Wyndham Hotels & Resorts Reports Third Quarter 2021 Results
Company Increases Dividend 33% to Pre-Pandemic Level Raises Full-Year 2021 Outlook
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Wyndham Hotels & Resorts Reports Third Quarter 2021 Results
Company Increases Dividend 33% to Pre-Pandemic Level Raises Full-Year 2021 Outlook
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Accor's Third-quarter 2021 revenue of €589 million up 79% like-for-like
STRONG RECOVERY IN ACTIVITY DURING THE SUMMER. IMPROVEMENT IN EBITDA SENSITIVITY AND CASH BURN INDICATORS FOR FULL-YEAR 2021. ORGANIC OPENINGS AT 10,000 ROOMS
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Hilton reports Q3 net income of $240M
Hilton, for the third quarter ended Sept. 30, reported net income of $240 million. The company’s results were aided by the continued strength of leisure travel, as well as an uptick in business travel…
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With business travel lagging, urban hotels embrace leisure
In November 2020, Stephen Power took over as general manager at the Ritz-Carlton, San Francisco while it was still shuttered due to the pandemic…
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How to effectively create your hotel’s USP
Has any industry had a more inconvenient pandemic than the tourism industry? Where other businesses’ main issue has been how to manage a remote team, in the early days of March 2020, it felt as though the holiday lights were turned off almost…
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INTREPID TO OPEN “HYBRID HOTELS” ACROSS AUSTRALIA AND NZ THROUGH NEW JOINT VENTURE
INTREPID TRAVEL PLANS TO OPEN A SERIES OF “HYBRID HOTELS” ACROSS AUSTRALIA AND NEW ZEALAND THROUGH A JOINT VENTURE WITH DRIFTER HOSPITALITY GROUP…
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The difference between expense and investment
In the hotel business we need to be relevant and on top of the key issues that make our venture successful and ultimately sustainable in the long run.
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Hoteliers Cautiously Optimistic about Business Performance in 2022
“How optimistic are you about business performance over the next 12 months?” - Hoteliers’ answers to this new question, introduced in our ongoing Hotelier PULSE survey and published for the first time in the 18th Edition of the Hotelier PULSE…
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Top 5 Big Ideas for Your Hotel Revenue Management Strategies
As the travel and hospitality world turns the page on a period of uncertainty, we begin a new chapter in the industry centered around recovery, rebuilding, and renewed efforts towards revenue optimization…
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Sevda Oztetik: the hotel should be eco-friendly and we take it for granted
We talked with Sevda Oztetik about the trend for sustainable tourism and its implementation in hospitality…
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Pandemic Re-Instructs How a Culture of Sales Remains Fundamental to the Revenue Management Process
The novel coronavirus pandemic, which continues to impact our lives, society, and economy in less than predictable waves, does influence hotel asset classes and geographic markets in different ways…
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Hotel Food and Beverage Pivots to Doing 'Less is More' Better
As hotel operations shift to accommodate smaller labor pools and guests at varying comfort levels, hotel restaurants, bars and other food-and-beverage outlets have followed suit.
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CBRE tempers expectations due to Delta variant
The COVID-19 Delta variant’s emergence and spread has hampered plans for group and business travel this fall and winter, spurring CBRE Hotels Research to temper its expectations in September for Q4 2021 U.S. lodging performance on a national basis…
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How Hosted Telecom Eliminates Communication Silos
Technology incongruencies can be a significant driver of communications silos in the hospitality sector…
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HB on the Scene at the NABHOOD Summit: CEOs talk recovery, lessons learned
During the second day of the National Association of Black Hotel Owners, Operators and Developers’ (NABHOOD) 25th annual International African-American Hotel Ownership & Investment Summit & Trade Show, held at the Miami Marriott Biscayne Bay…
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Aslan Serkan: Tasigo hotels in Kazan. The first design and eco-friendly
Aslan Serkan has a classic career path as a hotelier - from bell boy, whom he worked every summer in Turkey, to the general manager of the Kazan Palace by Tasigo and Neo Kazan Palace by Tasigo hotels in Kazan…
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Hilton Relies on a Former FBI Agent to Keep Its Hotels Out of Harm’s Way
One might say the guiding principle in keeping Hilton’s more than 6,600 hotels safe goes back to Robert Mueller — yes, that Robert Mueller, the former Federal Bureau of Investigation director.
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Hotels Can Afford to Be Greedy As 2021 Enters Its Final Quarter
“A bird in the hand is worth two in the bush.” This wise saying has stood the test of time for a good reason, it cautions the greedy among us to value what they already have rather than chase after something with higher value but more risk…
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SLH Creates New Sustainable Hotel Collection
Small Luxury Hotels of the World (SLH) has identified 26 actively sustainable luxury hotels to be part of its newly launched “Considerate Collection.” The hospitality brand has also announced new sustainable initiatives forming part of a renewed…
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Exclusive: Accor’s Bazin on How Travel Portfolios Are Changing
Luxury Travel Advisor’s parent company, Questex, owns the International Hospitality Investment Forum (IHIF), which recently convened in Berlin, bringing over 1,200 senior leaders in global hospitality investment and development together for the…
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Marriott CEO Speaks on “Where do We Go From Here?”
Luxury Travel Advisor’s parent company, Questex, owns the International Hospitality Investment Forum (IHIF), which recently convened in Berlin, bringing over 1,200 senior leaders in global hospitality investment and development together for the…
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HB on the Scene: CEOs discuss labor crunch at The Lodging Conference
The hospitality industry gathered at The Lodging Conference at the JW Marriott Desert Ridge Resort here, and the atmosphere was one of positivity as everyone was excited to be together to discuss business and spend time with old friends…
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With Summer's Last Breath, Global Hotel Industry Still Gasping for Air
The collective hotel industry is facing a cold, hard truth: attaining the same level of pre-pandemic operational performance will not be measured in days, but months, even years…
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Melco Resorts & Entertainment Cuts Plate Waste by 35%
Melco Resorts & Entertainment has successfully cut plate waste in employee dining areas by up to 35%.
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