New research shows over half of hospitality recruiters are most likely to hire graduates they have a connection to, as concerns about skills gaps in young talent increase.
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‘Not worth compromising’: Why some Sydney restaurants are saying no to delivery
The demand for food delivery and takeaway might be on the rise, but for venues like RaRa Ramen, Porteno and LuMi, it just “doesn’t make sense”.
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Athens Mayor Proposes Hotel Bed Caps to Combat Overtourism
The municipal authority of Athens is prepared to initiate a dialogue regarding the implementation of a cap on hotels in the city center. The goal is to manage tourism density and redirect investments toward less saturated neighborhoods…
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China’s Hotel Market Is No Longer Global - It’s Platform-Controlled
China’s hotel market is increasingly shaped by domestic digital platforms, with companies controlling distribution, pricing visibility, and customer access in ways that differ significantly from those in Western markets…
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AHICE South East Asia 2026 wrap-up: the hot trends, new properties and essential market analysis
The leading investors, owners, developers, hoteliers, advisers and suppliers from across South East Asia were in Singapore this month (Mar 10-11) with AHICE back in the city over two action packed days. Roderick Eime reports…
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Phone Calls Are 'The Last Mile' of Hotel Distribution
Those in the field of logistics refer to 'the last mile' as the crucial, final leg of the supply chain, where goods are moved to the buyer’s doorstep.
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AI’s Ridiculous Response to a Ridiculous Question
As I write this article, I’m at the CX Malaysia conference, where I was the opening speaker, watching Dr Shreekant Vijaykar of COPC Inc, one of the other speakers, talk about AI and how you can’t always trust its responses…
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The future isn’t about channels, it’s about guests
At WiT Singapore, hotels and OTAs find common ground in a new battleground: trust, experience, and emotion.
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Istanbul tourist deaths prompt major investigation into food and hotel safety
Turkish authorities have launched a wide-ranging investigation into the deaths of a German tourist mother and her two children in Istanbul, after the family fell ill during their visit and later died from suspected poisoning…
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Inside the boutique hotel balance
Independent and boutique hotels face the same labor and cost pressures as branded properties, but with fewer economies of scale and higher expectations for personalised service.
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Young adults are drinking less. What can the wine industry do?
The big, bold bottles of wine once guaranteed to impress are no longer cutting through with today’s younger drinks. Young Australians are drinking less wine, and when they do, it’s on different terms. For operators, the challenge is clear — but so…
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Former outback pub manager claims ‘rape me’ messages to worker were ‘work terminology’
The former manager of a famous outback pub in a West Australian tourist hotspot has told a jury that messages he sent to his employee asking her to “rape” and “abuse” him were “work terminology”.
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AI in hotels: Service upgrade or system error?
The hospitality industry faces immense opportunities and disruptions with the advancement of AI, heard some 300 hoteliers and industry stakeholders who convened at Singapore Hotel Association (SHA)’s second Hospitality Exchange (HX 2025) at Hilton…
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Bad actors: How to protect your hotel against cyber threats
Hospitality leaders know the industry thrives on delivering seamless experiences and building guest loyalty. Unfortunately, the very systems that create positive guest experiences have also become prime targets for sophisticated cybercriminals…
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Langham Hospitality Group CEO Bob van den Oord talks approachable luxury
When Bob van den Oord first joined Langham Hospitality Group (LHG) over 20 years ago, the group had five hotels and a handful of people working out of its Hong Kong office. “Today, we have 32 hotels around the world, four brands, over four…
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Will the Human Touch Become the Ultimate Hotel Luxury in an Automated World?
The $50 room service hamburger wasn’t memorable for its Wagyu beef or truffle aioli. What made it extraordinary was the moment it arrived at 2 a.m., delivered to a jet-lagged executive by John, the room service attendant. With a quiet smile, John…
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Hospitality group apologises after reportedly telling pubs not to celebrate Australia Day
A major venue company at the centre of a stoush over Australia Day says it regrets the "concern and confusion" it has caused over comments about celebrating Australia Day.
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America’s first ‘carbon positive’ hotel comes to Denver – but do its climate claims stack up?
The stylish Populus hotel boasts eco-friendly construction and tree planting for every guest. Is this the hospitality of the future – or hot air?
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