How should hotels respond to the current coronavirus situation? Occupancies are down, mass gatherings have been canceled and tourist arrivals have dropped. I decided to go back and look at some of my previous research to get some tips on how to deal…
Keep Calm And Travel On: What Virtuoso® Travel Advisors Want You To Know About Traveling And Coronavirus
NEW YORK – Leading luxury and experiential travel network Virtuoso® has been closely monitoring the impact of coronavirus, collaborating and consulting with its travel agency members across the world as well as its preferred partners. Since COVID-19…
MGM Resorts: Novel Coronavirus (COVID-19)
MGM Resorts International is closely monitoring the global health response to the coronavirus (COVID-19) and guidance provided by the Centers for Disease Control (CDC) and Prevention and the World Health Organization. The CDC and Vice President Penc…
After Watching The Credit Bubble Implode In 2008, I Worry For Hotels
I’m no health expert but, for what it’s worth, I’m pretty pessimistic about this whole thing. The graph below shows spread so far (to March 6th) outside China, and, as you can see, the cases are exploding: More interesting to me, as a mathematician,…
Hospitality Financial Leadership – Chapter 6 – The Unraveling
The chapter below is an excerpt from my new book. It’s fiction but some of the characters and story lines are based on people I have worked with and events that have taken place in the hotels I have worked in. The book is a fable about a hotel manag…
Simple Steps Hotels Can Take For Climate Consciousness
Despite any rhetoric or debate, the fact is that every hotelier needs to recognize that being a good corporate citizen means doing your part. At all costs, you want to avoid being labeled a violator of our planet’s ecosystem, especially when there a…
Hotel design: The Prince Akatoki London
A serene Japanese ethos is at the heart of the new Prince Akatoki luxury hotel brand, with the first of what is intended to be a global brand now established in London. Janet Harmer pays a visit
Majority of British public believe chefs are ‘skilled labour’, reveals new YouGov poll
A survey commissioned by YouGov has revealed 93% of the British public believe chefs should be considered ‘skilled labour’ under the Government’s proposed new immigration policy.
How to sweeten your hot chocolate offering
Many operators are aware of the advantages a strong tea and coffee offering can bring, but most are failing to create a premium opportunity from hot chocolate. Ian Boughton discovers the best ways to sweeten your deal
Côte directors ‘pleased’ to see revenue uptick in challenging times for sector
The directors of casual dining group Côte Restaurants have said they are “pleased” to have recorded growth in both revenue and earnings before interest, taxes, depreciation, and amortization (EBITDA) in a year that has seen “widespread closures” across the sector.