Marketing

🌟 Villa Sassa entices with a direct booking Layer offering 25% off room rates, breakfast, and a free shuttle. Hôtel de Seine appeals to American guests with a Thanksgiving greeting, while Ohla Eixample captures the Halloween spirit with themed discounts. Camelback Resort promotes family-friendly activities for fall getaways. La Maison Champs Elysées supports breast cancer research in October, donating 1€ per cocktail/mocktail sold. These strategies enhance direct bookings and revenue during the fall season.

💸 Hotel gift vouchers can drive revenue year-round beyond peak holiday seasons through strategies like festive and off-peak promotions, bundling with experiences, encouraging corporate partnerships, creating urgency with limited-time offers, and maximizing online visibility. The Ritz-Carlton and The Langham London effectively use these tactics, the latter offering December promotions on spa and afternoon tea vouchers. Online presence is crucial as 75% of consumers judge a business's credibility by its website design, impacting conversion rates.

🍝 Bret Thorn, Senior Food & Beverage Editor for Nation's Restaurant News and Restaurant Hospitality since 1999, also writes for the New York Sun (2005-2008) and previously worked in Thailand as a journalist (1992-1997). He is a Tufts University magna cum laude history graduate (1990), studied at Le Cordon Bleu in Paris (1986), and reported for ABC News during the 1989 Tiananmen Square protests. Thorn won the 2006 Jesse H. Neal Award, was IFEC president in 2005, and was inducted into the Disciples d'Escoffier in 2014. He lives in Brooklyn, NY.

🏨 Hotel Operations Management article focuses on best practices, standard operating procedures (SOPs), and trends essential for enhancing efficiency and guest satisfaction. Authored by Suniti Bahl and published on Hotelogix Blog on October 18, 2024, it delves into costs, technology, and challenges involved in hotel management. The post emphasizes the need for streamlined operations to ensure a high-quality guest experience.

🎃 The Grand Brighton's seafront hotel introduces a Halloween-themed afternoon tea from October 28th to November 3rd, featuring delicacies like lemon meringue tart and dark chocolate delice adorned with pumpkin and bat motifs. Savory selections include pork & leek sausage rolls, egg mayonnaise sandwiches, and Shipton Mill scones. Prices start at £40 per person, with options to add Moët champagne or Brighton G&T from £11. To book, visit grandbrighton.co.uk.

🌐 Propellic sponsors the Travel Tech Essentialist newsletter, offering a Propellic Performance Bookings Assessment for marketing plans. The most clicked links in issue #156 were about travel brand strategies and scarcity tactics. A leaked document from MrBeast (Jimmy Donaldson) reveals his success principles, suggesting a unique airline business model. Peter Fabor uses Booking.com to find hotel acquisitions in Portugal via "David’s Triangle": low ratings, great location, poor value. Muji’s branded hotel in Tokyo exemplifies product integration. Andrew Chen from a16z discusses the resurgence of in-person events post-lockdown for B2B growth and relationship building. Jake Lazaroff created Waypoint, an offline travel planning app, during a travel sabbatical. An Accenture report shows a $28 billion opportunity for the travel industry with generative AI. ChatGPT’s Advanced Voice Mode could disrupt OTAs, but their future adaptability is noted. McKinsey’s report suggests airlines could unlock up to $45 billion by 2030 with modern retailing. The Travel Tech Essentialist newsletter introduces deep dives on innovative companies, starting with DHARMA. 2025 sponsorship opportunities for the newsletter are announced, and the job board highlights positions at WeRoad.

🍴 Chef Kwame Onwuachi opened Dōgon in Washington, D.C. on September 9, named after the Dogon tribe with inspiration from Benjamin Banneker. Dōgon offers a 140-seat dining space inside the Salamander hotel, designed by Modellus Novus with celestial-themed décor. The restaurant serves Afro-Caribbean cuisine, featuring dishes such as carrot tigua and lobster escovitch, curated by chef de cuisine Martel Stone. The cocktail program, created by Derek Brown, showcases Black-owned brands and includes the Flower Pot Punch, a pre-Prohibition classic.

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🏩 Linthwaite House Hotel in the UK, overlooking Lake Windermere, introduces packages for events like meetings, dinners, and weddings. The Mere Conference Venue accommodates up to 14 guests with advanced audio-visual equipment, while The Mere Events Venue holds up to 50 guests. The hotel offers customizable spaces for 5 to 50 people, a dedicated planning team, 14 acres of gardens for outdoor activities, and 36 guest rooms. Dining includes an all-day menu and fine dining at Henrock by Simon Rogan MBE. Contact reservations@linthwaitehouse.com or 015394 88600 for booking.

🍽 Chef Michael O’Hare closes his Leeds-based fine dining restaurant, Psycho Sandbar, after seven months, ending a 10-year presence in the city. O’Hare opened The Man Behind The Curtain in 2014, which earned a Michelin star in 2015. The closure reflects personal future plans and shifts in the experience market, following the restaurant's relaunch from a set menu to a more flexible "surf shack" style amidst Brexit, the pandemic, and the cost of living crisis. O’Hare expresses pride in his achievements and anticipation for his next steps.