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Specialty diets transforming hotel and conference F&B
Hotel Interactive
Vegans, vegetarians and people who want gluten-free meals are becoming more frequent at hotels restaurants — presenting a challenge to chefs and food and beverage directors. But it's a challenge most are overcoming with some study, hard work and firsthand knowledge.
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Technology and FM: Securing perimeters
Today's Facility Manager
Some facility managers have specific security requirements in that they need to protect large perimeters around their facilities. Perimeter intrusion detection systems, or PIDS, have many challenges not often encountered inside buildings.
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How to become more popular with guests
Hotel News Now
To move up TripAdvisor's popularity index, sources suggest first focusing on guest satisfaction and then asking for fresh reviews.
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Hotel renovation is back — Doing more with less
4Hoteliers
As the hotel industry climbs out of survival mode after the recession, owners are faced with facilities overdue for a freshening. In addition, many of the new transactions require a Property Improvement Plan, which includes renovation as a key component and many new owners find significant upside potential with targeted repositioning of the asset.
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Can 179D energy-efficiency tax deductions be saved?
Building Operating Management
Many facility managers who are intelligent and knowledgeable about their businesses, still may not completely understand how the tax deductions implemented in Section 179D of the Internal Revenue Code work. And fewer still understood the ramifications for their own qualified projects.
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4 tips on roofing
Facilities.net
Recovering a wet roof deck won't make the problem go away. That's because recovering a roof deck will likely only cause the roof to blister, or cause other serious problems that won't be covered by a warranty. Here's how to tackle a wet roof deck the right way.
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Looking for similar articles? Search here, keyword ROOFING.


Rebranding via design: More than a facelift
Hotel News Now
The rule of thumb in hotel management is to refresh the property every 5 to 7 years. But what happens when you need to do more than repaint, re-carpet and maybe swap out some furniture? What if you hope to raise the property from, say, 3 to 4 stars, change the hotel's branding or even just aim to change the hotel's positioning in the local landscape?
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Hotels respond to weak food and drink sales
Los Angeles Times
Penny-pinching travelers are spending less on food and drinks, and some hotels are responding by putting an end to traditional room service. Others are working harder to entice their guests' taste buds.
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New research finds dated décor directly related to poor reviews
ICTM
New research by the hotel décor maintenance company Hotel Fresh has uncovered a direct correlation between dated interiors and poor customer reviews. The study, which was completed using reviews from TripAdvisor, found in no uncertain terms that first impressions pack a real punch with guests.
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Hotel brands become world travelers
Time
In today's world, there's a large swath of travelers that — no matter which country they call home — owns iPhones, drinks Starbucks coffee and furnishes their homes with the help of IKEA. It's a safe bet they're also attracted to the same kinds of hotels.
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Colby Horton, Vice President of Publishing, 469.420.2601
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