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If you’ve been around the hospitality industry for any length of time, you will have heard the term “business intelligence” tossed around by tech experts and, if you’re like most hoteliers, the term still conjures up some vague idea of a bunch of data in charts and graphs. Sound familiar?

Last Thursday, we shared a few resume-writing tips to pass AI screening and the 6-second test. Today, we will visit tips on how to build an appealing LinkedIn profile.

The tea market reflects the quality of its product: it is discreet, differentiated and in good health. After water, tea is one of the most drunk beverages in the world. Yet the tea market seems far from having reached a maturity but keeps expanding and is now targeting Gen Z. In this short article we assess the tea market and we sketch the future trends and challenges faced by the expanding tea industry.

The greater issue of sustainability is as complex as it is daunting, and it can be anxiety-inducing to begin to think of how to tackle the problem. However, when you break it down into simpler components, it’s easier to address. One of these components is food waste and how it’s managed. This article presents a new approach that offers solutions to food waste and food loss. The use of metrics and standardized calculations could help to establish the real amounts of food wasted, and hence its true cost.

I recently listened to OpenAI CEO Sam Altman talk for 45 minutes about ChatGPT and the future of AI at a conference in San Francisco.

Smart hoteliers view revenue management as a strategic way to improve profits. One component is "dynamic pricing." You’re familiar with this model when considering your rack rate vs. your bottom prices. Those bottom prices may not cover much more than your costs, but they impact your rack rate months away when you can see higher profits. You’ll see below how this works.

The unemployment rate is low. Our industry still faces an ongoing labor shortage challenge. Many restaurants and hotels struggle to fill vacant positions.

You’ve probably experienced this. No matter how hard you try to please some customers, they aren’t happy. It’s frustrating, but at the same time, it’s reality.

With the arrival of warmer weather and summer fast approaching, hospitality operators are gearing up for another pool season. This year, technology is at the forefront of driving booking revenue and taking operational efficiency to the next level. Modern technology platforms (such as hospitality’s newest technology category – the Property Experience Management System or PXMS) are providing brand new capabilities that unlock new strategies and approaches to filling the pool with satisfied guests.

Today’s modern guests don’t just want to make a reservation. They want their preferences, interests and needs to be understood by "their brands." They are used to this from brands such as Netflix with its personalized user interface, as well as from Amazon or Starbucks. Forbes even claims that guests are willing to pay a premium if the value of an experience is considered unique. Accordingly, brands that have recognized this achieve an additional profit of 10% to 30%.