I have recently read more than one article on breakeven analysis and they all miss the mark in my books because they focus on what occupancy is needed. Occupancy is only half of the final recipe.
How the University of the Future will support the talent of tomorrow?
The world of higher education has long seemed as though it dances to its own tune and is a step removed from industry. It must now be time to challenge this and for there to be a stronger vision for what can be developed into the future?
Demonstrating where in-room tablets can improve service
What is one singular action that your hotel can take in Q4 2022 and early 2023 to lay a solid foundation for future revenue growth and evolving guest demands?
Color psychology in design and how it affects your brand perception – Part 2
These guidelines help to analyze the thinking of customers and what they want in a graphic design. This allows you to create better designs that can engage, attract and convert customers quickly.
Color psychology in design and how it affects your brand perception – Part 1
Graphic design thrives on creativity, but also requires a vast knowledge of customer psychology and behaviour.
What does working remotely mean for hospitality in 2022?
In partnership with Digital Travel Summit APAC, eHotelier had the pleasure to speak with key conference speakers, discussing the implications of remote work to the hotel industry globally.
Best practices for effective hotel contact center management
Ever thought about how you could make your hotel contact center work better for you? Here’s a complete guide to effective hotel contact center management.
The secret to creating great financial expertise
What brands don’t know is, that they can create great financial bench strength in their hotels and their owners will pay 100% of the cost.
If Hospitality was a PLC, what would be changed?
Hospitality is one of the great industries and yet it possesses a number of clear problems. If Hospitality was a Plc, what strategies would be being developed?
The importance of branding in the hospitality industry
Catchphrases like “stay on brand” and “that’s very on brand” can be a bit insufferable and even cringe-worthy, but adopting the on-brand/not-on-brand thinking definitely has merit.
