ASAE in 2018

Strike votes by hospitality workers in Las Vegas and, now, Chicago could be harbingers of more labor actions in response to loss of job security caused by automation, according to labor experts.

An August 31 Deadline

The most recent threat, by Unite Here Local 1 in Chicago, could impact 30 hotels. The union’s members voted August 15 to walk off the job at month’s end if a new contract deal isn’t reached. Negotiating points include pay, pension reform, year-round health insurance, staffing levels and job security.

A Hilton Hotels & Resorts spokesperson responded to the vote by clarifying that no strike or picketing is currently happening and noting it is unclear whether such activity might occur. “Although employees in the city did vote to authorize a strike, this is a common tactic in the course of contract negotiations and does not mean that employees will actually strike,” the spokesperson noted. She went on to say, “If they do, however, we have contingency plans in place to ensure that any strike would have minimal impact on hotel operations.”

In May, culinary and bartenders’ unions for casinos in Las Vegas voted to strike over similar issues, but reached agreements with MGM Resorts International and Caesars Entertainment hours before their previous contracts expired.

Security Issues

The Las Vegas call for a strike was an indicator, according to Randy Pullen, CEO of hospitality human resources consulting company Wagewatch. Labor in the desert city is more powerful than elsewhere in the country, and unions are trying to protect members from trends that have been building over the last few years—including job security and worker safety.

“There is a lot of concern about automation of jobs,” Pullen said. Reservations and back-of-the-house have already largely been replaced by web-based solutions. Now, arriving guests are checking in at kiosks or with their phones and bypassing the front desk. He saw housekeeping as the next target for hotel automation. “Some studies show that as many as half of hospitality jobs may be lost. I think it will be closer to 30 percent,” he said.

Reduced staffing also raises safety concerns, as lobbies are manned by a single employee and there is less supervision of comings and goings in guest rooms. The #MeToo movement has also brought forth fears from housekeepers of sexual harassment from guests. And if housekeepers must manage twice as many rooms, that could pose logistical challenges even with the aid of automated equipment—how do they manage a cart with supplies for 24 rooms?

Salary Trends

Minimum wage increases across the country are already putting pressure on hotel companies. Labor is one of their largest budget categories, at about 38 percent of expenses. While hotel revenues are increasing, profits are not going up as quickly as expected. The industry as a whole saw 4 percent increases in wages last year, according to Pullen.

Pullen sees wages and job security as competing priorities for labor. “The problem is that the demand for higher wages is driving the push to automate faster,” he said.

Pullen echoed Nobel Prize-winning economist Paul Krugman in pointing out that the steel industry proved that the advance of technology cannot be stopped by any union. He theorized that states could pass legislation making the replacing of a person with a robot illegal. “I don’t think that will go very far, if only because millennials already expect to be able to do everything on their phone,” he said.

Pullen also sees courts and regulatory agencies, such as the National Labor Relations Board, as getting more conservative.

One upside, according to Pullen, is that the hospitality industry as a whole has been strong over the last few years and is projected to add almost 2 percent to inventory in the coming year. That could be an outlet for employment no longer available at existing hotels.

Pullen does not view consolidation in the industry as harmful to rank-and-file employees—just as many hotels need to be staffed. However, it could reduce the number of executives needed at the corporate level.

“There is not a CEO union to protect them,” he said with intended irony.

Thanks to social media—and a whole host of event marketing platforms—it’s never been easier to set up a networking event. The challenge is ensuring that the event is a genuine success for those in attendance. Before starting, it’s worth asking the following questions:

  • Will the event make it easy to facilitate introductions?
  • Will there be enough engaging activities?
  • Will there be a good balance between party and genuine networking opportunities?

Here are six shortcuts to getting to the right answer to these questions and so many more.

1. Be Clear about the Overall Purpose of the Event

Probably the most important point to make when marketing an event is to clarify the reasons why the event is taking place. Is it an opportunity for attendees to meet like-minded professionals or is it a chance to interact with potential future business partners?

It sounds simple, but often gets overlooked. Being transparent about the purpose prepares attendees for getting the most out of your event.

One way to do this is to make connections ahead of the actual event. Explain to attendees who they will be meeting and, if appropriate, make introductions by email beforehand. This is a great way to break the ice and remove the stigma of walking into a room full of strangers. It will also build up anticipation about potential business partnerships ahead of the event.

2. Make the Event Convenient for Everyone

A lot of networking events take place on weekday evenings. It’s unlikely that most people will want to have to travel miles out of their way, much less sit through an event that lasts for several hours after a busy day at work.

Keep the event concise and select a venue that is easily accessible with nearby parking and transport connections.

Morning meet-ups can be productive as well. Pillar Project regularly organizes fintech breakfast meetings in London. It typically begins with a short presentation by a guest speaker, followed by a question and answer session with time to mingle afterwards.

Typically, the event lasts around 90 minutes. Plus, all events are conveniently located next to a transit station so it is easy for everyone to continue with their day afterwards.

3. Make the Event Comfortable

Colin Wright of Asymmetrical Press talks about successful events being those that have the human touch. Making sure that the food and drinks are well presented and that the decor and layout of the room put everyone into a positive state of mind.

4. Keep it Personal

Repeating events can attract new faces as well as familiar ones. Do consider, however, that the larger the event the more intimidating it can become so balance limiting attendance with opportunities to make new connections.

One way to maintain that intimate feel is to try to speak to everyone, thank them for coming and remember their names!

