Ever wondered what your business would look like if you could improve it by 10 times rather than the standard 10%? This is what Google have termed Moonshot Thinking.
By feature writer Larry Mogelonsky, MBA, P. Eng: Housekeeping has always been a cornerstone of a guest’s experience, but now it appears that hotels rendering opt-out exchanges may change the paradigm behind this integral service. Encompassed as a part of the buzz term ‘decontenting’, this particular entity is when guests are prompted at check-in to opt-out of daily housekeeping services with primary compensations including additional loyalty points, room discounts or F&B vouchers. Many independents and a few major brands, notably select Westin hotels, are already employing this alternative tactic.
Matthew was the keynote industry speaker at the Blue Mountains International Hotel Management School Graduation Ceremony, invited to provide advice to graduating hospitality students.
By feature writer Larry Mogelonsky, MBA, P. Eng: I’ve been to Paris about half a dozen times and have yet to settle on a hotel worthy of a return visit. The Hotel Esprit Saint Germain might be the one to change this hotel merry-go-round, and for all the right reasons.
By feature writer L. Aruna Dhir: The organisational climate is a derivative of the employee bearing and actions intertwined with the company brand philosophy. Well set organisational climate shapes up employee deportment and impacts their efforts. It is, indeed, a complexly circular relationship with one being the causing agent of another and vice versa. Let us look at this relationship closely.
By feature writer Frederic Gonzalo: In December 2012, I wrote a piece called The Mobile Revolution in Travel about recent trends and reports that painted what seemed to be an optimistic portrait regarding mobile adoption rates and its impact for the travel industry. Less than a year later, it appears as if reports were, if anything, very conservative: the growth is in fact staggering!
By feature writer Larry Mogelonsky, MBA, P. Eng: The previous ‘Wine 101’ article covered some of the basics. This article, however, is dedicated to those outlets that a few categories higher in their presentation of wine as an important component of their F&B mix.
By feature writer L. Aruna Dhir: Hoteliering is an exciting business with never a dull moment on either side of the continuum, running from good to bad. Hotels are, truly, a line of business on steroids. They never sleep, they never take leaves. There are no summer offs or Christmas breaks; in fact some of the traditional festive times when the entire world seems to shut down are the peak season time for hotels. Hence, it is but natural that we as hoteliers are prone to committing some of the Cardinal sins; all in a day’s work.
By Frederic Gonzalo: What do sites such as AirBnB, Relayrides, Cookening or Vayable have in common? They are all, in their own way and in their own niche, web platforms presently shaking the travel & hospitality industry inside out, with a groundswell that few are considering seriously: the collaborative economy.