Finding a place for mindfulness in the hospitality industry

We exist in a transformative period of change in the hospitality industry with a shift in thought to mindfulness and overall health of our companies, clients and internal customers. To experience hospitality in its truest most honest form, one must be authentic, genuine and embrace each new moment as an opportunity to leave a lasting impression. That is exactly what mindfulness is, tuning into the moment and cultivating awareness in yourself.

Read More
Nomad-Chic: Dispatch From Hong Kong

Hong Kong is many things to many people. Skyscrapers, crowded streets, heat, humidity, neon lights, sensory overload, a city of cultural exchange, modernity, and opportunity. This art piece by Danny Fang is a Hong Kong butcher lamp with a customized neon light of love - a sign we felt captured the relationship between old and new - something tourists to this country can experience in their own way.

Read More
Are business centers a thing of the past?

Many of us strive to work while we vacation in a pursuit of work life balance. Can popular lobby workspaces have adverse affects on business and leisure travelers alike, and is there an argument for some hotels to keep 'business centers?' 

Read More
Sustainable restaurant practices: Äss Bar: We sell day old bread

The amount of food waste created by the Hospitality industry is shocking. Over the past decade, Craft House has challenged industry leaders to adopt methods to reduce food waste. This Zurich Bakery takes a common practice at home (eating day old bread) and uses it to help reduce food waste and change consumer behavior.  

Read More
The Death of farm to table (the term, not the concept)

Read our blog: www.HOTELSMag.com, 5/25/16, by Yvette Jong, Craft House LLC "Greenwashing” continues, and the latest culprit is the unverifiable and overuse of “farm to table” concepts. That’s right - wooden counter tops, rustic furniture, baskets of irregular veg, craft paper placemats, and use of the term in your concept brief don’t define the philosophy, and aren’t serving it any justice.

Read More
#BLEASURE

The work-live balance has been a long time struggle but we are seeing less office time and more “me time” specifically when it comes to the Millennial workforce. Is face time a thing of the past? Does the commitment to work take second to living your life on your schedule? What happened to waiting until your boss leaves until you can slyly sneak out of the office?

Read More
The Good Samaritan Food Donation Act

You don't have to be worried about liability if you want to do the right thing and donate leftover food to charity. Be responsible, and know the law will be there to protect you. The text below is from FoodtoDonate.com

Read More
Tête-à-tête with GoDaddy’s VP of Customer Care

I’ve heard the rumor that a hotel guest once asked the concierge for a place with pizza delivery. The concierge provided no results, so he called GoDaddy. The gentleman who answers says, “Well, finding you a local place to deliver pizza isn’t normally what we do, but hey, let me take a look.” And the guest gets his pizza. ___________________________

Read More
Hoteliers DO (secretly) Love Airbnb

For those of you who read the HOTELsMag blog by Craft House Founder and Director, Yvette Jong, you may have read her piece titled, "I heart Airbnb." After both backlash and support from industry colleagues criticizing or supporting her point of view, Craft House distributed a survey to understand what the industry really thinks about Airbnb. The results are here!

Read More