Sticking to a familiar format will help to build comfort levels. Regular attendees will know what to expect and what to bring.

Events that are too relaxed, such as after works drinks, tend not to be conducive for making good connections.

5. Market and Promote the Event Well

Getting bodies in the door requires effective promotion well ahead of the event date. For large scale events, it’s worth connecting with commercial partners who are prepared to sponsor and promote the event to their customer base.

For smaller events, social media, paid search ads, newsletter blasts, blog posts and digital PR outreach can help.

Speaker bios, schedules, testimonials from previous events and a list of benefit of attending can help sell on all these platforms.

6. Follow Up After the Event

Once the event is over, follow up with attendees to thank them for attending. This will make them feel valued and can be an opportunity for you to get more from the discussion. If a tangible business opportunity came up thanks to the event, follow up and schedule a follow up meeting.

Social media, such as a LinkedIn group, can be a great place for encouraging feedback, pushing the conversation forwards and creating a community.

Networking is one of the best tools for attendees to make more invaluable connections. A well-planned and executed event will build yours and your business’s reputation as a thought leader.

Toto Mascalzone is events manager at Mascalzone Restaurant, Events and Catering. He organizes a range of events, including corporate and business events, wine and food tastings in London and Houston.

An estimated 270,000 visitors are hunkered down in Hawaii at week’s end, experiencing or awaiting the onslaught of tempestuous seas, torrential rain and 110-mile-an-hour winds from Hurricane Lane. The rare tropical hurricane to brush this close to the Aloha State had weakened to a Category 2 storm Friday, but its slow progress—roughly 5 miles an hour—is expected to prolong the suffering. Flooding, in particular, is a major concern.

The American Red Cross said 1,500 people spent Thursday night in shelters, reported The New York Times. More than 30 inches of rain were recorded on the windward side of Hawaii Island, which, along with Oahu, Maui, Molokai and Lanai, began experiencing tropical storm conditions by Friday morning; Maui and Oahu were expected to experience hurricane conditions later in the day.

The island of Kauai was under a hurricane watch.

Nature has severely challenged Hawaii this year. In April, nearly 50 inches of rain fell on Kauai in a day, a new national record. In May, the increased eruption of the Kilauea volcano on Hawaii Island began.

“It’s been a very active year,” George Szigeti, president and CEO of Hawaii Tourism Authority, told the Times, “but I would tell you, Hawaii is a very resilient destination.”

Tourists eager to leave have been blocked by cancellations of flights in and out of Honolulu and Kahului, Maui, airports by multiple airlines.

Nonetheless, not all news from these island paradises is gloomy. “People are out in the pool right now, playing, even though it’s a bit rainy,” said Tammie Carpenter, public relations manager for Sheraton Kona Resort & Spa at Keauhou Bay on Hawaii Island. The resort is in Kailua-Kona, on the drier, leeward side of the island.

“Yesterday was beautiful. Today, our guests are enjoying rainy-day activities,” she said. “We’re really counting our blessings.”

Jorge González III_CREDIT Four Seasons Resort Punta Mita

Jorge Gonzalez

Jorge Gonzalez is returning to Four Seasons Resort Punta Mita as executive chef. He was previously employed by this property on Mexico’s Riviera Nayarit as chef de partie in 2003 and restaurant chef in 2010. In his new role, Gonzalez will oversee food and beverage operations and be hands-on in the concept and menu design of Dos Catrinas restaurant, opening in December. He’s also been executive sous chef at Four Seasons Mexico City and executive chef of Rosewood Puebla.

Ewart Wardhaugh

Ewart Wardhaugh

Ewart Wardhaugh is bringing global culinary expertise to his new position as regional chef, west coast for Wolfgang Puck Catering. Responsible for overseeing Los Angeles, San Francisco and Seattle, he’ll be involved with designing menus and implementing training. Wardhaugh has previously cooked in kitchens around the world, including The Ned Hotel in the United Kingdom, Jumeriah Emirates Towers in Dubai, The Merrywell at Crown Casino in Australia, The Clift Hotel in San Francisco and Wynn Resorts in Las Vegas.

Andrew Degroot

Andrew Degroot

It is a homecoming of sorts for Andrew Degroot at Wolfgang Puck Catering in Los Angeles. Years ago, he was the company’s regional executive chef and he’s now been selected as executive chef of Hollywood & Highland, where his team caters the annual Governor’s Ball on Oscar Sunday. In between these two stints at Wolfgang Puck, Degroot was regional chef for Tendergreens and executive chef for Potomac 18 Caterers in Maryland.

Alex Kruger Headshot

Alex Kruger Springer

The Westin Cape Coral Resort at Marina Village in Florida appointed Alex Kruger Springer sous chef. In tandem with executive chef Christiana Menassa, he’s tasked with overseeing the hotel’s two dining outlets, Marker92 Waterfront Bar & Bistro and The Nauti Mermaid Dockside Bar & Grill. Springer has previously cooked at The Westin Maui, St. Regis Bal Harbour, Key West Yacht Club and The Reach, A Waldorf Astoria Resort in Key West. He’s traveled extensively to study Southeast Asian cooking in Indonesia, Malaysia and Singapore.

Frederic Hoffmann

Frederic Hoffmann

W San Francisco named Frederic Hoffmann executive chef. He’ll oversee all the culinary operations at the SoMa district hotel and create menus for catering and banquets, room service, bar and restaurant Trace. The Montreal native credits his grandparents’ French cooking for inspiring him to become a chef. His grandmother, a florist for Toronto hotels, helped him land an apprenticeship for the chef at Toronto Hilton. Most recently, Hoffmann was executive chef of The St. Regis Princeville in Hawaii. He also spent time as task force executive sous chef for Starwood Hotels and in the kitchens of Le Meridien King Edward Hotel in Toronto and The Westin Calgary.

