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1. Mobile Presence
2. Local Presence
3. Social Presence
4. Content Marketing
5. User Experience
6. Paid Search Presence
7. ROI Analysis – Cross Channels
8. Understanding Your Customer Journey
For more:Â http://bit.ly/1Bnw44D
Comments Off on Hospitality Industry Marketing Update: “Trends and Budgeting For 2015” (Infographic)
Filed under Finances, Hotel Industry, Hotel Restaurant, Management And Ownership, Social Media, Technology
A supplement to frequent hand washing is to use hand sanitizer.
To encourage use of hand sanitizers by employees and guests, place labeled hand-sanitizer dispensers at the front desk, restaurant areas, back offices, public restrooms, and elevators. Check and refill the dispensers daily.
Winter months bring an increase of cold, influenza, and other communicable illnesses to the workplace. To reduce the spread of germs and cross contamination, housekeeping departments should focus on common contact points.
Sanitize Hard Services. Most hard surfaces, such as doors, drawers, telephone receivers, TV remote controls, light switches, toilet handles, and in-room directories, can be disinfected with a commercial disinfectant cleaner on a daily basis. Returned guestroom keycards should be placed in a separate bin for disinfecting. All guestroom glassware must be thoroughly washed with hot water and detergent—in a dishwasher or three-compartment metal sink—before being placed back into service. Improperly sanitized glassware and utensils can transmit mononucleosis, herpes, E. coli, salmonella, hepatitis A, influenza, and even staph infections. Hotel glassware should never be washed in a guestroom sink.
For more:Â http://bit.ly/1E0wrBS
And for more on industry best practices, check out the video below from Petra’s own P3 Risk Management Team.
[vimeo https://vimeo.com/98741016Â w=500&h=281]
Petra Risk Solutions’ Loss Control Manager, Matt Karp, offers a P3 Hospitality Risk Report – ‘Preventing Norovirus at Your Property’.Â
P3 (Petra Plus Process) is the Risk Management Division of Petra Risk Solutions – America ’s largest independent insurance brokerage devoted exclusively to the hospitality marketplace.
For more information on Petra and P3 visit petrarisksolutions.com or call 800.466.8951.
Comments Off on Hospitality Industry Risk Management Update: “Reducing the Spread of Contagious Illnesses” (Video)
Filed under Employee Practices, Food Illnesses, Guest Issues, Hotel Employees, Hotel Industry, Hotel Restaurant, Maintenance, Management And Ownership, Risk Management, Training
Developers with sustainability goals can use the LEED credit list and become certified, but Beckman says those things aren’t always sensible. He sees a bigger payoff in selecting sites that are polluted and need fixing.
“Now, you’re taking care of a site that has had some industry on it and has left some residue behind that needs to be cleaned up,†he says. “So you’re doing something positive for the urban environment, for the city, and for yourself.â€
As the U.S. economy continues to strengthen, the architecture and design industry is gaining momentum. Gordon Beckman, principal and design director at John Portman & Associates, an architectural and engineering firm with more than 60 years of expertise in designing hotels and other buildings, discusses opportunities and trends in hotel design.
All About Authenticity
Hotels across the country are focused on providing locally relevant and authentic experiences. As a result, lobbies have evolved into active social hubs with flexible spaces for work and play, featuring cafés, bars, libraries, computer stations, game rooms, and more. “The more interactive things you have, the better—whatever you can do to connect people and make it less of a hotel and more of a place,†Beckman says. By incorporating flexible design elements, hotels can more quickly adapt to consumers’ changing tastes and preferences. “There’s a certain flexibility that gets built in to allow for change, because more and more people see hotels as an evolution of place rather than a static brand.â€
For more:Â http://bit.ly/1DmhV9L
Comments Off on Hospitality Industry Management Update: “5 Trends in Hotel Design”
Filed under Employee Practices, Hotel Industry, Hotel Restaurant, Maintenance, Management And Ownership
As state and federal budget cuts tend to wane, the Department of Labor (DOL) is expected to step up enforcement against hospitality employers in the coming year. 
