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Hotel

Why Discounting Doesn't Work: The Dynamics of Rising Occupancy and Falling Revenue among Competitiors

April 21, 2016By Mike Hohnen

https://www.hotelschool.cornell.edu/chr/research/abstract/WhyDiscountingDoesntWork.pdf

by Cathy A. Enz, Ph.D., Linda Canina, Ph.D., and Mark Lomanno
Executive Summary: The long-running debate over whether hotels should discount room rates to boost financial performance becomes particularly contentious during tough economic times. The results reported in this study show that discounting relative to the competitive set does, in fact, fill a hotel, but the study also clearly shows that hotels in direct competition make more money when they maintain their price structure and do not discount to fill rooms. Data drawn from over 6,000 hotels between 2001 and 2003 show that hotels with lower prices relative to their competitive set captured market share from the competition, but did not gain higher RevPAR. Conversely, those with higher prices relative to their competitive set had lower occupancy and higher RevPAR. These results suggest a strategy of holding rates constant when competitors are discounting, or even raising prices to a small degree. By raising prices above the competition a hotel will lose occupancy but make up for that loss with higher RevPAR. By offering a lower relative price, on the other hand, a hotel will gain occupancy but its RevPAR performance will be lower than that of its competitive set.

In particular, the data analyzed over the last three years, a difficult period for the industry, show that when a given hotel discounted its room rates to a greater degree than its competitive set, the result was decreased RevPAR compared to its competition (despite increased occupancy). The dynamics between price and occupancy remain quite stable from segment to segment, but the degree to which higher relative prices produce dramatic or gradual relative drops in occupancy does vary by segment. In addition, for 2003 small relative price increases did not enhance relative RevPAR for some segments.

https://www.hotelschool.cornell.edu/chr/research/abstract/WhyDiscountingDoesntWork.pdf

Filed Under: Hotel

Yotel of London

April 21, 2016By Mike Hohnen

Yotel Hotels. It may qualify as a “pod” but Gerard Green, ceo of Yotel hotel in London, says his tiny rooms offer “a first-class travel experience comparable to a luxury yacht or private aircraft,” reports Ernest Beck in The New York Times. Yotel, www.yotel.co.uk, hasn’t yet opened for business, but when it does next year its guests can expect “a fold-out bed and table, a flat-screen television, wi-fi and downloadable movies and audio.” The tiny room rate: $130 per night. Yotel will be competing against EasyHotel, www.easyhotel.com, also in London, operators of EasyJet, the airline. The EasyHotel pod, measuring just 100 square feet, “will offer a double bed on a platform, a sink, a toilet, a mirror and a shower” — done up in a signature orange. Prices will range from a low of $9 (if you book early during low season) to $110 (last-minute during high season).

Read the article https://reveries.com/cool_news/2004/july/jul_22a.html

Filed Under: Hotel

ConsumerReports.org – Hotels, get a great rate 7/04

June 18, 2004By Mike Hohnen

Filed Under: Hotel

Hotels of the future

June 17, 2004By Mike Hohnen

London-based Thomson Holidays, one of the U.K.’s biggest tour operators, hosted the “Future Holiday Forum,” with leaders in travel, technology and design. The most surprising part of its report, “2024: A Holiday Odyssey,” predicted that the hotel of the future will be a foldable pod on stilts, which can be plunked down in remote locations. The pods will be self-sustainable, and guests can choose the images they want to be projected on the walls. When a destination falls out of fashion, whether due to demand or terrorism, the pod can simply be folded up and moved.
image [Read more…] about Hotels of the future

Filed Under: Hotel

Hotels demand results from their restaurants

June 3, 2004By Mike Hohnen

https://www.bizjournals.com/portland/stories/2004/05/31/focus3.html

“At the highest level, food is the soul of the hotel,” said Arnstad from her offices at the Ashland Springs Hotel in Southern Oregon. “Of course, you have to be brilliant on the sleep side. Your guests expect the best,” said Arnstad, a board member of the 160-property Preferred Hotels and Resorts, “but the artistry and individual expression of a hotel is through its food and wine.”

Research also suggests that food can be a source of profit for the lodging industry. Between 1991 and 2001, the largest share of all tourist dollars spent in-state went for food, according to a January 2003 report prepared for the Oregon Tourism Commission by Portland market research firm Dean Runyan Associates. In 2002, the report states, visitors spent $1.4 billion on eating and drinking in Oregon.

Filed Under: Hotel

NO-FRILLS CHIC

April 13, 2022By Mike Hohnen

When it comes to accommodation, 25-Hours Hotel in Hamburg, Germany combines boutique with affordable rates, making it a poster child for German NO-FRILLS CHIC hospitality. In their own words: “Who says you can’t have style on a budget? Why miss out on Living Divani daybeds, Brionvega televisions (you know, those cool table-top TVs with rounded corners that you wouldn’t have been seen dead watching 15 years ago) and first-run, special-edition Sixties-style lamps by Flos? The fun and funky retro theme suits the young media and creative types who frequent this part of Hamburg, to the west of the city center.”

https://www.trendwatching.com/trends/NO-FRILLS_CHIC.htm

Filed Under: Hotel

Find the Right Food and Beverage Outlet and Stir Up a Recipe for Success

April 21, 2016By Mike Hohnen

Find the Right Food and Beverage Outlet and Stir Up a Recipe for Success

You might find as many studies proclaiming the benefits of running your own F&B operations as those touting the reasons to outsource. For independent and franchise hotel owners and managers alike, the decision has to be made-and sometimes re-made-based on the venue’s clientele, location, budget, staff, and realistic knowledge of its strengths and limitations.

Some hotel operators consider the restaurants they run as a necessary evil that doesn’t contribute much to their profits. Therefore some have turned to outside restaurateurs and third-party vendors and managers. The majority lease space to restaurateurs, while others retain ownership of their restaurants but hire restaurateurs as consultants. Still others enter into partnerships with restaurant companies. Some do all of the above and then some. [Read more…] about Find the Right Food and Beverage Outlet and Stir Up a Recipe for Success

Filed Under: Hotel

HSMAI Survey of 7,000 Members Reveals the 'Top 10 Issues of Concern' Facing Sales and Marketing Executives / February 2004

February 19, 2004By Mike Hohnen

HSMAI Survey of 7,000 Members Reveals the
“Top 10 Issues of Concern Facing Sales
and Marketing Executives in 2004

MCLEAN, VA (Feb. 2, 2004) – While the economic outlook is generally improving in the marketplace, the Hospitality Sales & Marketing Association International’s (HSMAI) just-released membership survey of its 7,000 members revealed the “Top 10 Issues of Concern facing sales and marketing executives and staff with the number one issue being the current travel environment and the economy.

[Read more…] about HSMAI Survey of 7,000 Members Reveals the 'Top 10 Issues of Concern' Facing Sales and Marketing Executives / February 2004

Filed Under: Hotel

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