blogger

The Hotel Mogel By Larry Mogelonsky
Larry Mogelonsky, founder, LMA Communications Inc., Toronto

 

July 22, 2014 | Purge your brand’s following

July 18, 2014 | In vino veritas, part XXIV: Organic wines

July 15, 2014 | A green light for sustainable hospitality

July 11, 2014 | Social media is earned media

July 08, 2014 | SoCal luxury at its finest

July 04, 2014 | Encourage independence

July 01, 2014 | Five things hoteliers can learn from Canada

June 30, 2014 | The triumph that was HITEC 2014

June 27, 2014 | The fastest free Wi-Fi in the west

June 24, 2014 | Gray is the new green, part 7: Cross-generational word of mouth

June 20, 2014 | In vino veritas, part XXIII: Embrace all fruit

June 17, 2014 | The wise blogger

June 13, 2014 | Think of your kids this Father’s Day

June 10, 2014 | An open-door policy

June 06, 2014 | Beware of departmental siloing

June 03, 2014 | FIFA time: Brazil on the world stage

May 30, 2014 | The three pillars of hotel customer service

May 27, 2014 | A grilled cheese revolution

May 23, 2014 | All eyes on summer

May 20, 2014 | In vino veritas, part XXII: Beer and cheese

May 16, 2014 | Service starts with the students

May 13, 2014 | It’s the little things that make the difference

May 09, 2014 | The art of negotiation translation

May 06, 2014 | Duplicate bridge: Developing your business acumen

May 02, 2014 | Google Glass heads-up

April 29, 2014 | Where’s your third space?

April 25, 2014 | In vino veritas, part XXI: A campaign for Spain

April 22, 2014 | Statistics can distract and deceive

April 18, 2014 | Achieving sustainability is a slow but constant process

April 15, 2014 | 10 ways to build successful group sales promotions

April 11, 2014 | Hotel room ‘hauling’

April 08, 2014 | Unsung heroes of hospitality: Butlers

April 04, 2014 | Adapting to digital meeting channels

April 02, 2014 | Canada: Spam canary in the consumer mine

March 28, 2014 | Gray is the new green, part 6: Thinking medium term

March 25, 2014 | In vino veritas, part XX: Trio de pinot

March 21, 2014 | Checking in at the Grand Budapest Hotel

March 18, 2014 | Basic mathematics for free Wi-Fi

March 14, 2014 | St. Patrick’s Day checkup

March 11, 2014 | Checking in with Delta

March 07, 2014 | Body language helps sales and rapport

March 04, 2014 | A successful tourism and hotel partnership

February 28, 2014 | A sense of place

February 25, 2014 | The (almost) human TripAdvisor

February 21, 2014 | How hotels can use YPlan

February 18, 2014 | Haute chocolate

February 14, 2014 | February: The month of hotel love

February 11, 2014 | Valentine’s idea: Cooking classes

February 07, 2014 | In vino veritas, part XIX: From Russia with vodka

February 04, 2014 | Valentine’s long weekend bonanza

January 31, 2014 | A discussion of American ultra-luxury

January 28, 2014 | 17 guestroom pet peeves

January 24, 2014 | Integrating online with onsite

January 21, 2014 | In vino veritas, part XVIII: Tales of the Austrian Alps

January 17, 2014 | Better than Swiss chocolate

January 14, 2014 | Understanding Chinese outbound travel

January 10, 2014 | Gearing your engineering

January 07, 2014 | Standing in front of the locomotive

January 03, 2014 | Seven habits of highly effective hoteliers

December 30, 2013 | Predictions and resolutions for 2014

December 27, 2013 | Have guest-generated reviews usurped expert appraisals?

