Market Trends

🏨 MacArthur Place in Sonoma provides an experience tailored for Northern California’s elite tech class, focusing on ecological sensitivity and low-gloss intimacy. DeBruce in upstate New York caters to a rural creative class with a back-to-the-land ethos and a James Beard-recognized food program. The shift in luxury targets subcultures, moving from mass-market chains to culturally specific boutique hotels, emphasizing hyper-personalization and unbranded exclusivity for a unique guest experience.

🏨 U.S. hotel industry data through December 6, 2025, reveals key declines. Occupancy was 57.2% (-3.2%), ADR was $160.11 (-0.5%), and RevPAR was $91.57 (-3.7%) compared to 2024. Tampa showed the biggest drops: occupancy at 66.1% (-20.5%), ADR at $155.68 (-10.2%), and RevPAR at $102.91 (-28.7%). Seattle followed with significant decreases. Overall, 17 out of the Top 25 Markets experienced occupancy declines. CoStar's global hotel sample includes over 90,000 properties and 11.8 million rooms.

💰 David Lund, a hotel business veteran with over 40 years of experience, challenges the notion that hospitality financials are too complex for non-accountants. His podcast series, transformed from his writings using Notebook LM, aims to debunk this myth. 📈✨

🏨 The Hôtel de Paris, Hôtel Hermitage, and Metropole in Monte Carlo exemplify European luxury through distinct narratives. The Hôtel de Paris offers monumental luxury, the Hermitage embodies Belle Époque elegance, and the Metropole presents contemporary style. Together, these hotels shape Monte Carlo's identity as a luxury destination, offering stories intertwined with architecture, aesthetics, and service. They create a narrative space where visitors experience luxury as an evolving story, not just a product.

🏨 In 1919, Conrad Hilton laid the foundation for a hotel empire in Texas after a bank purchase failed. His success stemmed from systematizing hotel operations, documenting procedures, and creating a centralized reservation network, allowing for global scalability. Unlike competitors who remained local, Hilton’s approach set new industry standards. Today’s leaders are challenged to adopt similar systems, ensuring brand consistency and scalability without sole reliance on individual presence. Hilton’s legacy underscores the importance of systems over hustle.

🗺 Waldorf Astoria reopens in 2025. Ultra-luxury hotels are distancing from others. Loyalty programs face a crisis over guest priorities. Trade show fatigue is noted, and brands are swiftly acquiring independents. AI anxiety is compared to overconfidence, and AI is impacting the hospitality workforce indirectly. Route 66 celebrates 100 years, boosting road trips. In 2026, the hospitality economy is expected to be K-shaped, with ultra-wealthy spending rising as mainstream consumers feel the strain.

📈 In 2025, North American hotel searches for one-night stays rose to over 40%. By August, 57% of bookings were made within 28 days. Asia and the Middle East expect a 9% hotel price increase in H1 2026, while Oceania faces an 11% drop. In 2025, Japan's inbound tourism surged due to a weak yen, boosting stays and spending. European tourists are shifting travel to shoulder seasons to avoid high prices. Short-term rental growth slowed globally to 6.5% due to regulations.

🏨 In 2025, despite a 5.9% wage increase, hotel labor costs rose 2% to 11.2%. From January to September, hours per occupied room dropped 13.5% in guest services. Room attendants became 5.5% faster, and guest service reps 12.7% faster. Hotels projected a 14.1% revenue growth but faced increased labor costs. Staffing grew 9% by summer, staying 4% above January levels. Labor efficiency, not cuts, maintained profitability, emphasizing dynamic staffing tied to demand for 2026.

🍳 Earlier this week at the University of Michigan, Ann Arbor, noncommercial chefs participated in FoodService Director's FSD Chefs Immersion. They engaged in a culinary exchange using sponsor products, including those from Botrista, Hormel, and Kraft Heinz. The Orange Team crafted cinnamon rolls with Hawaiian rolls, while the Yellow Team made dessert sushi with mango sticky rice and gochujang berry sauce, highlighting innovative culinary trends. Jamix documented recipes, and La Colombe provided coffee.