Here’s some future hotel trends for you to ponder from the USA via:
It all left me rather bemused. The photo? Le Meridien, Picadilly, London – the first hotel in which I ever worked, a long time ago. It was simply Picadilly Hotel in those days and I was a commis chef!
Your hotel bill may include some unpleasant surprises. Not just the usual $20-a-day resort and amenity fee, which you pay whether or not you use the tennis courts and pool complex, but how about a required $12 housekeeping surcharge or a fee for storing your luggage in the lobby? Total fees and surcharges collected by U.S. hotels are increasing from $1.7 billion in 2010 to a record $1.8 billion in 2011, according to new research from Bjorn Hanson, dean of New York University’s Preston Robert Tisch Center for Hospitality and Sports Management
Lobbies as social hubs:
Colorful seating, free Internet service and trendy cocktail and coffee bars are helping to turn once-sterile hotel lobbies into social hubs. Hanson says while baby boomers might see the lobby as a place to meet at 6 p.m. sharp before heading to a prearranged restaurant location, younger travelers may prefer to gather more informally in the lobby, hang out for a while, socialize and take their time choosing where they’ll spend the evening. They might check email, go online using a cell phone or iPad to look for dining recommendations, or try whatever snacks or drinks are readily available from the lobby market or bar.
Unless you’re booking a suite, your next stay in a hotel room may not offer the luxury of a bath. Many newly built hotels are offering showers only. Marriott, for example, is “advising our newly built hotels to put showers in 75 percent of the rooms and bathtubs in 25 percent of the rooms,” according to Marriott spokeswoman Laurie Goldstein. “Our research shows that business travelers prefer showers to baths but families like the flexibility of a bathtub as well as a shower.”
The advent of pump dispensers in hotel bathrooms is good and bad news for those guests obsessed with the tiny bottles of shampoo and individually wrapped soaps that have been a beloved amenity for decades.
The good news: If you need more shampoo than what may be as little as a half-ounce in those small plastic containers, you can pump as much as you want from the dispenser. You can also feel greener if you use the pump. No more adding plastic throwaways to the waste stream.
The bad news: What if you simply love those little bottles? The hand lotion is the perfect size to slip in your purse; and if you have leftover shampoo, the container is small enough to get through airport security. Or what if you find the pump dispensers unappealing?
Checking in electronically:
Who needs to wait in line at the front desk to check in? Some of Starwood’s Aloft
hotels are offering “Smart Check-In” to Starwood Preferred Guest program members. Members are sent a keycard with radio-frequency identification technology, and on the day of a planned stay, a text message is sent to the guest’s mobile device with a room number. Upon arrival, the guest proceeds to that room, and the keycard will open the door.
The locavore and hyperlocal trend that has taken over the food world is fast becoming de rigueur in the hotel industry, particularly at high-end and boutique properties where chefs are growing their own herbs and even hosting their own beehives. The W in San Francisco
in September had a local beekeeper, Jack Ip, install hives on a rooftop with a goal of eventually producing honey for use in the hotel menu. In New York City, the Andaz Wall Street hotel
in Lower Manhattan sponsors a farmers market May through November in an arcade next to the hotel where produce, bread and other goods are sold by farmers and other vendors. The Andaz also sells fresh-squeezed juices and sandwiches in the market, and customers include hotel guests and neighborhood residents.