Black Desert Resort built demand fast: tournaments, golf expansion, and members-only amenities that support premium pricing for a modern luxury property. I walk the property with Managing Director Nicholas Gold in Ivins (greater St. George / greater Zion), Utah. ~600 keys, restaurants/banquets, pool, spa, golf Two PGA tournaments and an LPGA tournament in year one…
Wahlburgers grows by tightening standards, simplifying execution, and treating quality as non-negotiable. From Las Vegas, I talk with Randy Sharpe (CEO, President, and board member) about what he changed after joining the brand, where the concept wins, and how he thinks about growth across multiple formats. We cover: How Randy connected with Mark Wahlberg and…
Hotels collect guest data. Teams rarely use it at check-in. I talk with Kevin Duncan (EVP, Product at Cendyn) about how hotels connect data across systems, use AI to predict intent, and give front desk teams real-time prompts—without crossing the line on privacy. One guest profile across CRM, CRS, and the rest of the stack…
Reinventing a 30-year-old resort takes more than a renovation. It takes rethinking how guests want to spend their time. Glenn Haussman is in Puerto Rico at the Wyndham Grand Rio Mar with Andro Nodarse-Leon, CEO of property owner Lion Grove, to talk about a more than $70 million reimagining of this iconic resort around experience,…
At CoralTree Hospitality’s Leadership Forum, Glenn Haussman talks with Tom Luersen, President of CoralTree Hospitality, about what the company expects leaders to do once everyone goes back to work. Tom explains why CoralTree brings people together, how they use Affinity Clubs to keep projects moving, and how they think about culture, measurement, and follow-through in…
Luxury doesn’t mean more steps. It means removing friction before guests even notice it. Glenn Haussman is joined by Suzanne “Dr. Producer” Bagnera, PhD, to speak with Mourad Essafi, General Manager of Impression Isla Mujeres (a Hyatt all-inclusive resort), about how luxury hotels remove friction from the guest experience instead of adding layers. Mourad explains…
Most hotels want food and beverage to drive revenue. A lot of them still make it harder than it needs to be for guests to actually order. Glenn Haussman talks with Narda Malakzad and Andrea Laderman, co-founders of Goldi, about a problem hotels deal with every day but rarely frame as a revenue issue: dietary…
Hotel management mergers start with conversations, not announcements. In this episode of No Vacancy, Glenn Haussman speaks with Len Wolman, Chairman & CEO of Waterford Hotel Group, and Bob Habeeb, Founder & CEO of Maverick Hotels and Restaurants, about how their merger came together and what needed to line up before moving forward. They describe…
Food and beverage plays a central role in how modern resorts attract guests, keep them engaged, and bring them back. In this episode of No Vacancy, Glenn Haussman joins Josef Wagner, SVP Operations at Resorts World Las Vegas, for a behind-the-scenes look at how F&B strategy shapes the guest experience across the property. The conversation…
The harder part is giving people a reason to stay longer, spend more, and remember why they were there in the first place. In this episode of No Vacancy, Glenn Haussman talks with Alexis Readinger, Founder of Preen, about food-and-beverage design and how often hotels get it almost right — and why “almost” usually isn’t…
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