Consumer dining trends tend to be more volatile than lodging trends. Recognizing this, hotel managers have made some significant changes in the way they offer food and beverage service to their guests. The traditional three-meal, all-purpose restaurants and room service are disappearing. Taking their place are self-service kiosks and grab-and-go concepts that provide quick-service for in-house guests. These changes help explain recent changes in hotel food and beverage department revenues, expenses, and profits.
The first phase of development is valued at circa USD 200 million and includes luxury hotel The Vale Rusutsu and a bespoke onsen and spa facility. Additional phases scheduled for release in 2018 will include new retail and entertainment developments and further hotel facilities, estimated at circa USD 500 million.
Two management agreements have been signed with two affiliates of BRG Group for a DoubleTree by Hilton hotel in Vung Tau, a key city in southern Vietnam and a Hilton Garden Inn hotel in Ho Chi Minh City respectively.
Wyndham Hotel Group today announced the signing of the largest hotel development in the Brickell district of Miami to its managed hotel portfolio: a new 445-room, dual-branded hotel featuring the Wyndham Grand and TRYP by Wyndham brands.