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Today’s news in brief – 15/1/25

The hospitality sector is bracing for financial challenges as the Bristol Hoteliers Association (BHA) warns about the impact of decisions from the previous October’s budget. Rising energy costs, increased employer National Insurance contributions, higher minimum wages, and property rates are set to hit the sector in April. BHA chair Raphael Herzog highlighted the dual challenges of rising employment costs amidst staff shortages. He noted a quieter 2024 festive period with fewer corporate and private celebrations, reflecting tighter budgets. A shift towards low and non-alcoholic beverages among younger, health-conscious demographics is changing the nature of festive gatherings. Herzog also pointed out the competition from Airbnb, calling for regulation to address the impact on local housing availability. He acknowledged potential future opportunities from developments like the new arena and sporting quarter but stressed the need for businesses to survive until these projects are realized.

Aimbridge EMEA has expanded its UK portfolio by adding six properties from Danish real estate group ProArk. These hotels, located in Bedford, Cardiff, Harlow, Nottingham, Telford, and Birmingham, have been rebranded under Accor’s Mercure brand after a £15m refurbishment. David Anderson, president of Aimbridge EMEA, expressed enthusiasm about managing the properties, while Henrik Sköld-Johansson of ProArk Group praised Aimbridge’s expertise, anticipating further success for the hotels.

Trafalgar St. James has unveiled the first phase of its £6m renovation, featuring a new Rockwell Bistro and Wine Bar and a redesigned lobby. The hotel plans to launch six new Spring Garden Suites by February 2025, enhancing its luxury offerings. Federico Ciampi, the general manager, emphasized the hotel’s commitment to providing a premium experience for guests.

The Landmark London has appointed Brian Hennessy as the new head chef of its Winter Garden Restaurant. Hennessy, previously sous chef at The Ritz London, brings extensive experience to his role. He aims to elevate the dining experience with a focus on high-quality, seasonal ingredients and innovative dishes, positioning the restaurant as a destination within the vibrant Marylebone dining scene.

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