Hotel Operations

🏖️ During March and April, 64% of Americans plan trips, a vital period for hotels to increase direct bookings. Avani Victoria Falls Resort offers an Easter "Family Fun" package with daily breakfast, Victoria Falls access, and a sunset cruise, easily booked via Layer. Coast Hotels entices new members with a targeted spring offer and a discount, driving loyalty. Anantara Koh Yao Yai uses a countdown clock to promote urgency for an exclusive deal. Sand and Sea in the Canary Islands targets travelers with a "Spring in February" offer, using a Layer to depict the sunny escape. Personalization tools help hotels reach the right audience at the right time, improving direct bookings and fostering guest loyalty.

👨‍🎓 Leah Blank shifted her career focus to hospitality in 2018 with an Italian hotel development company in the U.S. Her professional role model, a boss of 12 years, taught her the value of passion in work. Blank credits her mother for resilience and determination. As co-chair of the Women’s Leadership Initiative committee and supporter of women-centric organizations, she observes an uptick in women's leadership roles in hospitality. Blank advocates for broader diversity in the lodging industry, emphasizing the need for mentorship and inclusive policies.

📷 Sara Masterson, President of Olympia Hospitality, shares her insights on photography and its impact on developing the skill of presence in hospitality on March 22, 2025. The discussion was hosted by Nancy Mendelson on the Hospitality Daily Podcast.

🍰 In the final of La Rustichella's Truffle Masterchef competition at Capital City College, Westminster, 13 out of 60 third-year culinary students competed. Judges, including Norman Fu, Tom Egerton, Chris Baston, Steve Walpole, Claire Bosi, Floriana Canadè, and Rita Brugnoli chose Emma Sprake as the winner. She will intern at Love Truffles in Rome. Runners-up, Otylia Polczynska and Gus Curtis, received cash prizes. The competition aimed to connect La Rustichella with emerging culinary talent. *Please note that the actual number of entries in the competition might be around 60, but the text states "attracted around 60 entries," which is not a definitive number and thus not included in the summary.

🍴 From February 24th to May 25th, 2025, Michelin-starred Scottish chef Tom Kitchin brings 'From Nature to Plate' ethos to London's Brown’s Hotel, offering seasonal small plates with Scotland’s local produce. Menu highlights: Loch Creran Oysters, Highland Wagyu tartare with Petrossian Daurenki Tsar Imperial Caviar, and traditional Scottish haggis. Kitchin collaborates with The Donovan Bar's mixology experts for curated drink pairings.

🏨 Danna Davis, influenced by mentor Alicia Kennedy at IHG, values leadership in hospitality that focuses on individual connections and motivation. Davis admires the resilience and determination exemplified by her family role models, including her grandmother and mother, who achieved managerial and senior VP positions in their respective fields. She highlights hospitality's forefront role in diversity and inclusion, emphasizing performance-based success and the industry's openness to diverse perspectives. Davis notes the thriving presence of women in leadership within hospitality, crediting past women's achievements for today's equal opportunities and earning potential.

🏨 "4 Simple Ways to Beat Attrition and Retain Your Hotel Staff" is an article providing strategies for reducing workforce attrition in hotels. Main points include smart hiring, recognition, and professional growth to build a motivated and loyal team. The article is written by Manveen Kaur and was published on March 21, 2025. The content suggests effective tips for hotel staff retention and is associated with Hotelogix, a provider of hotel technology solutions.

🎶 Sara Masterson, President of Olympia Hospitality, on March 21, 2025, discussed campus hospitality insights with host Nancy Mendelson, providing takeaways applicable in various settings. The insights were shared on the Hospitality Daily Podcast, aiming to enhance hospitality practices beyond academic campuses.

🍴 Over past decades, the Maître d'hôtel's role in restaurants has diminished, with focus shifting to celebrity chefs. Historic figures like Jeremy King, Jean-Claude Breton, and Silvano Giraldin exemplified the importance of hospitality in enhancing dining experiences. Modern service often feels robotic, affecting guest loyalty and emotional connections. Personalized, guest-driven service by a Maître d’ can increase spending and return visits, creating lasting memories beyond the food itself. Reinstating the Maître d’ is argued to be essential for the soul of restaurants.

🍴 Dining in Plain Sight offers four seasonal pop-up dinner events with resident chef James Whetlor. Spring event starts on April 23 in Wiltshire at Quarry Wood, Fonthill Estate; summer in Hampshire at Featherstone Flowers. Autumn and Winter events locations TBA. Menu cooked over fire with hyper-seasonal ingredients. Tickets £220 per person, available via email.