By Daniel E. Craig

Way back in the swinging sixties of the internet age (about five years ago), the roles of the major players in the travel industry were quite simple. Google was for search, TripAdvisor was for reviews, and Expedia and Priceline were for shopping for hotel rooms.

Today, as these companies look for new ways to satisfy shareholders' insatiable appetite for growth, they are increasingly delving into each other's territories, and traditional roles are changing.

The question is, will travelers follow? And how can hotels adapt to the new playing field?

It's not always easy to determine where the big players are heading, but comments made by executives during quarterly earnings calls, when they must explain financial performance and reassure investors, are often revealing.

Growth of Alternative Accommodations
One of the most ominous signs for the hotel industry is the proliferation of the so-called sharing economy, which turns people's homes into miniature hotels.

After years of tremendous growth, Expedia and Priceline have experienced a slowdown in hotel room bookings and are turning to alternative accommodations as a source of growth.

Last year, Expedia purchased vacation rental site HomeAway, which owns VRBO, and announced plans to "expand aggressively" in this market. During Priceline's first quarter 2016 earnings call, interim CEO Jeffery Boyd reported that the company lists over 400,000 alternative accommodations. "We couldn't be more enthusiastic for these types of accommodations," he said.

And let's not forget about Airbnb, whose listings make up an estimated 8 to 15% of hotel room supply in major cities in the U.S., according to a study from Bank of America Merrill Lynch late last year. (qz.com.)

The growth in alternative accommodations has been made possible by a combination of technology, which allows travelers to shop, compare and book offerings online as easily as hotels, and by guest reviews, which remove a lot of the risk and worry out of staying in a stranger's home.

As the comfort level increases, the non-hotel sector will continue to expand beyond leisure travelers and vacation destinations to business travelers and urban destinations. The next great frontier? Group travel.

How big is the threat? Think about it. If every traveler rented out their home while on the road, there would be little need for hotels. Hotels may lament the commission they pay to OTAs, but it's better than no booking at all.

The hotel industry may not feel the pain of a few points in lost occupancy when travel is on an upswing, but when things slow down everything falls under greater scrutiny, and that's when people lose jobs and brands lose contracts.

The Push for Direct Bookings
Ironically, the move toward alternative accommodations by OTAs has been partly propelled by hotels. The big brands have finally found the cojones to stand up to OTAs and use loyalty clubs as a workaround for rate parity restrictions.

Marriott, Hilton, Hyatt and other brands now offer incentives to travelers to join their loyalty programs and book direct, including lower rates than those found on OTAs, free Wi-Fi, loyalty points and online check-in. They are spending millions in advertising to teach travelers that the best deals are found by booking direct. The campaigns have even hit mainstream media.

A Google survey found that the top reasons travelers book on OTAs include lower prices or better deals, past positive experience or recommendations, familiarity with the brand name, better tools and options, loyalty and rewards programs, and "It's what came up at the top of a search engine results". (The 2014 Traveler's Road to Decision.)

If hotels want to attract more direct bookings, these are the areas where they need to compete.

A New Booking Model
Meanwhile, TripAdvisor and Google are trying to change traveler behavior too by allowing travelers to book a room without leaving the site. The booking is passed on to the hotel for completion, and the hotel pays a commission of approximately 12% to 15% of room revenue.

The new model isn't quite an OTA and is definitely not metasearch; some call it "Assisted Booking" or "Facilitated Booking." Whatever you call it, it's a brilliant move on the part of TripAdvisor and Google, who collect a sizeable commission without having to worry about managing inventory or providing customer service.

While Google has been slower to roll out its "Book on Google" product, TripAdvisor has signed up virtually every major hotel brand as well as Booking.com. During the quarterly earnings call this month, TripAdvisor CEO Stephen Kaufer described the company's objective as "establishing our brand as a preferred booking site — getting users back to our site to book time and time again."

This new focus on transactions marks a substantial shift for TripAdvisor, but will travelers follow?

Google Destinations and Trips
It seems that all of these companies are vying to be the one-stop-shop for travel planning. This challenges Google's predominance as the gateway to online travel planning and could jeopardize the monumental revenues it receives for charging toll fees at the gate.

But Google isn't about to go down without a fight. The company recently launched Google Destinations, a mobile travel planning tool that integrates Search, Maps, Flights and Hotels. The company is reportedly preparing to launch Google Trips, a travel planning app like TripIt that integrates data from Google Now, Gmail and Google Calendar.

During Virtuoso in Cape Town in April, Google's partnerships director Dave Pavelko said, "Our goal is to facilitate the transaction. We are reacting to what we've seen in the marketplace, and we are testing more hotel offers to drive more clicks and conversions." (Travel Market Report.)

Hotel Strategies
Where do all these changes leave hotels? First, to truly change traveler behavior, all hotels, independent and branded alike, must play their part in fulfilling the promise that the best deals – or comparable deals, at least – are found by booking direct.

At the same time, hotels have never been in a better position to negotiate more favorable terms with OTAs. I would start by insisting that they stop bidding on hotel brand names in search results. A true "partner" would never do that.

Hotels must diversify too to ensure they are not overly dependent on a handful of distribution channels. Explore new options like instant booking on TripAdvisor and Google and Accor's new booking platform for independent hotels. Measure and compare costs on each channel, and allocate resources to the most profitable.

Oh, and if you haven't stayed at an Airbnb yet, do it. Only by experiencing firsthand Airbnb's slick user experience, two-way feedback system and value proposition will you truly understand what it will take to compete.

Above all, hotels should focus on the one area where the big players can't compete: guest service. Online travel companies spend their money on advertising and technology; they're not interested in customer service because it can't be scaled or monetized—though some are looking for ways to automate it.

Better service creates closer relationships with guests, leading to greater loyalty, advocacy, direct bookings and profitable relationships. This is the combination that will help hotels be successful regardless of the battles taking place among the giants in the industry.

The chef at the Sofitel Beverly Hills, Victor Boroda, is thrilled with the quality of California’s fruits and vegetables. Curious about culinary influences, the 35-year-old enjoys nothing more than sharing his flavourful, healthy, inventive cuisine with guests—and making them forget all about fast food.

Your restaurant, L'Estérel, immediately makes an impression with its colours and invigorating atmosphere. Is that a taste of things to come?

