bake - July/August 2020 - 57

"We're stepping up even more so that guests
and employees can feel more confident."
Chip Rogers, president and chief executive officer of AHLA

guidance of an advisory council comprised of industry leaders
representing all segments of the hotel industry. 
"Safe Stay is an industry-wide commitment to our top priority
- the health and safety of guests and employees. As we welcome back the traveling public, hotels will be cleaner than ever
before," says Chip Rogers, president and chief executive officer
of AHLA. "Hotels have always had rigorous cleaning protocols
and standards, but we're stepping up even more so that employees and guests can feel more confident about the entire hotel
experience."  
Hotel occupancy dropped to just 24.5% among open hotels
nationwide in April, the lowest occupancy for any month on
record in the U.S. Since then, hotel occupancy has continued to
tick up slowly, reaching 43.9 percent nationwide on June 20, but
still far below the 74.5 percent occupancy at this time last year. 
Safe Stay represents the top priority for the industry, the
health and safety of guests and employees. To help hotels train
their associates to safely welcome back guests, AHLA released
the COVID-19 Precautions for Hotels, an online course developed in partnership with the American Hotel & Lodging Educational Institute (AHLEI) which highlights industry guidelines
endorsed by all major hotel brands to show staff how to provide
guests with the highest level of cleanliness and safety.
New opening strategies
New and established venues are planning for weddings in a
post-COVID world. One of the most anticipated openings of
the year, Bugsy & Meyer's Steakhouse at Flamingo Las Vegas is
now open. The $10 million destination steakhouse embraces the
resort's nearly 75-year history, while presenting it in an elevated, modern way. The restaurant's name is a nod to Flamingo Las
Vegas founders, Benjamin "Bugsy" Siegel and business partner
Meyer Lansky, who famously created the first resort-style hotel
on the Strip back in 1946 and forever changed Las Vegas. 
Dessert is no slouch with staples like The Big Apple, made
with a white chocolate yuzu mousse, caramelized apples, soft
caramel, and hazelnut café crumble.
Bugsy & Meyer's follows Caesars Entertainment's previously
announced enhanced health and safety protocols, which build
on existing plans and practices.
Caesars management is focused on the well-being of team
members, guests and the community, and is working to create
an environment with enhanced standards of sanitization.


http://www.bakemag.com

bake - July/August 2020

Table of Contents for the Digital Edition of bake - July/August 2020

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http://digital.bakemag.com/sosland/bake/2020_06_01
http://digital.bakemag.com/sosland/bake/2020_05_01
http://digital.bakemag.com/sosland/bake/2020_04_01
http://digital.bakemag.com/sosland/bake/2020_02_01
http://digital.bakemag.com/sosland/bake/2020_01_01
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http://digital.bakemag.com/sosland/bake/2019_10_01
http://digital.bakemag.com/sosland/bake/2019_09_01
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http://digital.bakemag.com/sosland/bake/2019_04_01
http://digital.bakemag.com/sosland/bake/2018_07_02
http://digital.bakemag.com/sosland/bake/2019_03_01
http://digital.bakemag.com/sosland/bake/2019_02_01
http://digital.bakemag.com/sosland/bake/2019_01_01
http://digital.bakemag.com/sosland/bake/2018_12_01
http://digital.bakemag.com/sosland/bake/2018_11_01
http://digital.bakemag.com/sosland/bake/2018_10_01
http://digital.bakemag.com/sosland/bake/2018_09_01
http://digital.bakemag.com/sosland/bake/2018_08_01
http://digital.bakemag.com/sosland/bake/2018_07_01
http://digital.bakemag.com/sosland/bake/2018_06_01
http://digital.bakemag.com/sosland/bake/2018_05_01
http://digital.bakemag.com/sosland/bake/2018_04_01
http://digital.bakemag.com/sosland/bake/2018_03_01
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http://digital.bakemag.com/sosland/bake/2017_10_01
http://digital.bakemag.com/sosland/bake/2017_09_01
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http://digital.bakemag.com/sosland/bake/2017_07_01
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http://digital.bakemag.com/sosland/bake/2017_04_01
http://digital.bakemag.com/sosland/bake/2017_03_01
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http://digital.bakemag.com/sosland/bake/2016_12_01
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http://digital.bakemag.com/sosland/bake/2015_05_01
https://www.nxtbook.com/sosland/bake/2015_04_01
http://digital.bakemag.com/sosland/bake/2015_03_01
https://www.nxtbook.com/sosland/bake/2015_02_01
https://www.nxtbook.com/sosland/bake/2015_01_01
https://www.nxtbook.com/sosland/bake/2014_12_01
https://www.nxtbook.com/sosland/bake/2014_10_01
https://www.nxtbook.com/sosland/bake/2014_09_01
https://www.nxtbook.com/sosland/bake/2014_08_01
https://www.nxtbook.com/sosland/bake/2014_07_01
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https://www.nxtbook.com/sosland/bake/2013_11_01
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https://www.nxtbook.com/sosland/bake/2013_10_01
https://www.nxtbook.com/sosland/bake/2013_09_01
https://www.nxtbook.com/sosland/bake/2013_08_01
https://www.nxtbook.com/sosland/bake/2013_07_01
http://digital.bakemag.com/sosland/bake/2013_06_01
https://www.nxtbook.com/sosland/bake/2013_05_01
https://www.nxtbook.com/sosland/bake/2013_04_01
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