Following the success of Travel Market Life in 2023 – with its audience growing 220% – the podcast series has added a new Monthly Review Show [Spotify, Apple, Deezer] format, exploring topical subjects in the travel and hospitality industry, and putting industry experts to the test.
What you need to know about ancillary revenue
This episode features a special guest Pere Estela, the Global Ancillary Director from Iberostar and Oaky’s CEO & Co-founder Erik Tengen.
The Future of Dynamic Pricing
Join Erik Tengen and IDeaS’ Chief Evangelist Klaus Kohlmayr as they discuss the Future of Dynamic Pricing.
How to create an upselling culture
Join our upselling guru Penn Chain with Erik Tengen and Rupert Gutteridge to discover all the tips and tricks of a successful upsell culture.
Reopening and rebuilding occupancy – what you should focus on now
We have a fasicnating discussion with John Nielsen, the GM at Fivelements Bali and Senior Learning Facilitator at the Blue Mountains Hotel Management School that addresses how to adapt to the changed hospitality environment with both guests and staff.
The economic and political impacts of COVID-19
In this 15 minute podcast with Peter Jones, we explore the impact economics and politics as a result of COVID-19 on hospitality and tourism industries. How can hospitality businesses become more resilient to future shocks?
How COVID-19 has changed society and consumers
Do consumers value hospitality more now than they did before the pandemic and is hospitality doing enough to rebuild consumer trust? We explore the continuing impact on hotels of the COVID-19 pandemic with our guest, Professor Peter Jones, MBE.
Travelmarket.life podcast expands content offering for industry professionals
Travel Market Life, a new podcast for travel professionals, has launched with interviews from thought leaders across the industry’s sectors to help businesses navigate the challenges as we rebound from Covid-19.
COVID-19 is inspiring new ideas in food retail
With social distancing rules in place, and restrictions on eating out to stop the spread of COVID-19, food retailers have been forced to reinvent their business models to maintain cash flow.