The restaurant was freshened up last summer.  The dining room opens out onto the patio, decorated like a lush garden influenced by the bright colors of California.  We also wanted a kitchen garden where aromatic herbs are grown. They change year round and we pluck them out of the garden as we need. We wanted to create a vibrant experience for our guests, menus varying dependent on the season and availability.

How do you reconcile a California approach to cuisine with the expectations of your guests, most of whom hail from around the world?

I'm lucky to have guests who travel because they teach me things about their countries' culinary trends I wouldn't have been able to learn otherwise. I'm open to all those influences, which are a starting point for adapting recipes to my menus. Based on conversations with them, I do my own research, estimate the different ingredients' proportions, write up recipes and test them in the kitchen with my sous-chefs. That's what I recently did with Mie Goreng, a delicious noodle and vegetable dish typical of Indonesian street cuisine.

What sparked your curiosity about all these cuisines?

My path was rather unorthodox. After university, I started a career in new technology that lasted nine years, until I realised it wasn't making me happy. I decided to follow my real passion, which has always been cooking. It goes back to the times I spent in the kitchen with my mother and the cooking shows I used to watch on television. So I quit my job and enrolled in the Arizona Culinary Institute in Scottsdale, near Phoenix. When I graduated in 2006, I cooked for the Norwegian Cruise Line. That gave me an opportunity to travel around the world on a ship and, especially, to break myself into the profession of culinary arts. Of course, it wasn't easy. I worked 12 to 13 hours a day for six months without a day off. 

Was that a formative experience?

Let's say it allowed me to make my mark and shortly thereafter I applied with the American Orient Express, which offered luxury train trips in the United States, Canada and Mexico. I worked there for two years, climbing the ladder until becoming a sous chef/assistant pastry chef. That was a very formative experience. Train galleys are just like the kitchens on cruise ships... only much smaller! You have to be able to prepare five-star menus for seven days. That taught me how to master baking techniques and to adapt because we travelled across areas with very different altitudes and climates, which have a decisive influence in making pastries. The humidity rate, for example, can change the baking of a pie. So depending on the train's route my prep schedule would be modified based on different altitudes and climates we would be traveling through! Not only did I become much more precise, but I was also lucky to discover magnificent landscapes few people ever get a chance to see.

Then you moved to Los Angeles. What's left for you to learn?

I planned the opening of the Montage Hotel Beverly Hills before working with the chef Scott Conant. I learned a lot from him in two-and-a-half years. He's passionate and pushed you to extremes. He taught me new techniques based on his knowledge of Italy, especially the preparation of all kinds of pasta. The main thing he taught me about was the cuisine of Northern Italy, bordering Southern Germany, where the food is very different from what usually comes to mind when you think of Italy. The pasta dishes are made with game, venison and quail, for example.

There are two books on your Facebook page: Larousse Gastronomic and Molecular Gastronomy. Isn't it hard to reconcile them?

It sure is (laughs)! I actually found the Larousse at a bookshop in Richmond, Virginia during one of my train trips. It's the first edition of the French classic translated into English. Of course it's outdated, but I found illustrated techniques that can be reinterpreted. I became interested in molecular cuisine after discovering Ferran Adrià at El Bulli [editor's note: Catalan chef and restaurant that set the standard for molecular cuisine]. It contributes techniques that simplify the chef's work, for example putting food on the plate, but I'm not too keen on using all those additives. I'd rather serve the food as is. 

Is that what best defines your cuisine?

It does. California is a thrilling place because I can find whatever I want at farms less than an hour away from our restaurant. Being able to offer my guests so many fresh, seasonal products, whether seafood, vegetables, mushrooms, whatever, is a blessing. The farmers are passionate about their calling. They're also real partners. I'd even say "educators" because they pass their passion on and guide you to the best products of the moment. That's priceless for helping you choose what you're going to put on the menu and for sharing the same sensation of newness and freshness with guests that you feel when you see the products at the farm. 

Isn't advocating fresh products risky in the land of hamburgers and fast food?

Not really. People are increasingly aware of nutritional issues and want to lead healthier lifestyles. My role is to help them by sharing what I've learned. When I worked at True Food Kitchen in Los Angeles, we had a partnership with Dr. Andrew Weil, a recognised nutrition education specialist and proponent of healthy alternatives. His motto is "you are what you eat", with the idea that the right ingredients can replace dietary supplements. For example, ginger, turmeric and certain vegetables can boost your energy. I share that experience by showing my guests that healthy food can also taste good. For people who just can't do without hamburgers, there's a difference between what you get in fast foods and meat from a farmer when you know what he feeds his cattle. In a nutshell, we can change our guests' thinking by talking with them. 

Chef Boroda's recipe:

Vegetable tajine with Israeli couscous and chermoula sauce

Ingredients (5 to 6 people):

For the tajine:

- 2 heads cauliflower, stemmed and separated into small bunches

- 4 to 5 large carrots, diced

- 3 yellow onions, diced

- 5 sweet potatoes, diced

- 10 garlic cloves, chopped

- 2 tablespoons harissa

- 2 tablespoons ginger, chopped

- 2 tablespoons turmeric root

- 1 can chickpeas, drained (470 grams)

- 1 can tomato purée (950 grams)

- 1 cup dried apricots, chopped

- 1 cup Corinth raisins

- 1 half-cup parsley, chopped

- 1 half-cup coriander, chopped

- 1 half-cup mint, chopped

Pour some olive or grapeseed oil into a stewpot and caramelise onion, garlic, ginger and turmeric over low heat for 10 to 15 minutes. Add harissa, raise heat and cook 5 minutes until fragrant. Add tomato purée and simmer until juice evaporates, about 5 minutes. Add cauliflower, carrots, sweet potatoes, apricots, raisins and chickpeas. Cover almost completely with water, lower heat and simmer 45 minutes to an hour, stirring regularly. Dilute with water if it reduces too quickly. At the end of cooking, the texture must be thick and hearty. Add mint, parsley, coriander, salt and pepper.

For the chermoula sauce:

- leaves from one bunch parsley

- leaves from one bunch coriander

- 2 garlic gloves, chopped

- 1 tablespoon powdered cumin

- 1 tablespoon smoked paprika

- 1 half-cup freshly squeezed lemon juice

- 1 cup extra-virgin olive oil

- Salt and pepper

Put all ingredients except oil into a blender and blend until obtaining a homogenous mixture. With the blender on medium speed, slowly add a drizzle of olive oil, emulsifying until obtaining a thick sauce. Add salt and pepper.

