The escalating competition in today's dining landscape means innovative ideas are a must if hoteliers wish to make a lasting impression on guests, writes Larry Mogelonsky, founder and president of LMA Communications. "Whereas 10, 20 or 30 years ago, a steak dinner would surely please and astound hotel guests, now, unless there's something special going on, such a meal goes down with a shrug and a contented smile, but not likely a, 'This was so utterly fantastic I have to tell all my friends about it' recommendation," Mogelonsky writes.

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