Changing demand and development conditions prompt hoteliers to adapt
As change is the only constant, so too must the hotel industry change to adapt to new environments and guest demands
During a general session on development disruptors at the Americas Lodging Investment Summit, hotel executives spoke about how their companies are meeting the needs of guests and getting deals done despite challenging development conditions.
Key takeaways
- Guests’ food preferences have changed over time, said Monica Xuereb, chief commercial officer at Loews Hotels & Co. Most want to eat delicious, nutritious food, so Loews has adapted to focus on sourcing food sustainably;
- Remote work has completely influenced how guests want to stay in hotels, said Dana Jacobsohn, chief development officer of North America at Marriott International. People who work remotely are traveling more, expanding the bleisure demand segment. That’s resulting in longer-term stays;
- Luxury hotel guests are looking for more space in their rooms, and average daily rates across room types are popping in different locations.
Get the full story at HNN