Marketing

🏝 John Clune, Global GDS Development Manager at STAAH, cherishes Sydney for its iconic landmarks like the Sydney Opera House and Harbour Bridge, stunning beaches, diverse food scene, rich cultural life including the Vivid Sydney festival, beautiful weather facilitating an outdoor lifestyle, outdoor adventures in the Blue Mountains and Hunter Valley, friendly locals, a thriving business scene, and vibrant nightlife. Sydney embodies a perfect balance of excitement, beauty, and community for John.

🍕 Perrine, a French-American eatery at the Pierre Hotel in Manhattan, launched in 1930, introduces an Indian menu honoring The Pierre Grill's Indian cuisine offered from the 1940s-1970s. Executive Chef Michael Mignano unveiled nine new dishes, drawing inspiration from Taj Hotels' Indian heritage. The menu, which may expand based on guest feedback, includes modern and traditional Indian dishes like dhaba chicken curry. The Pierre, known for seasonal and sustainably sourced menus, may incorporate Indian dishes into its main offerings.

🏡 Located in Cornwall, the Bedruthan Spa Hotel offers stunning Atlantic Ocean views and is close to Mawgan Porth beach. It is family-friendly and dog-friendly, providing amenities like dog beds and a dog washing station. The hotel features a cocktail bar, spacious rooms with sea views, and a spa with a hydro pool and various treatments. Dining options include The Ogo and The Wild Café, which use locally sourced ingredients. The hotel is recommended for a luxurious coastal retreat with options for the whole family, including pets.

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📦 More than 70% of hotel revenue traditionally comes from room bookings, but ancillary services can contribute up to 30% of total revenue. With profit margins shrinking due to Online Travel Agencies (OTAs) and competition, hotels are encouraged to leverage ancillary services like airport shuttles, food and beverage, wellness and spa, event spaces, pet-friendly offerings, local tours, in-room entertainment, transportation, retail spaces, fitness facilities, and loyalty programs to diversify income and enhance guest experiences. Ancillary services boost profits, cater to various preferences, and help hotels stand out, driving repeat business and building loyalty.

🏨 PRABHASH BHATNAGAR discussed hotel operations, which run continuously 24/7, focusing on managing check-ins, check-outs, catering to diverse guests, and optimizing occupancy. The information was published on May 4, 2021.

💳 On August 21, 2024, Expedia Group introduced the Expedia Virtual Card (EVC) to streamline payments for hotels and property managers. The EVC, a single-use credit card, ensures prompt payment within 1-2 days of guest check-out. The card enhances cash flow, reduces administrative tasks, and provides security by being tied to specific reservations. Hoteliers can easily implement EVC through Partner Central or their Property Management System.

📖 Stuart, 52 and a half years old, reflects on the Modern Elder Academy and Chip Conley's influence in the hospitality industry, drawing from a quote by David Viscott about life's purpose. He highlights life transitions and the importance of self-discovery and fulfillment through various stages. Stuart shares insights from Pico Iyer, a travel author who attended the program with his wife, Hiroko, emphasizing the internal journey and growth. The gathering involved 20 individuals from diverse backgrounds who experienced significant bonding over five days. Stuart notes the "u-shaped curve of happiness" and the transformation and clarity gained from the academy experience. Josiah, conversing with Stuart, remarks on the participants' diverse ages, backgrounds, and careers, underscoring the opportunity for travelers and hospitality providers to facilitate human connection.

🍴 Bret Thorn, Senior Food & Beverage Editor for Nation’s Restaurant News and Restaurant Hospitality since 1999, reports on F&B trends and oversees coverage. Host of podcast "In the Kitchen with Bret Thorn," he also wrote for The New York Sun from 2005 to 2008. Thorn lived in Thailand, writing for Manager magazine and Asia Times newspaper, later joining Restaurant Hospitality's staff in 2016. Awarded the Jesse H. Neal National Business Journalism Award in 2006, he's a magna cum laude Tufts University graduate and studied French cuisine at Le Cordon Bleu in Paris. Inducted into the Disciples d'Escoffier in 2014, Thorn resides in Brooklyn, N.Y. and has expertise in various cuisines, restaurant operations, and service trends. Contact at [email protected] and find him on social platforms including LinkedIn, Facebook, Twitter, and Instagram.