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?
Read MoreThe pressure from employers can sometimes be overwhelming and the company culture can be uncompromising, sometimes forcing their employees to be available at all times. And while working hard and achieving goals is something that most of us can relate to, it can sometimes turn into a lifestyle, an obsession or monster turning you into a workaholic. But does being a workaholic mean that you also work well? And just because you work all the time, does that make you an excellent employee?
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 MoreSerenflipity is designed to infuse a bit of serendipity into your everyday life, these cards are filled with little adventures that dare you to wander beyond the confines of your comfort zone.
Airbnb and other vacation rental sites are disrupting the hospitality industry, but that doesn't make it a threat. The variety it offers in terms of product and price point are attractive to travelers. At the same time it has the ability to grow lodging capacity in destinations in a sustainable way. So what's the problem?
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 More"Event planners can do more to prevent food waste," says Craft House founder and director Yvette Jong
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 MoreExperts agree more needs to be done in the region to reduce the environmental impact of events and make them more sustainable
Read MoreCraft House Founder and Director, Yvette Jong, contributes to www.Nomad-Chic.com, posting content on inspiration and travel from around the world. Follow her dispatch on www.Nomad-Chic.com where inspiration is destination!
Read MoreCulture and heritage are defined many ways. Best practices for sustainable tourism development are shared by Dr. Bill Carter at the UNWTO Regional Conference on Tourism Development in Cultural and Natural Heritage Sites.
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
Read MoreGone 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.
Read MoreFounded 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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