A more sustainable hospitality industry
The hospitality industry has successfully embraced innovation as a critical success factor, adapting to external challenges and driving efficiency while optimizing the guest experience. Wolfgang M. Neumann, chair of the Sustainable Hospitality Alliance, discusses the role of innovation in creating a more sustainable sector.
Quality beef is a universal language
A classically trained chef, Peter Rosenberg knows the restaurant business can be competitive. Years of culinary competitions prove it, yet he prefers to tout the camaraderie in the culinary world. He sees value in chefs relying on each other for inspiration and discussing the importance of only using quality ingredients, like the Certified Angus Beef ® brand.
I spy cyber security
As technology has evolved, so too has cybercrime. Tony Toutoungi delves into the world of cyber security, examining the various threats and how hotels can prevent data theft.
Multi-unit franchising: choosing the right approach
The concept of franchising has, for the most part, performed positively in spite of lockdowns, supply issues and other factors. Abdul Kader Saadi, managing director of Glee Hospitality, puts multi-unit franchising in the spotlight.
How communicating with customers has evolved
All brands aspire to have the best communication strategy with their customers, online and offline. As challenging as it can be, the basics can be very simple and straightforward, as Dr. Maria Frangieh, managing director of Socialprise, explains.
Designing the perfect bar lounge with Rabih Geha Architects
With so many design elements to consider, especially in a post-Covid-19 era, Rabih Geha, founder of Rabih Geha Architects, discusses the intricacies of creating the perfect commercial lounge bar.
The importance of planning in a vuca world
While the concept of a volatile, uncertain, complex and ambiguous (VUCA) world arose in the late eighties, it has never been more relevant than it is today, as Mark Dickinson, founder of DONE! Hospitality Training Solutions, points out.
Franchising: a new perspective on an old business model
Is a new kind of franchising emerging? Daniel During, principal and managing director of Thomas Klein International, believes there is, and provides some interesting case studies to prove it.
Making sense of the Manchise model
Manchising is a unique business model that’s well suited to hotel owners who are looking for more flexibility or an independent hotelier seeking the support of a well-known brand. Christian Salloum, founder and managing director of BrandPortunity, guides us through this brand management concept and outlines the pros and cons for investors.