Market Trends - 10 Minutes News for Hoteliers - Page 108

2 min

Strike a Pose with Hilton Lake Como’s Milan Fashion Week Aperitivo

🏆 Hilton Lake Como, located near Italy's famous lake, offers a special Aperitivo for Milan Fashion Week AW25/6 from February 24th to March 3rd, 2025, at Terrazza 241. The event features two themed cocktails: Blue Jeans (€18) and Icon (€20), accompanied by a three-tier stand of sweet and savory snacks, available nightly between 5-8pm. The hotel, formerly a silk factory, boasts 170 rooms with a starting rate of €350 per night for double occupancy, breakfast included.

1 min

The End of the Hotel Room as We Know It – Hans Meyer, Zoku

🏨 In a podcast episode released on February 25, 2025, Matthias Huettebraeuker interviews Hans Meyer, co-founder and managing director of Zoku. They discussed the transformation of hotel rooms, with Zoku leading the change in the hospitality industry.

1 min

Shiko Group Set to Hit £9.2m Turnover

🍺 Shiko Group, a North West bar and kitchen operator, projects a turnover of £9.2m for the current year and £14m for 2025/26 after acquiring The Lawn Club in Manchester in 2017. Starting with a £300,000 turnover in 2019, the Group now boasts eight venues across Manchester and Leeds, with plans for expansion in Manchester and beyond. Anthony Ellis, co-founder, credits the success to unique venues and the team's hard work.

1 min

2025 Hotel Direct Distribution Report: Unlocking ROI and reducing costs in a shifting digital landscape

🏨 Top-performing hotels using D-EDGE's strategies average a 3.5% direct distribution cost, significantly lower than the 12–28% OTA charges. The report underscores the importance of direct bookings for lower costs, higher revenue, longer stays, and fewer cancellations, advising hotels to focus on digital marketing to boost profitability and cut dependency on expensive channels.

Just Salad Raises $200M

🏨 InterContinental Hotels Group PLC acquired the Ruby brand from Ruby SARL for €110.5 million (~$116 million). Ruby, established in 2013, operates 20 hotels with 3,483 rooms across Europe and has 10 more hotels with 2,235 rooms in the pipeline. The acquisition includes an upfront payment of €109.9 million and a deferred €0.6 million. IHG anticipates franchise fees of $8 million in 2028 and over $15 million by 2030, with integration costs around $10 million in 2025. Additional payments to the seller could reach €181 million ($190 million) if they operate over 20,000 Ruby-branded rooms by 2030 or 2035. Integration of Ruby hotels into IHG is expected to commence in 2025 and complete by March 31, 2026, increasing IHG's system size by approximately 0.5%.

2 min

Concord Hospitality celebrates 40 years in business

🏨 Concord Hospitality, founded in Ohio in 1985 and now based in North Carolina, marks its 40th anniversary. It manages over 140 hotels, with plans to oversee 145 hotels and nearly 24,000 rooms across 25 U.S. states and two Canadian provinces by January 2025. In 2024, The Westin Atlanta Gwinnett opened, adding 348 rooms. Concord achieved a J.D. Power satisfaction score surpassing 700 points. They will open 14 hotels and six restaurants in 2025 and celebrate their anniversary with several events.

2 min

Marriott Crystal City hotel to change into new name

🏨 The National Landing Hotel in Arlington, Va., formerly Marriott Crystal City, is undergoing a multi-million-dollar renovation, set to complete in May. The 347-room hotel will feature a new exterior, modernized rooms, public spaces, a restaurant and lounge. It stays open during renovations and will join Marriott Bonvoy's portfolio post-update. The redesign aligns with the National Landing district, including Amazon’s HQ2 and Virginia Tech’s Innovation Campus. Amenities include a 24/7 fitness center and 8,500 sq ft of event space. Located near Crystal City Metro and Reagan National Airport, it offers access to Washington D.C. landmarks and the upcoming National Landing Water Park Food Hall.

2 min

Sea urchin, the luxury seafood item that is trending in restaurants

🍴 Bret Thorn, Senior Food & Beverage Editor for Nation’s Restaurant News and Restaurant Hospitality since 1999, has a long-standing track record in food journalism. He wrote for The New York Sun from 2005-2008 and was a part of the New York City food scene. Before joining NRN, Thorn spent five years in Thailand writing for Manager magazine and Asia Times. He received a BA in history from Tufts University and studied French cooking at Le Cordon Bleu in Paris. Thorn was in Beijing in 1989, covering the Tiananmen Square protests for ABC News. His work earned him the 2006 Jesse H. Neal Award and an induction into the Disciples d'Escoffier in 2014. Thorn currently resides in Brooklyn, N.Y.

3 min

Top greenery trends for hospitality

🌱 PHS Greenleaf has over 20 years of experience providing planting and grounds maintenance services in the hospitality sector. Hospitality venues are incorporating biophilic designs with natural materials and plants, real or artificial, to improve guest well-being. The trend includes using sustainable, eco-friendly designs with native plants and creating edible gardens. The 2023 color palette favors muted tones like mocha, greens, and browns. Statement plant installations enhance engagement, and exterior landscaping with hanging baskets and window boxes is crucial for first impressions. PHS Greenleaf serves over 8,000 customers and offers a comprehensive service from supply to maintenance.

5 min

Hourly services in hospitality: a trend analysis

🏨 Hourly hotel services are gaining popularity due to demands for flexibility, on-demand experiences, and appeal to a broader audience, including travelers, remote workers, locals, and businesses. Top spaces for hourly bookings include meeting and co-working spaces, wellness and fitness facilities, parking spaces, and recreational equipment rentals. This approach increases revenue per available square meter, diversifies income streams for financial stability, and enhances guest satisfaction and brand loyalty. Hotels utilizing hourly bookings can better meet the personalized and convenient needs of guests, positioning themselves as adaptable and guest-centric.

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