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Hotel Business Review: Week of Jul 31, 2017
Today�s revenue management systems can help any hotel quickly and efficiently manage revenue tasks that would otherwise present a challenge. It can be difficult to stay on top of distribution across multiple channels when there are plenty of other issues facing a property at any given time. In the Revenue Management world, the differences within independent or branded environments can often be significant regarding how each respective entity deals with revenue management. Often, we�re asked about differences in working with each type of property as it relates to strategies or RMS systems, and how TCRM approaches these unique challenges. Read on.
Sense of Place has become one of marketing�s more recent hot buzzwords. It�s been used to promote everything from a national park to a housing development. And, yes, it is also used to promote hotel bookings. The truth, however, is that we can�t really define the phrase so we don�t really know how to leverage it effectively. Trying to define it is akin to what Supreme Court Justice Potter Stewart said in his 1964 test for obscenity, �I shall not today attempt further to define [it]�and perhaps I could never succeed in intelligibly doing so, but I know it when I see it�� In this article, you�ll read about the three keys to making sure your hotel has a sense of place, not placeness. Read on.
Have we become immune to the terrorism around us? Travel. It is a privilege for all of us. Some may say it is a right for all of us as human beings. Travel is the way to connect and learn from each other — the manner to promote tolerance and understanding. The activity from which we all grow and evolve as citizens of the world. And yet, the last 16 years of world terror have shaped and quite literally directed how many of us travel. Read on.
The shift in calling a public area an art gallery first and a function space (pre-function) second was interesting to note. That�s because, particularly during the last 10 years, art has become a necessary part of the story for all upper-end, boutique hotels. This is especially true in the United States, where there is scant opportunity for the display of notable, public art. Thankfully, hotels have been filling that niche, bringing excellent art to the general public and making it accessible. Now, quality art is not a nicety; it�s an expectation. Read on.
We, as Chefs, respectfully kick around the terms Hybrid, Old-World, and Artisanal often enough. Chefs know that hybrid, old-world, artisanal, or obscure ingredient usage in dishes bring a particular wow-factor to the plate. Sourcing and utilizing artisanal grains, starches, legumes or vegetables which are under-appreciated and under-utilized, or quite possibly forgotten about over time, is a highlight feature of today�s creative chefs, many of whom will grow the ingredients themselves and feature on special menus, unlike any other. Read on.
The dining experience in the hotel and resort environment has been changing for decades. Gone are the days when most Americans eat meat and potatoes, and the occasional salad, for dinner. Immigrants from all over the world who settled into the urban areas of our country brought culturally significant dishes that opened up a whole new supply chain of ingredients, and introduced flavor profiles unfamiliar to the food scene. Read on.
As so many hotel owners and operators can attest, food-focused travel is on the rise. The trend is unmistakable: more and more hotel guests are selecting destinations and planning itineraries around regional, local, or even restaurant-specific food and beverage options. These guests, referred to as culinary travelers, not only make food and drink experiences a priority during their travels, they are often willing to go well out of their way to make those experiences happen. Experience is the key word here. We are in an experience economy and consumers are placing a great deal of value on the F ?>