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Beyond Chaos Podcast Episode #4 Technology changing hotels Copeland Hospitality

October 11, 2020

Source: Beyond Chaos Podcast Episode #4 Copeland Hospitality


September 19, 2020
Now more than ever is the time to truly appreciate each moment, to be present in the everyday pleasures that life has to offer and to experience each second to the fullest.  ​N​Now more than ever It’s time to step back and rethink how important collaboration and reinvention is to the hotel business and what critical role Hoteliers play today.

​ALthough it is a very complicated situation and as I write this post , many hotels in  Israel have to once again close their doors in a lockdown. ​Many are using the time to plan the opening and adapt even more new norms..​​Very relevant to changes in our Hotel business environment, is Episode #3 of ​my own Hospitality Podcast Series . We have a great conversation about Design elements in the new normal, re purposing hotels and making multi – concepts including retail and entertainment .Copeland Hospitality Podcast Series 2020 in Collaboration with Isaac Mor Media – Toronto, Canada.Beyond Chaos.  Road Map to Recovery .Check it out on your preferred audio platform.Copeland Hospitality Podcast Series – Libsyn Copeland Spotify Podcast Series 
Now is the time to prepare for a post-pandemic future by looking at opportunities for reinvention, changes in guest expectations and behavior, and profitable strategies !!These first 3 episodes of the series are now available to listen . I had the privilege to Co- Produce these Podcasts with Issac Mor Media : ,Tsahi Mor is a stellar long time Radio Broadcaster – years now at ECO99 Israeli Radio Channel and before that ,at Israel Channel 10.  Tsahi interviews me about the latest relevant topics in Hotel Management & Development during and post  COVID Pandemic .Some of the topics that you can listen and enjoy are about Digitalization, Design, Wellness, Real estate & Hotel Spaces, Tech enablers and a Greener future!
Tell us how can we support you and your team ? Be in Touch for a virtual or face to face chat to get more details of our consulting ,Strategic concept building and project management services. 972522471253 



August 25, 2020

Dear Hoteliers & Hotel Owners/Developers  & Industry Friends !What a different summer it is!! It’s almost fall 2020 and despite a challenging global environment, now more than ever It’s time to step back and rethink how important collaboration is to the hotel business and what critical Hoteliers play today/As an optimist I believe the worst is now behind us. Many of us are reopening hotels and spas while being creative about new ways of addressing our venues. I am delighted to announce my latest initiative : my own Hospitality Podcast series .
Copeland Hospitality Podcast Series 2020 in Collaboration with Issac Mor Productions – Toronto, Canada.

Beyond Chaos. The Path to Recovery 

Check it out on your preferred audio platform.
Copeland Hospitality Podcast Series – Libsyn Copeland Spotify Podcast Series


July 13, 2020

Super excited to announce our guest speaker for next week’s session featuring the very relevant topic :“Attracting The Local/Domestic market & engaging with the local community” Guest Speaker: the stellar hotelier LEON AVIGAD 
Founder and Owner of Brown Hotels International .Part #4 is all about our day to day realities focusing on generating revenues from our respective domestic markets and actionable ideas about engaging with our local communities. JOIN US – IT WILL BE VERY LIVELY CONVERSATION! REGISTER NOW : JOIN HERE PART #4 – STAY LOCAL !!Leon Avigad is Founder of Leopard Hospitality Ltd, a highly specialized boutique hotel development firm. He has demonstrated a gift for anticipating the desires of his native Tel Aviv by injecting the seaside cultural capital with a dose of hip hospitality and small-scale luxury accommodation.

Copeland Hospitality Webinar Series 2025

June 20, 2020

I am pleased to share with you my New Copeland Hospitality Free Webinar Series 2025 🌎.

Like in most industries, the Travel & Hospitality industry is going through tremendous crisis & change.

We are experiencing the beginnings of exit points ,a slight recovery from the COVID-19  Global pandemic.

It will be, though, an extremely slow recovery, an evolution of small changes,ups and downs, and many pivots but mostly it’s all about accelerating trends that already existed.

This is why I decided to name my new Webinar Series “2025” engaging in topics relating to our near and far future with a big affect in the Global Hospitality industry . 

