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Hotel Operations

764 posts

Day-to-day hotel operations and management: best practices, tools and insights for running hospitality businesses.

Two men in formal attire hold open documents and pose for a signing ceremony in front of a WYD Seoul 2027 backdrop, flanked by Vatican and South Korean flags.
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  • 4 min

Shilla Stay to Provide Hospitality Services for World Youth Day Seoul 2027, Accommodating Key Participants

  • 10minhotel.com
  • 11 August 2026
📍 Seoul, South Korea, July 30, 2023—Shilla Stay signed a memorandum with the World Youth Day Seoul 2027 Organizing Committee to provide accommodations. World Youth Day, led by the Pope, was first held in 1986 in Rome and will take place in Seoul in 2027. Shilla Stay, part of Hotel Shilla, operates 17 properties and ranked first in Korea Brand Power Index for business hotels for seven years. Shilla Stay Yancheng in China opened in April 2026.
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Poster-style graphic with the slogan 'The fish stinks from the head' and a right-side illustrated fish; conveys that top decisions affect guests.
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  • 2 min

Excessive Cost Control in Hotels Leads to Poor Guest Experience and Low Staff Morale, Warns Industry Expert

  • 11 August 2026
🛌 At an unspecified hotel, budget-driven priorities led to understaffing at the front desk, deferred maintenance, and postponed training. The sales team distributed old branded T-shirts and yellowed paper for packets. This focus on cost-cutting hindered resource allocation, diminishing employee engagement, service quality, and guest experience. When short-term savings compromise long-term performance, the entire property suffers. Re-evaluating spending priorities is crucial to prevent these issues from escalating. Reach out if cost savings might affect performance.
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Storefront of a modern bakery café named Artisans, bright interior visible through the glass storefront.
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  • 5 min

Fairmont The Queen Elizabeth's Marché Artisans Enhances Guest Experience with Local Culinary and Retail Offerings in Montreal

  • 10minhotel.com
  • 10 August 2026
🏨 Fairmont The Queen Elizabeth in Montreal, renowned for its history since the late 1880s, features 950 rooms and the unique Marché Artisans. This artisanal market, operational for over four years, sources 90% local products and donates 25% of Indigenous Tourism sales to the Native Women’s Shelter of Montreal. The market offers fast casual dining, retail, and local storytelling, attracting diverse visitors and enhancing guest experience. Director Anthony Uhoda highlights its vibrant and authentic atmosphere.
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Wine glass of white wine beside a cluster of green grapes and two white wine bottles on a rustic wooden table with dried leaves.
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  • 7 min

Beverage Cost Alone Fails to Measure Hotel Profitability; Comprehensive Multi-Dimensional Analysis Needed for Revenue Management

  • 10minhotel.com
  • 7 August 2026
💸 In multi-outlet hotels, beverage costs can differ significantly despite identical ratios. In a case study, a hotel with a 24% beverage cost ratio from entry-level drinks saw lower revenue, while another with premium sales saw higher revenue per guest and gross profits. A shift in mix, not just cost, can indicate operational changes. An example showed beverage revenue increasing from CAD 300,000 to CAD 350,000 with a profit rise from CAD 237,000 to CAD 266,000 despite a cost ratio increase. Understanding sales composition and optimizing pricing strategies can enhance economic outcomes without solely focusing on cost percentages.
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Two-column infographic contrasting Risk (left) and Stability (right) with icons and labeled factors like revenue concentration vs distributed exposure, across five dimensions: risk vs stability model.
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  • 5 min

Most Hotels Rely on Individual Sales Heroes, Risking Revenue Loss and Operational Fragility if They Resign

