Most interesting

Many hotel restaurants do not have a sommelier. Or, if they do, there may be shifts where that position is not filled – midday lunches, for example…
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Ever thought about how you could make your hotel contact center work better for you? The hotel contact center plays a key role in converting first-time guests into regular guests and encouraging repeat business from existing patrons…
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While global interest in ecotourism has been growing at a rapid pace, inflation has also started to shape travel choices…
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For three-and-a-half years, Grant Romundt – co-founder of Ocean Builders – lived in a floating home in Toronto. 
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The most colorful description of a company's experience during Covid was conveyed to me by Joss Kent, CEO of AndBeyond, whose safari lodge business' strategy is driven exclusively by its sustainability-related impact objectives…
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Somebody put Baby in a corner: the remains of an upstate New York hotel that inspired the movie "Dirty Dancing" have burned down, according to the local fire department…
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Innovative grab-and-go programs are not only popular but profitable. However, there are tricks to make it successful and multiple F&B leaders chimed in with their advice and experiences.
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If you have been working in the hospitality industry in the last few years, chances are you’ve been hearing catchphrases like “stay on brand” and “that’s very on brand” more and more often.
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