Category: Recent News

In the hospitality industry, achieving sustainability is often viewed as a complex challenge, one that requires coordination, consistency, and commitment across departments. Interestingly, many of the sustainable products we introduce into hotel environments embody these same qualities. If they could speak, their daily experiences might sound surprisingly similar to those of hotel teams working through peak occupancy.

Langham Hospitality Group (LHG) has launched a trio of artificial intelligence (AI) agents to address changes in how people source information. The new toolkit, which complements the Group’s existing channels, gives guests the flexibility to make enquiries either digitally or directly with hotel staff, who in turn gain broader access to training materials and commercial insights.

In an industry defined by rapid change and relentless competition, leadership transitions can determine whether a hospitality firm adapts or falls behind. This article unpacks how CEO turnover can become a lever for innovation, exploring who drives the boldest transformations, which organizational structures amplify or constrain them, and what these dynamics mean for boards shaping the next generation of leaders.

The world of hotel and venue sourcing for events has never felt more demanding. Planners want speed, clarity, and venues that spark connection and deliver memorable experiences.

Small Luxury Hotels of the World™ (SLH), renowned for its independently minded portfolio of boutique properties, has launched a sustainability Call-to-Action (CTA) Report.

Hilton is continuing its expansion in France, with a portfolio that has almost doubled in just five years, supported in part by the recent arrival of its new premium budget brand Spark in Lyon. Today, the American hotel group operates 14 hotels in Paris and the Île-de-France region, with another property to be added to the portfolio: DoubleTree by Hilton Paris Boulogne, scheduled to open in January 2026. The hotel will result from the rapid conversion of the former Radisson Blu Paris Boulogne, which has been taken over under a management contract by Schroders Capital.

In hospitality, the guest journey starts long before they reach the room.

Across the USA, hotels are rethinking the traditional travel-size toiletries placed in every room. These small bottles have been a familiar part of the guest experience for decades, yet most guests only use a portion of what’s inside. Once opened, the bottle can’t be reused — it must be thrown away, along with any leftover product.

There’s an explosion of talk about AI in hotels, but very little actual application. Or is there? AI has been coming to hotels for a while, but not in the flashy, headline-grabbing way many expect. There won’t be a moment when a chatbot takes over the front desk or a robot manages your F&B logistics overnight. Instead, AI is creeping into every corner of hotel operations in small, incremental ways. Quietly. Invisibly. Often without anyone calling it AI at all.

UN Tourism has spotlighted French tech start-ups leading the adoption of technology to shape a more efficient and resilient tourism.