Contents 32
31 Achieving the warmth of true hospitality Agilsys
Food & beverage 32 A spirited stay
There was a time when hotel bars – iconic spots like Bemelmans or the American – were the place to drink and be seen. But with the huge proliferation of sophisticated cocktail bars beyond hotel foyers – to say nothing of a pandemic that made punters more health-conscious – hotel bars have struggled of late. Yet, working with the best bartenders and quality producers of wine and spirits, operators are prodding them back to life, using bars as a way of promoting a property’s wider identity along the way. Andrea Valentino talks to Scott Gingerich at IHG and Adam Crocini at Hilton to learn more.
37 Shaping the future of food service Barilla
Operations 38 Unleashing the power of AI in hospitality Jane Pendlebury, CEO of HOSPA an organisation formed to bring together professionals involved in all things commercial within the hospitality industry in the UK, explores how the technology
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can enhance customer experience and satisfaction in the cruise sector.
40 Taking the lead Marco Truffelli, partner and managing director of Rufflets St Andrews and co-founder of RESILIR – a psychological fitness and resilience practice – gives his insight on emerging and current leaders’ inner development and how it can be used to build sustainable outer impact.
Spa & wellness 43 Into immersion
Hotels are always looking for the latest trends to entice new travellers
or returning guests back into their spas, be it holistic or medical treatments. One trend set to take the industry by storm is immersive experiences, with an incredible 566% increase in searches online in the past year. Phoebe Galbraith speaks to Andrea Quadrio Curzio, CEO and founder of QC Terme spa and resorts, Jess Sanchez, spa director at St Regis, and Anne Scott, general manager, One&Only Cape Town, South Africa, to find out how they offer a truly immersive spa experience.
47 Fragrance dosing pumps in a class of their own Kemitron
Design 48 A sturdier foundation Hotels are long past being able to claim sustainability credits with minor gestures. As pressure mounts to reach new levels of green practices, some are turning to design to show their eco values. From sustainably-sourced wood to recycled plastics, Brooke Theis speaks to Emma Stratton of Scarlet Hotels, Mike Freed of Post Ranch Inn and Valerie de Robillard of Accor to find out how they are incorporating new heights of environmental consciousness into their design.
43 Hotel Management International /
www.hmi-online.com
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