1004: Food, Culture, and Leadership Inside a High-Performing Hotel F&B Team
No Vacancy Live and No Vacancy News
Release Date: 01/13/2026
1008: Why Apartment-Style Living Is Reshaping Extended Stay in Hotels
No Vacancy Live and No Vacancy News
As markets mature, they begin to specialize. That’s something we’re seeing more in extended stay and this episode of #NoVacancyNews shows the next stage of evolution when hotels borrow from apartment living and do it thoughtfully. I’m joined by Kate Thompson, Director of Commercial at Sage Hospitality Group, to talk about The Ann Savannah—an apartment-style hospitality concept built for guests who want independence without giving up service. The Ann offers fully equipped kitchens, multiple bedrooms, longer stays without daily intrusion, and a host-driven service model instead of a...
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The ALIS Conversation Hotel Owners Are Really Having
No Vacancy Live and No Vacancy News
I didn’t make it to ALIS this year thanks to a snowstorm — and Delta taking our pilot as we were boarding!! But we’re not letting 2,500 miles get in the way of a little #NoVacancyNews content. Bruce Ford, SVP at Lodging Econometrics, is reporting from ALIS while I shovel snow back at the Haussman Resort Pool Club & Smokehouse. Bruce and I talk #hotel franchising trends right now: 🏗️: Why conversions continue dominating new development 💰: Why financing cash flow beats financing new construction 🏨: How midscale conversion brands from Hilton, IHG, and Marriott keep...
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FNA 199: Craig Flees to Hawaii
No Vacancy Live and No Vacancy News
In TV we'd call this a filler episode. Craig is in Hawaii and we're sure he wants to be elsewhere. Plus we have no guest. Glenn claims he has some stories though while Suzanne shakes her head in disbelief. Tune and find out!
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1007: Why Sonesta Flattened Its Organization—and What Happens Next
No Vacancy Live and No Vacancy News
Building franchise relationships isn’t about brand standards — it’s about listening, flexibility, and time in the field. That idea sits at the center of this episode of #NoVacancyNews. I’m in Massachusetts at the global headquarters of Sonesta International Hotels, talking with Phil Hugh, Chief Development Officer. Phil walks through how stepping into the CDO role pushed him out of the office and onto the road for roughly 60 days, visiting properties, meeting with owners, and seeing firsthand what it actually takes to operate hotels across the economy, midscale, and upscale segments....
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1006: How Authentic Hospitality Gets Delivered Every Day
No Vacancy Live and No Vacancy News
Luxury shows up in the small moments, not the marble — and that idea sits at the core of this episode of #NoVacancyNews. I spent time with Christophe Baraton, General Manager of Shutters on the Beach, to talk about what hospitality looks like when you lead from the property level instead of a spreadsheet. Christophe runs a 30-year-old beachfront hotel with deep roots in its local community, long-tenured team members, and guests who return because they feel known. We talk about leadership during crisis, how Shutters became a refuge for locals during the Los Angeles fires, and why...
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FNA 198: The One Where We Try to Coury Favor
No Vacancy Live and No Vacancy News
Hotelier and comedian Alex Coury returns to join Glenn, Craig and Doctor Producer Suzanne to kick off the weekend with a hilarious (they wish) happy hour.
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1005: Why Hotel F&B Has to Lead With Story, Not Square Footage
No Vacancy Live and No Vacancy News
Hotel food & beverage doesn’t fail because of trends — it fails when concept, design, and execution never fully line up. On #NoVacancyNews, I’m joined by Ami Alexander, Managing Partner at Barrel Aged Management, to talk about how #hotel #restaurants actually get built, refreshed, and kept relevant over time. Ami’s background spans luxury hotels, global restaurant groups, and lifestyle brands, including time with Hakkasan, Sydell Group, Montage, and Pendry. That perspective shapes how she thinks about storytelling, training, and why hotels can’t afford to treat F&B as an...
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1004: Food, Culture, and Leadership Inside a High-Performing Hotel F&B Team
No Vacancy Live and No Vacancy News
Hotel food & beverage only works when culture, consistency, and leadership line up — and that’s exactly what this #NoVacancyNews conversation explores. I’m joined by Greg McGowan, Regional Director of Food & Beverage for Kolter Hospitality and Executive Chef at Hyatt Centric Las Olas Fort Lauderdale, recorded on site in South Florida. Greg’s path through country clubs, hotels, and leadership roles gives him a grounded view of what actually keeps F&B teams strong over time — especially in high-volume, full-service environments where turnover, burnout, and guest...
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1003: How Resorts World Las Vegas Uses Technology Without Losing the Human Touch
No Vacancy Live and No Vacancy News
I did this one from the 66th floor Alle Lounge at Resorts World Las Vegas, with Shannon McCallum, VP of Hotel Operations, about how the property continues evolving four-plus years after opening. Resorts World operates more than 3,500 rooms across three brands -- Hilton, Conrad, and Crockfords -- all under one roof. That scale forces real decisions about technology, guest choice, and efficiency — especially when different guests expect very different experiences. Shannon walks through how the team thinks about: 📱: Digital check-in and Apple Wallet keys without forcing app adoption ...
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1002: Why Beverage Trends Matter More Than Ever for Hotel Profitability
No Vacancy Live and No Vacancy News
Beverage has moved from a supporting role to a real revenue driver in hotel F&B, and that shift isn’t accidental. #NoVacancyNews I’m joined by Adrian Biggs, Director of Advocacy at Bacardi, to talk through what their latest global trends report reveals about how — and when — guests are actually drinking. This isn’t guesswork. Bacardi builds this report using global ambassador insight, consumer research across multiple countries, and real operator behavior. The result is a clearer picture of where beverage demand is heading and how hotel bars can respond. What stood out most to me...
info_outlineHotel food & beverage only works when culture, consistency, and leadership line up — and that’s exactly what this #NoVacancyNews conversation explores.
I’m joined by Greg McGowan, Regional Director of Food & Beverage for Kolter Hospitality and Executive Chef at Hyatt Centric Las Olas Fort Lauderdale, recorded on site in South Florida.
Greg’s path through country clubs, hotels, and leadership roles gives him a grounded view of what actually keeps F&B teams strong over time — especially in high-volume, full-service environments where turnover, burnout, and guest expectations collide.
We talk about:
🍽️: Why different price points and experiences matter inside one property
👥: Building culture that keeps teams together for years, not months
🧠: Mental health, flexibility, and why burnout is no longer a badge of honor
📍: Balancing locals and transient guests in seasonal markets
🎯: Creating repeat business through genuine guest connection
For #hotels, it’s a practical look at how strong leadership shows up every day — in kitchens, on the floor, and behind the scenes.
Special thanks to Actabl — Actabl gives you the power to profit.
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