November 10-11,2019 | Javits Center NYC
Watching all kinds of costs is an everyday occurrence for hotel general managers and owners. From labor to renovations to FF&E, the list of items that cost money in hotels seems to be never ending.
In keeping with this issue's theme of cost controls, HX: The Newsletter Editor Laura Koss-Feder spoke with lodging leader and AAHOA Treasurer Biran Patel on how to control labor expenses in today's competitive hospitality market.
Food and beverage is usually an area that few hoteliers associate with cost cutting. It is actually often very costly, given the amount of labor needed to operate successful and profitable hotel restaurants.
The future is now. Small modules controlling guest room temperatures. Touch tablets that allow guests to order a spa treatments. Robots bringing guests extra towels. Technology is advancing the hospitality industry to many new heights - and providing costs savings at the same time.
Designing a new hotel is always a challenge in so many ways. But, there are unique considerations in building an urban property, especially in more costly locations. The price per square footage is higher in major cities, versus airport or suburban locations, and that means that guest rooms and public spaces need to be designed more efficiently and often with a smaller footprint.
HX: The Hotel Experience © 2018 - All rights reserved.