When jet-setting for work and living out of a suitcase, do you grab a bite at Mickey D’s or sit down for a juicy filet mignon? Do you try something local or stay in your comfort zone with a familiar chain? Your age may reveal the answer. Eating preferences from generation-to-generation are as far-ranging and vast as the book-sized Cheesecake Factory menu.

Dining is the third largest expense for business travelers—some $77 billion in 2016 in the United States alone—behind only lodging and airfare. That’s a large piece of the pie! In a new study conducted by Global Business Travel Association (GBTA) in conjunction with restaurant consulting company Dinova, 51 percent of millennials surveyed responded they eat fast food while traveling, whereas 51 percent of Gen X-ers choose fast casual dining and Baby Boomers elect for upscale casual.

Global Business Travel Association (GBTA)

Of the 509 participants surveyed between March 16-22, about 34 percent were millennials, 37 percent were Gen X-ers and 29 percent were baby boomers. Fifty-five percent were male, 44 percent were female and one percent declined to self-identify. People from various career levels were questioned, including support staff, middle and upper management and C-suite. It should be noted that the published study results do not break down the ages of each job level. In the natural order of things, typically older people have loftier titles that come with a larger spending allowance than workers who are in the earlier stages of their careers.

“The research findings really highlight the significance of understanding the spectrum of travelers within an organization. Travel managers are serving multiple generational groups, each with their own preferences. The more they can dial in on what makes for a good travel experience, on the opportunities for reducing employee stress and increasing job satisfaction—and then cater to and engage their travelers in those areas—the more effective their overall program will be,” says Alison Galik, president of Dinova. “We believe dining is an area that absolutely fills this bill. Cultivating a successful preferred dining program can both serve a broad range of needs and help create an unforgettable travel experience.”

GBTA

The differences between generations extends beyond the types of establishments food is purchased from. Many hotels are upgrading their grab-and-go options lately, and perhaps this is to appeal to the millennial crowd because they are deemed most likely to dine and dash (after paying, of course). They prefer to eat alone for lunch and get delivery or take-out for dinner. This correlates to this age bracket’s 45 percent use of UberEats, much higher than any of the other generation categories.

Gen X-ers seek opportunities to eat with clients and co-workers, while boomers burst the budget by eating breakfast at the hotel and inviting clients to join them for lunch and dinner at more upscale restaurants.

Regardless of age, more than three-quarters of business travelers said they want an authentic, local foodie experience. Nearly the same size cohort is also concerned with eating healthy on the road. Millennials, however, have the highest tendency to have special dietary needs, such as gluten-free.

One way business travelers are seeking out these local eats for quality, convenience and budget is through social media and apps. Sixty-three percent of respondents answered they have dining apps on their smartphone, but the app of choice showed a significant age disparity. The older two categories tend to be avid Yelpers.

Dining and Cents

GBTA

Although Millennials are stereotypically known to gravitate towards the most Instagrammable food, which one might think comes with a hefty price tag, the study revealed they are most mindful of a tight budget in comparison to their older counterparts. Seventy percent reported hesitation to expense snacks and 66 percent think twice about room service.

Form of payment is also telling. An overwhelming majority, 72 percent of people surveyed, pay with a corporate card. However, 42 percent of Millennials also make cash purchases in comparison to just 15 percent of Baby Boomers.

View from within McCormick Place

When the message from stage is one of valuing community, purpose and tradition, the pressure is on to walk the talk behind the scenes. The Center for Association Leadership (ASAE) delivered on its promise at ASAE Annual Meeting and Exposition in Chicago this week. The event drew a record 6,068 attendees and was a masterclass on how to give back effectively.

A Wake-Up Call

Kickstarter co-founder Yancey Strickler

ASAE18 kicked off with a challenge from Kickstarter co-founder Yancey Strickler who pointed out that although we live in a world where fewer people benefit from economic growth because of an almost universal push for profit maximization, that doesn’t mean capitalism-at-all-costs is the only—or right model. In fact, he suggested that thinking about the common good may be a more sustainable way to grow a company than one that consolidates the benefits for a few to the detriment of everyone else.

He and his partners put “doing the ultimate right thing” first when they built their platform for crowdfunding ideas. They pumped the brakes when growth first started to ramp up, requiring greater disclosure and transparency. Still the company has funded 150,000 products to the tune of $4 billion.

Associations, in particular, he said, are well-suited to set examples for values-based operations by vocalizing their commitment to thoughtful growth and stewardship. “Associating and gathering based on no financial interests is going to be crucial for the future,” he said.

Raising the Community

At this event, ASAE focused on giving back to The Greater Chicago Food Depository and Little Brothers: Friends of the Elderly. Throughout the conference, the association collected canned goods for the Greater Chicago Food Depository, which works in partnership with 700 agencies and programs including pantries, soup kitchens and shelters to help children, older adults and veterans in Cook County.

More volunteers decorated bags for birthday deliveries, make candy favors and pack toiletry kits for the as part of an activation with homebound as part of an activation with Little Brothers: Friends of the Elderly.

In total, ASAE raised $69,000—the highest amount ever raised for charities during the Annual Meeting. Show vendor GES alone donated $5,000 to the cause.

