With the big day just around the corner, the festive spirit is in full swing. But amid the celebrations, it’s worth asking: Can Christmas be joyful and sustainable at the same time?
Delivering The “Vibe” Of Hospitality Requires E.P.I.C. Qualities
In addition to being arguably the most used word by younger generations as an adjective, adverb, and noun, the word “epic” is also the name of a new Orlando theme park, an International ski pass, the maker of popular video games, and a company providing digital access to children’s books.
Adagio announces the official opening of the Adagio Access Bordeaux Pessac Aparthotel
Adagio takes a new step in the rollout of its FIRST 2030 strategic plan with the official opening of the Adagio Access Bordeaux Pessac Aparthotel. This is the first property to open under the Adagio brand as part of the partnership with the Sergic group for the management of nine sites in France, announced on November 4th, 2025. It reflects the shared ambition to accelerate the development of aparthotels in dynamic urban areas, with enhanced quality of service and a strong local presence.
Agentic AI’s rise is making the enterprise architect role more fluid
In a previous feature in CIO magazine about enterprise architects, generative AI had emerged but its practical impact on enterprise technology had not yet been widely felt. Today, it has sparked a wave of agentic AI solutions from major SaaS providers, and that is reshaping both enterprise architecture and the enterprise architect role. CIOs and architects are moving from designing around relatively stable applications and integrations to planning operating models where agents can execute parts of business processes.
Swire Hotels: “Houses, Not Hotels” and the Art of Staying Different
Swire Hotels has built two distinct hospitality propositions: Upper House, shaped around a residential luxury ethos, and EAST, a lifestyle business hotel designed for guests who value informality, community, and choice. In this Brand Insiders conversation, Dean Winter explains how Swire’s “thinking differently mindset” shows up in people culture, design freedom, sustainability, and a carefully curated growth strategy across Asia Pacific and beyond.
New emerging trend, or a slow market reorganisation?
Previous articles by M. Ratkai, Professor of Hospitality Business and ESG at the Hotelschool The Hague, have addressed the ever-changing landscape of corporate disclosures, including the EU’s Corporate Social Responsibility Directive (CSRD) and ongoing negotiations of the Omnibus proposal. To obtain effective corporate reporting and governance practices, it is essential to have a strong institutional, legal, and regulatory framework. In 2023–2024, nearly two-thirds of the countries revised their governance frameworks, and 73% of the analysed countries issued national reports on companies’ compliance. Most of these reports cover all listed firms.
The AI Pricing Maturity Model: Benchmarking Your Hotel’s Readiness for Autonomous Revenue Management
As artificial intelligence becomes the engine of modern commercial strategy, hotels face mounting pressure to understand how prepared they truly are for AI-driven decision-making. Pricing once shaped by intuition and spreadsheets is shifting toward systems that learn continuously, react instantly, and negotiate directly with the digital agents that will soon dominate trip planning.
AI in Hospitality Is Not About Replacing People — It’s About Stabilising the Ones You Have
High staff turnover is one of hospitality’s most persistent — and most expensive — operational challenges. Yet it is still too often treated as an HR problem rather than a business risk.
Brookfield and Domes Announce Joint Venture to Expand Domes Zeen Chania Hotel
Domes and Brookfield, through one of its private real estate funds, today announced a joint venture whereby Brookfield will acquire a majority stake in the Domes Zeen Chania. Through the joint venture, Brookfield and Domes will expand the resort through an investment of over €40 million.
From Lift Station to Spotlight: Val d’Isère’s Newest Culinary Stage
At 2,400 metres, most “infrastructure” on the mountain is built to move people through, not invite them to linger. A ski lift station is the purest example: functional, noisy, transitional. Once it stops running, it becomes an awkward relic, the kind of industrial afterthought that quietly fades into the landscape.

