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This article describes trends in technology in the hotel industry and the applications of them in the Russian economy. The article discusses what the trends in IT are and how they may apply to the hotel sector of the hospitality industry, providing real-world examples and hypothetical scenarios. The information in this article is insightful to the relationship between hospitality and information technology and provides a perspective on this relationship from the viewpoint of the Russian hotel economy specifically.

This article talked about the benefits of cloud PMS systems and how to choose the best option based on cost, features, training, maintenance, etc.

The article discusses how facility managers can reduce operational costs by outsourcing help, promoting sustainability, and using facility management technology. When outsourcing work and emergencies of HVAC, electrical, plumbing, or waste, a hotel can reduce overhead costs and free time for on-staff technicians to keep up with their scheduled up-keep activities. Investing in green products like occupancy sensors and LED lights and policies like linen reuse, helps hotels save money by including guests in their commitment of protecting the earth while reducing costs. Computerized maintenance management systems can greatly help with streamlining the scheduling, purchasing, inventory, and order management, which helps protect the hotel's assets and image.

Author, Susan Daywitt, discusses the benefits of using computerized maintenance management systems (CMMS). Along with computer aided facility management systems (CAFM), to improve customer satisfaction and to reduce overhead costs. Daywitt also asserts CMMS and CAFM systems improve facilities managers' ability to manage inventory and work orders with greater efficiency.

This article includes ten ways smart technology is reshaping the hotel industry. Smart energy management, predictive maintenance, smart guest experience, big data protection, smart reserved parking, remote check in and check out, mobile room keys, smart room service, smart marketing practices, and online reputation management technology are all highlighted in this article.

This article is about 10 ways that smart technology can help and reshape the hotel industry that would be beneficial in the long run.

This article explains 10 ways of smart technology in the hospitality industry. 1- Smart Energy 2- Predictive Maintenance 3 - Smart Guest Experiences 4 - Big Data and Big Data Protection 5 - Smart Reserved Parking 6 - Remote Check-in/Check-out 7 - Mobile Room Keys 8 - Smart RoomService 9 - Smart Marketing Practices 10 - Online Reputation Management Technology We all know most of these, but Smart reserved parking caught my attention because I've only seen this once where hotels now have smart sensors and hotel apps that allow to reserve parking spots in advance and it reduces labor since there's not really a valet person assigned. It proves guests a smoother experience from the moment they pull in.

In this article the food and beverage POS systems are described and discussed. The author explains why POS systems are important for the restaurants and entertainment centers, how to build those systems, how much would it cost to the businesses and what POS is exactly. Other than that, the benefits of installing POS systems are pointed.

This article is about how restaurants can use new and creative ways to minimize the impact of COVID-19. Specifically it gives some great ideas and context around cleanliness, flexibility in reservation policies, identifying cost saving opportunities, and unique ways of driving revenue.

This article highlights the different aspects that e-commerce brings to society. It highlights the many ways that e-commerce has affected the Hospitality Industry and the things that can be done about it, and it also highlights the economical and political impact that e-commerce might have on the future of our society (especially the hospitality industry).

This article gives 5 tips on ways to maximize a property's visibility on GDS channels. As more regions and tourist hot spots adjust to new safety COVID-19 protocols, bookings are starting rise. With 400,000+ travel agents searching for the best options for their clients, it is important to standout to get the booking. It helps if the hotel updates their travel/safety guidelines, so guests know the property is taking their safety seriously. By targeting ads in domestic areas without travel restrictions, the hotel is getting the most "bang for their buck" with their marketing. This article recommends using two separate creative in your ads: one focusing on offers/promotions and one featuring safety/cleanliness. It suggests marketing for future stays a few months in advance, because as travel restrictions start to ease more people are looking ahead to their future travel needs. It emphasizes the important of holding rates and using added amenities to help reduce price slashing and look more attractive to potential guests.

The article is about how technology solutions can be a great investment and reduce capital to face the challenge of "new normal" adapatation and safety demands. Using technology such as as self-check-in, digital key, robots for sanitation of public areas, and social media to promote could result in less payroll costs and maximize revenue.

This article details a number of green features that hotels can put into place, including several with an important tech factor. These include automated energy-saving measures (including in-room temp controls) and the use of solar or wind energy, Although not explicitly mentioned in the article, it's easy to see how even the "non-tech" measures would benefit from computerized controls and assessments: water-saving practices, waste disposal and recycling, local ingredient sourcing for the F&B department, and harmful chemical avoidance.