To serve, fill ramekins with couscous, add some tablespoons of tajine and drizzle with chermoula sauce. It's ready! 

WASHINGTON, DC and MCLEAN, Va. - Homewood Suites by Hilton, part of Hilton Worldwide's (NYSE: HLT) industry-first All Suites portfolio, announced today its newest property, Homewood Suites by Hilton Washington DC Convention Center. Offering 160 new suites, the hotel continues the brand's robust expansion in urban settings as it nears its 400^th opening.

"Our nation's capital has seen a consistent increase in visitors over the past five years with a record-setting 20 million in 2014*." said Adrian Kurre, global head, Homewood Suites. "Travelers continue to visit DC for business conventions or leisurely exploring the area's historical attractions each year. Introducing Homewood Suites to this location will provide visitors upscale, comfortable accommodations and tremendous value whether for short or extended stays."

Homewood Suites Washington DC Convention Center compliments the thriving tourism, attracting millions of visitors to the historic features and vibrant culture of the city.

The new hotel offers studio and one-bedroom accommodations, featuring fully-equipped kitchens, and separate living and sleeping areas. Guests are also provided all the essentials they need for a comfortable and convenient stay - complimentary daily full-hot breakfast, an evening social Monday-Thursday, Wi-Fi and grocery shopping service**. Homewood Suites by Hilton Washington DC Convention Center also makes it easy for travelers to unwind with a full-service fitness center.

Located at 465 New York Avenue NW, Homewood Suites by Hilton Washington DC Convention Center offers guests convenient access to nearby attractions including Smithsonian Institution museums, Verizon Center, Chinatown and the Washington Monument. The Walter E. Washington Convention Center and Mount Vernon Square Metro Station are just a few steps away.  

For more information or to make a reservation, visit Homewood Suites by Hilton Washington DC Convention Center or call +1 202 628 4663.

Read more about Homewood Suites by Hilton at www.homewoodsuites.com and news.homewoodsuites.com. 

*SOURCE: Destination DC
**Guest pays for groceries. Other restrictions apply.

CARTERSVILLE, Ga. and MCLEAN, Va. - Home2 Suites by Hilton, part of Hilton Worldwide's (NYSE: HLT) industry-first All Suites portfolio, announced today its newest property, Home2 Suites by Hilton Cartersville. Designed for travelers looking for a fresh, new stay experience, the hotel will have 80 suites.

Managed by Horizon Hospitality Management, Home2 Suites by Hilton Cartersville is located in suburban Atlanta. It is near Tellus Science Museum, Booth Western Art Museum and Cartersville City Ballet.

"We are excited to open the newest Home2 Suites by Hilton hotel in Cartersville," said Nicola Wilburn, general manager. "Our property brings a new extended stay offering for guests who are in the area for leisure or business travel."

The hotel offers guest all-suite accommodations featuring fully-equipped kitchens and modular furniture allowing for guests to personalize their room. The hotel also features easy access to technology with complimentary Internet, inviting community spaces, and trademark Home2 Suites amenities such Spin2 Cycle, a combined laundry and fitness area and Home2 MKT for grab-and-go items.

Guests can enjoy the Inspired Table and complimentary breakfast that includes more than 400 potential combinations. The hotel also has a heated indoor pool and outdoor patio with a grill area. Most Home2 Suites properties are also pet-friendly.

Home2 Suites by Hilton Cartersville participates in Hilton HHonors®, the only hotel loyalty program that allows members to earn Points & Miles® on the same stay and No Blackout Dates on reward stays. HHonors members always get our lowest price with our Best Price Guarantee, along with HHonors Points, digital check-in and no booking fees only when they book directly through Hilton.  For more information or to make reservations, please visit Home2 Suites by Hilton Cartersville or call +1 678 792 3346.

Read more about Home2 Suites by Hilton at www.home2suites.com and news.home2suites.com.

ARLINGTON, Va. –  Interstate Hotels & Resorts – the leading U.S.-based global hotel management company – appointed company veteran Michael Miner as senior vice president of operations. Reporting directly to Ted Knighton, Interstate’s president and chief operating officer, Miner will be responsible for leading overall performance results at full-service hotels in the New York region and other select markets.

Miner began his career with Interstate Hotels & Resorts as general manager overseeing the Memphis Marriott, Minneapolis Marriott Southwest and Laguna Cliffs Marriott Resort & Spa over the course of 11 years prior to joining Starwood Hotels and Resorts as an area managing director in New Orleans and Chicago, where he supervised an aggregate of 21 properties, resulting in three major industry awards in five years. Miner then joined KOR Group in 2003 as an area general manager with responsibilities in L.A. and San Francisco prior to rejoining Interstate as general manager with the Westin Bonaventure in 2006. Preceding his return to Interstate as SVP of operations, Miner was most recently at HEI Hotels since 2007, managing a highly diverse mix of assets, including Starwood, Marriott, Hilton and IHG properties throughout major U.S. markets.

“Michael possesses remarkable talent, exceptional owner and brand relations, and deep operations experience that will be invaluable to leading the results for our full-service branded and independent hotels in New York City,” said Ted Knighton, Interstate’s president and chief operating officer. “With a successful track record, he brings strong leadership and experience to our team, and brings superior strategic value to Interstate and our hotel owners.”

Known as the global leader in the hotel management industry, Interstate’s relationships and knowledge result in an expansive management team and unmatched talent strength of over 30,000 associates worldwide. Interstate’s hospitality professionals translate valuable resources and accumulation of knowledge to drive success at every hotel.

For more information on Interstate Hotels & Resorts, visit www.InterstateHotels.com.

May 13, 2016 – PORTSMOUTH, NH - Lodging Econometrics reports that in the first quarter of 2016 there were 15 Marriott-branded Upscale hotel sales in the United States that had selling prices reported into the public domain. The Average Selling Price Per Room (ASPR) for these Marriott-branded hotels was $178,131, while the ASPR for the remaining 17 transactions in the Upscale sector was $123,465.

The 15 Marriott-branded Upscale transactions consisted of: five Courtyards with an ASPR of $204,054; five SpringHill Suites with an ASPR of $192,891; and five Residence Inns with an ASPR of $133,029. The highest ASPR for a single transaction was $316,667 for the SpringHill Suites in downtown Seattle.