Record Impact

In addition to record attendance, ASAE is also generating unprecedented awareness. ASAE estimates that the convention will generates $16 million in spending to the host city. David Whitaker, president and CEO of Choose Chicago thought the number might be even higher when all the calculations are in.  “Perhaps more importantly, hosting ASAE exposes Chicago, our product, our infrastructure and our capacity to organize and host complex and high-quality meetings while providing great experiences for guests,” he said. “I liken it to a giant audition for Chicago and the impact of this is priceless.”

Almost 40 percent of attendees reported that they had never been to Chicago or hadn’t been in a long time. Showing off new hotel inventory and facilities such as Wintrust Arena is a win-win because planners seeing the spaces in action could be inspired to create their own magic.

Whitaker boasted that there is no better way to showcase the city than for decision makers and influencers to experience it first-hand. “We fully anticipate to generate several immediate leads coming out of the convention, which in the course of the coming months, and years will undoubtedly generate future bookings worth tens of millions of dollars in economic impact.”

harry potter

The global phenomenon of Harry Potter all began with author JK Rowling scribbling notes on a napkin. Those notes turned into books, which turned into a film franchise, Broadway show, theme park and so much more. The Wizarding World of Harry Potter first opened at Universal Orlando Resort in 2010 and has been expanding since. Diagon Alley at Universal Studios Florida and Hogsmeade at Universal’s Islands of Adventure are connected by the Hogwarts Express train ride.

Millions of Potterheads flying on broomsticks to Universal have increased the demand for on-site hotels. The brand-new 600-room Aventura Hotel opened Aug. 16. It doesn’t have meeting space, but provides overflow rooms. Endless Summer Resort, comprised of Surfside Inn as well as Suites & Dockside Inn and Suites, is currently under construction. Upon completion, it will join the three Loews—Loews Sapphire Falls Resort, Loews Royal Pacific Resort and Loews Portofino Bay Hotel—properties, along with Aventura, Hard Rock and Cabana Bay Beach Resort, bringing the total to eight hotels by 2020.

02_Universal's Aventura Hotel_Entry Level

Universal

15-10973 Resorts Meetings & Events 2015 RPR Royal Pacific Resort

Loews Royal Pacific Resort

03_Complex Bridge

The Loews Meeting Complex Bridge

07_PBH Prefunction

Loews Portofino Bay Hotel

10_HRH Outdoors

Hard Rock Hotel

“Universal Orlando has experienced unprecedented growth in recent years, which has allowed us to further commit ourselves to providing an unparalleled meetings and events experience,” says Vince LaRuffa, senior vice president of resort marketing and sales for Universal Orlando Resort. “Since the opening of The Wizarding World of Harry Potter-Hogsmeade in 2010, we’ve seen a tremendous growth, both for our in-park events and hotel meetings. This demand has allowed us to more than double the number of hotel options we now offer on-site, including the addition of The Loews Meeting Complex, which offers planners 247,000 sq. ft. of meeting space.”

Diagon Alley and Hogsmeade both re-create the film franchise’s famous sets. The areas can be rented for private in-park events full of wannabe wizards. Earlier this year, The Nighttime Lights at Hogwarts Castle became available to meeting professionals as an event enhancement. Lights and images are projection-mapped on the exterior of the magical building where Potter, Hermione Granger and Ron Weasley attended school.

Planners can serve butterbeer, elixirs, Bertie Bott’s Every-Flavour Beans, Exploding Bon Bons and other magical foods and drinks to all your muggle guests. For a fun team-building competition, sort attendees into the story’s four houses—Gryffindor, Slytherin, Ravenclaw and Hufflepuff.

A sign hanging on a fence in Hogsmeade reads, “Notice: Magic at Work. Your Patience is Requested.” That’s because an all-new attraction is under construction. Very limited information has been released regarding the theme of the roller-coaster, but it’s expected to open in 2019.

There is currently 295,000 sq. ft. of meeting space in partnership between Universal, Loews and the John Tisch family, and that is all thanks to Rowling, who was a single mom on welfare with a creative mind. She has also written on an airplane air-sickness bag and a dress hanging in her closet to jot down brilliant ideas. Bring a pen wherever you go.

Read more about Greater Orlando in Paige Feigenbaum’s story in the upcoming October issue of Smart Meetings magazine.

hospitality trends

Your success as an event professional depends on understanding how the market is changing. We collected the motherlode of trends lists, detailing the trends that are changing the ways and places we meet. Here are 101 of the trends, from tech to travel.

Property Design

  1. Communal hotel lobbies

Aristotle famously recognized that humans are social animals. Now, the hotel industry is catering to this tendency by building more open gathering spaces, such as kitchens and lobbies, where guests can work together and meet.

  1. Hotel or museum?

Resorts are becoming cultural epicenters, offering gallery-quality local art integrated into public spaces.

  1. Extended-stay hotels

It’s home away from home. Customers are seeking price-friendly, localized hotels with less formality, says WeeklyHotels.com. The freedom allows them to work, play and rest whenever and wherever they want.

  1. Biophilic design

Venues are going back to their roots: plain earth. Property designs increasingly showcase living walls, unfiltered views of nature, natural lighting and water features, such as minimalist waterfalls and moats. Nature-inspired designs tend to promote relaxation.

  1. Smart rooms

The hotel of the future is here already. Marriott International and Hilton Hotels & Resorts are among the brands rolling out custom initiatives that allow guests to control with a click the lighting, music, blinds and just about anything else.

