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Hotel Management International Winter 2025


Editorial Editor Alex Summers Contributors Panos Almyrantis, Jane Pendlebury Designer Martin Faulkner Art director Henrik Williams Production manager Dave Stanford


Editor-in-chief Thom Atkinson


Commercial Publication manager Alex Wassall alex.wassall@arena-international.com


Hotel Management International (USPS 6243) is published quarterly by Business Trade Media International, a division of  


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          


Hotel Management International  


  Hotel Management International  


 





SUBSCRIPTIONS       





John Carpenter House, John Carpenter St, 


 


       


In this issue


EHMA 4 The new blueprint of hospitality


HOSPA 6 A growth mindset


Operations 8 Independents’ day


www.hmi-online.com


Sustainability 10 Net zero, full scale


Wellness experience 13 Taking centre stage


Food & beverage 18 St Andrews serves up star power


3


elcome to this winter edition of HMI, where we explore the trends shaping the future of hospitality now and for 2026. From wellness to dining to sustainability, hotels are no longer defined solely by location or luxury – they are defined by the experiences they deliver, the values they embody, and the lasting impressions they leave on guests. Health and wellness tourism has bounced back stronger than many expected. Today’s travellers want more than a spa; they seek holistic experiences that nurture mind, body and lifestyle. Hotels are responding by embedding wellness across the guest journey, from curated nutrition and fitness programmes to thoughtfully designed rooms and immersive well- being offerings. Read our cover story to discover how wellness is no longer an optional add-on – it is a philosophy that drives loyalty, repeat visits and long-term growth.


Culinary experiences have become a critical part of this proposition. St Andrews’ Old Course Hotel exemplifies this with its new Chef’s Series, featuring world-class talent such as Alex Dilling and Rachel Allen. By working closely with local producers and celebrating Scotland’s natural larder, the hotel is elevating its dining credentials while expanding its appeal beyond golf. The chefs sit down with HMI to highlights how gastronomy can define a hotel’s identity and create truly memorable stays. Sustainability is equally central. Zeal Hotels’ net-zero voco Exeter Science Park demonstrates that environmentally responsible design can coexist with luxury and commercial success. Embedding sustainability into every element of operations is now a hallmark of future-ready hospitality and a response to the growing expectations of eco-conscious travellers. This edition examines how wellness, gastronomy and sustainability converge to shape the next generation of hotels. For operators, the message is clear: integrating holistic experiences, exceptional food and sustainable practices is no longer optional – it is the pathway to relevance, differentiation and long-term success. Sounds like a great way to start 2026.


Alex Summers, editor


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