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One Hotel, Two Realities

For decades, a hotel’s value was explained mainly by three factors: location, category, and operating results. Although these elements remain fundamental, the reality of today’s hotel market is far more complex…
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F&B always work in progress

A rooftop bar can be utilized as a breakfast/lunch space. A breakfast restaurant could be transformed to serve breakfast, lunch, dinner and cocktails and potentially triple the revenue. Constantly re-imagining current F&B space to better serve…
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What hotel investors think about capex in 2025

Typically, major hotel owners had set aside four per cent of gross annual revenue for capital improvements (capex) and four to five per cent in reserves for repair, maintenance, and replacement of furniture, fixtures, and Equipment (FF&E), depending…
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Where to look for hotel supply (and why)

Nordic-focused private equity investor Slättö recently announced plans to expand its hospitality portfolio by acquiring a run down, 1960s office building. The property purchased, a sombre concrete and green glass monolith, was occupied by the…
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