It’s hard to believe but the future is here!The crisis that we are facing right now is fast forwarding us to new lifestyle norms. How we eat, how we work, how we exercise, how we socialize, how we spend time with family. How will this new reality affect Travel & Hospitality whether for Business or Leisure.  We will be bringing together Industry experts sharing their insights in relevant topics that directly affect the re opening or more like re operating of our Hotels.

Join us this next Tuesday June 23 for our Part #1 Online Copeland Hospitality  session. 

Topic: Hotel Design Post- Covid.  Joining us is hosting the award winning guest speaker -Nathalie Rozencwajg – Founder of international of NAME ARCHITECTURE PRACTICE.

Nathalie Rozencwajg is the founder of international architecture practice, NAME.

Her work is diverse, bespoke and distinctive, creating culturally significant projects which maximize the architectural potential of buildings.

Her projects include the award winning Grade II listed Town Hall Hotel in Bethnal Green, The Castle Lane apartments in Westminster, an Arctic resort in Lapland, and shopping mall in Bangkok.

Nathalie is a graduate of the AA. She was shortlisted for the AJ’s Emerging Woman Architect of the Year and identified by The Guardian newspaper as one of its ‘10 women architects to watch’.


Part#1 Design REGISTER NOW 🏩

We, at Copeland Hospitality, are here at all times to support our clients and partners during these extraordinary times.

Best Wishes ,

Ronit Copeland  CEO & Founder – Copeland Hospitality



March 25, 2020

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YES. This is a big one. Our world, this time globally, is shifting day by day suffering from COVID-19 crisis and coping with the unanswered question: When will it be over? I send my warmest regards from Tel Aviv , my thoughts, and strong encouragement  to all my friends in the Travel & Hospitality Industry . Its tough but we will get over it stronger.

We are finding ourselves in our industry, Hospitality & Travel, making decisions real time during harsh conditions of uncertainty. Let’s help and strengthen each other & think together even if we can’t meet face to face. This is the time to cooperate together. Hotels that are not part of a chain or brand can get together to do joint programs such as multi hotel stays at same rate in different destinations.

I put together 10 points for Hotel Management mostly in the Sales & marketing sphere that suggest other than slashing rates, how to minimizing the losses and act for the future. Everyone including Sales & Marketing team members are doing the best they can and should be kept in companies even if it means working from home. I truly believe that there will be a surge of much creativity from all of us. Wishing us a recovery and restart soon and much future success!

Really…So much work to do!

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1)     Communicate with your guests, clients, team, suppliers , partners and Owners. . During times of crisis we should not go into a bunker to weather the storm but instead be in constant conversation with all . Transparency & honesty is the best way to maintain relationships for the day after. Share letters, weekly newsletters ,Blogs updates email explaining that we are all together and the Hotel or Restaurant or Travel company is doing its best to follow all regulations required. Start a series podcasts, interviews video clips

2)     We should continue marketing but with completely different messaging . Try offering promotions that are relevant to the situation. Hotels that are isolated, resorts, in nature/country have an advantage to offer potential guests a green /fresh air option. Offer walking trials – maps recyclable water bottle and more. Take advantage and bring in revenues wherever possible. For those urban hotels, if regulations permit, offer locals /stay home goers promotions , romantic packages , added value such as upgrades, free breakfast , free parking , free transfer that avoid public transportation, BUT.. do it on attractive rates. Its not the time to dilute rate or dump rates but its also not the time to maintain same rates. Positioning is important but cash flow is king!

3)     This is the time to market gist certificates/vouchers for future use . Be creative and offer paying goodies such as museum entrances, bicycle rentals. Be flexible wit validity date . Offer them also to suppliers, family & friends f all employees.

4)     Very important to be super flexible with cancellation fees. Offer flexible rates as much as possible even if its for spring /summer months.

5)     Time to reorganize Data bases – excels full of potential clients/guests/travel agencies/corporate accounts / Time to get a good CRM or update the one you have . I have written before a lot about planning Tech driven Marketing actions for personilization media campaigns. Do the planning and implementation only when its back to normal.

6)     For MICE Hotels, take reservations, even if discounted ,on flexible terms for near and far future. Same for groups. This will be your base – you don’t want to regret refusing business during a crisis.

