F&B, M&E, Ancillary Revenue

If your hotel uses in-house software to manage procurement, leadership may be reluctant to adopt a cloud-based solution—especially if an on-premise system has served you well for many years. This mindset is likely to put your hotel behind competitors in the near future if it hasn’t already.

Passing on skills is the essence of why I’m at EHL’s Berceau des Sens. The desire to teach and share stems from my background, the experiences I’ve gathered along the way, and my passion for gastronomy. When I decided to join EHL, I wasn’t just looking for a new professional challenge; I was looking for a place where my desire to share could fully flourish, where every day would be an opportunity to help others get to know this passion of mine.

Niko Karstikko is the CEO and Co-Founder of Bob W., an innovative affordable luxury hospitality brand. They combine the best of the hotel experience – the guarantee of high standards and professionalism – with the best of short stays, providing authentic local knowledge and fully kitted-out apartments.

Welcome to the regular Q&A feature where we shine the spotlight on our EHL research faculty and their current work. With a view to going behind the scenes to better understand the fascinating, impactful world of research, the EHL Institutional Visibility team will be regularly catching up with an EHL researcher whose work is making a difference in both the classroom and industry.

Michelin, a name synonymous with culinary excellence and a beacon for food enthusiasts around the globe, has recently ventured into a new domain with the launch of its hotel rating system, the Michelin Key. This move marks a significant expansion of Michelin’s influence from the gourmet dining scene to the broader hospitality industry. We compared the professional ratings from the Michelin guide, with those of guests to see how they stack up.

In 2024, the annual pilgrimage to the beach marks a sacred period in Brits’ calendars.

CRM for hotels has become essential not only for connecting with guests but also for driving growth in hotel sales and catering. Many hotels currently operate with fragmented systems for managing customer information, including property management systems (PMS), point of sale tools (POS), and various other operational software. Integrating these technologies to capture and use customer data effectively can be challenging, particularly for boosting group sales and catering as demand for events increases.

Dimitris Manikis is the President of Wyndham Hotels and Resorts for Europe, Middle East, Eurasia and Africa. Wyndham is the world’s biggest franchise with 25 brands across 9,200 hotels in 95 countries. Dimitris’ region includes around 650 hotels in 45 countries.

Even though tourism and travel has nearly recovered since before the pandemic, hotels are still short on labor. The reasons for this are many, including: the aftermath of the Great Resignation and the Great Reshuffle; less budget available to increase wages and benefits to new labor market levels; high levels of burnout after the pandemic; and retirement of staff who opted to leave the industry earlier than planned due to the economic downturn.

Whether we look back 15 years, five years, or even just five months, it’s clear – our world and our industry are not what they were. Adapting to this new reality requires us to look forward rather than back, replace old habits with fresh ones, and be willing to learn new processes to make smarter decisions for the future.