackle it. This includes findings and stats from a Research paper that RateTiger has prepared in association with EHL. READ MORE

Big data is a hot topic across business sectors, but in many ways the travel industry has been a data-rich channel for years. At some point we just start to call it “big.” It's a journey, and the data you need to advance your business is available today. This article examines tips and tools to gather data about your consumers, and provides insight on how to make it manageable and effective in driving hotel bookings. How will you put it to work for your hotel? READ MORE

The success of a hotel's reorganization will depend on securing the support of vendors, employees and guests in the early stages of the chapter 11 case. Building and maintaining strong relationships with these groups will enable the hotel debtor to seamlessly transition into bankruptcy without negatively affecting the guest experience (always a critical consideration) or jeopardizing the value of the business. This article outlines the principal ways that a hotel debtor can encourage vendors, employees and guests to stand by the company for the duration of the chapter 11 case, thereby increasing the likelihood of a successful restructuring. READ MORE

Reviews on the internet, interactions in social media, and distribution via the web have drawn the attention of restaurateurs in many locations. None of this changes the core restaurant transaction, however, and restaurateurs should use these new tools to aid them in their ancient goal of delighting customers and encouraging their return. READ MORE

In today's world where diners bring their cell phones to the table and various review platforms are available at their fingertips, restaurant managers need to be more responsive than ever. To stay current in a society that has grown accustomed to immediacy, hotel food and beverage operations need to expedite their internal processes to match that speed. However, while a good measure of control, various levels of approval to menu changes, new recipes and service alterations can slow and sometimes even halt the response process. Executive Chef Randy Buck of Hotel Monteleone discusses how the hotel has effectively used customer reviews to drive operations in the hotel's newest restaurant Criollo. READ MORE

Applying for a job these days has grown from its dependency on skill and experience to include the added value of knowledge and the pursuit of information. As a cook, sous chef and chef, one must have basic culinary skills and kitchen operation knowledge as a standard to get in the door. We used to hire for depth and stamina and we still do but equally important is attitude and disposition in the kitchen. One of the crucial details I look for in an interview includes knowledge, does this person have it and know how to utilize and share it. Will they bring a fresh perspective, unique experiences and technique? Will their experience enhance the culture of the kitchen? READ MORE

Cutting carbohydrates out of meals is a current nutritional trend that has gained mainstream acceptance. As such, hoteliers would benefit by appealing to adherents to this dietary choice through healthier menu options that are 'carbless'. However, it may be quite difficult to adopt this trend as carbs are deeply ingrained in our culinary and cultural heritage. In particular, carbs are often essential to delivering meal satiety, which is a heavy factor for meal satisfaction. Without carbs on the plate, it thus becomes harder to satisfy your average restaurant patron. I offer a few creative solutions to help navigate you through this gastronomic change. READ MORE

Tech bloggers predict that Google Glass, the computer you can wear on your head like glasses, will be available to consumers by as early as Christmas 2013. While we don't know how popular this new product from Google will be, many theorize that Glass will be the dawn of a new age of wearable device technology, reaching similar adoption rates as the tablet and smartphone technologies before it. If true, then hoteliers will have to adapt to the technology quickly, just as they had to adapt to smartphones and tablets. The following are some ideas to think about for dealing with guests who use Google Glass, and possible opportunities to market your property. READ MORE

The number of hotel chains that are adjusting their loyalty programs, forcing guests to use up more points to redeem upgrades, discounts or free stays is on the rise. These devaluation adjustments run the risk of frustrating and disenfranchising customers, the exact opposite of what a rewards program intent and goal is. Hotels must separate themselves from their competitors in an environment when customer service is a table stake, many point programs are similar, and devaluation is occurring causing point programs to be less attractive. The opportunity at hand is to build customer loyalty using the foundation of the current loyalty rewards programs and build upon it in such a way as to not cause revenue cannibalization. Hotels need to consider instant gratification rewards, tiered systems of loyalty, and using experiential to tie lifestyle interests with rewards. READ MORE

Developing Success in Developing Countries: How Revenue Management can Bolster Bottom Line Results in Emerging Markets - To say that hoteliers operating in emerging markets often face challenging business conditions is an understatement like no other. From operating in boom to bust business environments, from periods of slow business growth to increasingly fierce competition, hoteliers in emerging markets face economic uncertainties on a daily basis. Yet, despite these challenges, they are also presented with enormous opportunities to grow revenue if they have the right people, processes and tools in place. To help ensure that industry best practice strategies and systems are in place, hoteliers in emerging markets should take lessons from their counterparts operating in more developed markets. Critically, emerging market hoteliers should be looking towards the widespread adoption of revenue management amongst hoteliers in developed markets and how individual and group owned properties enjoy stronger bottom line results. READ MORE

With Millennial travelers on the rise, the hotel industry is adjusting to accommodate the needs and expectations of this influential demographic. Millennials grew up with the Internet and they are tech-savvy and active with social media. Looking to meet their guests' interest in staying connected while traveling, hotels are reinventing lifeless lobbies and common areas to lure a new generation of travelers who work and socialize differently. Introducing the most recent hotel add-on: the e-lounge, a gathering place fully equipped with tech essentials to entice modern-day travelers. READ MORE

Affiliate marketing is a marketing tactic that many hotels overlook, either because they aren't aware of it as an option or because they don't see the value in it. Well, I'm here today to tell you all about why affiliate marketing is a great tactic to increase online traffic and bookings - and the best part is, you don't pay a dime until you see results. READ MORE

In this article I try to present a strategy by which hospitality service providers can both protect and strengthen their existing brands by deepening its connection to the local landscape and community. By examining the public's increasing interest in locally grown and produced food products, and why this trend is important for hospitality professionals to pay attention to, I also hope to provide readers a few ways that both hospitality and food service professionals can continue to provide the powerful value proposition that the industry offers to the public, through connecting its fine dining services back into the local foodshed. READ MORE

Like many other industries, resort food and beverage services have experienced numerous challenges over the past few years as the U.S. economy suffered. The biggest challenge in this economy is the budget, which is getting smaller for labor. We've needed to do a lot more cross-training, utilizing the same people for different tasks. Another aspect is the food costs. You've got to be buying smart. You have to know who your customers are and this is more important than ever. Before they go out to eat, they have a good idea of what they want to spend and or what they can afford to spend. These days, you have to have not only the passion, but the drive to stay in this business. I've been in this business for more than 30 years, since 1982. If I didn't love what I do, I just wouldn't be doing it. READ MORE