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Tuesday September 22, 2020
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HOTEL BUSINESS REVIEW
Best Practices in Hotel Management & Operations
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What Hotel Executives Can Learn from Influential Corporate Leaders?
By Mostafa Sayyadi, Management Consultant, The Change Leader Consulting Inc
The true basis of leadership was built upon a model that generated two sides of an X and Y axis. On one side is the concept of leadership that creates change through taking a process-oriented and the other as more of a relationship-oriented approach. Based upon the management versus leadership idea, a manager always has to be a leader but a leader does not always have to be a manager. Let us look at some influential corporate leaders and set good examples for hotel executives. This article actually examines the best practices of influential corporate leaders to develop a better understanding of the importance of leadership for hotel executives.
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How Hotel F&B Pivoted in Response to COVID-19, and What the Future Holds
By Court Williams, Chief Executive Officer, HVS Executive Research
The hotel food and beverage (F&B) environment has been impacted significantly by the coronavirus pandemic, leading to many chains being forced by circumstances to pivot to a new way of operating. In the short-term, many hotel F&B divisions have looked at repurposing their spaces, while others have simply stopped operating for the interim. Industry-leading hotels that previously offered fine dining and event management have shifted to offering food delivery services that recreate the restaurant experience at home. As we move towards the post-Covid world, here's what I expect to see happening in F&B as hotels try to get back to the new normal.
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4 Vital Ways Hotels Can Encourage Customer Safety Moving Forward
By Bob Butler, General Manager, Americas, SafetyCulture
As the U.S. edges further into the summer months, it's safe to say that this year things are very different. COVID-19 has dramatically impacted consumer confidence. As the pandemic unfolds, many are reluctant to go back to 'the way things were.' These days, the country has embraced unusually 'low key' summer celebrations in the wake of COVID-19, yet even the notion of public activities is understandably too much for some. This article looks at insight from a recent nationwide consumer confidence survey, and suggests actions operators can take, to increase consumer and employee trust and confidence this season and beyond.
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COVID-19 FORUM
VOICES IN A TIME OF CRISIS
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How Hotel F&B Pivoted in Response to COVID-19, and What the Future Holds
By Court Williams, Chief Executive Officer, HVS Executive Research
The hotel food and beverage (F&B) environment has been impacted significantly by the coronavirus pandemic, leading to many chains being forced by circumstances to pivot to a new way of operating. In the short-term, many hotel F&B divisions have looked at repurposing their spaces, while others have simply stopped operating for the interim. Industry-leading hotels that previously offered fine dining and event management have shifted to offering food delivery services that recreate the restaurant experience at home. As we move towards the post-Covid world, here's what I expect to see happening in F&B as hotels try to get back to the new normal.
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DAILY HEADLINES - Tuesday Sep 22, 2020
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ARCHIVES
More from our online Library Archives...
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The Unconventional Venue: Expecting the Unexpected is the New Standard
By George Fistrovich, Executive Chef, The Ritz Carlton Naples
In today's culture, unconventional venues and consistent development is imperative for success in the food industry. Expecting the unexpected is the new standard. Innovative fluidity that evolves with the new millennial consumer to give them something exclusive and different is critical for success. This article features how the development of the unconventional venue has progressed around the world, through the eyes of a hotel chef and how he continually seeks to transform what he offers and where he predicts the focus will shift to next.
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Food and Beverage Trends in the Wake of COVID-19
By Ingo Stöneberg, Executive Chef, Alma Resort
On the food and beverage front, the tried-and-true approach of sourcing local produce not only remains a constant; it is now more significant than ever in the wake of the global pandemic. Despite all of the restrictions and immense challenges wrought by COVID-19 on the hospitality industry, the guiding principle of buying local is not just about your hotel being more reliant on its own backyard as a result of the coronavirus. It's also about, importantly, supporting your local communities as much as possible. Many family businesses are doing it tough and we're all in this together.
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