A respected travel and hospitality expert, Anthony Melchiorri has been featured in various noteworthy publications worldwide. He has received overwhelmingly favorable reviews as the host of the Travel Channel’s top-rated ‘Hotel Impossible’ and as a business and hospitality consultant.
For press inquiries, please contact us here.
“It was incredible to me that Park University made classes available for service members right there on the base. For me, it was invaluable. When I left the military, I had my degree and was able to get going on my career.”
“There are businesses that can be absentee-operated such as a Laundromat or a car wash. Hotels simply aren’t built that way and hoteliers have to overcome certain key obstacles if they want to deliver on a superior guest experience.”
“I still don’t understand why five-star hotels charge you for Internet, when that’s the biggest complaint corporate travelers have in the industry. I demand free Internet or I won’t go back.”
“It’s about service. A three-star bellman should do a five-star job every time.”
“The passion comes from making people’s dreams come true… the great wine, the dinner, the big chocolate cake, the really nice room… We try to connect. Being able to deliver—that is really something fun.”
“Millennials want value. They don’t want to spend as much money and they want experience. They want cool bars and cool lobbies, but don’t want to pay for services they don’t use.”
“If you’re asking me ‘should it be a federal requirement that [hotel] safety standards are at the highest level…at New York standards or higher’—100 percent… The reason that I do my show is for that reason.”
“[The Algonquin] was the epicenter of New York culture, the conversation piece of America. It’s not only come back, it’s now one of the leading hotels in New York.”
“It’s not about having or not having codes violations…it’s about fixing code violations. It’s about fixing that one pipe that was in the bathroom of 2007…to rip out that ceiling…to fix the mold problem…to fix the pipe right and to be on top of it…and to pay people well to do that job.”
