Trevor Simpson is Staff Writer/Staff Editor of CoStar News Hotels. He joined CoStar News' hotels team as Associate Editor in 2022 and was promoted in March 2026. He graduated from Ohio State University, where he was the copy chief for the school's ne...
Trevor Simpson is Staff Writer/Staff Editor of CoStar News Hotels.
He joined CoStar News' hotels team as Associate Editor in 2022 and was promoted in March 2026. He graduated from Ohio State University, where he was the copy chief for the school's newspaper, The Lantern.
ATLANTA — On the second day of the 2026 Hunter Hotel Investment Conference, hoteliers on stage continued some of the optimistic sentiments from the first day while zooming in on market trends they ...
ATLANTA — Hotel executives speaking at the Hunter Hotel Investment Conference have been bullish on the transaction market in years past, but panelists at the 2026 event believe all of the stars are ...
Hoteliers have been circling the 2026 FIFA World Cup on their calendars for years now. Now that kickoff is less than 100 days away, the attitude surrounding it is souring.
The story of major events across the top 25 markets in the U.S. this year is quality over quantity. But there's a question that remains to be answered: How good will the quality be?
The numbers will show negative comparisons to the previous year for RLJ Lodging Trust in its fourth-quarter and full-year 2025 results, but executives say its performance was better than expected ...
Performance across Choice Hotels International's U.S. portfolio hindered its fourth-quarter and full-year 2025 results, but executives are bullish about the brand's future, driven by its ...
Publicly traded hotel companies will likely be more conservative in their outlooks for 2026 during their fourth quarter and full-year 2025 earnings calls, analysts say.
The Super Bowl has historically brought immense hotel demand to each host market, providing hotel owners the opportunity to push average daily rates well above standard pricing.
Hotel restaurants are leaning into local cuisine and creating experiences with their dishes more than ever before, in part to make up for the rising costs of food.