Opinion Articles
Page 1 of 600

Revenue and cost strategies for boutiques, independents

By Robert A. Rauch, CHA - President of RAR Hospitality

Let's look at the revenue components of an independent hotel. A savvy sales team can make or break your hotel as group business generally books well in advance to provide the ideal base business. Without the power of a brand sales team and the tools that they provide, your independent hotel's sales efforts need to ensure that they are utilizing the right channels to effectively capture transient demand.

Raising Awareness For RSIs

By Larry Mogelonsky - Principal, Hotel Mogel Consulting Ltd. & Chairman, LMA Communications Inc.

Rather, it is vital that all hoteliers recognize how RSIs may develop in a workplace setting so that steps can then be taken to reduce or prevent their occurrence altogether. RSIs can not only hamper an employee's ability to perform at his or her best but they can also have a toxic effect on those closest to the afflicted individual.

July is the Month for Bourbon

By Larry Mogelonsky - Principal, Hotel Mogel Consulting Ltd. & Chairman, LMA Communications Inc.

With the 4th of July come and gone, it seems only apt for this libation-centric article to discuss the spirit that is perhaps the quintessential American contribution to the world. Even though California and Oregon produce some spectacular wines and local craft beers that have taken the nation by storm, no other country on the planet makes bourbon.

How to transform your hotel's marketing with storytelling

By Stuart Dickinson - Freelance journalist, copywriter and media developer

And one of the most common ways we build these connections is through storytelling.We can apply the same concept to how we tell the story of a particular brand. How would you translate a day in the life of your hotel to people online?"Stories are deeply and fundamentally engaging to consumers, and because people can relate to stories, creating content with this in mind on your most important social platforms creates the basis for authentic conversations," says Darlene Rondeau, vice president of best practices at Leonardo.

A shift in the "all day" dining concept

By Yung Dang - Assistant Asset Manager By Duncan Fraser-Smith - Global Director of Food & Beverage at TFG Asset Management

Conventionally, the function of an all-day dining is to support the rooms department, serving as a convenient F&B outlet for internal guests. As the industry gradually shifts away from this model, it is the hotel asset manager's responsibility to advise both their owner and appointed operator to revise the dining concept.