No Vacancy With Glenn Haussman

Food and beverage does more than fill seats — it creates memories, reasons to return, and stories guests take home. That's the focus of this episode of #NoVacancyNews, filmed across Resorts World Las Vegas. I'm joined by Josef Wagner, Senior Vice President of Food & Beverage at Resorts World Las Vegas, for a walk-and-talk look at how a modern integrated resort uses F&B to drive engagement beyond gaming. Josef shares how Resorts World approaches pop-ups, immersive lounges, celebrity chef partnerships, and venue flexibility — all with the goal of giving guests something new to experience every visit. From rooftop mixology activations to food hall experimentation and live entertainment integration, this conversation shows how F&B becomes a strategic growth engine, not just an amenity. What stood out to me is how intentionally the team tests ideas before locking them in. Pop-ups act as real-time focus groups, allowing the guest — not a spreadsheet — to decide what stays. We cover:

Most hotels look good. That's not the problem. 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 #NoVacancyNews, I talk 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 enough. Alexis and I get into why so many hotel restaurants and bars start to feel interchangeable, how that happens, and what gets lost when design decisions don't start with a clear point of view. We talk about experiential dining, design trends, capital choices, and why solid food alone doesn't save a space that doesn't quite work. This interview was supposed to happen in person at ALIS Design. We ended up doing it remotely, which is pretty on-brand for how plans tend to go.

What hotel owners and investors are doing matters more than what gets said on stage. In this episode of No Vacancy, Glenn Haussman connects with Bruce Ford, SVP at Lodging Econometrics, as he reports from ALIS in Los Angeles. Bruce shares what he's seeing in the data and hearing in off-the-record conversations. The discussion focuses on how owners weigh new development versus conversions, how capital continues to move, and what influences decision-making as the industry looks toward 2026. Topics include: • How owners compare new development, conversions, and recapitalization • Where cost pressure continues to affect returns • How AI conversations sound more practical than speculative • Why certain asset types keep attracting investment • How labor and operating costs affect large hotels • Why portfolio reshaping and consolidation remain on the table Sponsored by Unifocus — technology that drives value. Learn more at Unifocus.com.

This Day 3 ALIS update focuses on what the data shows — not predictions, not sentiment. In this episode of No Vacancy, Glenn Haussman connects remotely with Bruce Ford, SVP at Lodging Econometrics, who is on the ground at ALIS in Los Angeles. Bruce walks through current pipeline data and how it lines up with conversations happening at the conference. The discussion stays focused on pipeline mix, renovation volume, brand activity, and where capital continues to move across markets. Topics include: • How conversions and renovations show up across the pipeline • Where midscale brands appear most frequently in current data • What renovation volume looks like compared to prior cycles • How brand consistency factors into development discussions • How financing conditions shape development decisions • Which markets continue to show momentum Sponsored by Unifocus — technology that drives value. Learn more at Unifocus.com.

Regional casino resorts don't win anymore by adding square footage — they win by designing experiences that keep guests longer and spending more. That's the focus of this episode of #NoVacancyNews. I'm joined by Kelly Devine, Principal and Partner, and Emily Marshall, Principal and Interior Design Leader at HBG Design, and guest host Dr. Suzanne Bagnera to talk about the evolution of regional gaming resorts and what operators should be paying attention to right now. We use Gun Lake Casino Resort in Michigan as the case study, breaking down how design decisions directly affect length of stay, guest behavior, operational efficiency, and profitability. This isn't about pretty spaces for Instagram — it's about building resorts that actually perform. What stood out to me is how intentionally HBG starts with operations first. They design the engine before the body, which explains why these projects drive measurable business results instead of just visual impact. We cover:

Hotel loyalty gets talked about a lot. This conversation focuses on how it actually works. For this #NoVacancyNews, I spoke with Chris Hartley, CEO of Global Hotel Alliance, about what loyalty looks like when you stop chasing vanity metrics and start paying attention to repeat behavior, engagement, and direct bookings. Chris explains how GHA approaches loyalty across a global portfolio of independent brands — where cooperation matters more than competing for attention and where repeat stays tell you far more than raw membership numbers. We recorded this conversation during ALIS in Los Angeles. Chris made the trip in from Dubai. I got snowed in on Long Island, where I'm still slightly bitter days later, watching conference badges from afar and missing hanging with everyone. We cover:

