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:
🏨: What authenticity actually means to guests
🔥: Leading through crisis with empathy and action
👥: Building culture that keeps people for decades
✨: Why anticipation beats excess in luxury
🍸: Adapting to low-ABV and non-alcoholic beverage trends
🤖: How hotel leaders approach AI without losing the human touch

For #hotels, this comes down to leadership, consistency, and care — delivered every single day.

Special thanks to Actabl — Actabl gives you the power to profit.
Visit Actabl.com.

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:
🍽️: Why the concept needs to come first, not the floor plan
🎨: How design, furniture, music, and menu all tell the same story
👥: Training teams when experience is scarce but expectations are high
🌍: Lessons from global restaurant expansion that apply directly to U.S. hotels
🔄: When restaurants need a refresh — and how to do it without starting over

For hotels, it's a practical look at how strong F&B becomes a competitive advantage instead of a constant headache.

Special thanks to Actabl — Actabl gives you the power to profit. Visit Actabl.com.