Here's the alternate view:
I used to "commute" to the Bay Area every 6-8 weeks for a couple of years. I'd stay a week each time. A hotel offered me a certain expected standard of service, which might not be great, but it was there. It offered me regular cleaning. It meant I had a reasonable expectation of a room of the standard expected of the hotel whenever I came over, as the number of rooms available meant I did not have to deal with people who had a single room or a handful of units available that'd regularly book up.
After a handful of trips, I had my list of 3 preferred hotels in the area, and knew I'd generally get one of the types of rooms I liked best every time I came over.
And every now and again I made use of room service or laundry services, and those few instances were themselves often worth it. But most of the time I spent a total of perhaps 10 minutes dealing with hotel staff over the course of a 1 week stay.
For a lot of people, hotels offers a certain set of expectations that might very well not include "great service" to be worthwhile. Not having the risk of suddenly dealing with some owner flaking on me would alone make picking a hotel worth it. When arriving after 16 hours of travel (11 hour flight + annoying time on both ends), I wanted to be able to walk up to the desk at the hotel, present them my details, including my bonus card, and know I'd be in the room and relaxing five minutes later, with no hassle.
"Walking through a beautiful neighbourhood" or chatting with a host would be far down the list of things going through my head at that time. In fact, my boss at the time lived nearby, in a beautiful, expensive house in Palo Alto, and I did stay with him once and it was nice as a social thing. But the hotels, while far less personal have what for many travellers is an advantage of being extremely predictable.
So no, hotels are not doomed at all. Some hotels might lose some types of customers. Likely the type of customers that are fickle and leave money in local breakfast places rather than in their restaurants, care about the cost of extras because they pay for it out of their own pocket, and otherwise generally contribute less to their profits anyway.