7)     Have your team and content writers write articles with creative themes such as promotions involving the Arts, Music, Photography, Fashion, Culinary, Green/Sustainability, Nature driven programs. Have these articles ready to be published the “day after”.

8)     Prepare all collateral and promotional materials that are done behind the scenes. Not the time to spend monies on frontal Branding or Image media activity but do prepare updated digital brochures and most important update your BLOGS, SOCIAL NETWORK PAGES & WEBSITE!

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9)     TIME TO RENOVATE Do Product improvements. Those hotels that are nearly empty can take advantage of face lifting or just maintenance projects as long as regulations permit teams working together. For many its a great time to at least have the time for the planning stages, concept building, budgets, choosing an architect, designer, mood boards, mock room and so much more. Worry about the cash flow and implementation later . At least you will be all ready to move and increase REVPAR and GOPAR with an improved product ahead of others. 

10) Do good in your community, not for PR, but for good reasons: such as setting up a system of delivery to those in isolation and sending packages to those working in Labs, Hospitals, senior homes and emergency organizations

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Be Good & Healthy!

Ronit Copeland

Copeland Hospitality


November 19, 2019

I am happy to share with all that I will be leading/moderating the International Operators’ Panel: “What can international brands bring to Israel’s hotel market?” which takes place this week, on Thursday 21st November at 2pm during the Israel Hotel Investment Summit being held at the Hilton Tel Aviv on the 20th ad 21st November 2019. Last chance to register

Our new company website is here!

June 22, 2016

We’ve worked on it day and night, wrote and re-wrote every word,  and we couldn’t be prouder! Tell us what you think about the new Copeland Hospitality company website:

http://www.copelandhospitality.comSIVAN ASAYO PHOTOGRAPHY GRUZENBERG PROJECT

Photography: Sivan Askayo

The Future of F&B

August 2, 2015

Today, food is an experience. Food is part of the manner tourists explore a new city and how business people impress one another. Social networks are filled with pictures of where friends are eating and what they are eating. Travelers today want to feel they are experiencing a place “like the locals.” They want to hang out with a local crowd and eat where they eat, rather than enjoy timeworn “tourist traps”.

Many hotels are rising up to the challenge and have already changed their F&B strategies. Hotel dining rooms have been converted into chef restaurants, meant to strengthen the brand and draw customers. In the past, no foodie would have been caught dead in a hotel restaurant. Today, many research the trendiest, newest place and only then decide where to stay.

Bluespoon Restaurant in Andaz hotel Amsterdam

Bluespoon Restaurant in Andaz hotel Amsterdam

There are many types of culinary cooperation in hotels. Let’s list the most common:

  1. The hotel provides the space, the chef delivers the experience: Many chefs and leading restaurant brands are opening restaurants in hotels. This type of cooperation allows each side to do what it does best: the hotel provides the location and its customer base and the chef brings his or her reputation and trendiness. We see this very often in both international and local markets.

    Chef Amir Naor’s Restaurant in Alegra Hotel, Jerusalem

    Chef Amir Naor’s Restaurant in Alegra Hotel, Jerusalem

    2. Hoteliers that open restaurants in their own establishments: The concept for the restaurant comes from in-depth knowledge of the hospitality business and expected service, as well as a deep understanding of the target market.

3. Restaurateurs that expand into the hotel business: Restaurants with an established reputation sometimes expand into other businesses. In this case, the hotel is based on the branding of the restaurant, and not vice versa.

In all these types of cooperation, there is a co-dependence between restaurant and hotel. The restaurant provides service to hotel guests, and the hotel participates in marketing the restaurant. However, it is important to maintain a balance and differentiation. That is, to give guests the feeling that the restaurant and hotel are separate worlds with different “stories”. otherwise we get back to the old “dining room” concept.

What else is going on?

The end of the room service era?

Almost every restaurant today has a take-out menu allowing them to compete with the traditional room service in hotels. Many hotels have adopted an “if you can’t beat them, join them” attitude. Instead of competing, they help guests order in. They gain customer satisfaction and still enable guests to eat in their rooms whenever they choose.

Vending Machines

Today you can find a whole lot of things in vending machines, from sandwiches and snacks to the less obvious cosmetics and electronic gadgets. Hotels that place vending machines in their establishments give guests easy access to food throughout the day, without the hotel’s added cost of preparing and serving the food themselves.

