When margins tighten in hospitality, the playbook is familiar: cut labor, defer capital, trim sales and marketing, and ask the remaining team to do more with less. Some of those cuts remove genuine waste, and the hotel is better for them. Others quietly remove the property’s capacity to generate revenue, and the difference doesn’t show up until the bill comes due, usually in a later quarter, on a different line, under someone else’s name. The […]

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