Whether you’re looking for a romantic escape or family fun by the sea, Newport, Rhode Island, offers a little something for everyone. As a New Englander who has spent years working with properties in the area, I have never come across a spot quite like Newport.
Over the past two years, we’ve all used the word “unprecedented” so much that it has perhaps started to lose its potency. But how else are we supposed to describe the seismic shifts we experienced nearly overnight? How else to name the shutdowns, the sicknesses, the loss, and uncertainty? Not a corner of the world went unaffected, and the hospitality industry was no exception.
The latest 5-star restaurant concept in today’s pandemic-persistent climate is in-room dining. As hotels seek to create contactless experiences while upholding service standards, bringing the restaurant to the room is now the focus. How will hotels achieve this seemingly impossible combination of touchless service with 5-star in-room dining? By thinking differently about what room service used to be.
As hospitality managers, decision-makers and influencers, we keep hearing about the “future of work.” This can feel like an ominous presence looming over us, but it’s not as daunting as it seems.
Twenty percent of hotel guests say their customer experience (CX) expectations are higher than they were two years ago. So, what’s changed between now and then? Greater demand for quality, consistent service organization-wide.
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