December 23, 2013 | Happy holidays to you and your hotel family

December 20, 2013 | In vino veritas, part XVII: The wines of Scotland

December 18, 2013 | Great advertising from Westjet

December 17, 2013 | ‘Thoughtful foods’ for meetings

December 13, 2013 | The gateway to Chinese travelers

December 10, 2013 | The housekeeping imperative

December 06, 2013 | Experiential dining and the synergy between hotels and restaurants

December 03, 2013 | In search of hotel excellence: Boston Harbor Hotel

November 29, 2013 | Preparing for the year-end holiday season

November 26, 2013 | One good idea is worth …

November 22, 2013 | A second Black Friday

November 20, 2013 | IHMRS 2013: A wealth of ideas

November 19, 2013 | When F&B becomes B&F

November 15, 2013 | Insights from a global brand leader

November 12, 2013 | In vino veritas, part XVI: The importance of vintage

November 08, 2013 | Four tips for today’s hotel websites

November 05, 2013 | The gender bias in leisure travel

October 30, 2013 | Dealing with a midweek holiday

October 28, 2013 | An eye on Barcelona luxury

October 25, 2013 | Ready for the shared economy?

October 23, 2013 | An insider’s look at Chinese outbound tourism

October 21, 2013 | London luxury at The Halkin

October 18, 2013 | Lessons learned from Bobby Orr

October 16, 2013 | Why Netflix is a hotel game changer

October 14, 2013 | 10 cost-effective ways to invigorate your F&B

October 11, 2013 | TripAdvisor: Mission accomplished

October 09, 2013 | Key elements of Parisian hospitality

October 07, 2013 | Have you planned your Black Friday?

October 04, 2013 | Online reviews: Can accuracy be legislated?

October 02, 2013 | Halloween: Only a month away!

September 30, 2013 | What’s your branded hotel scent?

September 27, 2013 | In vino veritas, part XV: A tale of two Canadas

September 25, 2013 | Opting out of housekeeping and ‘decontenting’

September 23, 2013 | Gray is the new green, part 5: What’s your number?

September 20, 2013 | We are supporting characters in a guest’s story

September 18, 2013 | Autumn resolution: Your competition is your inspiration

September 16, 2013 | RevPAR vs. RevPOR

September 13, 2013 | Mobile-friendly e-newsletters

September 11, 2013 | Boosting share of mind

September 09, 2013 | Upselling vs. drip pricing

September 06, 2013 | What’s your hotel movie moment?

September 04, 2013 | Easynest: The next Airbnb?

September 02, 2013 | Service is the glue between renovations

August 30, 2013 | Labor Day foreshadows more labor

August 28, 2013 | The autumn plan: Organic marketing

August 26, 2013 | Hotel reviews: It’s all in the math

August 23, 2013 | The evolution of travel bloggers

August 21, 2013 | Important search engine trademark usage change

August 19, 2013 | Traditional travel agents: Yours to rediscover

August 16, 2013 | Translation or transliteration?

August 14, 2013 | Goodbye, F&B. Hello, F&F!

August 12, 2013 | A sense of arrival, a sense of departure

August 09, 2013 | Humanizing brand identity

August 07, 2013 | Gray is the new green, part 4: Time ain’t on our side

August 05, 2013 | Infamous interns

August 02, 2013 | Educating guests on BAR

July 31, 2013 | Adapting ‘no-frills chic’ to your hotel

July 29, 2013 | Fighting back against Airbnb

July 26, 2013 | Hotelier notes from season two of ‘Fawlty Towers’

July 24, 2013 | Take your manager to work day

July 22, 2013 | Secrets to appealing to Chinese travelers

July 19, 2013 | Lessons learned from ‘Downton Abbey’

July 17, 2013 | Leading an up-and-coming luxury brand

July 15, 2013 | Using TripAdvisor to make a travel decision

July 12, 2013 | In vino veritas, part XIV: Rosé for summer

July 10, 2013 | UV lights for housekeeping

July 08, 2013 | Launching a grand property in Kiev

July 05, 2013 | No room service: The straw that breaks the camel’s back?

July 03, 2013 | Hilton’s room service ploy: The aftermath

July 01, 2013 | Canada: What you need to know

June 28, 2013 | A call for a commission-free day

June 26, 2013 | Hotelier notes from season one of ‘Fawlty Towers’

June 24, 2013 | Fundamentals to build a guest bill of rights

June 21, 2013 | The elusiveness of loyalty

June 19, 2013 | The 10 most common marketing mistakes

June 17, 2013 | I love my dog

June 14, 2013 | Cameras as a tech boon for hoteliers

June 12, 2013 | Mr. Hilton, what do you think now?

