Features
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Sep- 2018 -18 September
Braving the backlash
Q: In the last week or two, I have seen a couple of stories about hospitality businesses that have been…
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17 September
How hoteliers can adapt and innovate to maintain a competitive edge
Innovation begets changing guest expectations and changing guest expectations beget innovation… usually. As an industry, we are stuck in a…
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17 September
The foolproof kitchen
When sitting down to write this article my mind immediately turned to a close shave I experienced some 40 years…
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14 September
Three ways of ensuring your hotel is leading the way in sustainability
Sustainable practices are part and parcel of today’s evolving hospitality industry and differ from hotel to hotel depending on needs…
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14 September
How to sell a hotel Part II
Q: I placed my hotel on the market six years ago and paid an expensive up-front marketing fee. Since then,…
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13 September
Q&A with Peter Fulton, group president EAME/SW Asia
Talk me through your hospitality career I was very lucky as I always knew what I wanted to do, which…
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13 September
How to sell a hotel
Q: A couple of months ago, I was asked for hints and tips to consider when buying a hotel. My…
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12 September
How not to build a hotel
Too many construction projects encounter problems that can easily lead to delays and cost overruns if not managed properly, with…
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11 September
Should hoteliers be dog friendly?
Five years ago, dog-friendly hospitality businesses were largely the reserve of the country-set, with working farm dogs the most likely…
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10 September
Which way now for hospitality technology?
The times they are a-changing for hospitality. A couple of years ago, industry commentators highlighted the inexorable rise of Airbnb,…
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