United States Construction Pipeline Trend Report
According to the latest United States Construction Pipeline Trend Report from Lodging Econometrics (LE), the total U.S. Hotel Construction Pipeline ended Q1 2016 with 4,471 Projects/551,965 Rooms, up 15% by projects and 13% by rooms Year-Over-Year (YOY). This is the 14th consecutive quarter of pipeline growth.

There are 1,356 Projects/174,996 Rooms currently Under Construction, up by 239 projects or 21%. Projects scheduled to Start in the Next 12 Months, at 2,047 Projects/234,638 Rooms, are up 448 projects, or 28%. Projects in Early Planning with 1,068 Projects/142,331 Rooms are down by 101 projects, a decrease of 9%. It is the second consecutive quarter where the project and room count in Early Planning has dropped.

Newton, MA (May 13, 2015) – Today, Sonesta announced that Hugh Chandler has been named the General Manager of the Sonesta ES Suites in Columbia, MD.  In this role, Chandler will be tasked with overseeing the daily operational activities of the property and its staff. Working across teams, Chandler will be instrumental in maintaining employee engagement, driving revenue and sales and ensuring that Sonesta ES Suites in Columbia provides guests with more than just a place to stay. 

Chandler brings over 15 years of hospitality industry experience to Sonesta. Throughout his career, he has supported various properties within the Marriott, Hyatt and Hilton brands. Most recently, he served as the General Manager for AC Hotels by Marriott in Kansas City, MO in which he was responsible for opening the brand’s second hotel in the U.S. He holds a Bachelor of Arts degree from the University of Missouri-Columbia.

“We’re excited to have Hugh Chandler join the Sonesta ES Suites family and build upon our dedication to guest service. We are confident that his experience, combined with his natural leadership ability, will aid in the success of Sonesta ES Suites,” said Mark Quintero, Sonesta ES Suites Regional Director of Operations.

Sonesta ES Suites is a surprisingly different take on an extended stay hotel. Designed to be as flexible as the diverse needs of our guests, each of the residence-style hotels feature oversized accommodations, adaptable work areas and common spaces, and a friendly, attentive staff that aim to make our guests feel relaxed and comfortable.

Conveniently located just 12 miles from Baltimore, Sonesta ES Suites Columbia serves as an ideal home base for travelers to the Baltimore-Washington-Annapolis triangle. 118 newly redesigned studio, one- and two-bedroom oversized suites, featuring spacious bedrooms, separate living and bath areas, provide room and versatility for those traveling on business for short or extended periods of time, as well as families on vacation. Each suite is fitted with a fully equipped kitchen, helping guests to manage budgets while separate bedrooms and living spaces offer privacy and space to relax and recharge. From free daily breakfast, unexpected treats and social gatherings to celebrating the unique culture and flavor of the local community, guests of Sonesta ES Suites enjoy a distinctive experience along with the warm and welcoming feeling of employees who care. 

Louisville, KY. May 13, 2016 – 21c Museum Hotels is pleased to announce the appointment of Michael Dunbar to the position of General Manager of 21c Museum Hotel Cincinnati. Dunbar joins the 21c team with nearly 20 years of hospitality experience with both branded luxury and independent boutique properties. In his new role, Dunbar will be responsible for overseeing all hotel operations, sales, and community and guest relations.

Dunbar has extensive experience in hotel operations and a track record of ensuring excellent guest service. Most recently, he served as General Manager of Dream Hotel Group’s property, Dream Midtown. There, he oversaw a property renovation and improved guest experience by a redefining of a culture of service.

“Michael’s focus on establishing a strong and authentic culture that drives both guest and employee satisfaction resonates with our mission at 21c. With his wide-ranging experience and dedication to delivering results, Michael will be successful in his new role at 21c Cincinnati,” said Craig Greenberg, President of 21c Museum Hotels.

Dunbar began his career with Starwood Hotels and Resorts, working for the W brand, and served on the opening team for a number of W properties in New York and California. His past experience also includes management roles at Denihan Hospitality Group’s boutique property, The Surrey.

Dunbar notes, “I look forward to being a part of the Cincinnati community. It’s such an iconic city, and I was really drawn to the energy and excitement that 21c has brought to this historic building. 21c’s culture of creativity, individuality and freedom of expression is also a big draw for me. I’ve always had a service-oriented approach and a belief that a great team is what makes a hotel truly special.   

BEVERLY HILLS, Calif. – (May 13, 2016) – The Beverly Hilton is pleased to announce the appointment of Chef Alberico Nunziata as Executive Chef. Nunziata will be responsible for overseeing the menus and staff of CIRCA 55, in addition to banquet operations, in-room dining and menus for the hotel’s high-profile events and galas, including the Golden Globe Awards Show, Oscar Nominee Luncheon, Pre-Grammy Gala and the Milken Institute’s Global Conference.

“We are excited to welcome Executive Chef Alberico to The Beverly Hilton,” said Sandy Murphy, General Manager of The Beverly Hilton. “Chef Alberico is extremely talented, with an impressive culinary background, and we are confident that guests and Los Angeles locals will love what he brings to the table.”

Nunziata will also be updating the pool menu for The Beverly Hilton’s famed Aqua Star Pool and introducing a poolside “Aperitivo Hour” menu of appetizers and light bites that will be available on weekdays.

Citing his mother as one of his main inspirations, Nunziata brings an Italian heritage and farm-to-table culinary philosophy to the hotel with a simple style of cooking that lets the food’s true flavors shine through.

“I am truly thrilled to be taking the lead at this iconic Beverly Hills hotel,” said Nunziata. “I am looking forward to combining the timeless elegance of The Beverly Hilton with my fresh take on Italian fare, to introduce guests to a totally unique eating experience.”

Prior to joining The Beverly Hilton, Nunziata most recently acted as Executive Chef at Hotel Casa del Mar overseeing Catch restaurant and Terraza Lounge. Originally from Sorrento, Italy, Nunziata also spent 10 years cooking for the general manager of the North Atlantic Treaty Organization and the Italian Prime Minister.

For more information about The Beverly Hilton, please visit www.beverlyhilton.com. 

Improving your team’s ability to convert existing demand may be the holy grail for lodging providers to increase profits; interactive new tool offers insights into cost of missed opportunity

BEND, OR (May 17, 2016) – The cost of lost opportunity can have a significant impact on any organization, but this is especially true for the hospitality market. Today, NAVIS, the leader in innovative technology solutions for hotels, resorts, and vacation rental companies, announced the launch of their new Competitive Edge Calculator, a tool that makes it easy for lodging providers to analyze the revenue they are likely missing out on within their existing demand. The calculator is designed with customized preferences for both hotels and vacation rentals, and powered by a data-driven algorithm built on more than ten years of industry performance data.