June 10, 2013 | Heading up a Toronto icon

June 07, 2013 | ‘The Great Gatsby’: A return to elegance

June 05, 2013 | Philadelphia: Hotel boom town?

June 03, 2013 | 10 quick ideas for summer 2013

May 31, 2013 | Loving hotels, hating airlines

May 29, 2013 | A significant shift in consumer mentality

May 27, 2013 | Cultivating an oasis of calm

May 24, 2013 | Homo hotelus

May 22, 2013 | Food as bragging rights

May 20, 2013 | The secret to Library Hotel Collection’s TripAdvisor success

May 17, 2013 | What do you consider traditional marketing?

May 15, 2013 | In vino veritas, part XIII: Tuscan titans

May 13, 2013 | Success on a grand scale at Montage Laguna Beach

May 10, 2013 | We are playwrights

May 08, 2013 | Five functions your CMS should be doing

May 06, 2013 | Exploring Charlevoix at Fairmont Le Manoir Richelieu

May 03, 2013 | Ruminating on retirement, part II

May 01, 2013 | In vino veritas, part XII: Bold ol’ Burgundy

April 29, 2013 | Looking to the Avari Towers for cleanliness

April 26, 2013 | The death of the rack brochure

April 24, 2013 | Technological maturation of 2013

April 22, 2013 | Caribbean case study: True Blue Bay Resort in Grenada

April 19, 2013 | Crisis communications in the wake of the Boston Marathon tragedy

April 17, 2013 | Gray is the new green, part III: Point hounds

April 15, 2013 | Reviewing paradise at Como Shambhala Estate, Bali

April 12, 2013 | In search of a flawless website

April 10, 2013 | Who ya gonna call? The new Ghostbusters!

April 08, 2013 | An inside look at Aria in Las Vegas

April 05, 2013 | Cuisine in perfect harmony

April 03, 2013 | Growing pains of loyalty programs

April 01, 2013 | More than just for laughs

March 29, 2013 | The buzz over burgers

March 27, 2013 | Bathrooms are a make-or-break experience

March 25, 2013 | Reviewing St. Regis Bal Harbour

March 22, 2013 | In vino veritas, part XI: What about China?

March 20, 2013 | Hail to the chief! Steward, that is …

March 18, 2013 | Tips from staying at top Asian hotels

March 15, 2013 | Giving back to the community, Montage style

March 13, 2013 | Insights from Monscierge’s Q3/Q4 2012 GEM Report

March 11, 2013 | A tale of Northern California

March 08, 2013 | Meeting the demand for healthy meetings

March 06, 2013 | Appealing to travel bloggers

March 04, 2013 | My first meeting: A tale of two cities

March 01, 2013 | In search of hotel excellence: Fairmont Le Chateau Frontenac

February 27, 2013 | 10 examples of exceptional hotel features

February 25, 2013 | A case study in cooperation

February 21, 2013 | Did you share the love?

February 20, 2013 | In vino veritas, part X: Cheese tastings

February 18, 2013 | Lessons from Montage Beverly Hills

February 15, 2013 | A ratings evolution beyond TripAdvisor

February 13, 2013 | Examining one innovator of romance

February 11, 2013 | Targeting honeymooners: Stretching Valentine’s Day year round

February 08, 2013 | Gray is the new green, part II

February 06, 2013 | 10 ideas for improving your meeting spaces

February 04, 2013 | Reminiscing about Sedona

February 01, 2013 | Is artistic controversy healthy in hotels?

January 30, 2013 | Are butlers making a comeback?

January 28, 2013 | The video revolution is nigh

January 25, 2013 | Success tips from the Google cafeteria

January 23, 2013 | Branding is dominated by emotion

January 21, 2013 | An example of good old-fashioned service

January 18, 2013 | In vino veritas, part IX: South American wines

January 16, 2013 | Ruminating on retirement

January 14, 2013 | In search of hotel excellence: Hotel Palomar Philadelphia

January 11, 2013 | The seven deadly sins and how they apply to hotel marketing

January 09, 2013 | Learn the WHOIS behind your property

January 07, 2013 | The idyllic Canadian property that could: Kingsbrae Arms

January 04, 2013 | My first hotel job

January 02, 2013 | Hotels in 2023

January 01, 2013 | A thought for 2013

December 31, 2012 | Happy New Year, fellow hoteliers!

