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Articles by David Stange
Basking in The Fresh Air, Sunshine, and Revenue of Your Outdoor Spaces
Back in June, I read a LinkedIn post that asked an interesting question: Why are hotels the only real estate asset that doesn't use revenue per square foot/meter as a measure of financial health? I'd like to take this question a step further and ask, if they did, would they count their outdoor space beyond the restaurant patios? Read on to find out how you can improve your hotel's financial picture – no matter how you measure it – by taking your food and beverage offerings outdoors.
HOTEL BUSINESS REVIEW
HOTEL BUSINESS REVIEW August FOCUS: Food & Beverage August, 2023 Food & Beverage: Breakfast is King As always, hotels are looking to leverage their food & beverage operations to increase sales. One strategy being implemented is a greater emphasis on upselling. For example, a pastry chef might host a chocolate making class once a week. Or a chef might offer a signature dining experience in the hotel's most luxurious suite.
Solutions That Promote Job Satisfaction and Elevate F&B Service Everywhere Your Guests Want to Be
Imagine you are a server at a busy resort. You arrive at work in a great mood, pick up a tablet, sign in, head outdoors, and then greet your first customer by name. You take their order, it goes directly to the kitchen, and food and drinks (F&B) are delivered quickly to your guest, without you leaving your service area and without them leaving their chair. You develop a rapport with your guests, and you help them choose from additional food and beverage items throughout the day.
Three Steps to Decarbonize Your Hotel
HOTEL BUSINESS REVIEW MAY FOCUS: Eco-Friendly Practices Three Steps to Decarbonize Your Hotel By Paloma Zapata Chief Executive Officer, Sustainable Travel International | May 09, 2021 SAVE SHARE TEXT SIZE PRINT COMMENT PDF This article provides a roadmap for reducing your hotel's carbon footprint. We've broken it down into three main steps: 1. reduce reliance on fossil fuels, 2. protect forests and blue carbon ecosystems, and 3. Support innovative climate solutions that scale.
Getting Back to Live: How We Can Plan In-Person Conferences Again
HOTEL BUSINESS REVIEW SEPTEMBER FOCUS: Hotel Group Meetings Getting Back to Live: How We Can Plan In-Person Conferences Again By Annette Gregg Sr. Vice President, Meeting Professionals International | September 2020 SAVE SHARE TEXT SIZE PRINT COMMENT PDF I recently reread Good to Great by Jim Collins, and his chapter on the Stockdale Paradox particularly stood out to me during these times.
Technology is Changing: Here's How to Stay in the Driver's Seat
HOTEL BUSINESS REVIEW APRIL FOCUS: Guest Service Technology is Changing: Here's How to Stay in the Driver's Seat By Jack Chang Chief Technology Officer, Towne Park | April 2020 SAVE SHARE TEXT SIZE PRINT COMMENT PDF Over the past 30 years, the hotel industry's explosive growth and advent of alternative competitors like Airbnb have given consumers more hospitality choices than ever.
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