  1. Nontraditional venues

Ballrooms? Old news. Warehouses and museums are in style for their creativity and flexibility.

  1. Laidback Luxury

The industry will start to see natural, simplistic elegance that gives visitors a no-frills trip and breathtaking views.

  1. Site-integrated design

Architects will begin to work with, rather than against, their surroundings. Properties will adapt around the environment to tell their narrative and use low-impact building structures.

  1. Showers, not baths, in hotel rooms

Hotel designers are favoring upscaled showers rather than traditional baths.

  1. Personalized walls

The power to project anything on hotel walls is coming soon. Digital art will make a guest’s room uniquely them.

  1. Wellness included

Yoga mats, exercise balls and weights are becoming standard amenities in rooms, rather than at a central gym, to encourage fitness on the road.

  1. Neutral-tone hotel design

Gaudy colors will disappear and grays, blues and whites will dominate.

  1. Plug-in power sources everywhere at venues

Attendees rely on mobile devices for pretty much everything now. Venues will need to set up easy access to outlets in every meeting space. And yes, that may mean ballrooms.

  1. The evolution of convention centers

These giant venues will now be the focal point of many urban hubs, fostering close connection to the lively arts and the city’s food scene.

Internet of Things & Technology

hospitality trends

  1. Digital Keys

The hotel experience keeps getting easier. Starwood and Hilton hotels led the way in debuting smartphones as hotel keys.

  1. Voice activation services

Amazon’s Alexa for Hospitality and similar services are evolving into personal assistants. Once tedious, guest services will soon become painless.

  1. Robot butlers

The future of hospitality jobs may be changing as the industry becomes digitized. Robot butlers are making an entrance, offering to take baggage, provide room service and more.

  1. Virtual reality

Marriott offered immersive travel guides and Airbnb is testing real-life views of its listings. Virtual Reality is a unique way to immerse viewers and the trend is expected to grow.

  1. Chatbots

Chatbots are one way hospitality providers are giving customers the information they need instantly. The use of artificial intelligence frees up time to focus on more pressing tasks.

  1. SMS updates

Sending personalized text message updates before, during or after trips is being used to build customer awareness, trust and loyalty.

  1. Mobile booking

Mobile booking will continue to increase as everything we want is at the tip of our fingertips. Tailored ads and social media will play a role in directing customers to quick booking. Hotels are upping local SEO to improve visibility in an increasingly shorter travel planning window.

  1. Cryptocurrencies accepted as payment

Bitcoin’s boom this past year demonstrated its ability to serve as an international currency. Expedia users can already book using bitcoin; hotels could soon follow.

  1. Biometrics

Biometrics are all the rage, especially at airports. Fingerprints and retinal scans are two of the tools used to push travelers through quicker.

  1. Blockchain

This technology is more than just bitcoin. Online travel agencies are taking large chunks of commissions away from hotels. So, blockchain’s distribution system provides a safer, more cost-effective way to garner business and manage internal systems.

  1. Social media’s the new search engine

In-app purchases will become a trend of convenience for social media users. A company’s posts can lead directly to a purchase or book option. For those selling a service, sites such as LinkedIn, Yelp and Twitter work best, says business2community.com. Make sure to fill out profiles completely so your company appears easily in searches.

  1. Mobile check-in/check-out

Eliminating the waiting line for check-ins and checkouts is making the guest experience as seamless as possible, but most brands are still giving visitors the option of speaking to a live person.

  1. Virtual and hybrid meetings

Emerging technology is making it easier to offer virtual versions of live events, making hybrid meetings a way to deliver content more widely.

  1. Translation technology

As the market becomes increasingly international, the use of instantaneous translation technology will be used to communicate with customers globally.

  1. Mobile passport

By downloading a government-certified app, passengers can speed through customs upon re-entry to the United States. The system works in 24 airports so far.

  1. RFID wristbands

Radio-frequency identification (RFID) uses electromagnetic fields to track tags with stored information. These wristbands let guests tag in and out of a multiday event with ease. To date, they have been used most widely at music festivals.

  1. Networking applications

You know online dating, and maybe online friending, but now there are platforms exclusively for virtual networking.

  1. High-tech hotels

Properties will need to provide top of the line Wi-Fi, audiovisual equipment and other digital equipment. These amenities are now necessities.

  1. 3D maps for planning

Soon, planners will be able to scope out a space without leaving the office. Convention centers are introducing 3D, realistic maps.

  1. Meeting in the cloud

The possibilities are sky-high. Using cloud processes, meeting planning can now be virtual and seamlessly collaborative at the same time.

  1. Virtual concierge

This technology can take many different forms to provide contextual assistance. It can arrange travel, book appointments and reservations, plan events and tailor to your clients’ needs. It often takes the form of an app.

  1. Going rogue

As much as technology is embedded in daily lives, in an ironic shift, technology-free rooms promoting revitalization and restoration could become premium spaces.

  1. Cybersecurity

Last year’s attacks against Hyatt Hotels Corporation and InterContinental Hotels & Resorts proved the hotel industry is susceptible. In 2018, U.S. companies are expected to spend more than $66 billion on cybersecurity.

  1. SIP-DECT handsets

Already popular in Europe, this technology for communication is gaining heat in North America. It employs typical features found on a fixed network and makes them mobile. An employee can register the handset to a custom profile, log off when they clock out and pass the device to the next person on shift. Streamlined emergency alerts and messages can be sent directly to the devices, perfect for employees on the go, like housekeepers and bellhops.

