Let’s take a closer look at mega events and the hospitality industry. These events help with long-term regeneration and can transform a city for the better.

We’ve talked about some events and how important it is to coordinate between different stakeholders. But some mega-events change cities as a whole.
The Olympics are a key example. When the Olympic games are hosted the planning process starts a decade in advance. Cities have to apply to become host cities. They have to put in an application document.

They also need to start building the venues and the Olympic Village where the athletes will need to be housed. In some cities, there will be reorganizations in terms of transport infrastructure. We see that some cities approach this as a vehicle for long-term regeneration-so in other words, a vehicle for long-term change and new prosperity to different areas.

The London 2012 Olympics were a great example of this. They were hosted specifically in East London, an area that was, for a long time, seen as an ugly, polluted, former industrial area and where nobody wanted to build or live. So it was a bit of wasted space in a major city. What the Olympics did was inject a lot of investment in that area.

There was an entire soil cleansing process. All the old industries that were located there had left heavy metals in the soil, creating a very polluted area. The whole area was cleaned up and if you look at it now, it’s almost unrecognizable. None of that investment would have happened had the Olympic Games not come to town.

Sometimes, the event itself is much bigger than the two weeks that it takes place.

You have the Olympic Games. You have the Paralympics. And in principle, then everything is over. But the lasting effects of an event for a city can be much, much more significant.

Catering is a real benefit to restaurants. It can take a lot of forms. I can cater by having you pick up food at my restaurant. So, it could be as simple as a deli catering out a sandwich platter that Mr. or Mrs. Customer is going to pick up. That’s easy.
It could be that I’m delivering that sandwich platter. That’s still easy. It could also be that I’m delivering that sandwich platter and providing a service staff member to serve it for you at your home or your party. So, catering increases what we call same-store sales.
If I have 20 seats in my restaurant and, on average, I get two turns at lunch and two turns at dinner, that means that 80 people are going to be able to dine in my restaurant.
If my average check is $10, that means that I have made $800 that day by people eating at tables in my restaurant. But, I can also prepare food for 80 people at a catered event that will not be in my restaurant.
The consumer would pick it up or I would deliver it. I would still get $10 a person, maybe even more, because I’m supplying all of these disposables.
Now, I made $800 in my restaurant that day from people who came in and sat at tables, and at least $800, if not more, by catering one event for 80 people. So, I’ve increased my same-store sales — meaning, my same four walls, my same hours of operation — just by sending out catering.
Catering can typically be prepared when I’m not in the lunch or dinner rush. When I’m doing garde manger in the morning, prepping food for lunch, I could be cooking the catering food and putting it in the refrigerator to be delivered or picked up later. Catering is an extremely positive and profitable benefit for restaurants.

Now, that is catering that doesn’t happen at my restaurant. Many restaurants may have a banquet room where they offer catering. That is a place mostly for celebratory events. I guarantee it’s dark most of the week and they’re perhaps using it on the weekends. But they can use that room at any time. It does increase same-store sales as well. But you’re paying rent on that.
I’m a proponent of catering. My favorite kind is preparing food, getting it out the door, and letting people eat it elsewhere because I’m getting paid that revenue. I’m not cleaning it up; I’m not worried about China plates and flatware disappearing, and I’m not worried about someone taking up a seat in my restaurant while they’re on their smartphone for 45 minutes. I’m just getting it out the door and getting paid for it.
So, catering, again, can be very profitable. However, from an operations perspective, you need to prepare a good catering program. It can’t be haphazard, because then you will wind up spending more money than you’re making. Maybe you’re not buying or packaging properly.
You need to make sure that it’s well-packaged so that, when it gets to the guest, it looks great. Maybe they’re going to heat it at home. That’s all well and good, but it still has to look and taste great. Therefore, the way you package food makes a big difference.

From healthier options to gourmet burgers, fast casual is changing the way we eat and think of food and is taking business from well-known fast food chains.

The restaurant business is responding to some consumer trends better than others. One key trend is healthy eating. A good example is the whole category of fast-casual, which is eating business away from traditional fast food.

Why? Because consumers want healthier options.

They want more choices. They also don’t want to go to a traditional restaurant during lunchtime, sit down for an hour and a half and wait for someone to serve them.

