INDUSTRY INSIGHTS

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HVS Monday Musings: The Onus lies with Us – Rebuilding Trust to Get Back Guests to Eat & Stay With Us!

Strictly implementing SOPs with 100% accuracy and training our associates to live by those SOPs is the need of the hour. ‘Safety’ should be built into our hospitality DNA as that alone can help us rebuild trust and customer confidence.

Hong Kong Site 3 – A Hotel Perspective

In the coming months, a true gem of a site in the heart of Hong Kong will be sold. Located in front of its iconic skyline, Site 3 measures 4.76 hectares between Jardine House (the one with the round windows) and the Star Ferry pier. We take a look at what could be accomplished here.

How Hotel F&B Pivoted in Response to COVID-19, and What the Future Holds

COVID-19 has affected the hospitality and tourism industries in a number of ways, and hotel food and beverage operations is one of the most affected areas. A decline in travel, low occupancy rates, and guests shifting to either cooking at home or preferring drive-thru, curbside, and delivery over eating out has led to hotel F&B rapidly evolving and adjusting their models. Hotels are marketing their eateries to locals, offering contactless food delivery, and enhancing gift card sales.

HVS Monday Musings: Opening New Revenue Streams in the Hospitality Sector

The hospitality sector is venturing into various new revenue generating opportunities in the COVID era. Read on to know more.

Organizational Restructuring in the Restaurant Industry Post COVID-19

In an ideal world, the restaurant industry would reopen after the Covid-19 pandemic to hordes of diners hungry to make up for lost time. The reality, however, is that a large percentage of former customers simply won’t have money to spend dining out.

Eat, Sleep and Experience Mzansi Style

In line with promoting local tourism in South Africa (locally known as Mzansi), we talk about authentic Township experiences and introduce some remarkable entrepreneurs that have emerged from these so-called “informal” settlements.

Key Takeaways: AHLA & AAHOA’s – Legislative Action Summit 2017

AHLA and AAHOA held the annual Legislative Action Summit in May in Washington, DC. to bring hundreds of people together to call on members of Congress regarding issues important to the industry. The various issues are described in this article.

Seven Steps to Food Cost Control

Former FSU hotel school Professor Dukas' Seven Steps to Food Cost Control from his book, "How to Operate a Restaurant" provides a concise list of things to think about to effectively manage food cost.

Room Service or is it Food Delivery?

Room service should be more than just food delivery. This article has reminders for full service hotels and ideas for limited service hotels.

Five Key Takeaways | 2015 BLLA Boutique & Lifestyle Investment Conference

A rapid rise in branded hotel supply over the past several years, among other factors, has created a positive investment environment for boutique and lifestyle hotels.
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