Luxury Hoteliers Magazine 2nd Quarter 2017 | Page 20

As the definition of luxury continues to evolve in the luxury hotel sector, what advice would you give hotels wanting to make a meaningful contribution in this space? SPOTLIGHT ON Paul Ruffino Co-Founder, COO, Hospitality Management Services By Sharon Hirschowitz A high-profile figure in the hospitality and entertainment fields, the ILHA were thrilled to have Paul host their recent European Luxury Hospitality Summit in Croatia. He is known for helping the Resort at Pelican Hill successfully market the highest daily rate by any resort property worldwide. He has been honored by the University of Mexico, Citizen Recognition as Top 25 Foreign National Leaders, by ASTA as Top 25 Industry Leader Recognition and Hospitality Marketing Professional of the Year by IALHP. 2013, he was awarded Hotelier of the Year by BLLA. As President of the Orange County Film Commission for over 6 years, he played a significant role in driving over five hundred million dollars annually to Orange County from film and media revenue. He has some wise words to share. 20 ILHA While the majority of Hoteliers have NOT trained for or not been “introduced” to pure Luxury, it confuses the axiom when bandied about so freely in the segments attempting to penetrate that market segment. With less than 6% of properties attaining AAA’s 4-Diamond status and less than one-half of one percent achieving the coveted 5-Diamond status it begs the question of the meaning of Luxury in relationship to the Travel & Hospitality segments. A thirty-nine room 4-Diamond “Boutique Luxury” property located in a remote ski resort destination will have an entirely different bar set for them than the two hundred twenty room 4-Diamond property located in a more “urban” venue. Keeping in mind that the smaller 4-Diamond might offer more 5-Diamond accouterments than its larger counterpart. Primarily because of the lack of a restaurant & bar on premise can be the only determining factor in costing the smaller property its 5th Diamond. The real challenge for the savvy Hotelier is to understand his or her space and how it helps define Luxury in its particular segment in relationship to the “build.”