  • 10minhotel.com
  • 7 August 2026
📈 Hotels in Pakistan, UAE, and the wider region face revenue risks due to dependence on individual sales "heroes." A senior seller controlling 40% of corporate production resigned, causing significant revenue loss within 90 days. The Hero-to-System (H2S) model outlines three stages: Firefighting, Controlled Growth, and Scaled Discipline. Most hotels mistakenly believe they are in Stage 2, while they are actually in Stage 1. To mitigate risk, hotels should document account intelligence and ensure secondary relationships for key accounts.
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Woman in a red pinstripe blazer smiles as audience applauds at a formal event.
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  • 2 min

HOSPA Professional Development Receives Grant from Savoy Educational Trust to Support Self-Funding Hospitality Learners

  • 10minhotel.com
  • 6 August 2026
📚 HOSPA Professional Development received a grant from the Savoy Educational Trust to enhance access to education for hospitality professionals. This funding aids learners self-funding studies to build commercial skills, breaking financial barriers. Janel Clark, HOSPA’s Head of Professional Development, emphasized the grant's impact on career progression. Supported by Angela Maher, Chief Executive of the Trust, the initiative aims to strengthen the hospitality workforce through specialized courses in finance, revenue management, and asset management.
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Businesswoman in a gray suit enjoying a glass of champagne and salad on a private jet, wearing sunglasses and looking out the window.
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  • 4 min

Luxury Hospitality Should Treat All Guests with Equal Care, Not Just Focus on VIPs

  • 10minhotel.com
  • 6 August 2026
🏨 During shifts at hotels like Four Seasons and Hilton, the emphasis shouldn't solely be on VIP guests. True hospitality means recognizing every guest's unique needs, whether it's a special occasion or exhaustion from travel. The article argues for personalized service over blanket VIP treatment, emphasizing the importance of making every guest feel seen and valued, regardless of status or familiarity. True luxury service ensures no guest competes for attention, embodying the essence of real hospitality.
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Cartoon showing two shopkeepers arguing over price while a crowd watches; captions promote caring for customers over low prices (Anyone can compete on price...).
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  • 2 min

Building Customer Trust and Experiences Post-Sale Is Key to Out-Servicing Competition, Says Industry Expert

  • 10minhotel.com
  • 6 August 2026
💸 Group 1 Automotive, with over 250 locations in the U.S. and U.K., emphasizes post-purchase customer interactions, as customers return for service 12 times more than for new purchases. CEO Daryl Kenningham highlights that while cars are sold at competitive prices, the focus is on after-sales experience to build trust. Similarly, Amazon maintains customer loyalty through reliable service, despite not always offering the lowest price, emphasizing ease of returns and trust over price competitiveness.
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Two female healthcare workers in dark scrubs work at a station, with a UNIFOCUS logo in the top-left and a banner about reducing workforce inefficiencies for IHF 2025.
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  • 3 min

Unifocus Workforce Management Solutions Cut Hotel Labor Costs by 6-8% Through Demand-Based Scheduling and Mobile Tools

  • 10minhotel.com
  • 5 August 2026
🏨 Hotels face financial strain due to rising wages, high turnover, and inefficient scheduling. Labor costs can decrease by 6-8% with demand forecasting tools. Modern workforce management tools, such as Unifocus, enhance efficiency through real-time labor tracking and mobile-friendly solutions, reducing unnecessary expenses and improving guest satisfaction. Unifocus is trusted by hotel brands in 68 countries, offering a unified platform for labor planning and operations with over 350 years of combined industry expertise.
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Close-up of a pink ceramic plate with a pink rosebud and green stem placed along its edge on a pale background, flat lay.
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  • 4 min

Kew Green Hotels Improves Food Margins by 8% Through Supplier Partnerships and Unified Product Offerings

  • Corina Duma
  • 5 August 2026
📈 In the past 12 months, Kew Green Hotels improved food margins by 8% and beverages by 4–5% through strategic supplier partnerships. By standardizing their product offerings, such as using one type of burger, the company navigated supply chain challenges. Engaging chefs in menu creation improved guest satisfaction and team morale. These efforts maintained quality amidst rising costs and enhanced operational efficiency, emphasizing collaboration and personalized service to ensure guest satisfaction and profitability.
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