“Uncovering how much revenue a hotel or vacation rental may be missing based on existing demand can be game-changing,” explains Michelle Marquis, Vice President, Sales and Marketing at NAVIS. “This is often where we see an ‘aha moment’ for lodging operators of all types. If a property is only converting twenty percent of their inquiries, what are they doing about the other eighty percent? Capturing reservation inquiry data and then leveraging the power of personalized remarketing can radically transform your ROI. The most successful operators realize that it’s less about generating additional demand and more about working to enhance their team’s performance.”

The NAVIS Competitive Edge Calculator illuminates that lost revenue based on property statistics and performance. This first of its kind interactive tool offers options aligned with different property types to fine-tune the results. Based on the selections, the built-in backend formulas are adjusted to influencers such as direct vs. distribution channels, associated commissions, and other key contributing factors.

“Too often, the sole focus is on driving more leads by pushing out more promotions or packages, rather than capitalizing on the investments made for existing demand,” adds Michelle. “With decades of research and mountains of data, we discovered that to maximize profits and guest lifetime value, lodging providers need to do a better job of capturing every direct inquiry and remarket to those who didn’t book as well as engage their past guests.”

Of course, using the Competitive Edge Calculator is only the first step. NAVIS has a skilled team of consultants to provide an in-depth business evaluation, taking into consideration all the unique elements of a property. This process takes into account the distribution mix, commission structures, databases, CRM, PMS systems, and marketing budget.

Are you a hotelier or vacation rental manager curious about how much your existing demand is worth to your company’s bottom line? Try the calculator for yourself and play around with the numbers to see all the money you may be leaving on the table. To set up a time with a NAVIS industry expert to get a more personalized calculation - fill out the form that appears below your calculation results, or call us at 1.866.712.3439.

(May 17, 2016, Brussels, Belgium) Corinthia Hotels announces the acquisition of the Hotel Astoria in Brussels. This part-listed, trophy property has stood vacant for 10 years, but will now be fully refurbished as the city’s leading luxury hotel, branded the Corinthia Grand Hotel Astoria.

The Corinthia Grand Hotel Astoria will comprise 121 bedrooms and suites, as well as extensive banqueting, dining and spa facilities.

Situated in a prime location on Rue Royale in the heart of the city, the hotel was built in 1909 at the request of King Leopold II. It was for many years considered to be among the world’s finest luxury hotels and has welcomed a number of illustrious guests during the course of its history including former British Prime Minister Sir Winston Churchill and former US President Dwight Eisenhower.

Corinthia is committed to restoring the property, which has been vacant for the past decade, to its former glory.

Corinthia chairman Alfred Pisani said: “We have earned an unparalleled reputation for restoring buildings of historical value and turning them into luxury hotels. The Corinthia Grand Hotel Astoria will be no exception.

“We aim to make this hotel the best in Brussels – committing the same passion and attention to detail as we have done with our hotel redevelopments in London, Budapest, St Petersburg and other major cities. We have full confidence in the city and are proud to have acquired such a gem in the heart of Europe.”

The Corinthia Grand Hotel Astoria’s façade and ground floor enjoy listed protection status, though the upper bedroom floors are currently stripped down to brick work awaiting full reconstruction. The property also includes adjoining land upon which the current structure will be extended. Works shall commence once all designs are completed.

Further luxury hotel projects are expected to be announced in the coming weeks to complement Corinthia’s growing portfolio of luxury hotels in prime locations.

New luxury hotel provides comprehensive guest security and convenience with VingCard Signature RFID door locks, Visionline online access management and Elsafe Infinity electronic safes.

Stockholm– May 17, 2016 – Guests at the Hyatt Regency Istanbul Atakoy can enjoy increased safety and convenience as well as a chic, modern environment and sweeping views of the Marmara Sea thanks to a partnership between the new luxury hotel and ASSA ABLOY Hospitality. The Hyatt Regency Istanbul Atakoy has implemented advanced security access solutions by ASSA ABLOY Hospitality, demonstrating its commitment to guaranteeing guest safety while maintaining maximum convenience. In partnering with ASSA ABLOY Hospitality, the luxury property has also streamlined its operations by maximizing efficiency of staff and maintenance operations.

With the advantages of RFID technology becoming increasingly apparent to hoteliers around the world, the Hyatt Regency Istanbul Atakoy has chosen to equip its 284 luxury guestrooms with industry-leading VingCard Signature RFID door locks, and elevator access readers, offering state-of-the-art design that combines enhanced guest convenience and security. While allowing guests to effortlessly gain access by waving keycards within proximity of an RFID reader, Signature RFID also provides unmatched anti-cloning technology through its encryption platform that ensures against unauthorized access.

Using Signature RFID in conjunction with Visionline, team members at Hyatt Regency Istanbul also circumvent the need to manually encode keycards. Lost or stolen keycards can also be cancelled remotely to further limit any potential security issue. Visionline additionally provides properties with remote audit trail tracking abilities, ensuring that hoteliers have detailed and readily available data in the event of a guest dispute.

“As one of the newest and most upscale properties in Istanbul, we adhere to the very highest standards of luxury and convenience for our guests, and security is certainly no exception,” said Sven Hoffmeyer, General Manager of the Hyatt Regency Istanbul Atakoy. “ASSA ABLOY Hospitality solutions are an ideal fit for our operations, and serve to enhance both guest satisfaction and staff efficiency.”

Going one step further in guaranteeing guest peace-of-mind, Hyatt Regency Istanbul Atakoy guestrooms also come equipped with Elsafe Infinity digital electronic safes. Combining eye-catching design with sophisticated technology, Infinity safes are the first to be UL-1037 certified for the hospitality industry, having withstood numerous break-in tests by Underwriter’s Laboratories, Inc., as well as providing a detailed access record in the event of property loss or theft. 

For more information about ASSA ABLOY Hospitality solutions, please visit www.assaabloyhospitality.com.