When walking down Broadway from 42nd down to the 23rd, there are about 20 new restaurant concepts. Just by observing, many of them are based on salads. There’s a green wave and the consumer wants fresh, innovative salads. That’s a key growth segment.

You also have a gourmet burger. Shake Shack is a good example of that. It’s not necessarily a gourmet burger, but it’s a much better burger that you can get in McDonald’s. Then if you take bread-based companies, like Panera, which dominates the category, there are other players but they’re not even close to as big as Panera.

Panera understands that consumers want freshly baked bread with innovative combinations, not the traditional ham and cheese. They also make good salads and soups, and it’s pretty fast.

You can use technology, especially here in Manhattan. You can order, pay online, and then just go pick up, or they can do delivery.

Talking about trends in Mexican, Chipotle owns that category. If you consider the ingredients that they have, there are about a couple thousand options that the consumer can choose from through this combination of a dozen or so ingredients.

Again, it’s fresh. The ingredients are fresh. It’s prepared right there in front of your eyes. It is not something that happens in McDonald’s where it’s prepared behind the counter, and it’s always the same standardized. You have more flexibility and better ingredients.

Fast-casual is taking business from the casual family restaurants, the TGI Fridays of the world, and the fast-food players like McDonald’s, Burger King or Wendy’s.

In the restaurant industry, the customer-facing employees that greet you when you walk in the door are referred to as “front-of-house.” The host, front-of-house manager, or dining room manager are all important and frequently assist guests.

Yet, there are many front-of-house positions. These are the employees who closely interact with guests. Their roles include:
* Maintaining a consistent pace within the dining room
* Ensuring fast and efficient service
* Correctly charge guests
* Processing checks

The restaurant manager, host, and reservationist are the first to interact with the guest and show hospitality. They ensure that the dining room runs smoothly and that guests who arrive with a reservation are seated promptly. Our front-of-house team also includes servers and bussers because it encompasses everyone who has direct contact with our guests.

Sales and Service Sectors
Front-of-house employees work in the sales and service segments. They sell catering orders, take reservations, and assist with wine selections. They ensure food is ready for pickup and that tables are available. These employees also assist individuals who may need help with the menu. The service segment as a whole participates in the guest’s service. Waiters, bussers, sommeliers, and bartenders all fall within this category.

The Impact of Food Ordering and Delivery Systems on the Hospitality Industry
Many restaurants are adopting what I call commissary models. It’s where you buy food and beverages through a delivery service (e.g., Grubhub, Seamless, Uber Eats) and have it delivered to your home.

In this scenario, front-of-house employees take the reservation and deliver the food. The front-of-house manager, or owner, is in charge of the entire operation. They make sure that everyone is on the same page. Guests continue to receive the level of service they expect from the restaurant.

Let’s take a look at how a successful last can be modified and changed in footwear and the footwear business to increase sales and reach a new audience.
We love the last. We had success with its sales, but we can’t make the same shoe we made last spring. So to continue using this last, we have to take and modify certain things about the footwear we’re producing on the last.

We know we have a successful last, we know that it sells well, we know it looks great. So we can change any number of design features. We can do something as simple as changing the top-line cut of the shoe. If it’s athletic, we can put a collar and change the shape of the collar, the height of the collar, the Achilles pen, so on and so forth.

If it’s a dress shoe, we can change the top line cut by putting a dip on one, an asymmetrical dip somewhere on the top line, or put some sort of embellishment on a top line that wasn’t used in the previous spring season.

We’re also going to be changing our materials and colors for the new season. Those are simple changes that help to make the same last we used last spring, look, have the shoe look completely different next spring, just by its color, it’s cut.

We can also do other things. We can take and change the component tree or the structure of the footwear. The structure is the way the bottoming is done: the heels and the soles.

Last spring we used just the very thin, a ladies shoe and we used a very thin sole and just a simple high heel, like a spike kick. Next spring, if we wanted to, we could do a platform. We could do a full platform, we could do a partial platform under the ball and a higher heel, which we may have marketed as a 10-centimeter heel last spring.

We put a two-centimeter platform under the front, we add two centimeters to the heel to maintain the balance, which is part of the last itself. Now we can market the thing next spring as a 12-centimeter heel. Same last, completely different footwear.

