Hotel Operations

📰 Magali from Evergreen Laurel Hotel suggests GDS is crucial for business hotels but not for leisure-focused ones. Julia from Platzl Hotel criticizes GDS's outdated nature since the '80s, with limited descriptions and dependency on third parties for rates. Despite high costs of transaction fees, commissions, and marketing on GDS, its higher ADR offsets the expenses, with OTA commissions potentially reaching 28%. Julia advises hoteliers to assess GDS's fit based on their business mix and local market presence.

🍣 Jessica Kim, a first-generation Japanese-American, established Harumi Sushi in Phoenix, Ariz. 11 years ago. The family-owned business has grown to seven locations with over 150 employees and is expecting $10 million in net revenue this year. The original 1,200-square-foot space has expanded to a 6,000-square-foot venue downtown. Harumi Sushi serves approachable sushi and has introduced Japanese cocktails, such as the Nori Old Fashioned with seaweed-infused whiskey. The restaurant boasts a low staff turnover due to a rotating chef model promoting meritocracy.

💼 Former Four Seasons Chief People Officer, Christopher Hunsberger, now co-founder and COO of Appellation, reveals his talent recruitment strategy in an episode dated Oct. 1, 2024. Highlighting the significance of strong relationships (01:07), Hunsberger utilizes networks for talent spotting (01:38), LinkedIn for job broadcasting (02:31), and advocates for storytelling in transparent job descriptions (03:10). Techniques for crafting engaging job postings using technology are also discussed (04:14).

📌 Service industry employees face the challenge of guest conflict which can escalate into damaging online reviews. Six guidelines to prevent negative reviews and manage conflict include: managing expectations, being aware of triggers such as visual, verbal, and vocal cues, maintaining a positive attitude, understanding guests' desires (empathetic listening, sincere apologies, quick solutions, follow-up), supporting, training, and empowering staff to resolve issues, and performing temperature checks during the guest's stay for proactive engagement. Using Reputation Management Systems for real-time feedback can mitigate post-checkout negative reviews and turn dissatisfied guests into loyal advocates.

🍕 Steve Simon and partners opened South City Kitchen in Atlanta in 1993. They expanded with three coffee shops in 1994 but exited the venture three years later. Fifth Group Restaurants was formed, with South City Kitchen as its flagship. The group includes various cuisines like contemporary Mexican at Alma Cocina and modern European at Ecco. Simon emphasizes differentiation in dining experiences to attract and retain customers. The company's steady growth includes licensing three locations in the Atlanta airport and potential expansion into Dallas. Fifth Group also focuses on sustainability and cost-effectiveness. Simon highlights no set targets, favoring slow and steady growth.

👨 Written by Debiprasad Sarangi on September 8, 2017, the article discusses the challenging nature of hotel management, highlighting the necessity for hoteliers to fulfill the unique expectations of every guest.

💬 Stuart Greif from Forbes Travel Guide emphasizes mentorship through listening in a podcast episode on Sept. 22, 2024. Key insights include: asking questions to understand employees (01:49), accommodating personal lives (03:05), learning from various mentors (04:03), adopting a "learn-it-all" approach (05:10), engaging in "reverse mentorship" with younger team members (05:41), bridging gaps across diverse experiences (06:48), and creating time for human connection (07:49). Notable mentions: Satya Nadella of Microsoft (05:21) and Chip Conley (06:23).

🏥 Wayne Boatwright's story of transitioning from San Quentin prison to the workforce is featured in a podcast episode on Sept. 21, 2024. He discusses the difficulties of finding housing and employment post-incarceration (27:06), his work in hospitality (32:13), and the significance of supporting formerly incarcerated individuals (40:35). The episode highlights the benefits of hiring them (47:28).

🍴 Bret Thorn, Senior Food & Beverage Editor for Nation’s Restaurant News and Restaurant Hospitality since 1999, and columnist for The New York Sun from 2005 to 2008. Graduated magna cum laude from Tufts University and attended Le Cordon Bleu Ecole de Cuisine in Paris. Known for covering food and beverage trends, his monthly column won the 2006 Jesse H. Neal Award. In 2005, he was president of the International Foodservice Editorial Council and was inducted into the Disciples d’Escoffier in 2014.

📌 The General Manager (GM) is essential in mega-chain hotels, ensuring the team aligns with corporate policies and adapts locally, while the Revenue Manager (RM) focuses on strategic pricing and distribution, leveraging data analytics to maximize hotel profitability. The Guest Experience Manager (GEM), a role often lacking in hotels, is key to crafting personalized stays and fostering guest loyalty. These roles together drive financial health, customer satisfaction, and long-term success in the hospitality industry.