Although an economic recession and hotel industry downturn are far from certain, economic indicators, investor and corporate sentiment, as well as the recent operating performance of hotels in various sectors, point to an impending slowdown.

The current cycle, according to data intelligence firm STR, has continued virtually unabated since March 2010 with year-on-year RevPAR increases occurring in 112 of these 115 months. However, September 2019 was the second month this year when RevPAR results turned negative in the US, as increased supply outpaced demand. Similarly, PWC reports deceleration in the USA, with, for example, Q3 RevPAR growth at less 1%, the lowest figure since the industry began to recover from the 2008 economic crisis.

Some investment analysts suggest that hotel companies may not be adequately prepared for the eventual downturn. Investors and the hotel owners who increasingly rely on firms to operate their hotels may be right to be concerned about what such companies learned from the banking crisis of 2008.

The question, therefore, is how have the strategies of hotel companies changed or evolved over the past decade to help firms survive or even prosper during the next downcycle that may soon be upon us?

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Jay Stein
Jay Stein
Head of Dream Hotels at Hyatt

With all the talk of disruptors in industry today like Airbnb, Uber and Amazon, the hotel industry's biggest disruptor was the introduction of the OTA's over 25 years ago. At that point we needed to learn how to do more with less, wear multiple hats, combine positions and become creative to save our bottom line.

With a majority of our hotels based in New York City, we've been operating in a prolonged downturn mindset since the recession of 2008, and fortunately for us, we've brought that efficient approach to our other locations worldwide. We know how to be stern. We know how to control property expenses. We've had to operate that way for some time now, and it's working for us. Dream Hotel Group generates a significant percentage of its top line revenues from food and beverage; often more than 50% of the total revenues. We are introducing more applications of fast casual/quick service dining in many of our hotels. For example, our new Natura brand offers all-day dining with everything made to order or grab-and-go. There are no servers. It's all counter service. Our guests are responding positively to this new format, and we plan to start rolling this concept out at several of our new and existing hotel locations. Over the years we have shifted more of our F&B revenue to beverage sales and reduced the percentage of food sales. The profit percentage is much higher on beverage sales giving us a stronger bottom line.

We also changed the way we market our hotels. It's no longer the day of Directors of Sales & Marketing, but rather Directors of Sales and separate Marketing managers. These new managers are proficient in social media and PR marketing to help us reach our core guests in new ways. This allows companies to reduce traditional marketing and advertising expenses, while garnering an even bigger impact on reaching our core and potential new guests.

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