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Destination Changes

hospitality trends

  1. Pop-up hotels

To facilitate discovery of remote locations, temporary accommodations continue to pop up to inspire creativity and spur unconventional business.

  1. Canadian tourism booming

Canada had a record number of international visitors in 2017, hosting more than 20 million trips, Statistics Canada reported.

  1. Cities with prior strife thrive

Cities previously under the radar are now shining. Travelers are frequenting lesser toured destinations in search of unique cuisine and experiences.

  1. Asia meetings

Asian metropolises, such as Seoul, continue to grow. The expanding market is becoming a power player in the hospitality game with diverse offerings.

  1. Last-chance tourism

The icecaps are melting, raising sea levels and vaporizing glaciers. Travelers are taking the opportunity to view remote destinations before they are gone forever.

  1. Rise of Middle East

Dubai and Qatar continue to draw international business and visitors with their growing hospitality infrastructure. The hotel sector, in particular, is promising as luxury resorts and unique attractions continue to pop up.

  1. Cannabis tourism

As marijuana becomes legal in more of the world, cannabis tourism is growing. Retreats specifically designed to indulge in the herb are already available in California and Colorado. Look for an increase in cannabis conferences, as well.

  1. All-inclusive reinvented

Forget the tacky beaches and endless margaritas. Attendees want all-inclusives that are luxuriously stimulating.

Traveler Trends

hospitality trends

  1. Local experiences

Authentic, hard-to-replicate experiences are now on travel bucket lists. TripAdvisor says that historic and heritage experiences saw a 125 percent increase in bookings in 2017.

  1. Meaningful travel

Travelers, especially millennials, now seek meaningful experiences rather than material things. They want to learn and grow in addition to having great memories to take away. Prioritypass.com says this goes alongside the rise in “voluntourism.”

  1. Winter trips

More people want to take in the crisp, chilly mountain air and icy views that cold spots can offer. More than 79 percent of Americans would consider an international trip during the colder months, says TrekkSoft’s most recent travel trends report.

  1. Wellness trips

MMGY Global, a travel marketing company, produced a survey that found that 34 percent of wellness travelers packed workout clothes in hopes of getting active, but did not. They may see the light of day more in the future, as retreat centers are beginning to offer heart-pumping recreation alongside relaxation.

  1. Personalized travel through packages

The new traveler wants an adventure curated just for them. More flexible vacation packages will be needed to satisfy the craving for one-of-a-kind memories. For example, Virgin Vacations affords customers the option to build their own tour of Europe.

  1. Millennial families

According to MMGY Global, 20- and 30-somethings with children, the largest segment of the millennial generation, is willing to spend more on leisure travel in the coming years, contradictory to their single and couple counterparts.

  1. Family-friendly incentive/wellness travel

There is a growing shift for those traveling with their families while on business, reports Maritz Travel Company. A study by the American Sociological Review found that four out of five incentive participants believed children should be allowed to participate. Attendees will need a schedule that’s accommodating.

  1. Meeting packages

Properties are consolidating everything planners want on-site: team building, flexible space, leisure activities, etc.

  1. Hotel guides

To fulfill the desire for localized experiences, hotels will become the connection for planning authentic outings. Who knows better than properties on site?

  1. Bleisure travel

Business travelers are extending their trips for personal time in the city. Expedia Group Media Solutions found that 60 percent of business trips are converted into bleisure. Because everything may not be booked in advance, this is an opportunity for marketers to target customers mid-trip to explore dining options, entertainment, transportation, etc.

  1. Responsible travel

Planners are working with local communities, often incorporating CSR in agendas, with a goal of learning and appreciating.

  1. Food travel

Foodies unite! Some tourists now venture to cities for the sole purpose of trying new and exciting cuisines.

  1. Mature economy-sharing

In 2017, middle-aged travelers unexpectedly made up nearly half of the ride-sharing and home-sharing community, says MMGY.

  1. Targeting Gen Z

It’s been all millennials for the past few years, but brands will have to target a new market soon, Gen Z, which consists of anyone born after 1995. The oldest are in their early 20s and graduating from college. Brands are already capitalizing on study abroad expenditures and Gen Z’s FOMO (fear of missing out).

Food and Beverage

hospitality trends

  1. Locally sourced food

Preservatives, move over. Fresh ingredients are in. Guests care more about what goes on their plates, and suppliers are listening. Plus, many hotels see it as a way to help the local community.

  1. Food halls

Often in prime locations, food halls are rising, as they offer diverse, quality food and convenience.

  1. Grab ‘n’ gos increase

Attendees are busier than ever. Room service is declining, and hotels are providing one-stop shops where guests can get a quick bite before the next meeting.

  1. Culinary cocktails

Chef-driven approaches will be applied to cocktails. You can expect to sip on carefully crafted drinks with original tastes.

  1. Sustainable food

Serving farm-to-table also reduces carbon footprints and many food-and-beverage providers are adopting the practice.

  1. Hyper-locally sourced

More hotels are growing food on site so they can offer quality-controlled produce with a story.

  1. Afternoon slump control

Food options are shifting to delicious and mood enhancing. An overload of grease and carbs can leave attendees feeling lousy, so more planners are opting for lighter fares.

  1. Dietary restrictions

Veganism and vegetarianism are no longer fads. Suppliers are increasingly prepared to serve all diets, including gluten- and peanut-free, keto and paleo diets.