Charging up to six Apple/Android/Blackberry devices simultaneously, the KS Clock and KS Portable are now available to hotels across the United Arab Emirates, Qatar, Oman, Saudi Arabia and more;

Visit Kube Systems in Stand B28 at The Hotel Show Saudi Arabia May 17 to 19

[Jericho, NY—May 17, 2016] — Travelers across the globe are demanding rapid charging solutions that support a myriad of mobile devices. A recent distribution partnership between Kube Systems and Precision Technologies is enabling guests staying at hotels across the Middle East to power-up to six mobile devices simultaneously via the Kube Clock™ and the Kube 5™. The Kube Clock, which features Bluetooth streaming and the ability to charge up to six mobile devices with an Apple® Lightning, Apple® 30-pin, and Micro-USB flip-out cable, two additional auto-sensing USB ports, optional Qi wireless charging and intuitive alarm clock, is in high demand from the premier supplier. The Kube 5 is identical to the Kube Clock with just the time element and audio streaming removed; the unit comes with a docking station to house and power five portable chargers and Qi charging is a standard feature.

Kube Systems will display its Kube Clock and Kube 5 in Stand B28 at The Hotel Show Saudi Arabia, the Kingdom's premier hospitality event, May 17 -19 at the Jeddah Centre for Forums and Events.

“In this hotel market, travelers are known to bring at least two or three phones and other mobile devices with them when they travel,” said Davis Anto, Precision Technologies general manager. “The charging solutions from Kube Systems are really gaining momentum in this region – especially among five-star hotels in Qatar and Oman. We’ve already placed thousands of units at hotels, and as the market begins to stabilize across Saudi Arabia and Kuwait, we anticipate at least doubling our penetration this year alone."

“The Kube Clock is in high demand for three reasons,” Anto added. “First, wireless charging is important to all travelers. Not only does the Kube Clock support wired charging, but it also featured optional Qi technology that lets guests rest their mobile devices on top of the wireless charging pad. Second, the Kube Clock is innovative – especially in how it is programmed. Third, it is extremely compact compared to other in-room charging devices on the market. Hoteliers and designers especially like this because it has an extremely small footprint and doesn’t clutter the nightstand in guestrooms, and the speakers provide great sound despite its size. In all, Kube Systems delivers exceptional products and a superior customer experience. Company President Garry Ramler personally visits us on a regular basis. We appreciate his commitment and value this relationship.”

Unlike any other product on the market, the Kube Clock features a mobile Room Programmer launched via an Android App that allows customization of various settings on the unit. The tool offers a GUI touchscreen experience, making it easy for hotel staff to program. Settings such as Bluetooth Room ID and Bluetooth (BT) Clear Cache Interval setting that specifies how long a mobile device will remain in memory can be set.

Wireless Charging Gaining Momentum
Wireless charging is growing in demand, and Qi technology (pronounced “chee”) is the global standard. It is integrated into smartphones, tablets and automobiles today, with an installed base of more than 50 million units with no cables required. Kube Systems is leveraging the Qi technology to enable guests to simply rest their mobile devices on top of the Qi charging pad, located on the top of each Kube. Wireless Qi charging is available on the Kube Clock as an option, and it is standard on the Kube 5.

Rather than tethering guests to elusive wall outlets, the Kube 5 -- which comes as a kit of five units -- is ideal for public spaces, such as restaurants, lounges, lobbies and meeting venues. The Charging Tray recharges up to five units at one time, ensuring there are enough charged Kubes available at all times. To check out a portable Kube, hotel staff simply trades a user’s credit card or ID for the Kube and slips it into the appropriate slot in the Charging Tray. Each Kube can be programmed with a variable timeout function to limit user time and avoid power squatting. When Kubes are placed freely upon tables, optional locking points and security cables can be implemented for added protection.

Kube 5 provides up to nine hours of charge time at speeds comparable to those from wall outlets.

“Kube Systems greatly values its distribution partnership with Precision Technologies,” said Ben O’Leary, Kube Systems vice president international sales. “We met Davis at HITEC 2015; his enthusiasm to distribute our products was infectious. We knew that Precision Technologies was the right partner to introduce the Kube Clock and the Kube 5 to hotels in this part of the world. We look forward to growing our relationship with Precision Technologies and our reach across the Middle East.”

For more information on Kube Systems’ solutions, visit www.kubesystems.com.

May 17, 2016 - Jan Johansson has been appointed as the new CFO at Scandic Hotels Group (STO:SHOT). Jan is 53 years old and has many years of experience in the role of CFO, including from the listed companies Eniro and Nobia. Since 2011, he has been CFO at Apoteket, a state-owned pharmaceutical retailer.

• Jan has vast experience from his role as CFO at several listed companies. His work on the transformation of Apoteket into a competitive enterprise has further strengthened his leadership. I extend a warm welcome to Scandic to Jan, says Frank Fiskers, President & CEO of Scandic Hotels Group.
• With its extremely strong brand, Scandic has many opportunities to continue its exciting development. I am really looking forward to being able to participate in this development, says Jan Johansson.

Gunilla Rudebjer, who has been CFO since 2009, will leave the company on August 31, 2016. In the event that Jan has not taken up the position at that time, an interim CFO will be in place. Jan will start his position as CFO during November 2016 at the latest.

Scandic Hotels Group (publ) is required to publish this information under the Swedish Securities Market Act and/or Financial Instruments Trading Act. 

MARRAKECH/BRUSSELS - May 17, 2016 - Radisson Blu, the iconic hotel brand driven by innovation and design, is proudly announcing the opening of their first hotel in Morocco. Located in the heart of the famous Guéliz district, Radisson Blu Hotel, Marrakech Carré Eden offers a new generation of hotel experience in Marrakech.

“Radisson Blu Hotel, Marrakech Carré Eden is the symbol of today’s contemporary Marrakech, where trendy locals meet for shopping and socializing in the fashionable Guéliz district. We are thrilled and incredibly proud to open this stylish hotel in Marrakech celebrating our heritage of design and innovation,” said Fabrice Castellorizios, General Manager of Radisson Blu Hotel, Marrakech Carré Eden.

“The Radisson Blu Hotel, Marrakech Carré Eden is another gorgeous addition to our leading upper-upscale portfolio in Africa and gives us the opportunity to introduce our iconic Radisson Blu brand to a new country. We now operate 34 hotels and resorts across Africa, and hold a pipeline of another 32 hotels to open soon,” said Marc Descrozaille, Area Vice President Africa, for The Rezidor Hotel Group.

