Hotel Operations

📚 June 4, 2025, Josiah Mackenzie shared insights at the NYU International Hotel Investment Forum in New York. The discussion emphasized thinking like an owner and acting like a general manager in the hospitality industry, aiming to transform ideas into actionable strategies to enhance business operations and service delivery.

🏨 In the hotel industry, debunking outdated beliefs is vital for success. Approximately 2% of guests return to the same hotel, challenging the notion of high loyalty. Key Performance Indicators (KPIs) should evolve beyond room metrics like Occupancy, ADR, and RevPAR to include TRevPAR and ROI. Hotels primarily capture existing demand rather than generate it, suggesting a focus on differentiation and realistic demand forecasting. Emphasizing guest satisfaction and holistic KPIs ensures long-term profitability.

💬 June 2, 2025: Nancy Mendelson interviews Dr. Lalia Rach on the Hospitality Daily Podcast. The discussion focuses on leadership in hospitality, emphasizing the importance of experience, learning from failures, and defining success. Dr. Rach shares insights into how leadership qualities are cultivated within the hospitality industry, providing valuable advice and perspectives for aspiring leaders. This episode highlights essential strategies for developing effective leadership skills.

🏨 International tourism is set to reach 1.4 billion travelers in 2024, marking an 11% increase from the previous year. Baltivia Sea Resort uses a countdown clock and promo code to boost direct bookings. One&Only Resorts targets locals with geo-location offers for staycations, while Hotels Baverez aligns summer campaigns with its aesthetic. Penta Hotels offers up to a 35% discount to drive bookings and sign-ups. These strategies enhance guest engagement and maximize revenue during peak travel season.

🍴 Bret Thorn is a senior food & beverage editor for Nation’s Restaurant News since 1999, spotting trends nationwide. From 2005-2008, he wrote for The New York Sun. Bret's career includes time in Thailand (1992-1997) and winning a 2006 journalism award. Educated at Tufts University, Le Cordon Bleu, and Chinese universities, he worked with ABC News during Tiananmen Square protests in 1989. He lives in Brooklyn, N.Y., focusing on restaurant trends and Asian and French cuisines.

📈 Sage Hospitality's CEO Walter Isenberg emphasizes the company's purpose of "enriching lives one experience at a time," starting with employees like housekeepers and executives. Sage conducts a cultural immersion program for new leaders, held quarterly at their corporate office. This program focuses on the company's history, core values, and leadership, crucial for understanding their people-first culture. Isenberg often participates unless he's out of town, such as for a meeting in Portland.

💻 Between 2020 and 2023, Ivar’s and Kidd Valley Restaurants, led by Patrick Yearout, severed ties with 11 vendors. During the 2025 National Restaurant Association Show, Yearout shared insights on ending vendor relationships, emphasizing documentation, cross-departmental reviews, and professional breakups. Key steps include spotting early issues, planning data migration, and communicating changes. This strategic approach protects brands and ensures technology aligns with evolving business needs.

📚 Walter started working in the hospitality industry at age 14 in Kansas City as a dishwasher, inspired by Carlos Pena and Phil Pastelli. Pena, a maitre d' and immigrant, encouraged him to attend Cornell University for hospitality. In 1974-75, Pastelli, a key figure in the hotel industry and an alumnus of Cornell, wrote a recommendation letter for Walter, which was crucial for his admission. This support significantly shaped Walter's career trajectory, highlighting the impact of mentorship.

🏖️ 2025, the French Riviera: Billy of Beaumier emphasizes guest experience evolution over two decades. Hotels must allow guests to craft personal experiences without prescription. At Les Roches Rouges, flexibility in service is key, accommodating diverse guest needs. The focus is on staff happiness, as it directly influences guest experiences. A notable past shortfall was a rigid arrival process in Mauritius. Unexpected, genuine gestures, like a staff member playing football with a child, create memorable moments.

🌶 In spring 2023, Chef Maurilio Molteni of TOZI Victoria, London, highlights British asparagus, crafting it into stocks, pastas, and dishes to reduce waste. Techniques include blanching in salted water and refreshing in ice water. Popular asparagus recipes feature salads with quail eggs and truffle, tagliolini, and deep-fried with truffle mayo. Located at 8 Gillingham Street, Pimlico, TOZI maintains its original team since opening over a decade ago.