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?'

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.

Millennial travel: Old school luxury for new school kids

Is 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?

When rain turns me on: traveling in the low season

With 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.

Vacation rentals: If you can’t beat them, join them

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?

HOTELS - In the Green

Yvette Jong, Founder and Director of Craft House, was interviewed by HOTELS, the magazine of the worldwide hotel industry, on the topic of sustainable practices in hotels across the world.

SustainabilityCraft House ConsultingMarch 1, 2011HOTELSMag-com, Sustainable Policy