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HVS provides thousands of articles on all aspects of hospitality, including hotel valuations, investing, lending, operations, asset management, and much more.
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Magical Morocco

For many travelers, a holiday represents a dreamlike escape. Rishabh Thapar, Director of HVS’s Middle East and Africa team, tells us why Morocco is hitting all the high notes with explorers looking for something a little different.

HVS Monday Musings: Indian Restaurant Industry – Riding Out the COVID-19 Storm

This article briefly highlights how the Indian restaurant industry reinvented itself, adopting several strategies to survive the pandemic. Read on to know more.

HVS Monday Musings: Growth of Cloud Kitchens in India

Cloud kitchens have grown in conjunction with dine-in restaurants in the past decade. This article discusses some of the factors that have helped in the growth of cloud kitchens in India.

America's Great Restaurant Rebound

Like elsewhere, the United States’ restaurant sector has had a tough time responding to the seemingly endless challenges posed by COVID-19. However, interesting trends are emerging.

The Importance of Diversity at all Levels of the Hospitality Industry

Companies in the hospitality industry are choosing to make diversity and inclusion a priority. By doing so, their organization best represents today’s market and also helps them attract and retain the best talent in the industry. Hiring a chief diversity officer, developing an inclusivity strategy, and connecting with their varied client base can ensure that diversity is being addressed at every level and companies are successfully achieving their goals.

HVS Monday Musings: Food for Thought - Reimagining F&B at Hotels in India

Hotels must consider outsourcing hotel outlets to standalone marquee restaurants that had made their mark in the pre-COVID era but are now facing an existential crisis. Read on to know more.

HVS Monday Musings: The Onus lies with Us – Rebuilding Trust to Get Back Guests to Eat & Stay With Us!

Strictly implementing SOPs with 100% accuracy and training our associates to live by those SOPs is the need of the hour. ‘Safety’ should be built into our hospitality DNA as that alone can help us rebuild trust and customer confidence.

Hong Kong Site 3 – A Hotel Perspective

In the coming months, a true gem of a site in the heart of Hong Kong will be sold. Located in front of its iconic skyline, Site 3 measures 4.76 hectares between Jardine House (the one with the round windows) and the Star Ferry pier. We take a look at what could be accomplished here.

How Hotel F&B Pivoted in Response to COVID-19, and What the Future Holds

COVID-19 has affected the hospitality and tourism industries in a number of ways, and hotel food and beverage operations is one of the most affected areas. A decline in travel, low occupancy rates, and guests shifting to either cooking at home or preferring drive-thru, curbside, and delivery over eating out has led to hotel F&B rapidly evolving and adjusting their models. Hotels are marketing their eateries to locals, offering contactless food delivery, and enhancing gift card sales.

HVS Monday Musings: Opening New Revenue Streams in the Hospitality Sector

The hospitality sector is venturing into various new revenue generating opportunities in the COVID era. Read on to know more.
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