The hotel offers 198 rooms and suites, showcasing the modern design of Lofti Sidi and Meriem Benkirane. The mood is stylishly soothing with neutral tones, natural materials such as wood, linen and canvas, and bold splashes of color. Every detail is carefully chosen to create a feeling of perfect harmony. All rooms and suites offer sophisticated modern amenities, including free high-speed, wireless Internet, air conditioning, a large-screen plasma television and a walk-in shower. And all have private balconies with unforgettable views of the hotel’s beautiful terrace and pool, the fascinating cityscape or the groovy Guéliz street life.

Guests at Radisson Blu Hotel, Marrakech Carré Eden can enjoy some of the city’s best cuisine. Designed by the acclaimed Imaad Rahmouni, Lila Restaurant & Patio offers a delicious modern take on Moroccan cuisine – with dishes ranging from tapas and sushi to delicious local Briouats – all served in a friendly, nook and cranny filled space with walls of art, a library and wine bar. The idyllic terrace is surrounded by the aquarium swimming pool, Balinese sun baths, fountains, exotic trees and gardens.

The hotel is situated just 800 metres from a 1,000 seats convention centre. The Radisson Blu Carré Eden has 12 fantastic meeting rooms, all with the latest technology and natural daylight. The stunning 1000 square meters of meeting space opens onto a large terrace with tranquil fountains – the perfect place to chill out between sessions. The 750m² Eden Spa & Fitness has 6 treatment rooms and a steam room, while the health club is equipped with Technogym and a spinning space with panoramic views, plus personal coaches and classes including Yoga or Tai Chi.

Atlanta, GA and Lake Charles, LA–May 17, 2016– Atlanta-based Hotel Equities recently held a Ribbon Cutting and Grand Opening celebration for the Residence Inn by Marriott Lake Charles.  Hotel Equities is the management company for the hotel that is owned by the Lake Charles-based BDK Associates. Brandon Heidkamp serves as the General Manager with Melissa Nash as the Director of Sales.

The 96-room hotel stands at 1601 West Prient Lake Road in Lake Charles, LA directly beside the SpringHill Suites by Marriott, also managed by Hotel Equities and owned by BDK Associates. 

“We are excited to add the Residence Inn, another premium Marriott brand hotel, to the dynamic, growing Lake Charles market with its mix of businesses, events and attractions that continue to draw guests year-round,” said Joe Reardon, Sr. Vice President of Marketing and business Development for Hotel Equities.  “We are very pleased to continue our strategic partnership with the Biagas family in building and operating another successful hotel.”

Dignitaries present at the event included (L-R) Herbert (Bert) V. Kelley, owner; Mark L. Biagas, owner; Dr. Alvin Schexnider, owner; Jack Ezzell, owner; William (Bill) Grace, owner; Randy J. Biagas, owner; Brandon Heidkamp. General Manager; Evette B. Gradney, owner; and John F. Biagas, owner and managing member of BDK Associates.  Elizabeth Derby, Vice President of Talent and Performance Excellence, and Drew Salapka, Vice President of Sales and Revenue Generation, represented Hotel Equities.

Attendees advocate to promote the lodging industry, guests 

Washington, D.C. – May 17, 2016 – The American Hotel & Lodging Association (AH&LA) and the Asian American Hotel Owners Association (AAHOA) will join forces on May 17-18 with more than 500 hoteliers from across the country for a joint hospitality day on Capitol Hill. During the associations’ two-day Legislative Action Summit (LAS), hoteliers will come together to raise awareness with Congressional leaders about the strength of the lodging industry and its meaningful impact on communities around the country.

This is the second year AH&LA and AAHOA have partnered to showcase the lodging industry’s unity and strength. Employing nearly 2 million Americans and contributing nearly $1.4 trillion in travel and tourism revenue, hoteliers will advocate for policies that encourage business growth and entrepreneurial opportunities while urging more transparency on the rise of commercial activity fostered by short-term rental platforms and protecting consumers from online hotel booking scams. AH&LA and AAHOA representatives will share their stories and hotel experiences with members of Congress and their staff, encouraging them to take action on some of the issues that matter most to the lodging sector.

LAS participants will also hear from key leaders in Washington who will offer their insights on the political climate and congressional landscape, including remarks by U.S. Senator Cory Gardner (R-CO), U.S. Senator Richard Burr (R-NC), U.S. House of Representatives Minority Whip Steny Hoyer (D-MD), and political analysist Charlie Cook.

“The power of our industry lies in the opportunities hotels create for men and women seeking jobs that pay competitive wages, offer good benefits, and provide a path toward upward mobility to long-term, successful careers. Hotels are interwoven into the fabric of each community across the country, and telling those stories of promoting our employees, creating jobs, building partnerships with local leaders, and answering our guests’ needs to Members of Congress define who we are as an industry,” said AH&LA president and CEO Katherine Lugar. “As a guest-centric industry that focuses on opportunities and experiences, we are proudly an industry of people, from our guests to our workers.

“Our annual Legislative Action Summit always promises dynamic opportunities for hoteliers to explain first-hand how Congress’ decisions impact their business and team members. From urging lawmakers to request the Federal Trade Commission to study the rise of commercial operators on short-term rental platforms to protecting consumers from online hotel booking scams and stopping drive-by lawsuits that abuse the Americans with Disabilities Act to pushing back against onerous and harmful labor regulations, Congress has an important role to play in creating the environment to allow our industry to continue growing and creating jobs.”

Chip Rogers, AAHOA President and CEO, commented, “We are thrilled to bring the lodging industry together again to present a unified voice to Congress this week. The one thing that lawmakers will remember from our visits is that the lodging industry means jobs for millions of Americans—jobs that have tremendous career potential—but outdated laws and ill-advised regulations are holding the industry back. Fortunately, Congress has simple, common-sense bills before them to fix these issues. Our goal this week is to share our stories of success and challenges, and urge action on these proposals.”

The lodging industry continues to focus on growth and the nation’s economic resurgence while improving the employment landscape. Each day, nearly 5 million people check into a hotel, raising $141.5 billion in business travel tax revenue annually. Further, the hotel industry empowers its employees to advance quickly through the ranks to higher management positions. Indeed, more than 50% of general managers in the lodging industry began in entry-level jobs. 

Newton, MA (May 17, 2016) – Carlos Flores, President and Chief Executive Officer of Sonesta International Hotels Corporation has announced the appointment of Stephen Miano as the company’s Chief Financial Officer & Treasurer. Miano officially joined the Sonesta corporate team in Newton, MA on Monday, May 2^nd, 2016.

