center for hospitality research
Do Dual-Branded Hotels Outperform Single-Branded Hotels?
Chekitan S. Dev | January 22, 2020
By Chekitan S. Dev and Eva Steiner Dual branding of hotels has become a growing industry practice. Beyond the potential marketing benefits of the dual-branding strategy, this paper tests whether dual-branded hotels operate more efficiently than comparable single-branded hotels (and therefore deliver better bottomline results). Comparing a proprietary longitudinal data set on the operating performance generated by dual-branded hotels in the U.S. against a set of comparable single-branded hotels, we document mixed results. While dual- and single-branded hotels achieve similar occupancy percentages, dual-branded hotels generate higher avera...
Cornell Center for Hospitality Research Publishes Hotel Brand Reputation Analysis
the Center for Hospitality Research | September 17, 2018
Ithaca, NY, September 17, 2018 - Cornell University's Center for Hospitality Research has released an index and analysis of hotel brand reputation in the United States and Canada, revealing important insights into the role played by brands in the hotel industry today. The first of its kind in terms of the scale of the reputation data analyzed, the report analyzes over 30 million reviews of more than 30,000 branded hotels posted to 47 review sites between January 1, 2016 and March 31, 2018. The report categorizes brands according to the six segments identified in STR's chain scale report and ranks them using ReviewPro's Global Review Ind...
Cornell Research on Hotel Brand Standards: How to Pick the Right Amenities for Your Property
the Center for Hospitality Research | February 14, 2017
Ithaca, NY, February 14, 2017 - Hotel owners and operators have long offered complimentary amenities to enhance their guests' stays and differentiate themselves from competitors. The decision of which amenities to offer is typically based on customer surveys, competitive position, and marketing and financial goals. While brand managers are eager to enhance their brands with all the latest and greatest amenities, owners are reluctant to pay for amenities that don't pay off. Debates often arise between owners who pay for amenities and brand managers who mandate these amenities as brand standards. A new report from Cornell University's Cen...
Cornell Study Examines How Bias Affects Hiring Practices
the Center for Hospitality Research | December 7, 2016
Ithaca, NY, December 7, 2016 - Removing bias from the hiring process presents challenges for the hospitality industry and other service industries that want a qualified, diverse workforce. New research from Cornell University shows that HR managers' awareness of competence among job applicants and managers' attitudes toward affirmative action programs help reduce prejudice in recruitment. The study, "Do you look like me? How bias affects affirmative action in hiring," is available from the Cornell Center for Hospitality Research. It was written by Alex M. Susskind, an associate professor at Cornell's School of Hotel Administration; Ozia...
Aimed to Help Hotels Reduce Restaurant Food Waste, Cornell Offers New Tool, FRESH: A Food-service Sustainability Rating
the Center for Hospitality Research | November 2, 2016
Ithaca, NY, November 2, 2016 - Food waste is a major issue for hospitality industry purveyors, both in terms of the cost of wasted food and the environmental consequences of tossing out tons of food. By one estimate, about one-quarter of food prepared in the United States is wasted. A new report from the Cornell Center for Hospitality Research (CHR) is aimed at helping hotels and restaurants control their post-consumer food waste. The tool, "FRESH: A Food-service Sustainability Rating for Hospitality Sector Events," by Sanaa I. Pirani, Hassan A. Arafat, and Gary M. Thompson, is available from CHR at no charge. It presents six areas wher...
Cornell Tool Allows Restaurants to Evaluate Early Bird & Night Owl Menu Specials Effectiveness
the Center for Hospitality Research | September 9, 2016
Ithaca, NY, September 9, 2016 - A new tool published by the Cornell Center for Hospitality Research (CHR) helps restaurant operators calculate the likely monetary outcomes of offering off-peak specials. The tool and its accompanying explanation, "Instructions for the Early Bird & Night Owl Evaluation Tool (EBNOET) v2015," were developed by Gary M. Thompson, a professor at the School of Hotel Administration. Both documents are available at no charge from the CHR. "I wanted to provide restaurant owners with a better estimate of the revenue effects of early bird and night owl specials," said Thompson. "The typical back-of-envelope calc...
Cornell Study Puts Retaliation Claims in a Class by Themselves
the Cornell Institute for Hospitality Labor and Employment Relations | September 7, 2016
Ithaca, NY, September 7, 2016 - While it is unlawful for race, color, national origin, sex, or religion ever to motivate an employer's personnel decisions, age, disability, and retaliation must at the moment be "but for" causes to be actionable. A proposed federal bill would make motivation the standard across the board. A new analysis from the Cornell Institute for Hospitality Labor and Employment Relations (CIHLER) argues that retaliation is in a class by itself and should not have the same status as other discrimination causes. The report, "Experimental Evidence that Retaliation Claims Are Unlike Other Employment Discrimination Claim...
Likely Boost for Hotel Profits According to Cornell Analysis
the Center for Hospitality Research | August 30, 2016
Ithaca, NY, August 30, 2016 - Although the U.S. recovery from the Great Recession has been slow and uneven, unemployment has gradually dropped, and both inflation and labor costs will likely start increasing. An analysis by Cornell Professor Jack Corgel shows that hotels should be able to maintain or increase profits in this environment, because of their ability to increase room rates to match or outpace expenses. Corgel's report, "Hotel Profit Implications from Rising Wages and Inflation in the U.S.," is available at no charge from the Cornell Center for Hospitality Research (CHR) and is published in conjunction with the Cornell Center...
