Duetto · 24 May

Total Revenue Forecasting (TRF) enables hotels to get a better picture of both rooms revenue and ancillary revenue in order to plan more strategically. This may be in terms of resourcing. For example, anticipating demand before it arrives can enable you to spend marketing money more accurately. It can show where demand is weak, not only in rooms but also in other revenue-generating areas of your hotel.

Vertical Booking USA · 24 May

Expiration dates: they're super common in some industries - they are regularly seen on consumer-packaged goods, food and drinks, medicine, etc. - but the idea of an expiration date isn't often applied to the hotel industry.

Go Moment · 23 May

Today, brands are essentially collections of experiences. We're in an era where people remember moments and experiences, not ads or logos. In this age where "CX is the new UX," there are six common objectives in the digital transformation of travel's customer experience that hotels need to consider as part of their strategy to build their brands through personal interaction. These objectives include frictionless interactions at every touchpoint, the ability to communicate through preferred/multiple channels, personalization, reducing problems while improving wonder and delight, inspiring loyalty, and accommodating the needs of the new generations of travelers. This is all in addition to delivering traditional standards of exceptional hospitality like welcoming guests by name, responsiveness, affability, following up on requests, creating ambiance, and so forth. It's a tall order to sustain essential guest service levels while crafting the ideal digital experience.

Bizzmark · 23 May

In today's extremely competitive business environment, hotels miss no opportunities to attract new guests and get a running length ahead of the competition. One of the main weapons in their arsenal is technology. Constantly expanding opportunities to improve customer satisfaction, hotel managers have their sights at using technological solutions to their advantage. Here are a few effective examples.

Plum · 22 May

Any hospitality professional knows that the modern traveler wants it all - but they also want it delivered in a faster, more efficient, and more attentive manner. As our world continues to change and adapt under the influence of increasingly automated, smart technology, consumer expectations, and trends are shifting in tandem. What was once the industry standard has, in many cases, been replaced by tech-enabled enhancements that provide instant gratification, simplified touch-points, and personalization. Consumers are used to ATMs at the bank instead of tellers, checking in for airplane flights online, and they are now looking for that same efficiency when they arrive at a hotel. No one wants to wait in line for the front desk anymore. Travelers especially are increasingly in favor of self-service platforms, and technology which taps into (and leverages) their data for a more refined, meaningful experience. This is further exemplified by studies revealing that when it comes to hotel guests, 63% prefer tech-enabled lobbies, and 84% prefer mobile check-in and check-out. However, in the case of hospitality, this brings hoteliers to a conundrum, of sorts. Sure, the modern guest craves an experience that is primarily defined by efficiency and instant gratification - but what about those traditional markers of great hospitality? If hotels empower guests to bypass the front desk and classic touch-points entirely, are they then missing out on the opportunity to engage with those guests? How can hotels find the balance between service that is as efficient and streamlined as it is attentive and memorable? Traditionally, the front desk marks an opportunity for hotel staff to make a lasting first impression; welcoming the guest by name to make them feel appreciated and at home. This was also a prime opportunity for staff to offer certain 'wow' moments, raging from personalized upgrades to complimentary glass of wine or champagne for loyal guests. Of course, these meaningful moments could be easily thwarted in the case of lines and frustrating delays or missed opportunities for personalization. If this is the dilemma which gave life to the self-service movement, allowing hotel staff to better focus their service efforts and guests to bypass notoriously time-consuming touch-points, how can hotels still go the extra mile for incoming guests? And to take this a step further - and by a step further we mean, what if we could extend this into each guest's room? As a matter of fact, we think there is - with the transformation of in-room beverage service by way of single-serve red or white wine by the glass via Plum. As hotels continue to evolve their in-room F&B strategy from traditional mini-bars with next-generation in-room appliances such as by the glass wine, we realize the unique opportunity to virtualize an amenity. That memorable gesture of a complimentary glass of wine offered at the front desk, whether to welcome a guest, reward loyalty or recover guest service, can still be fulfilled even without that physical touch-point at check-in. Considering that 80% of luxury hotel guests drink wine regularly, this represents an especially appealing service offering for leisure and business travelers alike. Now, let's tie this back to the initial discussion of the self-service model. The increasing guest demand for self-service technology is largely rooted in the desire for an efficient, seamless experience that offers enhanced autonomy. Ultimately, guests like to be in control - to be provided a service, yes, but in control. With the help of an in-room wine appliance, hoteliers can go the extra mile for guests with a special offer that is (a complimentary pour for example) completely self-service. Using the in-room device, guests can easily serve themselves a glass of red or white wine, chilled and on demand.