Miano, a 25 year veteran of the hospitality industry, brings to Sonesta both domestic and international experience, with a history of managing finance operations in the Americas, Middle East, Asia, and Europe.  He previously worked in senior finance leadership roles at Rosewood, Four Seasons and most recently Commune Hotels + Resorts as their Chief Financial Officer, where he led the company’s Financial, Information Technology, Legal and Administration, and Risk Management disciplines.

At Sonesta, Miano will lead the Finance organization where he will develop top notch talent with depth in foundational accounting and finance skills.  He will be responsible for financial planning and analysis, strategic planning and risk management.  He will oversee accounting operations, internal controls, as well as manage the treasury, cash flow and working capital of the company, playing a significant role in the development of the Sonesta capital structure.  He will provide financial expertise, information and insight to owners, and make recommendations that support the continued growth goals of the organization through an appropriate development and acquisition program that will continue to include expansion.

“Stephen Miano is a seasoned and successful financial executive with impressive technical and professional credentials achieved in over two decades of experience in the hospitality industry,” said Carlos Flores, President and Chief Executive Officer of the Sonesta International Hotels Corporation. “We are very pleased to welcome Steve to the Sonesta family and believe that he will be a valuable addition to our corporate executive team.”

Miano received his graduate degree in accounting and information systems from the University of Texas at Dallas and his undergraduate degree in hotel administration from Cornell University. He is relocating to Boston from the San Francisco Bay Area with his family. 

Los Angeles, CA, May 17, 2016 - The award-winning SLS Hotel at Beverly Hills is pleased to announce the appointment of Christophe Thomas to the position of General Manager. Thomas brings 25 years of experience in the hospitality industry to the property, where he will oversee operations for the 297-room hotel with 500 associates.

Thomas initially joined Starwood Hotels & Resorts in 2008 as General Manager of the W New York Union Square where he earned the hotel the second highest Guest Experience Index score and sustained it thereafter for several years. In 2013, Thomas moved west to lead the team at San Francisco's landmark The Palace, a Luxury Collection Hotel, to oversee its multi-million dollar renovation and repositioning. During his tenure with the four star and four diamond property, he was a recipient of the Lifetime Achievement - Hotel Executive honor at the 11th Annual Hotel Hero Awards; his extensive renovation efforts were also recognized in the 2015 Forbes list of the 23 Most Anticipated Hotel Renovations in the world.

In entering his new position with the SLS Hotel at Beverly Hills, Thomas states, "It is with great pleasure and excitement that I embark on this journey with the SLS Hotel at Beverly Hills and continue to lead another exceptional The Luxury Collection property. I look forward to building upon the foundation of service and innovation alongside the fantastic team in place here."

Thomas' hospitality career first began in 1990 in the front office at Le Meridien Etoile in Paris. Quickly graduating to a role with Hilton Worldwide in Paris led him to gain global expertise through corporate positions in Jamaica, Brazil, and Morocco, among other international destinations. In 2000, he joined the team at The Drake in Chicago as the Director of Revenue Management and was promoted in 2003 to Director of Rooms.

In August 2005, his considerable experience allowed Thomas to support and assist safety efforts in the New Orleans community during Hurricane Katrina at the Windsor Court Hotel as Director of Rooms. Thomas then joined the Ian Schrager Hotel Group to open one of the most lauded and unique hotels in New York City - The Gramercy Park Hotel - as Hotel Manager, where his training and operational expertise aided in developing the cultural ethos of the group's first luxury property.

In his role as General Manager of SLS Hotel at Beverly Hills, Thomas will be responsible for overseeing all hotel operations - inclusive of the property's food & beverage program, such as The Bazaar by José Andrés - as well as sales and community & guest relations.

A native of France, Thomas earned his degree in Hotel Management from the Hospitality School of Strasbourg, after which he set off to explore the world and share his passion for hospitality and attention to detail.

SLS Hotel at Beverly Hills is located at 465 S La Cienega Blvd, Los Angeles, CA 90048.

CHTA will discuss China technology at the world’s largest hospitality technology conference

AUSTIN, TEXAS (May 18, 2016) — Hospitality Financial and Technology Professionals (HFTP®) has announced plans for a new educational session on hotel technology trends in China at the upcoming Hospitality Industry Technology Exposition and Conference (HITEC^SM). The Global China session will be organized by HFTP’s allied association, the China Hospitality Technology Alliance (CHTA) and is scheduled for Wednesday, June 22, 2016 at 11:30 a.m. in the Rivergate Room at the Ernest N. Morial Convention Center in New Orleans, La. USA.

The featured HITEC educational session will discuss how China is growing globally in the areas of tourism and travel, as well as how investors and technology vendors are making an impact toward the hospitality industry at large. A keynote will start the session with a presentation of the current industry status in China. This will be followed by a panel discussion with senior hoteliers and moderated by Jing Zhu, CHTA chair and CEO. HFTP CEO Frank Wolfe, CAE will also participate in the panel discussion.

“HFTP is proud to partner with CHTA,” explains Wolfe. “Both HFTP and CHTA are committed to promoting education and creating a better industry for the hospitality technology professionals worldwide.”

The partnership between HFTP and CHTA ensures the visibility of both associations at industry events. Event attendees benefit from the partnership as they are able to meet with representatives from CHTA at HITEC, as well as HFTP representatives at CHTA’s Global Conference in November. HITEC, produced by HFTP, is the world’s largest hospitality technology show and CHTA is recognized as the authoritative resource for hospitality technology in the Greater China and Asia region.

“I am honored to be here at HITEC on behalf of the CHTA committee,” said Zhu. “While China is making an impact globally, CHTA has a mission to make the hospitality industry a much better space from a technology perspective. We truly appreciate all of the support from HFTP — together we are going to make a difference.”

HITEC 2016 is June 20–23, 2016 at the Ernest N. Morial Convention Center in New Orleans, La. USA. For the latest news, follow HFTP/HITEC on HITEC Bytes, Facebook, Twitter and LinkedIn.  

For more information on HFTP membership or offerings, contact Bryan Wood, director of membership development and services, at Bryan.Wood@hftp.org. For more information about HITEC, contact the HFTP Meetings & Special Events Department at education@hftp.org, +1 (512) 249-5333. For more information on CHTA, please contact Jing Zhu at jing.zhu@chta.com.cn.