This is a way of taking a successful last and amortizing it out over time without looking like you’re repeating yourself.

In the hospitality industry, hotels are often described as two distinct businesses. One is the operating business, which involves the renting of the guest rooms and the provision of food and beverage. The other is the real estate business, owning the land and building which house the hotel property and operations. Those two distinct attributes, the fact that hotels are both an operating business and a real estate business, have been the cause of many of the major changes in the hotel industry over the past 30 years.

Going back to the 1990s, Marriott split into two companies, an operating company and a real estate company. The reason it did so was because investors felt that those two businesses were distinct and that the skill sets necessary to maximize both were different. There was inefficiency from having both under the same ownership structure. Due to increased online hospitality education on what works best, the hotel industry has largely moved in that direction of separating asset ownership from day to day operations.

One of the key concerns of hospitality and hotel investors is making sure the relationship with the manager of the property is on an even keel. Hotels often have a tension in that managers are compensated primarily on the basis of top line revenues while owners are compensated on the basis of bottom line profitability. Those two different attributes, as to how they are compensated, can lead to challenging relationships, especially as the business gets weaker during a economic downturn.

There is a whole field, in fact, of advisors and counselors that provide hospitality education and help hotel owners and managers work through these relationship issues. This affects everything from approving annual budgets to capital renovation plans as well as the day to day attributes that go into the hotel business.

Hotels often expand into what is called neighboring businesses. This concept is in addition to their core business of operating rooms for overnight guests.

Many hotels in resort destinations may feature a timeshare component. Overnight guests can buy weekly intervals of units.

It’s not uncommon for hotels to be a part of apartment buildings in urban areas. Residents who own apartments above or below the hotel property feel a unique sense of pride or value. They are happy having their units affiliated with a luxury hotel brand. As a result, hotels have expanded into businesses that are complementary to the hotel industry.

In resort markets, hotels have evolved into timeshares, residential condominiums, lot sales, and even community care facilities for the elderly.

Hotels need a large quantity of support space to ensure operations run properly. You might have basement sales offices, accounting offices, paint shops, upholstery repair shops, and more to assist the process. Yet, revenue is in selling guest rooms and food and the provision of food and drinks.

There is a lot of pressure in the hospitality industry to maximize the space in the hotel that generates money. Hotels must optimize efficiency with “facility programming.” It’s also essential to minimize the areas that are simply required for the support of the operation.

The wheels of travel are constantly going through waves of innovations. When we think about innovation, we think about design thinking. Design thinking is a methodology that helps us develop innovative solutions to pain points.

The reason we talk about hospitality, travel, and tourism from the perspective of the traveler is that we want to empathize with the traveler. Empathy is one of the first steps in the design thinking methodology. It enables you to think about the travel journey from the traveler’s point of view. You can then identify the things that just don’t work, the pain points.

Think about the wheel of travel as if you were the traveler, and go through it from that perspective. For example, identify yourself as a young independent traveler that is traveling alone. Think about that and think about the dream phase. Think about the planning phase, the comparison phase, the booking phase, the travel phase, the experience and stay phase, and the post-trip review phase. Empathize with that young independent traveler throughout the travel wheel. Then identify all the pain points you can think of. Identify the things that don’t work, things that require too much effort with very little payoff, and things you’d like to change.

Once you’ve identified the pain points, think of a solution to fix them. That’s how innovation works. Think of the customer pain points using the design thinking methodology.

(following two paragraphs in blue are optional and may be better to remove)

At the XXX (please insert inaudible name here) Center, all of our programs are rooted in that innovative framework. We’ve designed them with one goal – making people job-ready but also innovative and entrepreneurial.

We have an innovation lab at the XXX (please insert inaudible name here) Center. We would be very happy to take you through our lab that is designed to have our students become the innovators of tomorrow. We also host entrepreneurs that start in a garage with an idea and then scale up to become a larger disruptor in the travel and hospitality wheel. One example is Askblue.

Askblue is an artificial intelligence that takes a deep dive into all of the data available on the cloud. It’s mines that data and enables a completely automated concierge service that is free from any human inputs. It offers concierge services in hotels but also in restaurants.

