Innovation

📌 Sunnyvale, CA, February 4th, 2025: Vincent Ramelli appointed CEO of LodgIQ, a leading AI-enabled revenue management solutions provider for the hospitality industry. With a vision for global expansion and innovation, LodgIQ aims to empower hoteliers worldwide. Ramelli's track record in scaling businesses and focus on customer-centric innovation aligns with LodgIQ's mission. The company already works with over 550 hotels and is positioned to meet the industry’s increasing demand for data-driven management.

🍴 Teneshia Murray, previously a hair stylist and salon owner in Atlanta, pivoted to the restaurant industry in 2020 due to the COVID-19 pandemic. Without prior food service experience, she now successfully runs T’s Brunch Bar, a Southern comfort food-themed brunch brand with four locations. Murray encountered initial losses, spending $1 million in her first year and selling her original concept, Gritz Brunch Bar. However, she adapted, converted another concept (Red Velvet Bistro) into a T’s Brunch Bar, and intends to expand to 10 locations in the future, targeting markets like Las Vegas, Miami, Charlotte, N.C., and Houston, with plans for franchising. T’s Brunch Bar's popularity is partly due to its 38,000 Instagram followers, social media-savvy marketing, and unique menu by executive chef Jamarious Gilmere, featuring dishes like chicken and waffles, catfish, and Cajun pasta. No new openings are planned for 2025 as Murray strategizes for future growth.

📱 D-EDGE has created a "One-Stop-Shop" digital ecosystem, centralizing services and activities for a variety of users including holidaymakers, business travelers, and students. This innovative approach streamlines the booking process and improves operational efficiency for hotel and residence teams.

🏨 In the hospitality industry, the "Dark Mode" trend reflects a reaction to economic and geopolitical climates, suggesting a shift towards macro developments rather than endogenous creative trends. The advice for hospitality operators is to be cautious, with meaningful changes being slow and the industry selling buildings, not t-shirts. Specific recommendations include: avoiding CSR-washing without action, not passing responsibility onto customers, moving away from "cute" branding unless it aligns with the brand, rediscovering the essence and mystique of hospitality, investing in privacy and data security, and considering color palettes like Phthalo Green and Mocha Mousse. Luxury and upscale lifestyle segments should focus on escapism and theatricality, mid-scale lifestyle on controversy and dating trends, budget and conference on reassurance and genuine friendliness, and independent/boutique on meaningful community engagement.

💪 Chili's removed the "It's Just Wings" station tower, eliminating 13 menu items, to focus on high-growth items like Triple Dippers and Crispers. They've adopted a kitchen display system (KDS) and are installing TurboChef ovens in a quarter to a third of locations. Brinker International, parent company, is applying Chili's strategies to Maggiano’s, with Ernest Perez and Mike Westley, veterans from Yum! Brands, leading the charge.

🏩 Laura Calin, Senior Vice President at Oracle Hospitality, received the Lifetime Achievement Award at the 2024 Hotel Visionary Awards for her 30+ year career enhancing hospitality technology. She pioneered the OPERA property management system and Oracle OPERA Cloud, impacting over 45,000 hospitality venues globally. Oracle's OPERA Cloud adoption surged by 300%, and Calin's efforts led to the development of OHIP with over 3,000 APIs. She champions diversity and mentorship, influencing many to senior tech roles.

🚧 Bob W, in collaboration with Furthr, developed ‘LEGIT’, a tool for detailed environmental impact metrics which show hotel carbon emissions are at least five times higher than previously estimated. Bob W's LEGIT expands upon the Hotel Carbon Measurement Initiative (HCMI) used by over 30,000 operators, including industry giants like Hyatt and Marriott International. LEGIT factors in additional elements such as construction materials and waste, revealing that Bob W’s carbon footprint was 419% higher than HCMI's calculations – specifically, a difference from 1.48 kgCO₂e/night to 19.7 kgCO₂e/night for Bob W's Koti Katajanokka building in Finland. Bob W's sustainability efforts include offsetting 100% of their operational emissions, aiming for net-zero by 2050, and a commitment to transparency by publishing guest emissions data. The company's rapid expansion, a 200% growth in portfolio, contributed to a 90% increase in total carbon footprint in 2022, totaling 4,489 tCO₂e.

🏠 Louis de Vilmorin, former International Director of Guerlain Spas, helped open approximately 15 spas in luxury hotels. A market study is emphasized before adding a spa, given that 60% of five-star hotels have spas, while 40% do not. Investing in a luxury hotel spa can require 10 to 20 million euros, and profitability often depends on local clientele memberships. Partnerships with brands like Guerlain are seen as beneficial for their expertise and retail opportunities. The integration of wellness in hospitality management, especially in education like at EHL Lausanne, is debated for its macro importance.

🚧 Bob W and environmental consultancy Furthr developed 'LEGIT', which shows hotel emissions are five times higher than previously thought. Bob W now includes per-night emission data for each room-type on their booking site and app. Using LEGIT, Bob W's emissions were 419% higher than the HCMI estimate. For example, Koti Katajanokka in Finland showed emissions of 1.48 kgCO₂e/night with HCMI, but 19.7 kgCO₂e/night with LEGIT. Bob W's 2023 Sustainability Report shows a total footprint of 4,489 tCO₂e, a 90% increase from 2022.