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Category: Fall 2015

The Bleacher Bar at Fenway Park: Transforming a Former Indoor Batting Cage Into a Unique Eatery and Bar

By Graham Ruggie As one of the oldest cities in the United States, Boston is steeped in rich history. Many of the city’s most successful restaurants and hotels embrace the architectural heritage, while still providing modern conveniences including The Liberty Hotel, The Kendall Hotel, and Chart House restaurant. In fact, Boston’s Fenway Park offers one […]

U.S. Lodging Industry Update – Q2 2015

Written by Daniel Lesser and Jonathan Jaeger of LW Hospitality Advisors® The U.S Lodging Industry is currently experiencing peak levels as evidenced by year-over-year growth in many of the major performance indices. After the economic downturn in 2008/2009 when the industry experienced substantial decreases in overall performance and valuation, U.S Hotels have rebounded with many […]

Outrageous

By Michael Oshins The complexity and challenges of owning and operating a hotel have changed over the years.  Traditionally most hotels were owned and managed by the same person (or company).  In today’s marketplace, several entities can be involved, including owners, developers, management companies, brands, affiliations/consortiums and asset managers, resulting in a far more complex […]

Hotel Crowdfunding Grows Up

By Joshua Bowman In July 2014, Zack “Danger” Brown famously launched a crowdfunding campaign on the Kickstarter website. To his surprise, he raised ten times the desired amount in the first day. Within a few months, Mr. Brown raised over $55,000 from 6,911 different complete strangers. Mr. Brown’s idea? Potato salad. Mr. Brown’s crowdfunding campaign […]

Digital Marketing Budgets for Independent Hotels: Continuously Shifting to Remain Competitive in the Online World

  By Leora Halpern Lanz and Megan Carmichael The hotel marketing budget, typically amounting to approximately 4-5% of an asset’s total revenue, must remain fluid, so that the marketing director can constantly adapt the marketing tools to meet consumer communications methods and demands. Though only a small amount of a hotel’s revenue is traditionally allocated […]

From Patrons to Chefs, a History of Women in Restaurants

By Jan Whitaker American women have long been involved in public eating places. In Early America a common pattern was set as wives partnered with husbands in operating dining rooms in taverns and inns – and then carried on alone. Elizabeth Fraunces, wife of Samuel Fraunces whose career is commemorated in New York City’s historic […]