  1. Experiential and educational food dining

Attendees increasingly want to take part in their food-and-beverage preparation. Immersive breakout sessions with food activation stations are becoming more popular.

  1. Ban food waste

Approximately 1.3 billion tons of food is wasted every year. Hotels are combatting its negative effect with initiatives such as composting and scaling back buffets.

  1. Ethnic food takes the stage

New foods and spices, particularly from parts of Asia and the Philippines, will be incorporated into plates. New flavors will emerge at breakfast time. The National Restaurant Association says you should keep an eye out for plates such as chorizo scrambled eggs and coconut milk pancakes.

  1. Branded food

There are now tastier ways to market your brand. Crowds are eating up desserts, coffee and even beer with logos emblazed in frosting or foam.

  1. Coin-op evolves

New vending machines are dispensing more than just chips and donuts. Elevated snacking, such as champagne and salads, are popping up in public spaces across the country. Makeup and toiletry machines are also entering the scene.

  1. 3D food printing

Used for creating unique, stunning food shapes, 3D printers have an innovative role in shaping the food-and-beverage sector.

  1. Suck-free zones

Disposable, plastic drinking assists are becoming a no-no. Whether made from glass, steel or bamboo, reusable straws are being adopted by restaurateurs and bars. No straws at all is also making a nonappearance.

Transportation News

hospitality trends

  1. Premium Economy gets even better

Premium economy is about to get a little more lavish. Some carriers, including Delta Air Lines, have introduced semiluxurious seating at affordable prices.

  1. Low-cost, long-haul flights

This airline strategy is making brands more competitive in an expanding market. A Wexinc.com white paper found that customers are particularly price-conscious when it comes to flights.

Airlines are catering to budget-strapped customers and taking advantage, and are getting away with measly meal portions and restricted baggage allowance.

  1. Luxurious in-airport accommodations

No more trying to sleep in stiff chairs at the gate during layovers. Yotel and Minute Suites offer hour-by-hour or overnight hotel rooms inside airport terminals. This provides convenience and comfort in one hub.

  1. River cruising on rise

In parts of Europe, river cruises are the captains now. The quick trips are offering more sophisticated amenities and shore excursions.

Industry Behavior and Techniques

  1. Crisis Management on social media

The ability to monitor and respond to upheavals almost instantaneously has become a priority. Social media is being used to handle conflict in a personalized, immediate way. Industry insiders can learn from last year’s fiasco in which a passenger aboard United Airlines was dragged off due to overbooking. While response by the airline was prompt, it was too formal, too legal and only worsened the problem.

  1. Data analytics to garner customers

Industry professionals are jumping on the big-data bandwagon to initiate strategic campaigns and drive traffic in a variety of ways. For example, Starwood Hotels uses big data on worldwide economic conditions, events and weather to customize a price or promotion for a customer in a certain geographical location.

  1. Cross-industry innovation

Technology has enabled hospitality professionals to draw inspiration from other professions to enhance the customer experience.  Restaurants, for example, meet airports wherever there’s a sushi carousel bar.

  1. Corporate Social Responsibility

The movement to give back is gaining momentum. Corporations now integrate CSR into brand strategy, company events and culture.

  1. Diversity and inclusion in action

Consumers are aligning spending habits with politics. More brands are acting to develop workforces with diverse voices and perspectives.

  1. Security from gun violence

The tragic shooting at Mandalay Bay Resort and Casino, Las Vegas last year demonstrated the need for hotels to plan and prepare against similar happenings. The Las Vegas property has begun introducing 24/7 security officers at the elevators who ask guests to show their room key. Four Disney World Resorts have implemented a new policy that allows staff to enter a room if a do-not-disturb sign has been displayed for more than 24 hours.

  1. Safety from natural disasters

The swarm of natural disasters last year made headlines and wrecked shorelines. More properties are prepared with clear communication channels in place and more planners are asking about force majeure clauses.

  1. Influencer marketing

Social media influencers have become the gatekeepers for properties and events looking to grow a loyal audience.

  1. GDPR

Employees are being trained to control the flow of personal identification information to comply with GDPR regulations.

  1. Crafted email subject lines

You’ll be seeing marketing professionals putting as much effort into the subject line of an email as they do the body, to garner more engagement. In the meetings industry, this strategy will be aimed toward increasing attendee RSVPs and decreasing no-shows.

  1. Online presence to promote brand

In 2018, customers are craving stories that connect them with a brand. Event professionals, such as hotels and CVBs, are curating online content to tap into this new marketing trend.

  1. Increased use of CRM

Customer-relationship management (CRM) technology aggregates all data, including customer profiles, into one place for streamlined data analysis. Useful for the hotel industry, CRM can provide guest data to all end-users, easing up the need to communicate through different channels.

  1. Independent planner alternative funding

Travel agents and meeting professionals feeling pressure after hotel consolidation and commission cuts are crafting new business models, including negotiating commissions from other suppliers.

  1. Distributed commerce-marketing techniques

Marketers are capitalizing on growing intimate relationships between customer and brand through campaign personalization. In the events industry, planners can use the method to promote events to attendees in places they’re already spending time at online. This way, attendees can discover events without knowing they’re happening beforehand.

  1. Destination management companies step up

DMCs are taking on essential roles in hand-crafting attendee experiences, including providing design solutions to satisfy evolving customer expectations. Access Destination Services in San Diego was recently named a top DMC by Special Events. One great DMC event included designing, from scratch, a 1930s themed circus for 850 attendees in just seven days.

