An Insight from and Young Hoteliers | A YouTube Smile

The 1st quarter of what WAS a new year is about wrap up.   We have likely all experienced certain successes and disappointments over the last quarter (and year)  and are looking forward to renewed enthusiasm .

Will the next quarter automatically bring changes? Of course it will , but changes are neither positive or negative until they are acted on.  Where do those changes come from?

To those of us under 40 years of age, we have had the habit of being able to or at times forced to follow the ideas and direction of those older and we hope, wiser for their experience.   For those of us over 40, we are expected to share some of our knowledge and at the same time, acknowledge that the next generation will have some exceptional ideas, energy and momentum that we should tap into.

In our training and certification programs, we rely on the balance offered by blended learning.   This approach includes case studies, some lecture from experienced faculty, substantial interaction in group discussions and videos.  Participants in our programs often span three generations of professionals looking to improve their professionalism and we are always looking for ways to make learning more enjoyable.

One You Tube that I often use was one created by and brought to us all by attendees at the The Young Hoteliers Summit.   This now annual Young Hoteliers Summit in 2014 had delegates and team members that came together from 26 schools, spanning 5 continents and 15 nationalities. Their energy and enthusiasm showed they were HAPPY, as can be seen in this short message!   We use it after lunch to get people re-energized and to see that ‘We are Happy’ is a mind set.

The Young Hoteliers Summit has a serious side and acts towards improving professional opportunities for young talent in hospitality. It is the first entirely student focused and student run hospitality summit, designed to reduce the gap between the key stakeholders — industry, academic institutions and students from leading hotel management schools around the world. Creating a platform for knowledge and idea exchange, networking opportunities and a friendly competition, it works to foster a dialogue on employment related topics between these stakeholders.

The 2nd video shows the business side of the event.

While I have not yet attended this Summit, I recognize the zeal and intensity of all who participate, regardless of age or country or any other descriptor.  We all need to learn how to be energized, motivated, focused and HAPPY.

The 2015 Summit is fast approaching and this year’s attendees know what they are looking forward to.

Do you?

.John Hogan       Kathleen Hogan


Kathleen Hogan Ireland Sept 2013John Hogan Sept 2013DSCN0215Dr. John Hogan CHA CMHS CHE CHO and Kathleen Hogan MBA CHO are the co-founders of, which was created in 2010 to be a resource for hotel owners and professionals as they sought to improve market share, occupancy, operational efficiency and profitability.  The husband and wife team are transitioning the original membership site concept and evolving the business model today to a focused resource offering consulting, training, and individualized support to both hospitality and other service businesses.   Services include keynote addresses workshops, online support, metrics measurement, marketing and customer service from a group of more than a dozen experienced professionals.   While continuing to serve hospitality, the demand for these types of services is growing and can be personalized.

John Hogan is also the principal of, which provides a range of expert professional services for hotel owners, including professional development for organizations, training, consulting and expert witness services.

Contact information:  Kathleen Hogan  480-436-0283, John Hogan 602-799-5375 or



Hotels and Hospitality Businesses Must Make Strategic Planning Part of their Every Day Actvities

  Strategic Planning should be PRACTICAL

Peter Drucker introduced the term management by objectives more than 50 years ago.

  1. With his approach to strategic planning, options were identified, considered, discussed and executed.
  2. Using the SWOT analysis (strengths, weaknesses, opportunities, and threats), hoteliers can actively deal with OTAs, revenue management, asset protection, staff development, competitive marketplaces, and proper market positioning.
  3.  Dealing with these and other issues cannot happen by themselves and will require senior management commitment and support.
  4. These activities can be blended into manageable activities, including:
  •  The full SWOT Analysis
  •  Long-Term Vs. Short-Term
  • Marketing and Sales Plans
  • Budgeting: Focus, Energy, Money
  • ROI Improvement: Revenue Growth, Expenses, Business Fundamentals
  • Staff Performance: Goal Setting, quarterly reviews, semi-annual feedback, annual appraisals and more

We at have developed a new Leadership Program that assists organizations to refine their approaches to making their hospitality businesses more successful.

This Leadership development component integrates the tangible and intangible qualities of successful leaders.  Participants will acquire an understanding of leadership styles, roles and the management skills needed to compete in the marketplace.

In my 35+ year career as a hotelier, educator and consultant, I have seen repeated successes of those who take the time to follow this process.  We write on it often, share approaches on our site and know it works.

Success does not come by accident or chance.

Contact us for assistance. or 602-799-5375 was created to help hospitality businesses address problems via a training and information resource site to help you increase your Hotel’s revenue, market share and profitability.  With more than 1,000 pages of tips, guides, best practices, strategies, plans, budgets, videos and resources, is the #1 independent website for hotel owners and managers.  This site can help you solve your problems now!      Read More  

KEYS TO SUCCESS  is the umbrella title for my 2011-2012 programs, hospitality services and columns. This year’s writings focus on a variety of topics for hotel owners, managers and professionals including both my “HOW TO” articles, HOSPITALITY CONVERSATIONS™, Lessons from the Field™, Hotel Common Sense™ , THE P-A-R PRINCIPLE™  and Principles for Success.

