The private club scene has undergone a remarkable transformation in recent years, shifting its traditional exclusivity to embrace a younger, more diverse membership base.
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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?
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Hotels 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?
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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.
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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?'
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Hoteliers 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?
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There is no need to question whether energy use is strategic or not. Any resource that a business cannot operate without and that costs money is by definition strategic, not tactical.
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Great 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.
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Should tipping become the burden of the customer? And should restauranteurs benefit from loose minimum wage laws in the industry? The industry is split, and those who are challenging it are beginning to face some serious pushback.
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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!
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Classic 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?
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Most 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?
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If 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?
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Your 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.
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"Event planners can do more to prevent food waste," says Craft House founder and director Yvette Jong
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Experts agree more needs to be done in the region to reduce the environmental impact of events and make them more sustainable
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I'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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Gone are the days when private clubs were adorned with dusty old portraits of a huntsman and his hound. Gone are the days where sherry is being served at all hours of the day in the library, and steak and kidney pie is the top seller on the menu.
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Founded by John and Cynthia Hardy, the sustainability philosophy of Bambu Indah developed from its origin. Only two trees were relocated to accommodate eleven antique century-old Javanese houses, while new structures including the lobby, restaurant and new houses showcase their passion for bamboo as an alternative to rainforest timber. Bamboo takes three years to grow to full maturity and has the strength to scaffold even Hong Kong’s skyscrapers.
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