The Future of Hospitality
The Future of Hospitality
Podcast Description
In this podcast we journey beyond today’s industry standards to imagine what’s next. We speak with hospitality experts across operations, sales, technology and more - diving deep into the trends shaping tomorrow. While technology plays a role, the podcast also explores topics like guest experience, operational insights, and more, with each episode offering practical takeaways and a fresh perspective on what the industry’s future might look like. If you’re ready to stay ahead in hospitality, tune in for ideas, inspiration, and insights from the leaders shaping the industry."
Podcast Insights
Content Themes
Engages with topics such as team dynamics, guest experience, and innovative technologies shaping hospitality. Episodes include deep dives into how to build strong hotel teams during crises, celebrity event planning, and the impact of Gen Z on hospitality expectations, all offering actionable strategies for industry leaders.
In this podcast we journey beyond today’s industry standards to imagine what’s next. We speak with hospitality experts across operations, sales, technology and more – diving deep into the trends shaping tomorrow. While technology plays a role, the podcast also explores topics like guest experience, operational insights, and more, with each episode offering practical takeaways and a fresh perspective on what the industry’s future might look like. If you’re ready to stay ahead in hospitality, tune in for ideas, inspiration, and insights from the leaders shaping the industry.”
The best asset in that portfolio was the one nobody was watching.
Pierre-Louis Bellanger and Maxime des Monstiers of Capital Hospitality Europe take Luc Boschmans through the full cycle of La Perouse, a nineteen thirties boutique hotel above the Baie des Anges in Nice. The institutional owner was busy with its big boxes. It took seven letters of intent, in the middle of COVID, before they were granted exclusivity.
Almost every call after that went against the instinct of the market. Rooms came out instead of going in, 56 down to 53. An F&B outlet was added instead of closed. The refurbishment ran seven months while building costs rose 30 percent, and the doors opened two days before the Monaco Grand Prix.
What followed: a four star beating five stars on revenue per available room, and EBITDA that moved from roughly 1.5 to 1.7 million at acquisition to close to 4 million at the sale.
The part most owners skip is how they timed that exit, and what they deliberately left on the table for the buyer.
Follow The Future of Hospitality for weekly insights into hospitality, hotels, and guest experience.
Disclaimer: This podcast shares stories, experiences, and opinions from hosts and guests. They are personal perspectives only and not statements of fact or official advice from The Future of Hospitality
Disclaimer
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