December 28, 2012 | Hitchcock’s hidden message for hotel managers

December 26, 2012 | Gray is the new green

December 24, 2012 | Top 10 on Santa’s wish list

December 21, 2012 | In vino veritas, part VIII: South African wines

December 19, 2012 | Tech trends to watch in 2013

December 17, 2012 | Are meeting planners incentivized by points?

December 14, 2012 | Boutique luxury case study: The Hazelton Hotel

December 12, 2012 | Improving your guest welcome: 9 tips

December 10, 2012 | Ode to my beloved hockey

December 10, 2012 | Privacy when they want it, service when they need it

December 07, 2012 | In search of hotel excellence: Hilton Garden Inn Carlsbad Beach

December 05, 2012 | Understanding the modern communications hierarchy

December 03, 2012 | Bolstering your VIP experiences: 10 suggestions

November 30, 2012 | How the minibar can add to revenue

November 28, 2012 | Appeal to the current health trend with your in-room dining

November 26, 2012 | Assessing the mobile app Hotel Tonight

November 23, 2012 | That late-autumn lull

November 21, 2012 | Congee: Reviewing the benefits of this established Chinese dish

November 19, 2012 | Is this Australian travel app the next step for tablets?

November 16, 2012 | Hotel germ spotlight

November 14, 2012 | In vino veritas, part VII: Australian wines

November 12, 2012 | Getting a professional photographer’s opinion

November 09, 2012 | Ruminations on Room Key

November 07, 2012 | Planning for green on Black Friday

November 05, 2012 | A message from a biased Canadian on the U.S. presidential election

November 02, 2012 | Reinforcing the value of great housekeeping

October 31, 2012 | Movie nights? Halloween and more

October 29, 2012 | Lessons learned from ‘Hotel Transylvania’

October 26, 2012 | The latest mobile trends

October 24, 2012 | First assurances

October 22, 2012 | Ten pesky things that annoy guests

October 19, 2012 | Enter Kimpton’s new lobby tablets

October 17, 2012 | In vino veritas, part VI: Whiskeys

October 15, 2012 | Reinventing the representation role

October 12, 2012 | Apple vs. Android

October 10, 2012 | In search of hotel excellence: Wickaninnish Inn

October 08, 2012 | A new scam every minute

October 05, 2012 | Choosing a hotel brand is dominated by emotion

October 03, 2012 | In vino veritas, part V: Go on a tour!

October 01, 2012 | ‘Hotel Impossible’ review and a rulebook for your own hotel reality show

September 28, 2012 | An alternative to commission-based booking interfaces

September 26, 2012 | Fortes fortuna adiuvat (Fortune favors the bold)

September 24, 2012 | Become your property’s chief customer officer

September 20, 2012 | Easy innovation in your kitchen: Think pizza!

September 19, 2012 | What will Google Hotel Finder become for hotels?

September 17, 2012 | 10 questions for a solid website foundation

September 14, 2012 | Social media management: In house or subcontract?

September 12, 2012 | Appeal to a guest’s heart with onsite dogs

September 10, 2012 | Let’s talk bowling

September 07, 2012 | If you list it, will they come?

September 05, 2012 | ‘Hotel Hell’ lessons learned, part three: Time for the umbrage!

September 04, 2012 | Summer’s over: Time to get back to work

August 31, 2012 | Hotels on film: A brief anthology

August 29, 2012 | ‘Hotel Hell’ lessons learned, part two

August 27, 2012 | In vino veritas, part IV: Dessert wines

August 24, 2012 | On hold? Give us a break!

