F&B, M&E, Ancillary Revenue

In this interview, we speak with Emilia Konert, the co-founder and CEO of Cultifutura, a pioneer in vertical farming technology. Recently, Cultifutura’s innovative solutions were implemented at the 1893 restaurant of EHL Hospitality Business School, marking a significant step towards sustainable local food supply. Emilia shares the story behind Cultifutura, discussing its origins, the challenges faced, and the opportunities realized. She also highlights the benefits of this technology for the EHL community, including fresh, locally-grown produce and hands-on education in sustainability. Join us as we listen to Emilia’s vision for the future of urban farming and its impact on hospitality and sustainability.

The annual NYU International Hospitality Industry Investment Conference, now in its 46th year, offers a deep dive into the current and future state of the hospitality industry. This year, I had the privilege of leading a CEO panel discussion on "Innovative hospitality concepts, new spaces for expansion."

What is this dog’s breakfast that you see here? I’ve been reluctant to post some of the longevity meals I eat at home because my plating is certifiably atrocious, but many people have requested so here goes…

The global event industry was valued at approximately $890 billion (USD) in 2020 and is projected to reach more than $2 trillion (USD) by 2028.

We’ve witnessed success from hoteliers and hospitality professionals alike who prioritize a data-driven culture. Our Hotel Moment podcast dives into those success stories, and it’s from those conversations that we bring you four tips from industry leaders who have grown their business by prioritizing the data they collect.

Where did all of these robots come from? While hospitality may seem like the last place you might expect to find Artificial Intelligence, this technology has significantly impacted how hoteliers do business. While most generative AI today reacts to text prompts, it will soon rewrite the rules for hotel operations. Properties of all sizes, branded and independent alike, will benefit from automation taking over repetitive, mundane tasks — but our industry often struggles to explain how this will play out in practice.

The hospitality industry goes through shifts in travel and tourism, requiring hoteliers to react accordingly. Not only this, but each hotel will have ebbs and flows dependent on its locale, client base, affiliations, and offerings. The importance of seasonal planning in the hospitality industry cannot be overstated.

Which guests should you target? How will you attract them? What package should you offer them to get them to book?

As a consultant in the restaurant and hospitality sector, I am seeing some dynamic changes – especially post-covid that are having a real impact on traditional dining. While customers are returning to restaurants, the notion of mobility in food service has many of my clients asking how they can add mobile operations and fleet-managed catering to their fixed locations.

The "Chief AI Officer"—or CAIO—is one of the hottest new job titles in the corporate circuit, and both the hotel and airline industries are embracing this role to stay competitive in the digital era. LinkedIn reports that the number of companies with a “Head of AI” position has more than tripled in the last five years. When IBM and Dell cut the ribbon for their Chief AI Officers last year, the race was on, and it wasn’t long before Accenture, Arizona’s renowned Mayo Clinic, and WPP heard the call and announced their very own CAIOs.