Social distancing a chance to rethink service delivery

Once hotels start to resume operations, they may want to rethink service delivery, notes Peter Mitham. This could mean leveraging technology to limit face-to-face interactions with guests, or reducing seat counts in breakfast areas, lounges and restaurants to prevent the potential for disease to spread.  

Why guest screening is essential in COVID-19

COVID-19 brings new threats to hotels. The low average daily rates caused by the virus tend to attract high-risk guests or those looking to exploit hoteliers. To stay protected during these uncertain times, it’s crucial to find out who you’re hosting.

A Reason for Hope – Tourism 2.0

In spite of the hardships around us all, Joe Baker of Centennial College has never before seen the kinds of unity he is seeing now. Industry and government messages are crystal clear – the tourism industry is vital to the Canadian economy. Vital to the 1.87 million people who rely on it for gainful employment.

Communications tips for a pandemic

By David Eisenstadt and Carol Merry The rapid spread of the coronavirus have required...

Kids’ menu: beyond nuggets and fries

It’s no surprise that consumer eating habits continue to evolve over time. These changes are insightful for hotels and resorts in planning their food and beverage programs in particular. One demographic that frequently flies under the radar, though, is children.

Industry x Education must address labour shortages

The shortage of talent facing Canadian hospitality and tourism has reached crisis levels in some parts of the country, and it’s not going away any time soon, writes Joe Baker of Centennial College.

Cushman & Wakefield: Are Canadian hotels overpriced?

TORONTO —Most of the country has seen substantial increases in property values over the past five years. Cushman & Wakefield is increasingly asked, “are current values (in the hospitality sector) too high?” and, “are these values sustainable?
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