By Tamara Gaffney and Jason Price: Online bookings for online travel agents, airlines, hotel, and car rental services have reached an all-time high, setting up this summer to be a record-breaking travel season.  This latest Adobe Digital Index report, which looked at 51.5 billion visits, reveals overall trends that illustrate the movement toward booking travel online and provides insight into the seasonality of online reservations.

By Jacqueline Podewils: Releasing fragrance through ventilation, this trend is now being adapted to luxury hotels. Keying into the power of the nose, in the works are signature lobby scents to compliment familiar fragranced bath product upstairs.

By Nancy Trejos: Hotels are taking your takeout orders. A number of hotels across the country are offering gourmet meals for guests to take with them on their airplane rides home.

TripAdvisor Connect will allow all hotels and B&Bs to participate in meta search pricing display and automatic review collection via compatible internet booking engines.

By Dr. Jonathan Barsky: In the beginning of our customer loyalty series, we discussed the impact loyalty programs can have on current and future business.  In the most recent post we discussed why loyalty programs are not only bigger, but better.  This final post discloses which brands have the top loyalty programs, and what perks are most popular among guests.

By Shail Barot: The restaurant industry is in the midst of a revolution which day by day witnesses an increase in  the risks and challenges we face, thus stressing on the dire importance for a solution to counter all these obstacles.  This article highlights the hidden risks and underlying dimensions that Restaurant owners face while operating a restaurant and it also provides for safeguarding measures to mitigate such risks.

By Elise Lévêque: From sticking your chopsticks vertically in your rice, to timing your coffee consumption throughout the day; the world’s food court is a minefield of courtesies and common practices that can have you unknowingly committing a tasty taboo. Here’s a a quick guide to some of the oddest food related faux pas you can commit whilst travelling abroad.

It’s Friday and after a hard week of hospitality, ehotelier would like to invite you to stop for a bit and relax with a coffee and a feature we would like to call Der Schlusspunkt (meaning ‘full stop’ in German). This week we look at the joys of overbooking and give away a copy of the beautiful coffee table book Great, Grand & Famous Hotels.

By feature writer Alan Campbell: Recently I overheard a conversation at a hotel between two employees discussing the faults of the hotel, and of the GM. If there is dissatisfaction with how things are done there is a place for it, certainly not in the earshot of guests.