Compared to large hotel chains and airlines, the GDS can play a different role for businesses of smaller sizes. For small hotels, it may be beneficial to make use of a channel manager instead of depending on sales from a GDS. The article suggests to smaller hotels that channel managers, who work directly with travel agents, can mean more profit for your business. Using the GDS and a travel agency, you are technically paying 2 commissions. With a channel manager, you would only be paying one. Having this business relationship will cut out a middle man, and hotels with smaller budget will find this strategy more efficient.

I find this article a little misleading. The GDS are channels, can be managed by a channel manager, or in conjunction with, or separately but usually for smaller hotels require an intermediary. Accessing the GDS(s) are used less by smaller hotels for two main factors: 1. Costs and Fees 2. Scope of demand (driving the right customers). 3. Program Fees The article cites figures which have changed substantially since 2015, as of Q4 North American GDS growth was up 6.4% and ADR was up 4.2% YOY with 18.4% of all bookings coming through GDS. TravelClick, Inc. (2019, March 4) What isn't highlighted in the article was the fact that margin agreements with OTAs for smaller independent hotel range anywhere from 20-35% . If the article had done an actual cost comparison (access through intermediary to GDS instead of OTA) the 10% commission + access and delivery fee may have proven more profitable. It would have been better if they had done a little more comparative cost analysis. TravelClick, Inc. (2019, March 4). GDS Booking and ADR Growth Drive Strong Q4 2018 RevPAR Performance in Hospitality. Retrieved from https://www.hospitalitynet.org/performance/4092226.html

This article from the Little Hotelier talks about what exactly is GDS and the Channel Manager and which on is better for Small Hotels. Small Hotels should opt for the system that gives them what they need, but in their price range and for the size of their business.

With restaurants having to go dark to most of their customers, it has become essential to reinvent and find a way to connect through online events. Using newer technologies like Zoom, Tock, and other social media platforms, closed restaurants and bars can find a way to connect and engage their customers, and sometimes even find a profit in it. In this article, we follow the path of a wine bar owner who closed his doors early on. He then moved to zoom classes for his servers, and decided to tailor them to his consumers. Now, he offers virtual tasting experiences that are followed up with the options to buy those wines directly from his bar. He also has done classes for 25-35 that engage his consumers in a positive experience. I've seen this happen a lot lately with successful pivots in restaurants. Girl and The Goat did this with goatceries, where she has created multi-day groceries that are partially prepared that guests can pick up and then follow her online cooking class directions. I've also seen this with Christina Tosi as she has started online baking classes through Instagram. If restaurants can continue this through the pandemic, it might offer another new option for revenue in the future.

This article looks at 5 ways that hospitality has changed to survive. It looks at 5 examples of how businesses have pivoted their services to provide safe ways for people to connect, eat, and be entertained by taking conferences online, forging digital connections, taking takeaway seriously, leveraging live-streaming, and self-isolation stations.

This article is about two schools that used Event Manager Software to help them get and stay organized. From knowing what areas/classes were clean and ready for use to knowing where certain groups were going to be located on campus for events. They were able to apply the same issues with organizing large groups for events to organizing the daily needs of the school.

This article is about a company named eMenue International that offers a revolutionary way of allowing customers to order their food. Instead of the traditional paper menues, guests would be given iPads where they could view pictures and videos of the food that is available to order. This visual element was added in on the premise that people are more enticed by visual elements rather than descriptions of the meal. This technology was adopted by one of NYC's oldest steakhouses agter 100 years, which bodes very well for the business since checks increas by up to 9% after a couple of months. Some of the most valuable aspects of this new method of ordering is the ability for someone to view menue items in the native tongue, widening the range of customers restaurants can receive, increasing profits. Another thing to note is that this menue allows people to click on a tab that caters to their specific dietary needs. In terms of marketing, this could be great since it also offers the ability to showcase the different amenities in the restaurant whther that means meeting space or event packages.

This article makes a detailed analysis of E-mail marketing strategies in the hospitality industry. Through a large number of data and case analysis, the author resolves the current development environment of E-mail marketing. In addition, the author puts forward his own views and summarizes a set of standard E-mail summaries from several important aspects of E-mail marketing activities.

This article addresses what proximity marketing is and how it can be beneficial to marketers and consumers if done right. It talks about how companies throw hundreds of pages of legalese when downloading new apps that people never read. They recommend to include displaying in store signage notifying shoppers that their location data is being collected, letting consumers opt out of analytic services and limiting how data is used without selling personal identifiable data to third party. I believe if companies make it easier for us to trust them with our data more people will use this style of marketing.

On this article you may learn about the security protocols of cleanliness rooms that hotels had to implement due to Covid-19. This challenges comes with the accompanion of controlling opertional costs and what labor and time is needed to continue to operate at the level guests expect whilst adapting to the regulations of the new normal.