Feel free to share an idea for a column at   anytime or contact me regarding consulting, customized workshops, speaking engagements … And remember – we all need a regular dose of common sense,


John Hogan is a successful hospitality executive, educator, author and consultant and is a frequent keynote speaker and seminar leader at many hospitality industry events. He is CEO and Co-Founder of , which delivers focused and affordable counsel in solving specific challenges facing hospitality today.  is a membership site offering a wide range of information, forms, best practices and ideas designed to help individual hoteliers and hospitality businesses improve their market penetration, deliver service excellence and increase their profitability.
Your Hospitality Resource for the Hotel Owner, Innkeeper, Manager and Hospitality Industry Associations.

Making Your Hotel More Profitable NOW – Strategy #11: Address and Minimize Energy Expenses

Hotels and restaurants use substantial amounts of energy in day-to-day operations. From heating and/or cooling public space and accommodations, to kitchen and laundry equipment that can run for more than 15 hours per day, the meter is always running and affecting your profits.

Optimizing your hospitality business for energy efficiency is not a small task. Depending on the age of your property, investment costs for renovations can be significant, but so can the long term benefits be substantial.

Here are some tips to making your hotel, restaurant or hospitality business more energy efficient:

  1. Go to these or other sites for potential government sponsored rebates or subsidies when considering energy efficient equipment:
  • 2.  Update old equipment. In literally all F&B equipment, the newer the equipment the more efficiently it will operate. Energy Star, a government-run agency promoting energy efficiency, has started rating restaurant equipment based on efficiency standards. Look for the Energy Star label when purchasing new equipment and use the Energy Guide to compare energy usage.
  • 3.  Better manage guest areas heating and cooling. Keeping your customers comfortable should always be your first priority, but there are strategies you can employ to accomplish this efficiently.  Examples include ceiling fans to circulate heat from the kitchen and from solar sources through the dining area. Fans push heat radiating off shared walls and ducts into the dining area. Ceiling fans can also be used to cycle cool air in summer or in warmer climates.
  • 4. Digital thermostats automatically cut heat or air conditioning during non-business hours, potentially cutting energy costs by as much as a third.
  • 5.  Use windows and doors for energy gain, not energy drain. If you are remodeling or building new, look for Energy Star rated windows and doors that either reduce solar heat gain in warm climates or maximize heat gain in cold climates. Make sure all windows and doors are well insulated, and use blinds or curtains (or both) to deflect hot sun or freezing cold situations. Use door closers to minimize loss when doors are opened
  • 6.  Oversee back of the house energy usage. While cutting energy use in the front of the house is beneficial, the real energy drain in many hotels and restaurants is in the back of the house, which means it is also the place to maximize energy savings. Install light switch timers on housekeeping and all storage closets.
  • 7. Train kitchen staff to reduce idle temperatures on ranges, broilers, and ovens. Even though this equipment takes a while to reach peak cooking temperature, reducing the heat during idle times can result in significant energy savings.
  • 8.  Create and use maintenance schedules. Create and post shut down procedures for all the equipment in your back of the house areas, such as the laundry and kitchen. Set a formal PM program that checks parts like thermostats, temperature dials, refrigerator or freezer door gaskets and ventilation ducts. Check regularly and replace on a scheduled basis.
  • 9.  Improve water heater efficiency. Insulate pipes, set the temperature to the proper safe level and program or install a recirculation pump timer. Repair hot water leaks quickly and train staff to only run full loads through the dishwasher and washing machines.
  • 10   Schedule off peak laundry hours. There is little reason to oppressor your in-house laundry during the peak day hours. Running the laundry in the evening or even in the 3rd shift can save energy and help assure that all linens are completed on schedule and available for the change of rooms.

Additional ideas are included from online research aand additional resources devoted to each of the Baker’s Dozen of Strategies to Make Your Hotel More Profitable on

Dr. John Hogan CHE CHA CMHS
Hotelier, Speaker, Educator, Columnist

* Co-Founder of
A membership information site committed to MAKING YOUR HOTEL MORE PROFITABLE!                                                                                                                       Introductory pricing will close in two weeks, so sign up now

* Principal,
Your Hospitality Resource for the Hotel Owner, Innkeeper, Manager and Hospitality Industry Associations.

2011  Keys to Success are results-driven programs  aimed at building competitive advantage. These programs are available as either a keynote address or an interactive workshop. Details are available can be found at both sites.

Program # 6

10 Hotel Sales Action Steps to Succeed – Any time, Anywhere

I encourage you to read the previous blog post relating to a worthwhile proposal for qualified sites:     Industry Links – A Valuable Resource