Roadbook’s Post

Select-service hotels don’t need a restaurant to drive F&B revenue. On average, properties running unattended retail are generating $3,600 a month— just from lobby markets. ✔️ ~$43K a year in ancillary revenue ✔️ Zero added labor ✔️ A modern guest experience That's a scalable revenue stream proven across select-service properties nationwide. Is your lobby sitting on untapped revenue potential? Learn how to capture it. Link in the comments 👇 #HotelRevenue #HospitalityTech #GrabAndGo #SelectService

For a long time, even at luxury hotels, coffee was little more than a standardized amenity. But as Amber Gibson writes in her latest story, that norm is finally starting to shift—and both hotels and coffee producers are reaping the rewards. As hotels move away from standard Nespresso machines, they’re beginning to offer more thoughtful coffee experiences, from cocktail-inspired custom drinks and lobby bars serving local-origin coffee to guest tours of coffee farms. Tap the link to learn more about this shift—and what it means for the future of hotel hospitality. 🔗 https://lnkd.in/epgC4K-X

𝐖𝐡𝐞𝐧 𝐡𝐨𝐭𝐞𝐥𝐢𝐞𝐫𝐬 𝐛𝐞𝐠𝐢𝐧 𝐭𝐨 𝐫𝐞𝐬𝐩𝐨𝐧𝐝 𝐭𝐨 𝐫𝐞𝐯𝐢𝐞𝐰𝐬, 𝐭𝐡𝐞𝐲 𝐫𝐞𝐜𝐞𝐢𝐯𝐞 𝟏𝟐% 𝐦𝐨𝐫𝐞 𝐫𝐞𝐯𝐢𝐞𝐰𝐬 𝐚𝐧𝐝 𝐭𝐡𝐞𝐢𝐫 𝐫𝐚𝐭𝐢𝐧𝐠𝐬 𝐢𝐧𝐜𝐫𝐞𝐚𝐬𝐞 𝐚𝐧 𝐚𝐯𝐞𝐫𝐚𝐠𝐞 𝐨𝐟 𝟎.𝟏𝟐 𝐬𝐭𝐚𝐫𝐬! When managers engage, ratings rise, often for a subtle reason. A peer-reviewed study in Marketing Science (2017), “Online Reputation Management: Estimating the Impact of Management Responses on Consumer Reviews," shows that online ratings improve not because consumers suddenly become more satisfied, but because dissatisfied guests are less likely to post unfounded negative reviews after seeing thoughtful management responses. As USC's Davide Proserpio notes, when hotels respond to reviews, the volume of negative reviews declines, shifting the overall rating mix upward. Source: https://lnkd.in/dsTiZX4u Davide Proserpio, Marshall School of Business, University of Southern California Georgios Zervas, Questrom School of Business, Boston University #HotelManagement #OnlineReviews #ReputationManagement #GuestExperience #HospitalityInsights #UpStar #Rating #Hoteliers #Hotels

In our new whitepaper, The Power of Breakfast, we explore how hotels are rethinking this defining moment, and how a shift in approach is reshaping both guest experience and operational performance. Featuring exclusive insights from Mitch Prensky (COJHO F&B Consultancy) and Chef Miguel Teixeira (Corinthia Hotels). To learn more, download your copy: https://lnkd.in/eT_3vWFd #HybridBreakfast #LuxuryHotels #SustainableHospitality #FoodAndBeverage #Innovation #Craster #HotelTrends

It's all about risk, folks ➞ the risk of overcomplicating simple things to gain a competitive advantage. For Hampton Inn by Hilton, the recipe of success is simple. It is dependability (i.e, predictable reliability), consistency, operational discipline, and an obsessive focus on customer service. Instead of trying to exceed customer expectations in an industry focused on exclusivity and fads, Hilton's Hampton Inn focuses on a simple strategy: Listen to your customers and meet (not exceed) their expectations - consistently. A bit of luck helps when "wafflenomics" elevate your marketing efforts. Launched in 1984, Hampton Inn's founding ethos was ambitious: "a hotel designed from the ground up with the guest in mind that is simple & clean, provides a good night's sleep and a free breakfast - all at an affordable price." As the first hotel chain with a "100% satisfaction guarantee", Hilton's Hampton Inn is arguably one of the most profitable brands in the world. Its success is counterintuitive. At its core, it is a grey-beige box with rooms that are indistinguishable from any of its competitors. It lures in business & family travelers alike with a free breakfast & waffles that are self-poured from yet-another tube of grey-beige goo. Despite this, it outperforms even its luxury peers such as Waldorf Astoria Hotels & Resorts and competitors such as JW Marriott, Choice Hotels International, Best Western Hotels & Resorts & Marriott Hotels boasting a cult-like, waffle-based following. Sourced from reporting by ✎ The Wall Street Journal's Dawn Gilbertson ✎ Bloomberg Businessweek' Patrick Clark ✎ Publicly available data from U.S. Securities and Exchange Commission ✎ My very own 🧠