Luxury vending machine in Mondrian Hotel

Luxury vending machine in Mondrian Hotel

Bar instead of restaurant

Traditionally, the lobby is where you would go into a hotel for coffee or a snack. Today, instead of the lobby restaurant, we see many hotels setting up bars where guests can purchase drinks or food and eat them in the hotel’s public space. This is the place where we see hotels being creative. I have seen coffee bars, as well as yogurt bars, chocolate bars, ice-cream bars and more. These bars are usually operated by outside vendors, and they allow hotels to give guests excellent service while enjoying the benefit of the specialization and expertise of the bars. Guests feel the hotel has provided them with the very best in a specific field. Imagine a chocolate bar operated by Godiva, or a coffee bar by Nespresso.

Anyone in the hotel business knows it is a tough business to be in. However, if you do it right, you can gain business  success while giving your guests a unique experience, atmosphere and service, that will make them remember the hotel and want to come back.

Bar in Generator Hotel

Bar in Generator Hotel

Is 2015 the year of the Poshtel?

August 2, 2015

Generator hostel, London

Generator hostel, London

The hospitality industry is driven by innovation. One of the exciting new trends changing our business is emerging in the low cost and hostel market sector. More and more hostels are offering a great hotel experience and creating dynamic concepts at exciting locations.

Poshtel is a term that relates to hospitality establishments that are on the border between hostel and hotel. They usually offer large, shared dorm-type rooms, but also offer private rooms for singles or doubles. They invest in design and cultural experiences, delivering a unique guest experience. The poshtels are a link between affordable price and a new type of luxury that focuses on design and experience. The leaders of this trend are brands like GENERATOR, St Christopher’s Inn-Village, The Dictionary,  Meininger CLINK

poshtel mashup

In terms of target markets, poshtels target the demands of millennials, those born in the 80’s and 90’s. These young people have just recently become real adults and they have jobs and money that enable them to travel the world. The hospitality sector has begun to sit up and taken notice.

The millennials live in a technological world, and they expect this technology to follow them everywhere. They expect great (and free!) Wi-Fi everywhere – in their cafés, at the bank and certainly in their hotels. They live in and through social networks, and tend to believe the information in these networks much more than the messages in the “traditional” media. When they stay at a hotel, they expect a social space where they can meet others like themselves. Even when traveling for business, you won’t find them cooped in a corner with their laptop – they prefer working in a public space that lets them experience the locale while they work.

More than anything, these travelers are looking for an Experience. They will always prefer boutique hotels over large chains. But, they have a significant problem – they are still young, and usually cannot afford the type of luxury they think they “deserve”. To solve this dilemma, poshtels are being introduced.

Poshtels are making their mark on the whole hospitality sector. They are forcing low and medium cost hotels to re-examine their pricing and the value they deliver to their guests. It’s not just about hotels being cheap. Millennials (and other customers) expect that even low budget hotels will invest in their guests.

At Copeland, we have already brought poshtels to Israel, in a new project in Jerusalem called “The Post”. This will be a new poshtel that will emphasize the social experience for guests – a “social hostel concept”. This exciting project is being built right now in an iconic building in Jerusalem, the old postal building, which also gives the poshtel its name.

I believe you’ll be hearing a lot more about poshtels. Soon, I’ll also be able to write about two more projects in the center of Israel that are also inspired by the “upmarket hostel” idea.

The Post – a Copeland project in Jerusalem

The Post – a Copeland project in Jerusalem

At Copeland, we develop hotel concepts with our clients. These can be for existing hotels that want to improve their business results, or for new hotels that want to build a strategy for success. Whichever the case, I always give my clients the same message: only in-depth knowledge of your target market will lead to creating the right hospitality experience for their market.

The Post   - Jerusalem

The Post – Jerusalem

Great designs and attractive prices on their own are not enough to draw guests to a hotel. Today’s guests take these for granted. A hotel that wants to succeed must create an experience that guest will take with them. They must offer an experience inspired by its local setting, and allow guests to feel like a local, even if their stay only lasts a night or two. They should interact with the local crowd and experience the atmosphere. This is what they will remember and make them appreciate their stay, and also tell others about how great it was. We all know that there is nothing like a satisfied customer to boost our marketing efforts.