Oyo to Invest $50 Million in Vietnam and 6 Other Hospitality Trends This Week

Oyo to Invest $50 Million in Vietnam to Grow to 20,000 Hotel Rooms in 2020: After Indonesia, Vietnam turns out to be the next big playground in Southeast Asia for Oyo, which is targeting 20,000 rooms in the country by the end of 2020. But the more Oyo rooms multiply like rabbits, the more people want to know about the real returns on investment.

Taco Bell Is Pretty Serious That Its Pop-Up Hotel Won’t Be Its Last: Every non-hotel brand thinks it is a hospitality company. However, as popular and successful a run as Taco Bell has enjoyed in recent years, it does not have the level of expertise to run a hotel over the long haul on its own.

Guest Behavior Is Key Part of the Lux Hospitality Equation: Luxury travelers often deconstruct what goes into the makings of great hospitality. It’s also necessary, however, to ask what is required of guests so that they hold up their end of the bargain. It’s a two-way street, and all too often we ignore one side of the equation.

How Loyalty Is Driving Marriott’s Luxury Rental Platform: Marriott is obviously pleased with the initial response to its homesharing product. With Airbnb making a big play in the luxury sector, it will be interesting to watch how things shape up.

Meetings Sector Tries to Strike the Right Balance With Mobile Apps: Apps are a great way to provide event attendees with information, but they can easily get overwhelming. When it comes to tech, event organizers need to weigh pluses and minuses between depth and simplicity.

A Venue’s Layout Matters When It Comes to an Event’s Environmental Impact: Clearly small details can have a pretty big impact on the social and environmental effects of a business event. While many of these details aren’t under planners’ control, others might be as simple as adding an extra few tables.

A Better Venue Layout Makes for Greener Events: Event attendees need places to work, decompress, and put their food down. As obvious as it sounds, these spaces can be hard to find at conferences due to poor venue design. Not only does this have a negative impact on guest mood, it can also lead to more food waste.