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 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.

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. 

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?  

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?

The best loss prevention tactic is to personally know the ins and outs and stealing tactics out there. 

Which platform is appropriate for your brand? It depends on your market, your positioning, and your brand. 

Are short lived promotions that feature sustainability good, bad or ugly?

How people travel is changing and hotels and other destinations have to adapt their offering as such to attract and build long term loyalty. Here are our thoughts on trends moving forward - from staycations to Airbnb, food tourism to voluntourism.

Sure, I like a hotel that listens to my preferences, but when it starts assuming that I like girly magazines and pink-toned furniture because I'm a single female traveler, I have to think twice about how intuitive it actually is.

A great signature cocktail is only great if you make great cocktails.  Please don't attempt a signature cocktail menu if you need to work on mastering your classic cocktails first.  

China loves its superlatives. Everything now has to be the biggest, fastest or tallest. But really, who cares?

With the growing number of certifications is the growing list of uncertainties.

Being proactive and measuring your hotel’s carbon footprint in one form or another is commendable. But regardless of how you measure it, who you do it for or why you do it at all, be transparent about your methodology and overall CSR strategy. Written clearly and concisely, a CSR report can speak volumes. 

If Asian hotel brands can do without shark fin, can't the Hyatts and Sheratons out there do the same?