I'm still not at ALIS — snowstorms and airlines had other plans — but that doesn't stop the conversation. This episode of #NoVacancyNews brings Day 2 coverage straight from Los Angeles. Our roving reporter is Bruce Ford, SVP at Lodging Econometrics, reporting live from ALIS while I hold down the Haussman Resort Pool Club & Smokehouse under about 10 inches of snow. Bruce and I talk through what keeps coming up in conversations right now — not panic, not optimism, but a sense that the industry has landed on a plateau and hasn't figured out the next move yet. We cover:

When rooms, tech, and amenities start to feel the same, hotels lean on food and beverage to differentiate — and that's the focus of this episode of #NoVacancyNews, recorded during ALIS. I'm joined by Phil Colicchio and Trip Schneck of Colicchio Consulting, talking from Los Angeles while I deal with snow back home. We talk about the pressure hoteliers feel around food and beverage right now — rising costs, operational stress, and the need to make restaurants work financially without turning them into generic hotel outlets. What stood out to me is how directly they connect F&B to experience. Hotels use tableside service, presentation, fire, buyouts, and flexible programming to give guests a reason to choose one property over another. We cover:

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 traditional front desk. At the same time, it still works for one-night stays, groups, and business travelers who want space and flexibility. What stands out is how intentional the operation feels. This isn't about removing service—it's about delivering it when guests actually want it. We cover:

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:

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!

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. What comes through clearly is how Sonesta has changed how it shows up for owners — from flattening its organization to putting real focus behind Americas Best Value Inn, refining its portfolio, and structuring franchise agreements around long-term success instead of short-term wins. We cover:

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 anticipation—not opulence—defines modern #luxury. What stood out to me is how clearly he connects culture to results. When employees feel cared for, guests feel it immediately. We cover:

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.

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 afterthought. What stood out to me is how often restaurants get compromised long before they open — furniture chosen too early, kitchens designed without the menu in mind, or concepts forced to fit an already built box. We cover:

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 expectations collide. We talk about:

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:

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 is how timing, intentional drinking, and experience now matter as much as what's in the glass. Afternoon drinking is rising, cocktails are getting lighter and more deliberate, and guests expect bars to deliver something worth remembering — not just something strong. What we cover:

Because it's STILL the holidays, I'm rerunning something that still makes me smile — episode one of Friday Night Audit. This show started in 2021, smack dab in the middle of COVID, when a lot of us in the hotel business felt disconnected, stuck at home, and spending way too much time on video calls. We also missed the best part of conferences: hanging out at the bar afterward, talking shop, telling stories, and laughing at how completely cuckoo this business can be. So we built Friday Night Audit to feel like that moment. The idea was simple: hotel people as real people, having a drink, reacting to the week, and letting the conversation go where it goes. No scripts. No polish. Just the kinds of conversations that usually happen after the badges come off. Early 2026 marks five years of the show, and we'll hit 200 episodes in February, right around that anniversary. And yes, it still feels a little ridiculous considering how this all started. This first episode sets the tone immediately, with me and Craig Su

This week, as I look back on podcasts that mattered to me over the last 10 years of No Vacancy and Rouse Media, I'm sharing some episodes that reflect where the industry — and all of us — actually were at the time. This one is difficult, but important. It's one of the first live shows we ever did, recorded just before COVID shut everything down. At that point, we were still learning what this virus was, how it spread, and what it might mean for travel and hotels. I went live on LinkedIn with Anthony Melchiorri and Dr. Primas, a New York–based physician with deep experience in travel health. Anthony had known Dr. Primas since 1991, going back to his days at The Plaza, and we brought him on because we needed expert insight — not speculation. Within 48 hours of this episode airing, I lost almost my entire business. That wasn't unique to me — far from it. We all experienced loss. That's part of why this episode stands out. It captures the exact moment before everything changed. I'm rerunning this not to relive it