Advice

/Advice

What Hoteliers Can Learn From the Starbucks Roastery Concept

Larry Mogelonsky | June 12, 2019

By Larry Mogelonsky, MBA, P. Eng. (www.hotelmogel.com) Howard Schultz of Starbucks fame has often touted the inspiration of his coffee empire stemming from his earlier years traveling through Italy. But until up very recently, the global franchise has had difficulty penetrating this market. The top brass knew that they needed something special to stand apart from the cafés that already dot nearly every corner in every Italian city. Moreover, the senior team knows that resting on your laurels is a death knell and that they needed to start testing the next evolution of the Starbucks brand. The solution was to crank the amp to eleven by l...

Hospitality Financial Leadership: Conducting Financial Operations Reviews

David Lund | June 10, 2019

By David Lund Hands down one of the best experiences I ever had in my career was being part of the team that reviewed the financial performance of the hotels in my region. The reason I enjoyed it so much, and have such great memories, is because I learned so much at each one and not only did I learn about the business of hotels, I had a lesson in people. The review team consisted of my boss, the hotel GM, the hotel Controller and me. In addition to the four of us, one by one the other executives or department heads would be in attendance or be called when it was their turn to review their area. The examination was a low-tech event. No P...

Business Travel and Millennials: How We’re Changing the Travel Industry

Hotel Tech Report | June 10, 2019

By Marie Nieves As a millennial and business leader, I can safely say that my travel habits differ vastly from those of my parents, as well as my younger colleagues and friends. This has got me thinking about all of the articles and research I’ve read over the years that deal with the behavioral patterns of millennials within the professional realm, how we combine business and leisure, and how we’re constantly touted as the generation that disrupts the norm and aims to change, well, everything. I’m not at all surprised to say that I agree with that. After all, someone has to disrupt the traditional norms, and who better than a ge...

Evaluating WiFi Service Through The Guest’s POV

Larry Mogelonsky | June 5, 2019

By Larry Mogelonsky, MBA, P. Eng. (www.hotelmogel.com) One can argue that nowadays a good wireless internet connection is as important as to many guests as heating, air conditioning and access to a bathroom with running water. Knowing it's central to a customer's emotional state, why play games? As a reminder of why spotty WiFi reception or attempting to upcharge for premium speeds is bad for your reputation, let's look at the situation from the guest's point of view (POV). I'll start with a personal experience to demonstrate why it's so important to get your WiFi connectivity right these days. I was staying at a southeast flagged prope...

As Restaurants Evolve, The Core Experience Remains

Larry Mogelonsky | May 29, 2019

By Larry Mogelonsky, MBA, P. Eng. (www.hotelmogel.com) Up until the hospitality industry started to change over half a century ago, everyone was accustomed to believing that a city's best restaurant would be found at a luxury hotel downtown. Such a property's premier restaurant would often serve as a perennial draw for both out-of-towners as well as locals, with reservations coveted and those seated immediately bestowing status upon their patrons. For today's more spontaneous, less formal, less pretentious, more parsimonious and Google-Yelp-TripAdvisor-driven culture, dining out is as popular as ever but we've blunted the experience in ...

Hotel Design Trends: Adaptation Is Key!

Jennifer Luo | May 28, 2019

From eco-consciousness to wellness and smart-rooms, design is an incredibly powerful tool hoteliers can leverage to differentiate themselves and cater to ever-evolving guest demands. By Jennifer Luo With the growth of private home bookings through a variety of digital platforms, such as Airbnb, hotels face a fierce competition to win customer demand. With a stronger focus on their overall experience, hotel guests today have higher expectations and the ever evolving landscape of travelers have brought about a slew of changes within the hospitality industry. Now, hotels are reshaping the look, feel and appeal of their properties, using ex...

How to Register Your Front Desk Staff to Become “Certified in the Heart of Hospitality”

Kennedy Training Network | May 23, 2019

In the era of online reviews and social media, guest experiences at the front desk impact the financial success of your hotel. First impressions formulated at check-in bias guests' overall opinions, whether for better or for worse. If you're looking to refocus your team on the essentials of hospitality excellence, it's easy to register your staff to become Certified in the Heart of Hospitality. For a fee of just $995 total, you can certify up to 3 managers and 6 front desk colleagues; additional staff can be certified for $99 each at any time. Here's How It Works: First, KTN presents a live "kick-off" webinar f...

A Sense of Place, Welcome and Hospitality

Larry Mogelonsky | May 22, 2019

By Larry Mogelonsky, MBA, P. Eng. (www.hotelmogel.com) I recall the last time I stayed at what would categorically be a cookie-cutter hotel. Performing my typical inspection as a casually walked the halls and entered my guestroom, nothing seemed out of place, yet something was still missing. The hotel in question proudly touted its recent renovation for which I can confirm this fact given the scent of fresh paint, glue, wood and new upholstery. The doorman performed in strict accordance with his title while the receptionist at the front desk was upbeat while still remaining matter-of-fact. Arriving after the dinner hour, the corridors w...


As the first news aggregate for the hotel industry, Hotel-Online is the industry’s must-read daily news source for everything hotel curated for busy professionals. Sign up today for industry news delivered to your inbox.