Downtown LA’s new breed of hotels
Following a recent visit to downtown LA, find out who’s the new kid on the block to look out for…
Innovation Dreamlining - Series 1
The Hospitality Innovation Dreamlining Column. In this series you will discover medical grade face masks made out of food waste, crunchy creative edible straws, chocolate art…
Hospitality Innovation Dreamlining - Inspirations from future Hospitality Leaders
Ready to get inspired? In this column students bring forward some brilliant grassroots ideas around next generation of hospitality and food and beverage…
F&B Re-set 2022: 5 mistakes to avoid when thinking of opening a restaurant today
5 mistakes to avoid when thinking of opening a restaurant today…
Is this the next generation of hotel restaurants?
What the travelling majority wants today when they stay at a hotel is, simply put, an effective way to order what they want and when they want. Today’s hotel customers are …
Top 10 Trends in the Food and Beverage Industry
Find out what the current trends are shaping the global food and beverage landscape…
How to deliver the ultra-luxury experience - Part 2
An exclusive interview with Managing Director at Badrutt’s Palace Hotel, Richard Leuenberger.
In part 2, we address the topics of innovation, delivering on guest experiences, technology in hospitality and the human factor…
How to deliver the ultra-luxury experience - Part 1
I recently had the opportunity for an exclusive interview with Managing Director at Badrutt’s Palace Hotel, Richard Leuenberger. In a truly insightful conversation, we discussed differentiation, culture, technology, personalization and importance of the human factor in the ultra-high-end luxury hotel space.
Inside a super-luxury hotel business - Part 2
An exclusive interview with Aman’s COO Roland Fasel.
In part 2, the conversation turns to new technologies and new market disruptors, and how Aman is responding to these challenges…
Inside a super-luxury hotel business - Part 1
I recently had the opportunity for an exclusive interview with Aman Hotels and Resort’s COO Roland Fasel. In part one of this fascinating and wide-ranging conversation, Roland shares his insights on the key pillars around ultra-luxury travel and guest experiences today. Look out for part two next week.
Lessons on Leadership
Insights and foresights of the ultra-luxury and hospitality industry -an interview with Laurence Bloch, long.standing hotel manager at the prestigious Hotel Plaza-Athénée in Paris.
The Art of Luxury in Hospitality
What is luxury hospitality all about and how can we define it…
Building Customer Loyalty in Restaurant Operations
A conversation with Werner Küchler, former Director of one of Paris’s most iconic restaurants – the Relais Plaza restaurant at the Hotel Plaza-Athénée in Paris.
Adopting an innovative mindset in the foodservice industry in challenging times
What does innovation mean to food and beverage specialists - a panel discussion at Ecole Hôtelière de Lausanne.