Why "Cut, Cut, Cut" Fails Hotel Owners - Chris O'Donnell, Aimbridge Hospitality
In this episode, Chris O'Donnell, the President of Select Service at Aimbridge Hospitality, shares what it takes to drive hotel profitability for owners amid rising costs and muted top-line growth. He explains why the "middle of the P&L" is where the work gets done, why cutting labor can cost more than it saves, and how investments in tools, training, and culture can lower turnover and raise efficiency at the same time. A few more resources: If you're new to Hospitality Daily, start here...
In this episode, Chris O'Donnell, the President of Select Service at Aimbridge Hospitality, shares what it takes to drive hotel profitability for owners amid rising costs and muted top-line growth. He explains why the "middle of the P&L" is where the work gets done, why cutting labor can cost more than it saves, and how investments in tools, training, and culture can lower turnover and raise efficiency at the same time.
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Music for this show is produced by Clay Bassford of Bespoke Sound: Music Identity Design for Hospitality Brands
