Hotel food and beverage isn’t simply a service line—it’s the second-largest revenue engine in the building (1) and, increasingly, the brand’s cultural calling card.
European destinations endorse Reykjavík declaration to put communities at the heart of Europe’s tourism future
The European Travel Commission (ETC) has today presented the Reykjavík Declaration “Tourism for Europe, Europe for Tourism”, a joint commitment by its 35 member national tourism organisations to place communities and residents at the heart of Europe’s tourism future. Signed during ETC’s 110th General Meeting in Iceland, the declaration outlines a shared vision for tourism that enriches local life, regenerates destinations, and safeguards Europe’s cultural and natural heritage.
Orient Express and Chantiers de l’Atlantique celebrate a defining moment in the story of Orient Express Sailing Yachts: the keel laying of Orient Express Olympian, the brand’s second sailing yacht
The first block of Orient Express Olympian, the second sailing yacht of Orient Express Sailing Yachts, part of Accor Group, was laid down today at Chantiers de l’Atlantique.
EuroCHRIE 2025 in The Hague Underscores the Global Importance of Collaboration Between Hospitality Education and Industry
Hotelschool The Hague looks back on the successful delivery of EuroCHRIE 2025, the largest international conference in its history. From 10 to 13 November, the university of applied sciences welcomed more than 220 students, PhD candidates, researchers, lecturers, alumni and industry partners in hospitality and tourism to its campus in The Hague.
Palacio Arriluce chooses Shiji’s Daylight PMS to power the future of independent luxury in Spain
Shiji, the global hospitality technology leader, today announced that Palacio Arriluce Hotel, a member of The Leading Hotels of the World, has gone live with Daylight PMS to enhance operational efficiency and deliver a seamless guest experience.
The Friction Guests Never Tell You About but Always Punish Your Hotel
Guests used to tell us when something went wrong. They complained at the desk. They called from the room. They filled out comment cards with neat handwriting and detailed grievances. Even if the stay was less than perfect, they gave the hotel a fair chance to fix it before passing judgment. That era is over. Something fundamental has shifted not loudly, but silently, and most hotels still haven’t caught up.
The Friction Guests Never Tell You About but Always Punish Your Hotel
Guests used to tell us when something went wrong. They complained at the desk. They called from the room. They filled out comment cards with neat handwriting and detailed grievances. Even if the stay was less than perfect, they gave the hotel a fair chance to fix it before passing judgment. That era is over. Something fundamental has shifted not loudly, but silently, and most hotels still haven’t caught up.
Culture First, Not Campaign First: Inside Arlo’s Social Strategy
I had the opportunity to sit down with Dino Jevric, Arlo’s Social Media Manager, to discuss how the brand is taking a different path on Instagram at a time when many hotels still use social mainly to push rates and packages. Arlo is treating the platform less like a sales channel and more like an extension of the guest experience, curating its feed as a living diary of hotel life and neighbourhood energy. The aim is simple but ambitious: make people feel like they are already there, before they have even booked.
Culture First, Not Campaign First: Inside Arlo’s Social Strategy
I had the opportunity to sit down with Dino Jevric, Arlo’s Social Media Manager, to discuss how the brand is taking a different path on Instagram at a time when many hotels still use social mainly to push rates and packages. Arlo is treating the platform less like a sales channel and more like an extension of the guest experience, curating its feed as a living diary of hotel life and neighbourhood energy. The aim is simple but ambitious: make people feel like they are already there, before they have even booked.
More Than a Hotel Restaurant: Takeaways from Hilton Anaheim’s Culinary Reinvention
When I stepped into my role as Executive Chef at Hilton Anaheim, it coincided with the largest renovation in the hotel’s 40-year history. But this wasn’t just a chance to update dining spaces or reimagine menus; it was a rare opportunity to fundamentally rethink how hotel food and beverage can engage today’s guests, drive revenue, and foster long-term loyalty.