With so much buzz around personalization these days, what is often missed is the precision of service delivery necessary to execute this attention to detail at scale, for which there’s no truer form of expressing this precision than through customization of the guest journey in a seamless blend of meticulously curated experiences.
Unlocking opportunities: making jobs accessible to people with disabilities
Creating inclusive workplaces isn’t just a legal obligation; it’s a moral imperative and an intelligent business strategy. It also enriches your organization with diverse perspectives and talents, fostering innovation and growth
Hospitality must not fear AI technology but embrace it as a way of improving customer service
AI can be used to perform certain tasks in a more efficient and time-saving way, giving staff time to focus on other areas of the business as well as to optimise efficiency in things such as training, forecasting and marketing.
Messy open enrollment? Here’s how to fix it for year
By starting early and leveraging technology, you can learn more about how your employees view the open enrollment process, troubleshoot problems in advance, and improve the experience for employees and HR teams alike.
Bad summer – good result!
When uncontrollable circumstances arise, manage expectations, adapt to the situation, and aim to outperform the competition. And remember, this approach holds equally in both good as in bad times.
Quick wins to increase holiday bookings on your hotel website
There are extra steps hoteliers can take to maximize holiday bookings and make sure their marketing efforts hit the right notes.
Commandaria, the wine for kings – the king of wines
Commandaria is a sweet wine from the Island of Cyprus in Mediterranean and it is considered to be the oldest wine still in the making, recognized by the Guiness Book of world records.
Why you want to use a rolling forecast
Rolling forecasts are nothing new but I must point out that most hotels don’t use them, and they really should. It’s an incredibly useful tool that is literally worth its weight in gold.
How innovative business models in gastronomy lead to social impact
By rethinking the business model of a food venture—whether through local engagement, technological innovation, or global partnerships—these entrepreneurs are showing that food can be both a business and a force for good.
The Mille Club: introducing the Total Revenue Manager
Revenue management for Mille Club properties is diametrically opposite to that of their lower-priced brethren. Luxury consumers are agnostic to minor price differences, while competitive sets are difficult, if not impossible, to define as they lack close geographic parameters.
