Consumer dining trends tend to be more volatile than lodging trends. Recognizing this, hotel managers have made some significant changes in the way they offer food and beverage service to their guests. The traditional three-meal, all-purpose restaurants and room service are disappearing. Taking their place are self-service kiosks and grab-and-go concepts that provide quick-service for in-house guests. These changes help explain recent changes in hotel food and beverage department revenues, expenses, and profits.
Hotel marketing pros are counting their blessings...
Wyndham Hotel Group today announced the signing of the largest hotel development in the Brickell district of Miami to its managed hotel portfolio: a new 445-room, dual-branded hotel featuring the Wyndham Grand and TRYP by Wyndham brands.
The hospitality industry has limited knowledge of blockchain technologies, including the technical capabilities, the variations in form, the governance models, the use cases and where it may or may not provide value to hospitality enterprises.