While in many ways we pride ourselves as a society of excesses, we should ask if there might really be something to the phrase “less is more.” If this healthier lifestyle is something we strive for in our personal lives, how can this transpire in business without compromise to the bottom line?
Read MoreHotels don't have to isolate guests in order to optimize revenues. What types of hotels should accommodate children, and what measures should they take to do it well without negative impact to the guest experience?
Read MoreThe 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 MoreIs millennial travel all About boutique hotels and coliving, or is there a new breed of travelers - young, professional, reaching their peak of income earning, and dying to experience old school luxury?
Read MoreRead our blog: www.HOTELSMag.com, 5/25/16, by Yvette Jong, Craft House Consulting "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 MoreWith international tourism surpassing 1.2 billion and continuing to rise, some top destinations have lost the appeal that made them famous to begin with. Other than finding bargains, there's so much more to gain when traveling in the low season.
Read MoreHoteliers have been attacking vacation home rentals for years with a strong emphasis on Airbnb, while travelers embrace the alternative lodging solution. Is there an opportunity for hotels to collaborate with nearby vacation rentals to achieve a win-win situation?
Read MoreGreat design and programming aren't limited to the luxury 5-star 5-diamond gems found around the world, or the boutique hotels in city centers. Just because hostels are affordable doesn't mean they can't be cool. And these hostels prove it.
Read MoreIf it's branded, and branded well, there's a good chance your collateral will become a keepsake for some of your customers. And that might not be a bad thing.
Read MoreClassic cocktails have made a huge comeback, but are speakeasies and labor intensive cocktails appropriate for all beverage outlets? Is there something to be said about cocktails on tap, like there are wines on tap?
Read MoreMost business travelers are quick to stay in their room and order room service. Is there an opportunity to bring single business travelers down to belly up at the bar with other travelers and make some extra revenue?
Read MoreIf you could get 24 hours in your hotel room regardless of what time you checked in, you'd be a happy guest. But with each request comes the challenge to fulfill it without disrupting hotel operations. Do 24-hour room rentals make sense and how do we ensure we deliver what we promise?
Read MoreYour employees are on the front line and are given the difficult task to deliver their very best to each and every customer. Are employers doing what they can to show appreciation and recognition? The companies I worked with in the past did amazing things to show their appreciation and have, as a result, generated great loyalty amongst employees and alums.
Read MoreSocial media engagement and competitions are attracting a new generation of travelers and building brand loyalty.
Read MoreHere are just a few things I've read recently that made me smile and will likely stick to my mind for years to come.
Read MoreI'm never surprised when I find candidates who lie on their resumes when we're executing a search for a client, but when a candidate is referred by a headhunter, checking for accuracy is the least I'd expect of the headhunter
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