Imagine you’re in your hotel room and you’re wondering, “Oh, when is checkout time?”

Traditionally, you might call the front desk or find an information sheet somewhere in your room. With Askblue AI, you can simply say “When do I need to check out?” Askblue would then tell you that checkout time is 12:00 tomorrow. Askblue goes into the cloud and takes that information from the hotel website. You don’t have to do the searching, you just have to Askblue.

That’s one of the examples of the innovation that we see every day in hospitality, travel, and tourism.

The wheel of travel is changing and it’s providing a host of wonderful job opportunities. This ranges from existing jobs such as hotel general manager, front of house receptionist, or an investor or a consultant in real estate development..It also includes newer jobs, such as working for social media or the new artificial intelligence companies, ensuring that the customer service takes full advantage of what the data can give them.

Even from the Second World War palace hotels in the ’50s and ’60s, the model of traditional hotels has changed over time. From the internationalization of hotel chains, the proliferation of brands, the emergence of online travel agents, and to the cloud artificial intelligence and machine learning – the wheel of travel is changing constantly.

Hospitality, travel, and tourism is not just fun for the customer. It also can be really fun to experience as part of the business. Whether you want to take on a traditional career or whether you want to be an entrepreneur, there are ample opportunities in the space.

​​

The experience phase of the wheel of travel happens in the real world with physical products and services. They all rely on some type of real estate. Whether it is a theme park or driving from an airport to a city center, it is all about real estate. Furthermore, anything that happens at the experience phase relies on some sort of real estate. Staying in a hotel is a piece of real estate. Individuals going to eat at a dine-in restaurant is a piece of real estate.
The Companies That Invest in Hospitality
There are various companies that specialize in the hospitality and travel real estate of the general real estate market.
Some of these companies are the owners or professional investors who know how to invest in and maintain assets, such as hotels. We refer to companies like Host Hotels & Resorts, which emerged after Marriott spun off its real estate. Now, it has become a professional investor and asset manager of hotels.
Another company is Park Hotels, which is a real estate investment trust. They only own and professionally manage hotels. They manage any investments, renovations, and maintenance of the assets.
Consultants in the Hospitality Industry
Many consultant companies actively advise individual owners or investors. They provide various services, including valuation, food and beverage, tax, and debt advisory services. One of these companies is Hotel Valuation Services (HVS). Founded by Steve Rushmore, VHS is a legend in the industry that began in New York. It has spread globally with offices in London, Brazil, Hong Kong, and many more places.
Joes Lae, LaSalle (JLL) does consulting services like VHS but is also very active in brokerage. Brokerage is about making a buyer and seller meet to make the transaction. They advertise hotels and other properties to potential buyers and connect them with the sellers.

Why do people travel? There are so many reasons for travel. It could be for special events, occasions, to see new sites, or just visit an interesting city. Let’s take New York City, for example. One of the greatest global cities in the world.

The idea for global tourism is that people leave their home country to experience something interesting that they can’t experience back home. And if you look at the list of the most popular international destinations — France is number one at 85 million international visitors, followed by Spain, and then the United States, at about 75 million. New York City itself gets about 13 million visitors a year.

So why then, do people come to New York City? It’s an amazing place, for one. Diversity. Different cultures. Chinatown. Little Italy. Koreatown. But, there are also very interesting sites too. Central Park is probably the most popular site because it’s open, free, and provides such a contrast in a park experience. Take for example, a traveler from Finland, who might view Central Park as akin to a Finnish forest in the middle of skyscrapers.

And there’s also the 9/11 memorial and museum. The One World Trade tower. And a lot of museums. The famous Metropolitan (Met). The Museum of Natural History. There are many sites here to choose from. A common travel custom now is for the tourist to act like a local and experience things that the locals do. Consumers find these experiences to be authentic. And that’s something that New York City can offer a lot of.
And now thanks to social media, you don’t even have to do a lot of advertising anymore.

In creating your destination marketing plans, look at various sources that rate and rank the most popular attractions and activities in New York City. You don’t have to choose the most popular ones, but use some criteria to choose the ones that you would actually have as part of your vacation plans. For instance, you’ll be traveling to New York City for one week. Find out what you would do during those six nights and seven days. Then describe this in a one-page memo in terms of the criteria you used.