  1. Increasing costs

Event professionals are looking for creative ways, particularly when it comes to food and beverage, to maintain customer satisfaction while staying within budget.

  1. Changing role of travel agent

Travel agents are adapting to the digital world by utilizing new tools, such as augmented reality, to give customers specialized tips.

  1. Airbnb moves further into hospitality sector

Airbnb recently introduced its service for events, connecting attendees with low-cost housing options during events. While this is bad news for hotels, planners hosting attendees may be able to take a breather. Small and boutique hotels are also being invited to list properties on Airbnb’s website. This is a step toward alliance, rather than competition.

Miscellaneous

  1. Online gaming

eSports are ushering in a new era. Millions assemble to watch tournaments in hotels, convention centers and specially designed eSports facilities. According to statistics company SuperData, eSports brought in $1.5 billion in 2017. This all means a newly lucrative sector for property owners and suppliers.

  1. Search disruption

With Amazon and Google amassing vats of personal information to suggest only a handful of hotels, smaller chains are having to get creative to get in front of planners.

  1. Green Events

Not only will sustainability be built into planning events, but events focusing on the sustainability method will increase.

  1. Unique amenities

To stand out, hotels are serving up amenities that leave a lasting impression. Examples include rooftop guitar lessons at The Westin Austin Downtown and personalized jerseys at Grand Hotel Excelsior Vittoria in Sorrento, Italy.

The dedicated honey-making efforts of bees have been highlighted at hotels and resorts throughout the world in a vast array of ways, including hands-on activities, classes, spa treatments and foods.

Some properties, including the following, recently have developed particularly innovative ways of blending honey into their offerings, which will be available to meeting groups in September, National Honey Month.

The Lodge at Woodloch, Hawley, Pennsylvania

Guests can enjoy the resort’s healing herbs and honey ritual, which starts with a warm drizzle of honey followed by a sugar and healing season herb exfoliation. Then, butter and essential oils are massaged into skin to leave guests feeling soft and smooth.

Sanderling Resort, Outer Banks, North Carolina

Sanderling bees’ output is used in Keeper’s Watch cocktail, which contains honey-infused bourbon, ginger ale and fresh lemon juice. It’s also in the liquid gold and honeycomb that is incorporated into the Outer Banks Cheese Tray of specialty cheeses from local artisans and in a custom candle.

Eau Palm Beach-Manalapan, Florida 

Guests can enjoy treatments that utilize Eau Spa Signature Artisanal Honey, created by Palm Beach bees and hand-crafted by on-property Beekeeper, Bradley Stewart. They can enjoy a honey heel glaze and a bourbon bubbler scrub while sipping on a honey ale during a 45-minute pedicure or Honey Citrus Body Polish.

Calistoga Ranch, Auberge Resorts Collection, California

The ranch has five hives, with up to 30,000 bees per hive. Guests are invited to join the resident beekeeper for a class about the honeybees at Calistoga Ranch, the importance of their survival and how they help vegetables and flowers in Napa Valley. The bees create a mixed floral honey that includes orange blossoms, lavender, roses and rosemary from the garden and indigenous wild flowers from the canyon.

La Quinta Resort & Club, California

Spa La Quinta offers the 75-minute Glistening Agave Body Glaze treatment that begins with a dry brush exfoliation, followed by a deep tissue massage that uses agave oil made with organic sunflower seed oil, with traces of cherry and coconut milk. Guests’ hands and feet then are painted with a honey glaze serum, and placed in a steaming towel wrap for intensive, deep hydration.

Hotel Wailea, Maui, Hawaii

Hotel Wailea’s uses its five beehives to create a signature raw, unfiltered, GMO- and chemical-free honey that is used throughout the hotel in food and beverages. The honey will soon be used to create the hotel’s signature scent, crafted by Lather, an all-natural skin-care and beauty company.

Mauna Kea Resort, Hawaii Island, Hawaii

Guests at this resort, which includes Mauna Kea Beach Hotel and The Westin Hapuna Beach Resort, can participate in a one-hour tour that includes a walking tour of the bee hives, complete with beekeeper suits and a honey pull if the hive is ready to harvest; a demonstration of how the Flow Hive works; raw honey tasting and sampling of resort’s food and beverages that use the sourced honey; and a complimentary jar of honey made at the property.

Nanuku, Auberge Resorts Collection, Fiji

This resort boasts a hive housing 2,000 bees, all under the rule of Adi Kamica (Sweet Queen), the queen bee. Nanuku celebrates National Honey Month in style—under the guidance of the resident beekeeper, groups suit-up and pull honeycomb, then enjoy a honey-centric spa treatment and five-course honey-inspired dinner that includes Honey & Miso Roasted Pork Belly and a Honey-Caramel Poached Banana.

Hacienda Beach Club & Residences, Cabo San Lucas, Mexico

The new Golden Honey Purification treatment begins with a gentle body exfoliation to renew the skin. Guests are then placed in a honey-based body wrap mixed with sage, cinnamon and ginger that helps to soften and smooth the skin while removing toxins. A head massage is then given to enhance relaxation. The treatment concludes with a full body cleansing essential oil massage, along with Hacienda’s custom tequila tea with ginger, lemon and honey.

Couldn’t make it to Chicago for ASAE’s annual conference? Or even if you did, this is your hub for updates on news, session highlights and lessons learned. Bookmarking this page is your ticket to real-time updates and memories to last until we do it all again next year in Columbus.

https://www.smartmeetings.com/events/110758/asae-giving-back-chicago

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