Hospitality today is scarcely the industry of yore. Hoteliers everywhere have adapted to an increasingly fast-paced industry which changes on the daily. The cause of this is of course the speed of technological evolution which is unprecedented in modern history.

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Hospitality technology is constantly evolving with one purpose behind it, to reduce cost and increase profit for the user. Regardless of the set of solutions that you choose to implement, you will do right by your staff and your guests, by improving the quality of service and providing a competitive price for it.

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The Future of Travel: Hospitality Trends in 2020


These trends are born out of the extreme circumstances that have forced people to look for roundabout ways to travel. It is uncertain for how long these will hold true, but until then it is best to adjust to the requirements of guests in order for both sides to effectively benefit from the arrangement.

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Restaurants have always been a reliable source of auxiliary revenue for hotels, and depending on how creative the hotel owner, a strong marketing tool. A good restaurant can be a potent attraction for culinary tourists, locals in search of a niche dining experience, or business departments in charge or organizing corporate events for investors and the like.

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The online marketplace for hospitality providers has greatly inflated over the last decade or so. The new breed of hospitality brands which emerged, focused on renting out individual apartment spaces and studios, flooding the market with cheap and unique.

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Rebranding isn’t the same as giving your hotel a makeover, refurbishing the interior and ordering a new logo. When considering if your hotel needs a rebrand, you are acknowledging that something in the current practices of your hotel is simply not bringing in enough value to your business. And in all likelihood, the issue does not exist in isolation from the rest of your hotel’s operations.

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Community trust is integral to surviving the COVID-19 travel draught. Locals might not swarm your hotel the first chance they get, but they will trickle in much-needed revenue during some of your lowest points. Encouraging safety while also trying to stay in business can be challenging. You are still the owner of a service which is both highly desirable and socially stigmatized in the current climate. You will certainly have guests who have made the trip the first chance they’ve had, and it is their presence that is pushing away local guests unwilling to take the risk of unnecessary interactions.

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The fallout from Covid-19 is imminent, if not already being felt by many hospitality providers. Several months into the pandemic and last minute cancellations and the emptying out of hotels seem like the least damaging effect of the crisis. A more pressing one is the delay of resuming everyday operations.

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What is the new normal for hospitality? Are hotel guests eager to return, or will they shy away from travel? Will corporate clients abstain from organizing and attending annual conferences? How do you raise room occupancy if your target guest demographic has withdrawn their interest in your establishment? And if so, to whom exactly are you marketing your establishment?

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We are almost halfway through 2020, and suffice it to say this is not how many of us thought it was going to turn out. The industry-wide disruption created by Covid-19 has taken a toll on hospitality by partially cancelling the first quarter of the business year and forcing hospitality providers to look for alternative ways to sustain their businesses while waiting out the disease. In times of crisis leadership skills are put to the test and team ties are forged and strengthened.

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It is no secret that hospitality is not the most technologically friendly industry as many of its practices are bound by traditions. Some more seasoned hospitality providers are in no hurry to give up on established practices and solutions as they view the many technological advancements in hospitality software development as an unnecessary, and most of all, costly flourish.

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