F&B, M&E, Ancillary Revenue

The following article presents the highlights of a plenary session, moderated by EHL’s Prof. Steffen Raub, held on July 3, 2024 during the American Association of Wine Economists’ summer conference in Lausanne, Switzerland. EHL Hospitality Business School played host to the world’s leading wine economists and showcased the spectacular wine-producing regions, namely the Lavaux and the Valais.

Drawing on four years of first-hand observations and collaborative efforts with Chefs and kitchen teams at over 40 global properties, along with my experience as an auditor for various certification bodies, I aim to clarify some practices that may help or impede the management of food waste within hotels and restaurants.

Inspiration. The spark that propels guests to hurry and book a stay with your hotel.

Facial biometrics offers a promising solution for hotels seeking to streamline check-in processes and enhance guest experiences. It eliminates the need for traditional check-in procedures, such as presenting identification and filling out forms, speeding up the process and saving time for both guests and hotel staff.

In the era of perpetual reinvention, where luxury meets convenience, and convenience meets the desire for permanence, a new trend is reshaping the boundaries of opulent living. Imagine, if you will, not just a weekend stay at a swanky hotel where the sheets are always fresh and the concierge always knows your name, but a permanent address in that very hotel. No, this isn’t a mere fantasy spun from the scenes of a glossy lifestyle magazine; it’s the burgeoning reality of luxury hotel-branded residences.

Numerous industries exhibit distinct seasonal business trends. For instance, in retail, the Back-to-School period from August to September trails only the Holiday Season from late November to December in terms of sales volume. Black Friday, the Friday following Thanksgiving in the U.S., signals the unofficial start of the Holiday shopping season. This day is named Black Friday because the surge in retail activity often transitions stores’ financial health from the red into the black by generating profit.

Since 1824, The Shelbourne has been a warm and inviting jewel of hospitality and the setting for some of the most dramatic cultural and political moments in Irish history. Beloved by guests and locals as “Ireland’s living room,” The Shelbourne has always reflected the spirit of the city around it, playing a significant role in the literary, social, political, culinary and artistic traditions of Irish society.

From the latest World Panel as part of the Thematic campaign with Revinate where I posed the question about what will be the most valuable metric for quantifying a hotel’s growth beyond RevPAR, there were some very interesting answers that deserve some unpacking.

When it comes to optimizing your hotel’s sales and catering operations, real-world examples speak volumes about the efficacy of advanced technological solutions. Take it from a Senior Director of Sales at a leading national hotel management and consulting company, who has hands-on experience with the capabilities and advantages offered by SalesAndCatering.com solutions.

The intersection of artificial intelligence and the hospitality and travel industries heralds a transformative era characterized by unprecedented operational efficiencies and enhanced customer experiences. Ernst & Young’s analysis underscores how AI is reshaping these sectors, from optimizing resource management to personalizing guest services. Companies like Mercan Hotels are leveraging AI for internal communication improvements and marketing, while addressing the challenges of data quality and bias. The trend is clear: AI is not just a tool for automation but a catalyst for innovation and strategic growth, as seen in various corporate and startup initiatives.