Interesting insights from the team on the role that F&B can and should play for hotels and the need for elevating offerings in properties today. https://lnkd.in/dZTFeHdc

Everything in hospitality has evolved, except our idea of great service! Consider this... Menus have evolved from meat-and-two-veg to molecular gastronomy. Architecture has moved from function to art. Technology now anticipates a guest’s needs before they’ve even stepped through the door! Yet when it comes to the human side of hospitality, the service experience itself, we’re still running on ideas formed six decades ago. We’re obsessed with reinventing everything 'around' the guest experience, but terrified to reinvent the one thing that defines it: the way in which we develop and empower the people who deliver it. Our definition of 'top-end service' hasn’t evolved, it’s just been polished. It’s still rooted in compliance, hierarchy, and the outdated belief that the guest is to be served, not connected with. We dress it up with new language and training manuals, but the underlying mindset, the servant mentality, remains the same. Meanwhile, investors will proudly pour millions into marble floors, signature scents, and AI systems designed to 'enhance the guest journey.' But when the conversation turns to developing the human experience, suddenly the budget shrinks to a fraction of that. It’s as if the most vital part of hospitality, the human connection and interaction, is expected to take care of itself. Just imagine Aston Martin unveiling the stunning 2025 DB12 and then fitting it with the same engine used in the 1964 DB5. It might look extraordinary on the outside, but it would never perform as it should. That’s exactly what’s happening across our industry. We’ve rebuilt everything around the hotel, but we’re still running the same old engine, the same outdated approach to developing our people. The result? Teams that 'deliver service' rather than 'create experiences.' Staff who 'perform' instead of 'connect.' Training that teaches behaviour, not belief. The future of great service will belong to the teams who are empowered to think, not just follow; who have knowledge, confidence, and the freedom to act; who use creativity and emotional intelligence to make every moment personal. Because when we give people the skills, autonomy, and purpose to bring hospitality to life, that’s when the engine truly roars. #Hospitality #LuxuryHospitality #GuestExperience #FutureOfHospitality #ServiceExcellence #EmpoweredTeams #HospitalityTraining #LeadershipDevelopment #TransformingService #TeamDevelopment #PeopleFirst #RethinkService

Premium dessert and gourmet burger brand Haute Dolci has launched a new luxury kiosk concept, with the first location to open in Birmingham’s Bullring centre next month. Called Dolci Mono, the new format is designed to bring the brand into high-footfall retail and travel destinations. 👉 For the full version of this story and to read it first sign up to the Propel email newsletter for free: https://lnkd.in/eyy_THzR

🍸 The bar just became the lobby. Death & Co, one of the world’s most influential cocktail bars, is partnering with developer Ryan Diggins to launch Midnight Auteur — a new boutique hotel brand built entirely around the bar experience. The concept flips the traditional model: instead of the bar being an amenity, it’s the heartbeat of the property — a hub for lodging, culture, and curated connection. The insight: this isn’t just hospitality innovation — it’s category evolution. Bars are no longer single-purpose venues; they’re expanding into lifestyle spaces that combine design, lodging, and storytelling into one immersive brand experience. For independent operators, this signals a major opportunity. The most successful bars of the next decade won’t just serve drinks — they’ll serve as destinations. Think tasting rooms that double as event venues, bars that anchor boutique hotels, or spaces that merge food, music, and craftsmanship into one cohesive narrative. At The Bar Book, we’re building resources and education to help bar operators think beyond the menu — crafting experiences that connect concept, place, and people. Lesson: the modern bar isn’t a stop on the night out — it is the night out. 👉 Question: If you could build a “bar-first” hotel, what’s the one experience you’d make unforgettable? #BeverageIndustry #TheBarBook #Hospitality #Innovation #DeathAndCo #BarCulture #ExperienceDesign #Mixology #BrandStrategy #FutureOfHospitality

Hospitality Industry: Where Service Meets Heart The hospitality industry isn’t just about hotels, restaurants, or resorts — it’s about people. Every smile at the front desk, every meal served with care, every clean room, and every small detail counts. Hospitality is more than a business; it’s an emotion. It’s the art of making someone feel at home when they’re miles away from theirs. The best professionals in hospitality don’t just work for guests — they care for them. They understand that service isn’t a duty; it’s a privilege. If you want to grow in this industry: Treat every guest like your only guest. Lead your team with respect and example. Focus on consistency — that’s where real excellence lives. Keep learning. Trends change, but genuine service never goes out of style. Remember, people might forget what they ate or where they stayed, but they’ll never forget how you made them feel. That’s the true power of hospitality. #HospitalityIndustry #HotelManagement #Leadership #CustomerService #HospitalityProfessionals #Hotels #TravelAndTourism #HotelLife #ServiceExcellence #LuxuryHotels #GuestExperience #Motivation #Success #Teamwork #CareerGrowth #HospitalityManagement #LinkedInHospitality #WorkEthic #Inspiration #HospitalityLeaders #ProfessionalDevelopment