| | 6 HOSPITALITY BUSINESS REVIEWNOVEMBER 2025 NOVEMBER 20, 2025, Volume 05, Issue 10 (ISSN 2837-1615)ValleyMedia, Inc. To subscribe to Hospitality Business ReviewVisit www.hospitalitybusinessreview.comManaging EditorJudy ChristinEditorial StaffEmail: Alex D'SouzaJoe PattrickVisualizerssales@hospitalitybusinessreview.comeditor@hospitalitybusinessreview.commarketing@hospitalitybusinessreview.comEditorialJudy ChristinManaging Editoreditor@hospitalitybusinessreview.comHospitality is being reshaped by pressures far beyond guest preferences. Labor gaps, rising costs, new travel patterns and the blending of business and leisure are pushing hotels to rethink how experiences are delivered. As these demands intensify, hospitality management and catering operations have become the industry's stabilizing center, curating experiences that resolve operational constraints and preserve each property's cultural identity.Stepping into this expanded role requires a blend of human-centered service and smarter systems. Cloud-based PMS platforms help teams absorb staffing gaps, AI-driven analytics give managers the foresight to anticipate guest needs and mobile-first interactions eliminate friction points that once drained time and patience for both staff and travelers.Catering services are evolving along the same trajectory. Clients increasingly want food experiences that mirror their values, prompting caterers to build menus around transparency, responsible sourcing and broader dietary options. Digital ordering and real-time customization have become essential, allowing culinary teams to react to shifting event demands without compromising quality or the guest experience.Driven by these trends, the hospitality management services market is projected to reach US$45.39 billion by 2030 with a CAGR of 13.37 percent and the catering services market is expected to grow $432.76 billion by 2030 with a CAGR of 6.43 percent annually. This edition features thought-leadership contributions from Allison Schmidt, Market Director of Catering at McKibbon Hospitality, who reflects on leading with trust and team-centered service to deliver meaningful events. It also includes an essay by Thomas Wolfe, Chef Concierge and Director of Heritage at Fairmont San Francisco, who shares his journey as America's first concierge and the enduring value of service grounded in craftsmanship and cultural tradition.We also spotlight innovators reshaping what hospitality performance can look like. One such company, Taylor Hospitality, has emerged as a leader in turning underperforming assets into high-yield destinations through data-driven management, disciplined development and a human-centered service philosophy.In this edition, featuring leaders redefining hospitality management and catering services, we hope you find the right partner to meet your organization's needs.Let us know your thoughts!Elevating Guest Experience through People and TechnologyCopyright © 2025 ValleyMedia, Inc. All rights reserved. Reproduction in whole or part of any text, photography or illustrations without written permission from the publisher is prohibited. The publisher assumes no responsibility for unsolicited manuscripts, photographs or illustrations. Views and opinions expressed in this publication are not necessarily those of the magazine and accordingly, no liability is assumed by the publisher thereof.Julia ThomasMatthew JacobRichard TaylorVictor MorrisDisclaimer: *Some of the Insights are based on our interviews with CIOs and CXOsRobert Grey SmithAndrew Morris
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