Eliot Hamlisch writes on how hotel loyalty programmes have undergone transformation over the years from just redeeming free nights to the guests to providing them with tailor-made intimate experiences
Free nights. Experiential rewards. Personalisation. These are just a few of the buzz words you’ll frequently hear when discussing to day’s loyalty landscape, which is changing at a rapid pace. Driven by those looking to capitalise on increased scale and distribution – often the result of recent mergers and acquisitions – hotel companies across the globe are seeking new and innovative ways to not only foster deeper customer loyalty but drive greater returns. It’s a scenario that has created a new reality around the value of hotel loyalty programmes, one in which simply having a programme has become table-stakes and where the focus has shifted to accelerated innovation and a heightened need to not only understand guests at a personal level, but also cater to those preferences at every step of the customer journey.
Moreover, “hotel loyalty programmes” are no longer just about hotels; many have branched out to offer accommodations and experiences in related travel arenas, including home rentals, timeshares, car rentals and more. This evolution has forced hotel loyalty programmes to compete not only with one another, but to an increasing extent with programmes of other major travel providers, not to mention online travel agencies, among others.
It’s an increasingly crowded field and the stakes are high.
Challenges and opportunities: Industry consolidation and loyalty fatigue
هذه القصة مأخوذة من طبعة August 2019 من Express Food & Hospitality.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك ? تسجيل الدخول
هذه القصة مأخوذة من طبعة August 2019 من Express Food & Hospitality.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
Managing A Cost Efficient Kitchen In Times Of Price Volatility
The second day of the 39th edition of EF&H Expo saw executive chefs and F&B heads of leading hotels in Mumbai voice their views on the challenges and opportunities faced by them in running a cost efficient kitchen during times of volatility in pricing of staple ingredients.
Think About Where The Market Is Headed, Prepare For Tomorrow, And Move Fast
Chander Baljee, CMD, Royal Orchid & Regenta Hotels is a veteran hospitality thought leader and an expert on owned, leased, managed and franchised hotel models. His success story features in a book titled ‘Stay Hungry Stay Foolish’ which follows the professional journey of 25 IIM Ahmedabad entrepreneurs. In an exclusive interview with Steena Joy, he elucidates on the changing hospitality landscape, the demand for industry status and advises hoteliers to boldly venture into newer segments, try new niches and create new experiences.
TODAY'S CHEFS ARE RECOGNISED, NOT JUST AS ARTISANS OF FOOD, BUT ALSO FOR THEIR SKILLS AS CULINARY AMBASSADORS
Chef Davinder Kumar, president, Indian Culinary Forum and VP (F&B Production) & executive chef, Le Meridien New Delhi, started his career in 1972 with the Oberoi Group of hotels. The group later sponsored him to go to the Lychee Technique de Hotelier in Paris, to work with selected chefs specialised in French cuisine. He was also the sole Indian representative at the International Cooking Festival held in Tokyo in 1983 and was awarded a medal for his presentation of Indian cuisine. He speaks to Steena Joy on how the culinary scene has evolved in India and his vision for ICF.
Industry experts laud Centre's decision to boost infra and tourism sector in Union Budget for FY 2020-21
THE UNION BUDGET for FY2020-21 focused on three key themes - aspiring India, economic development and caring society.
The demand-supply gap in Indian hospitality industry
At the second GM's Conclave held at the 39th edition of EF&H Expo in Mumbai, our esteemed panelists from leading hotels in Mumbai and Pune discussed the room inventory status in the metros and why hotels need to change their market mix to open up new opportunities.
Go for the kill: Saving v/s vendor relationship
Organised in association with Hospitality Procurement Managers' Forum (HPMF), the second day of the three-day EF&H Mumbai Expo conducted the Power of Purchase, where the who's who of the hospitality procurement fraternity discussed ways to balance two aspects i.e cost saving and maintaining vendor relationship strategically.
Impact of automated revenue management system using Artificial Intelligence in hotels
It is time that concepts like Artificial Intelligence and machine learning also enter the field of marketing and pricing, and not just directly relating to enhancing superior guest experience, says Siddharth Goenka, founder, Aiosell Technologies.
Economic slowdown: Riding out the storm
The first GM's Conclave panel discussion at the 39th edition of Express Food & Hospitality Expo in Mumbai highlighted how the country's hospitality industry is strategising to face the slowdown.
Designing experiential spaces
Hotels and restaurants are reshaping the look, feel and appeal of their properties, using exterior and interior designs as one of the differentiating methods to create unique experiences. Hospitality spaces are moving from utilitarian functionality to contemporary aesthetics and experience driven developments engaging the senses.
INDIA IS ONE OF THE LARGEST POTENTIAL EXPORT MARKETS FOR JIANGXIAOBAI PURE
VBev, a dynamic company engaged in the import, marketing, sales and distribution of international wines, spirits and beers recently introduced first and only premium Baijiu - Jiangxiaobai Pure in the India market. In coversation with Akshay Nayak, Sumedh Singh Mandla, CEO, VBev India and Zoe Fu, director of International Business, Jiangxiaobai, spoke about the future roadmap of the premium white spirit in India market.
