Dear Round-Up Readers,

The news, this week, has been a stark reminder of how unfair, cruel, and crazy life can be. 

If the heartbreaking images of the horrific earthquake in Turkey and Syria make you want to help, click this from Conde Nast Traveler. If you’re wondering why there are suddenly Chinese balloons being shot down, read this from WaPo. If you feel like Russia ramped up the war this week, read this. If you’re worried about a recession, read this from the New York Times.

Yet, here I am, writing to you from my family vacation in Florida, where it’s Mardi Gras at Universal Orlando, the parks and the beautiful Loews hotels are packed with people having a great time creating memories with their friends and families.  And that is the purpose of hospitality!

Last night I had an incredible dinner at Capa at the Four Seasons Resort Orlando at Disney World which is headed by Chef Malyna Si, the first female chef in Florida to earn a Michelin star. The food was amazing. And, by the way, you can watch the nightly Disney fireworks from the restaurant’s patio which is on the 17th floor. 

Mine is a privileged life, and I’m grateful.  The only thing to try and do is ground ourselves with purpose, make a difference where we can, and work towards a better, more equitable world. With that in mind, let’s get to the Round-Up.  

 
Business, Women, and Random Trends: 

• ‘Am I useless now?’ Aging women in the workforce face a crisis of confidence and experts say they simply deserve more  A must-read from Fortune on the challenges women face as they age in the workplace including menopause, ageism, and confidence-related issues, along with a case for why supporting women is good for business.
   

• For Female Founders, Fundraising Only from Female VCs Comes at a Cost We've shared before that due to "pattern matching" female founders get less than 2% of VC funds. A new study in HBR says that female-founded companies that raise money from female VCs face even more bias. {Sigh.}
   

• How to Tell If Your Brain Needs a Break Taking a few minutes to do a puzzle — or stare into space — can allow you to return to work sharper and more creatively according to the New York Times. And Fast Company offers 4 ways to normalize it’s okay to step away from work, even during work hours, with advice for managers on how to do this.

Travel & Hospitality news:
 

• When Did Hospitality Get So Hostile? In a new era of rage, dining out has become downright volatile says writer Ligaya Mishan in the New York Times. Read her seething rebuke of the state of hospitality, which takes shots at both diners and restaurant operators.  Highly recommend you also read the comments, many are uplifting about the joys of serving regulars and the pleasures of dining out, and quite a few more about the overarching themes of entitlement, pricing, and tipping.  
   

• What Biden’s Crackdown on ‘Junk Fees’ Could Mean for Travelers, Concertgoers, and Credit Cards Finally the hotel industry gets some air time from the President in the SOTU address! Not in the way we might have hoped...the White House vowed to look into resort and other "hidden" fees. Read this informative breakdown by the WSJ.
   

• Celebrating Black History through Hotel Ownership Davonne Reaves, hotel owner and entrepreneur recognizes Black leaders who have paved the way in hospitality in this insightful LinkedIn post.

   

• Why diversity and inclusion are different things Great explainer from hospitality entrepreneur Monica Berg on why diversity and inclusivity are separate concepts but inextricably linked in CLASS, a bartending magazine.
   

• Visit Florida for the Sun, the Surf and... the Food? The food world was surprised when Michelin devoted one of its few U.S. guides to the Sunshine State, but the food scene here has completely evolved. See note in intro about Capa, and read more in the WSJ.

On hertelier this week:

Big welcome to our new subscribers! The story in Forbes, How Women Are Changing The Hotel Industry, keeps bringing new readers! Super excited to have you here. 
 

• Bringing Spark by Hilton to Life What does it take to bring a hotel brand to life? We chat with Alissa Klees about the new Spark by Hilton, her career, and being a mom. Hilton CEO Chris Nassetta, called Spark "the most disruptive thing" the company has done in the most recent earnings call.
   

• Unbridled Path to Sommelier: Alisha Blackwell-Calvert Celebrating Black women making history, we chat with advanced sommelier Alisha Blackwell-Calvert from Cinder House at the Four Seasons.
   

• Why You Shouldn't Let People "Pick Your Brain" The request to "pick your brain," do a zoom, chat...all of these negate the value of your time and expertise. Nancy's tips on how to deal.

If you love reading the Round-Up, please forward this email to a friend or colleague! They can see all the past issues and sign up by clicking here.

Thank you for reading! Have a great week!

Em