Bill Kimpton formed Kimpton Hotels in the 1980s with the intent to create smaller guest-centric urban properties in older and historic buildings. Conceptually, the company took a three pronged approach with property development, hospitality management and on-property restaurant management. Over the next three decades, the brand expanded nationally and internationally while holding on to its roots. In 2015, IHG acquired the hotel and restaurant management operations, while the development arm became independent. The intent is that the strength of IHG would facilitate expansion of the Kimpton brand, while independence would foster greater returns for the property investors. READ MORE

Many factors go into selecting a new market for a hotel acquisition or ground up development. While development and transaction activity remains robust in the Top 25 markets in the United States, hotel entities are also vigorously exploring secondary and tertiary markets for acquisitions and new builds. Among the attractions are communities with strong employment prospects, a growing economy, outstanding quality of life, access to needed labor, and reasonable living and business costs. Existing and prospective demand drivers, site selection, brand distribution and organizational resources are also part of the decision equation, which will be considered in this article. READ MORE

Tourism depends on preserving the beautiful destinations we want to travel. Most companies are taking action on climate change. But did you know a quarter of global of all planet-warming greenhouse gas emissions come from food? Hilton is joining forces with leading F&B companies to spur a movement for innovative and delicious food that please the taste buds and can save the planet. READ MORE

Understanding the macro-environment and being ahead of the curve (i.e. before the data provides hard evidence of such in hindsight) in such capacity provides owners and managers the ability to most timely make important decisions that impact profitability and asset valuation. Are you a hotel builder? We look at how purchasing lumber in the middle of an economic slowdown can be advantageous to the future success of your hotel development and investment. Buy Right, Build Right, Manage Right. READ MORE

Apprenticeships have been around for centuries. But as labor markets tighten and college costs rise, culinary apprenticeship programs like that of the American Culinary Federation Education Foundation are updating their curriculums and requirements to meet the needs of 21st century students and chefs. Mobile-friendly work logs and online classes, as well as options for quicker graduation timelines, have been implemented to make sure that students, no matter where or who they are, can become culinary apprentices and, soon, the chefs of tomorrow. With the rise of modernized apprenticeships, the future workforce will be more prepared than ever before. READ MORE

With guests paying more attention than ever to their food choices, hotels are reinventing the usual lighter summer menus to include more plant-based, non-GMO, gluten-free, and even keto options. Hotel bars are also taking center stage with new summer-ready mixology and hoteliers are doing their part to reduce food waste across the country. This article looks at five emerging food and beverage trends that will take over summer 2019 including wellness-centered menus for business travelers and fitness enthusiasts, plant-based food offerings for full-time vegans and vegetarians as well as flexitarians, and more inclusive offerings with globally-inspired menus. READ MORE

The hotel food and beverage industry has witnessed healthy growth over the past couple of years, and with this growth there have been a few shake-ups. Mobile and on-demand access have become the new trademarks for this sector, which has steadily transitioned toward innovative new technologies and even redefined business strategies. Hotels and resorts are finding success driving new business in areas such as digital ordering and delivery, social influencers, and increased support for specialty, allergen-friendly and farm-to-table options. READ MORE

Calling all hotels and concept innovators: I am waiting to be swept off my feet by a hotel. We consumers have moved on from seeking on products; and the current obsession with experiences is yesterday's news. But creating products that deliver unique personalised experiences that resonate with consumers is a tough gig and many hospitality companies are still trying to crack it. But we're getting there and the concept creation process is stepping up a gear, using a blend of tangible and intangible tools to create next-generation offerings. It's time we for a more nuanced way to underwrite these deals. READ MORE

From culinary to cultural to artistic activities, modern day travelers are in search of the "live-like-a-local" experience. Gone are the days where five-star accommodations and best-in-class-service are the must-haves; now, travelers are on the hunt for unique and personalized destinations and the opportunity for cultural immersion. Backed by research, consumers are relating positive travel experiences to destinations that promote self-discovery and activities that fuel the mind, body and soul. With these trends already shaking up multifamily communities nationwide, hoteliers should consider applying the following design strategies to turn their hotel properties into experience-driven destinations. READ MORE

Asset managers have responsibility for both managing an investment and overseeing physical assets. Finding the highest and best use of a property is the essential role. In the guest service-based hospitality industry, these plans will rarely be achieved without first influencing the people who will execute them. "Soft skills" such as emotional intelligence and an ability to inspire are often under-valued in asset managers, but human connection and influence are vital to success. To be effective you must align the people with the vision through a strong culture. The great irony is that your most important asset, culture, is essentially invisible. READ MORE

Preferred Hotels & Resorts, the world's largest global provider of sales, marketing, and distribution services to independent luxury hotels, is approaching the second half of 2019 with vast excitement and momentum after an incredibly successful start to another milestone year, which marks 15 years of ownership by the Ueberroth Family. Representing more than 750 one-of-a-kind independent hotels, resorts, lodges and luxury residences across 85 countries, Preferred Hotels & Resorts brings strategic advantage to hotel owners, operators, and management companies through brand prestige and global operating scale. READ MORE

Hoteliers are experiencing the food and beverage industry change right in front of them. With a focus in understanding a target market, personalization, driving sustainability, convenience and an increase in digital technology, these trends contribute to further maximize return on investment and also where it matters most?-enhancing our guest experience. In this article, we share five trends that not only redefines the food and beverage industry, but helped Bethesda North Marriott Hotel and Conference Center transform the food and beverage paradigm. By understanding consumer shifts, we must be able to adapt and apply best practices to deliver these excellent guest experiences. READ MORE

Patrick Hildebrandt, Executive Chef of Valencia Group's Texican Court, talks about how the future of hotel food and beverage requires a shift to new preferences and palates. In "Hotel Food and Beverage Trends: Eat, Drink, Repeat," he discusses local sourcing and what it means to different people; the importance of fresh produce and healthier eating; dairy-free substitutes, ice cream, the all-mighty white mushroom and how celtuce is the new kale; special diets; preferences of Millennials and Generation Z; storytelling through food and beverage; and how social media is shaping the future of hospitality. Texican Court is the 152-room retro-inspired motor court concept in Irving, Texas' Las Colinas Urban Center located across from the Irving Convention Center and Toyota Music Factory. READ MORE

Wellness travel is taking tourism by storm. Growing year-over-year at twice the rate of the global tourism industry, hotels and destinations can't afford to ignore this trend if they are to remain competitive. A place on the field requires a full grasp of the niche traveler's scope of demands. The wellness experience permeates the traveler's daily existence: From their dining choices and sleep habits to their state of mind and spirituality practices. Hotels and destinations that leverage this holistic mind-body movement have an opportunity to better profitability, attract new travelers and potentially build greater brand loyalty. READ MORE

It is undeniable that technology has had immeasurable impact on the world of food & beverage. Suddenly, there is an energetic drive to "keep up" with rapid transformations and reprioritizations in our programming, operations and marketing. The younger generation remains at the forefront of these changes and thus millennial restaurant professionals are having a higher level of impact on our industry than ever before. This generation has the opportunity to tackle new possibilities aggressively and wisely. Food is changing and so is the way we learn about it. How is a millennial chef to understand their possibilities in the context of this modern age? Let's dig in. READ MORE