Because the DOL considers the hospitality industry as a “fissured” industry, owners, franchisors, franchisees and management companies should be prepared to deal with inquiries, particularly in the areas of tipped employees and the misclassification of employees.
According the U.S. Bureau of Labor Statistics, the hospitality sector added 321,000 additional jobs in 2014. With all those new employees, as well as the continued addition of jobs we expect to see in coming year, here are our top predictions for labor law issues that will play a vital role in the hospitality industry in 2015.
For more:Â http://bit.ly/17E9sRJ
Comments Off on Hospitality Industry Management Update: “New Year, New Challenges: What Hospitality Employers Need to Know”
Filed under Employee Benefits, Hotel Employees, Hotel Industry, Hotel Restaurant, Labor Issues, Management And Ownership, Training
After the outbreak, staff members with the county’s Communicable Disease and Environmental Health Service began working with hotel management
to implement infectious disease containment measures. The measures include frequent and comprehensive cleaning of common areas, educating employees about the virus and posting additional signage reminding employees to wash their hands.
Public health officials say 60 people who fell ill after staying at a Bay Area luxury hotel two weeks ago contracted the norovirus — a highly contagious virus that can lead to stomach pain, nausea and diarrhea.
San Mateo County health officials confirmed Friday that the guests and employees of the Hotel Sofitel in Redwood City became ill sometime after Oct. 28, and traced the illness to the highly contagious norovirus, which spreads after contact with an infected person or contaminated food and water.
For more:Â http://lat.ms/1uYVKCD
And for more on how to help prevent Norovirus at your property, check out the video below from Petra’s own P3 Risk Management Team.
[vimeo https://vimeo.com/98741016 w=500&h=281]
Petra Risk Solutions’ Loss Control Manager, Matt Karp, offers a P3 Hospitality Risk Report – ‘Preventing Norovirus at Your Property’.Â
P3 (Petra Plus Process) is the Risk Management Division of Petra Risk Solutions – America ’s largest independent insurance brokerage devoted exclusively to the hospitality marketplace.
For more information on Petra and P3 visit petrarisksolutions.com or call 800.466.8951.
Comments Off on Hospitality Industry Management Update: “60 People Fall Ill With Norovirus at Bay Area Luxury Hotel” (VIDEO)
Filed under Employee Practices, Food Illnesses, Guest Issues, Health, Hotel Employees, Hotel Industry, Hotel Restaurant, Management And Ownership, Risk Management, Training
At a time when guest-centric thinking has become critical for differentiating hotel brands,
hoteliers need solid information about guest preferences and behavior in order to deliver customer-centric marketing. By transforming not only their marketing efforts but their entire businesses in this way, hoteliers can deliver the value that today’s empowered guests crave.
Is your marketing all about you? About how beautiful are your rooms, how delicious is the restaurant’s menu, how soothing are the spa services? All this may be true, but let’s be realistic: Your potential guests are hearing the same thing from every hotel.
There definitely is room for differentiation among hotel properties, and travel searchers yearn for it. Leisure and business travelers alike are usually undecided when they begin the online research process. Sixty five percent of vacationers and sixty percent of road warriors are considering multiple hotel brands when they begin planning. While most business travelers have a handle on the differences between hotel brands, sixty five percent of leisure travelers are unclear on hotel differentiation.
For more:Â http://bit.ly/1vJxmQh
Comments Off on Hospitality Industry Marketing Update: “Becoming Guest-Centric: Why Hotel Marketing Needs to Change”
Filed under Guest Issues, Hotel Industry, Hotel Restaurant, Management And Ownership, Social Media
“…While Perch is geared toward small businesses in general, Evans says it has proven to be particularly beneficial to hotel owners and managers.