August 22, 2012 | Hoteliers are guilty until proven innocent

August 20, 2012 | Rethinking the concierge via specialization

August 16, 2012 | In vino veritas, part III: Microbrews

August 15, 2012 | Stark lessons from ‘Hotel Hell’

August 13, 2012 | The benefits of group interviews

August 10, 2012 | The benefits of an outsourced inbound central reservation office

August 08, 2012 | Dear prudence

August 06, 2012 | In vino veritas, part II

August 03, 2012 | Windtower Lodge: A case study in adaptation

August 01, 2012 | Hotel insights from Microsoft’s new standalone stores

July 27, 2012 | In search of hotel excellence: Hotel Duval

July 25, 2012 | Use your SMUCA

July 20, 2012 | Lessons learned from the film 'Casablanca'

July 18, 2012 | In search of hotel excellence: Abigail’s Hotel

July 17, 2012 | 10 quick ways to make the most of summer

July 16, 2012 | Advanced Facebook for hotels: Turning fans into influencers

July 13, 2012 | Talking social media with Four Seasons

July 11, 2012 | In search of hotel excellence: Hotel Berlin, Berlin

July 09, 2012 | In search of hotel excellence: ARC The.Hotel

July 06, 2012 | Free Wi-Fi: Learn from the airports!

July 04, 2012 | Hearts of Montage: Charity done right

July 02, 2012 | Puppy love: Making your hotel pet-friendly

June 29, 2012 | An interview with the chairman and CEO of Grenada’s Spice Island Resort

June 27, 2012 | In vino veritas

June 25, 2012 | The one-two punch of social media and face time to heighten loyalty

June 22, 2012 | How hotels can use Hipmunk

June 20, 2012 | Lessons learned from ‘The Best Exotic Marigold Hotel’

June 18, 2012 | An interview with Simon Kerr, commercial director for COMO Hotels & Resorts

June 15, 2012 | Burn your marketing plan — then build a new one

June 13, 2012 | More commoditization as Google joins the fray

June 11, 2012 | Leveraging your Facebook image: Being fun

June 08, 2012 | Will TripAdvisor service commentary kill the planning committee meeting?

June 06, 2012 | Optimizing the hotel ‘control center’

June 04, 2012 | How hotels can use Foursquare

June 01, 2012 | Two wrongs never make a right

May 30, 2012 | Shall we Tingo?

May 28, 2012 | Treat your guests as shareholders

May 25, 2012 | Service always boils down to your front-line staff

May 23, 2012 | Even the movie ‘The Dictator’ has lessons for hotels

May 21, 2012 | Kick-start marketing: 10 easy pieces

May 18, 2012 | Revenue manager: The property’s ‘master of the universe’

May 16, 2012 | Fisher Island: Is it really as bad as one report claims?

May 14, 2012 | Commoditization: A wake-up call for luxury hotel management

May 11, 2012 | A position designed for visionary and adaptable planners

May 09, 2012 | Analyzing what’s really important in online reviews

May 07, 2012 | Build your brand in the face of OTA domination

May 04, 2012 | Would the real hotel rating agency please stand up?

May 02, 2012 | The power of a handwritten note

April 30, 2012 | 'Les Miserables' — the Innkeeper lives!

April 27, 2012 | Ode to Bev Oda

April 25, 2012 | SEO: Modern-day snake oil?

April 23, 2012 | Do you have a crisis communications plan?

April 20, 2012 | Toronto’s new luxury hotels: A case study in customer loyalty

April 18, 2012 | Four examples of service excellence

April 16, 2012 | Hyatt Andaz: A unique branding opportunity

April 13, 2012 | Hotels are from Mars, resorts are from Venus

April 11, 2012 | Is it okay to fire a guest?

April 09, 2012 | Food and beverage role play: Reversing front and back of house

April 06, 2012 | Interns: Anything but free

April 04, 2012 | How early career business travelers select their hotels

April 02, 2012 | The 10 essential traits of a great GM

March 30, 2012 | New York gets more new Muppets

March 27, 2012 | HKHotels: Value-added charm, real luxury and TripAdvisor gold

March 23, 2012 | Would you spend $189 to improve productivity by 15%?

March 20, 2012 | Looking for Mister Goodbar: The search for the ideal director of marketing

March 16, 2012 | O Canada, true north strong, but not free

March 13, 2012 | Jump on and off the brand bandwagon

March 09, 2012 | Is this the beginning of the end for New York City hotel industry?

March 06, 2012 | Is it time to get bullish on meetings business again?

March 02, 2012 | You don’t do drugs, so why do flash sales?

February 28, 2012 | New York City hotel labor peace: But at what cost?