It's too easy to underestimate the importance of delivering precise room temperatures and humidity levels so that our guests are never uncomfortable in this regard.
With most guests, it is never a single flaw that drives them away; it is always a cluster of complaints along with a failure from the staff to ameliorate those grievances.
To win the war against competition from the sharing economy, your hotel will require a thorough remodeling of every guest-facing space in your property to deploy new features that give customers what they want.
sbe CEO Sam Nazarian talks about the company's ambitious global expansion plans and what makes sbe unique amongst a saturation of competitors in the same space.
We look at the pros and cons of using in-room dispensers for bath amenities.
Our interview with Canadian architect Alessandro Munge sheds light on what's key now that design is such an important differentiator for all hotels in the face of near-infinite travel accommodation options.
A negative consequence of the spread of franchised coffeehouses is that we’ve homogenized our coffee selection, which means that relishing in the nuances of a specific culture will automatically differentiate you from the competition.
Crossing the Pacific – an interview with Executive Chef Mervin McLeod, Sheraton Grand Hiroshima Hotel
While everyone knows that Japan’s culinary fare is quite different from that of other cultures, it’s even more interesting to hear from a chef with a North American background who has come to master the country’s food preparation style.
Here are some ways to breathe new life into your current job so you can stay active and help inspire those around you.
Magnuson is nurturing independence in the face of what would seem to be insurmountable odds against the branded franchises. How does he stay in business?