Users can stay connected with the community by watching local hotels, restaurants, and venues to discover events and activities happening nearby…”
Social media offers hotel owners and managers a wealth of information at their fingertips, but being able to access it all can be a challenge. With so many outlets that allow guests to share pictures and thoughts about a hotel—Facebook, Twitter, Yelp, and Instagram, just to name a few—it’s virtually impossible for one individual to keep track of everything that’s posted online.
For more: http://bit.ly/VVryt4
Comments Off on Hospitality Industry Technology Update: “Perch App Helps Hotels Track Competitors”
Filed under Hotel Industry, Hotel Restaurant, Management And Ownership, Social Media
“…Under the Americans with Disabilities Act,
service animals can accompany people with disabilities in all areas where members of the public are allowed. Staffers are allowed to only ask two questions: Whether the dog is a service animal and what tasks he has been trained to perform…”
Best Western International has responded to its Baton Rouge property that refused the reservation of a North Carolina family traveling with a service dog by temporarily restricting the hotel from accepting reservations.
For more:Â http://yhoo.it/1yULoDz
Comments Off on Hospitality Industry ADA Update: “Best Western Responds to Property That Refused Family With Service Dog”
Filed under Claims, Employee Practices, Guest Issues, Hotel Industry, Hotel Restaurant, Management And Ownership, Training
“…While a wide variation of food and water quality practices exists from country to country,
it’s a misconception that safety concerns are limited to poor areas in developing regions. Many germs have no boundaries, so the NSF StaySafer program will play an important role in establishing a universal set of standards that can be used as a benchmark and complement local requirements…”
From the buffet salad bar greens to the ice clinking in drinks served poolside, hotel administrators are finding that protecting guests from food and water illness outbreaks is a continuous challenge.
It’s also a necessary undertaking to demonstrate the hotel’s commitment to its patrons’ well being. Travelers won’t soon forget the awful stomach cramps if they experience a sickness during their stay, and such episodes can cause nearly irreversible damages to a hotel’s reputation.
For more:Â http://bit.ly/1kVhmFd
For a brief video on some of the steps you can take to help prevent Norovirus outbreak at your hotel, check out the video below:
[vimeo https://vimeo.com/98741016Â w=500&h=281]
Petra Risk Solutions’ Loss Control Manager, Matt Karp, offers a P3 Hospitality Risk Report – ‘Preventing Norovirus at Your Property’.Â
P3 ( Petra Plus Process) is the Risk Management Division of Petra Risk Solutions – America ’s largest independent insurance brokerage devoted exclusively to the hospitality marketplace.
For more information on Petra and P3 visit petrarisksolutions.com or call 800.466.8951.
Comments Off on Hospitality Industry Health Update: “Food and Water Quality an Ongoing Challenge for Hotels”
Filed under Food Illnesses, Guest Issues, Health, Hotel Bar, Hotel Restaurant, Maintenance, Management And Ownership, Risk Management
For many hotels, especially in the boutique and lifestyle segments, restaurants are a calling card, Morgan explained.
To help chefs gain notoriety, especially a local following, it’s important to invest in marketing and PR efforts as well. ‘The hard part when you’re underwriting a restaurant is to say how important marketing and PR is, because most people look at that as a money pit,’ Morgan said. ‘But if you do it right, and you’re using the right resources or firms, it can be very successful’…”
Restaurants play a bigger role than ever before in boutique and lifestyle hotels. And with the right concept, owners can make a healthy profit, said a panel of food and beverage experts at the Boutique Hotel Investment Conference in Manhattan last week, presented by the Boutique & Lifestyle Lodging Association.
“Today more than ever, eating is a lifestyle, so people want to go to hotels where they know they have a good restaurant, good chefs, and it’s a full experience,†said Richard Sandoval, chef and owner of Richard Sandoval Restaurants, which has about 30 self-operated restaurants around the world and 10 hotel concept developments.
For more:Â http://bit.ly/1pB8wUH
Comments Off on Hospitality Industry Restaurant Update: “The Main Ingredients for a Successful Hotel Restaurant”
Filed under Hotel Bar, Hotel Industry, Hotel Restaurant, Management And Ownership
