Technology has always been one of our main focuses throughout the planning process of opening a new boutique hotel and with the development of COVID-19, it has been brought back to the very forefront of our minds. While technology is already becoming an integral part of both the hotel and restaurant world, it is even more important to implement it into the guest experience. READ MORE

Over the past few months, COVID-19 has ravaged the economy, leaving hospitality industry feeling especially compromised. As travel resumes, hotel ownership and management are left with various and continually evolving premises liability concerns. Among those concerns, owners must take precautions to avoid personal injury liability for negligent exposure claims, and employment liability claims. READ MORE

In past downturns, the extended-stay segment has outperformed other lodging segments. However, the coronavirus pandemic is an unprecedented event in terms of severity. Overall industry RevPAR declines are far outpacing declines exhibited post 9/11 or the 2007 financial crisis, bringing into question whether the extended-stay segment can maintain its reputation as 'recession proof' amidst COVID-19. READ MORE

A clean and safe environment has always been a compelling calling card of the modern hotel. Now, in confronting a global pandemic, cleanliness and sanitation are keys to winning the confidence of guests and re-establishing occupancy, as well as protecting staff and other visitors. Getting the job done falls to the hotel staff, especially housekeeping. This article discusses these challenges and the role of hotel task platforms in ensuring a quality result. READ MORE

As social distancing restrictions lift and people emerge from quarantine, the lodging industry will likely see a resurgence in room occupancy, but stays will look very different from years prior. In this article, Bob Drury, Senior Managing Director at CREXi, explores how COVID-19 has impacted the hospitality sector, how the commercial real estate industry responded, and what the future holds for hotels in a post-coronavirus world. READ MORE

While some hotels have opened their doors to quarantine-weary consumers, not all are operating on full capacity. For those hotels that have explored reopening, having food and beverages available to consumers is key. However, to get consumers to return to their establishments, these restaurants need to stress the importance of health and safety. READ MORE

Hospitality expert and podcast host Amy Draheim brings a unique perspective as a marketing consultant and a restaurant owner. According to Amy, marketing strategy begins at the end result: the guest experience. She suggests that hotel restaurants "think like a food truck"-be flexible, adaptable, streamlined, and when possible, take dining experiences outdoors. Next, harness the power of guest reviews to highlight key features of the new guest experience. When it comes to marketing messaging, hone in on the voice of your brand. Go beyond safety protocols and get personal. Guests are craving more than a great meal-they're longing for connection. READ MORE

In response to the COVID-19 pandemic, the City of San Francisco is seeking to help employees who have been laid off, including those in the hospitality industry. In late June, the city's Board of Supervisors passed a new ordinance that guarantees reemployment for certain workers who were laid off, creating a temporary right to reemployment when covered employers seek to hire workers for the same positions previously held by employees who were laid off for COVID-19 reasons. READ MORE

Meliá Koh Samui's general manager Ernesto Osuna outlines how he and his team stayed positive and productive as the global pandemic took hold after celebrating the resort's grand opening on January 10, 2020. From retaining the resort's staff and ensuring 100% of their salaries, helping the community, and introducing stringent safety and hygiene measures, to developing new guest experiences and maintaining strong sales, marketing and public relations efforts. READ MORE

Previous industry research found that staffing and training are one of the biggest challenges of the hospitality industry. The cost of turnover is tremendous and includes the expense incurred in recruiting, hiring, training, and retaining the employee and his/her replacement. Arguably, apprenticeships can help fill the gap in the labor force, get young people out of unemployment, and offer them a list of skills that are transferable to different industries. Apprenticeships are now available at almost every industry, including culinary, and offer several pathways: prep-cook to line-cook, garde manger to kitchen assistant, or craft chef to executive chef. READ MORE

On the food and beverage front, the tried-and-true approach of sourcing local produce not only remains a constant; it is now more significant than ever in the wake of the global pandemic. Despite all of the restrictions and immense challenges wrought by COVID-19 on the hospitality industry, the guiding principle of buying local is not just about your hotel being more reliant on its own backyard as a result of the coronavirus. It's also about, importantly, supporting your local communities as much as possible. Many family businesses are doing it tough and we're all in this together. READ MORE

The changing economy has resulted in underutilized and vacated modern office towers in downtowns across the country. Many of these 50-year-old office buildings, with their beneficial design, location, floor plans, and materials, have been rehabilitated into hotels and apartments. HRI Properties' adaptive reuse of Aloft New Orleans Downtown presented a tremendous opportunity for the rehabilitation of mid-century modern architecture. READ MORE

Many hotel executives see organizational effectiveness as an outcome of various factors such as employee engagement, information technology and strategy, and a culture inspiring innovation and creativity within hotels. Furthermore, hotel executives are encouraged to improve the bottom line and increase organizational performance. Financial and non-financial measures can illustrate whether the hotel's culture, employee engagement, information technology and strategy are contributing to bottom-line improvement. READ MORE

The hotel food and beverage (F&B) environment has been impacted significantly by the coronavirus pandemic, leading to many chains being forced by circumstances to pivot to a new way of operating. In the short-term, many hotel F&B divisions have looked at repurposing their spaces, while others have simply stopped operating for the interim. As we move towards the post-Covid world, here's what I expect to see happening in F&B as hotels try to get back to the new normal. READ MORE

When COVID-19 hit, hospitality tech solutions went from a nice to have to a necessity for many hospitality operators who are working to stay open and keep customers and staff safe. However, with bars, restaurants, and hotels at limited capacity, now is the time for venues to look into tech that can also help them beyond the pandemic to see what tools they can use long-term and implement now while they have the time. READ MORE