42:I[185,["/_next/static/chunks/3xnt26d00_zk-.js","/_next/static/chunks/1s-yni1uf2lwd.js","/_next/static/chunks/42spz6paskvb6.js","/_next/static/chunks/06x30xgfe6iur.js","/_next/static/chunks/3b4qrzgkt_l12.js","/_next/static/chunks/15lgs8s22dk5l.js"],"SendEmailButton"] 44:I[63625,["/_next/static/chunks/3xnt26d00_zk-.js","/_next/static/chunks/1s-yni1uf2lwd.js","/_next/static/chunks/42spz6paskvb6.js","/_next/static/chunks/06x30xgfe6iur.js","/_next/static/chunks/3b4qrzgkt_l12.js","/_next/static/chunks/15lgs8s22dk5l.js"],"AddToLibraryButton"] 45:I[29721,["/_next/static/chunks/3xnt26d00_zk-.js","/_next/static/chunks/1s-yni1uf2lwd.js","/_next/static/chunks/42spz6paskvb6.js","/_next/static/chunks/06x30xgfe6iur.js","/_next/static/chunks/3b4qrzgkt_l12.js","/_next/static/chunks/15lgs8s22dk5l.js"],"ShareButton"] 46:I[58016,["/_next/static/chunks/3xnt26d00_zk-.js","/_next/static/chunks/1s-yni1uf2lwd.js","/_next/static/chunks/42spz6paskvb6.js","/_next/static/chunks/06x30xgfe6iur.js","/_next/static/chunks/3b4qrzgkt_l12.js","/_next/static/chunks/15lgs8s22dk5l.js"],"ProcessEpisodeButton"] 47:I[45269,["/_next/static/chunks/3xnt26d00_zk-.js","/_next/static/chunks/1s-yni1uf2lwd.js","/_next/static/chunks/42spz6paskvb6.js","/_next/static/chunks/06x30xgfe6iur.js","/_next/static/chunks/3b4qrzgkt_l12.js","/_next/static/chunks/15lgs8s22dk5l.js"],"SignupCTA"] 3a:["$","time",null,{"dateTime":"2026-08-03T04:01:00.000Z","children":"August 3, 2026"}] 3b:["$","span",null,{"aria-hidden":true,"children":"·"}] 3c:["$","span",null,{"children":"00:06:31"}] 43:T47a,

Anthony Klok keeps 80% of his hotel staff for more than 20 years, and he doesn't credit software, surveys or another employee engagement program.

I visited Anthony, Principal of Rebel Hospitality, at the Best Western Plus Hawthorne Terrace in Chicago while he cooked for his staff and handed out appreciation bonuses. He explained why people stay, why so many hotel companies still get this wrong and how owners directly shape the culture inside their properties.

Anthony also connects that loyalty to stronger guest service and better business performance. His hotel just recorded its best summer in four or five years after a $1.5 million renovation, but the most interesting part of our #NoVacancyNews conversation had nothing to do with the building. It came down to what owners do every day and what employees notice long before any customer does.

Click through and watch the video to hear Anthony explain what keeps his team in place for decades and why more hotel owners should pay attention.

Want the weekly roundup of news, videos, and what you might've missed from #NoVacancyNews? Text HOTEL to 66866.