Events Industry, Hotels, Tips and Resources, Trends

This Week in Hospitality

The team behind the scenes at Tripleseat is well-versed in the hospitality industry. Many of us worked at hospitality jobs (or in my case, several failed attempts at restaurant jobs when I was a college student). And we appreciate the hard work that our customers do.

But just because we have a history with hospitality doesn’t mean we know absolutely everything. We continue to grow and expand our knowledge of the industry every day when we talk to our customers, visit them in person, and keep up-to-date on news and trends by attending conferences and reading a long list of hospitality publications.

That’s why we’re starting This Week in Hospitality — a weekly post that shares the latest happenings in the hospitality industry to provide us and our customers with the information they need to grow and succeed.

And with that introduction, here’s what we learned this first week of September 2019:

It’s time to update your restaurant’s website

A survey by marketing communications agency MGH found that 77% of consumers are likely to visit a restaurant’s website before they visit or order takeout. Also, 68% of those consumers said they’ve opted out of visiting a restaurant because of the website. What turns them off? Websites that are hard to navigate, have a menu that’s difficult to read, look old or out-of-date, don’t have good food photography, and aren’t mobile-friendly. If this list describes your website, it’s time for a refresh. A bad website will cost your restaurant potential customers and revenue. Check out the rest of the stats of MGH’s survey in the infographic below:

Event planner inspiration

Photo courtesy of Aced It Events and Forbes

Did you catch the article this week in Forbes on Tripleseat customer Alicia Schiro and her solo NYC-based event planning business, Aced It Events? The piece, How A Solo Event Planner Trampolined to $1 Million in Revenue, shares how Schiro is part of a fast-growing trend of solopreneurs whose businesses have made $1-$2.49 million in annual revenue. Schiro provides her advice in the article on how she grew her business, including using technology like Tripleseat to make your event management easier.

“They customize it for your business—it’s amazing,” Schiro said in the Forbes piece. “I wish I had tried it sooner.”

The hotel of the future

Image courtesy of Hospitality Technology and Guestline

Hospitality Technology posted a piece this week called 2034 and the Hotel of the Future: What Will It Look Like? which features an interactive rendering of the features they think consumers will be looking for in a few decades. The room was designed by experts in technology, artificial intelligence, and hospitality interior design companies. So what did they predict? Hotels guests will want less human interaction and more artificial intelligence and voice control to handle tasks such as check-ins, closing the blinds, calling room service, or asking the housekeeping staff for extra towels. Guests phones will also play a role in providing services and will synch immediately with the in-room technology features and room controls. The coolest prediction has to be shower technology. Showers will have digital technology boards that will produce the optimal shower temperature from a guest’s heat levels by touching a digital technology board with their finger.

The plant-based trend’s new target: the ocean

Photo courtesy of New Wave Foods and Food Dive

Plant-based meats are everywhere from high-end restaurants to breakfast sandwiches at Dunkin’ Donuts. And now that the plant-based food companies are almost finished conquering the land, they’re turning to the sea. According to Food Dive, Tyson Foods has invested in New Wave Foods, which makes plant-based shrimp. Yes, shrimp. It’s made with “sustainably sourced seaweed and soy protein, contains no allergens or cholesterol, and is lower in both calories and salt than real shrimp.” The pseudo shrimp will make its first appearance in 2020 via food service distribution and could appear in grocery stores in the future. Faux shrimp could be a money-maker for the hospitality industry — global sales of meat substitutes reached $4.18 billion in 2017 and are predicted to hit $7.5 billion in 2025.

Looking for more trends?

Check out our past blog posts covering hospitality trends and topics. And don’t forget to download our events industry handbook guides on topics such as sustainability, cloud-based software for limited-service hotels, how to market your venue to corporate event planners, and more.

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