In recent years, chefs have transitioned from innovators to instructors. Blue collar cooks are now white-knight advocates. As chefs continue to step out of the kitchens and into the spotlight, how will their public personas evolve?
How robots are storming the travel industry
Even though AI is still in its infancy in the hotel sector, it’s potential to give guests an enhanced experience driven by forward-thinking service is broad. Let’s look at the six major effects smart technology could have on the travel industry.
Are you making service recovery tougher than it needs to be?
Mistakes will happen, so proper service recovery is essential, but it takes planning, training and trust in your team.
What defines a restaurant meal?
Restaurant dining: what isn’t a restaurant anymore, and what does that mean for the future?
Are dual-branded hotels a good idea?
Hotels with more than one brand are increasingly common, and although there are some compelling advantages driving this trend, developers and owners should weigh the advantages against other considerations.
Hotel payments await technological liberation from the fax machine
While there’s no question the digital payments revolution has begun, it still has a long way to go, particularly in the hospitality industry.
The sacred forecast – why a hotel should do it
A closer look at three main reasons why forecasting is crucial for the success of a hotel and why accuacy is as important as achievement.
How hoteliers can boost meeting room bookings
There is excellent income potential in offering rooms by the hour that are suitable for meetings of up to 50 people, but to compete in this evolving marketplace, hotels must adopt new strategies.
Is commission still valid in the process of online booking?
It is not easy to fight the existing system, but it is not impossible.
Navigating the hospitality helix in Southeast Asia
An independent approach is key in an industry threatened by big brand monotony and the survivors will be those who do things slightly better, slightly differently, and most importantly, those who offer real value to their guests.
