Finance, Op Planning & Forecasting

Sustainability is a vital initiative for the entire travel industry. Right now, as the two of us are editing this article in late August 2025 and going through the example properties at the end, it’s been perhaps the hottest and driest summer to date in Toronto. Anomalous weather patterns like this are becoming increasingly common across the globe, and as such hotels will be increasingly pressed to do their part.

In hospitality today, costs are climbing faster than revenues. Hoteliers are being asked to protect profitability while keeping the same high standard of service that defines their brand. Rising labor costs, energy expenses, and supply chain volatility are putting intense pressure on margins.

The U.S. hotel industry did not move in one direction in 2025. It split.

In a market flooded with promises, awards and endless vendor emails, one signal still cuts through the noise: what other hoteliers actually say.

What if a hotel operated less like a hotel, and more like software?

Labour costs are rising faster than revenue in many markets, and hotel operators are being squeezed. From statutory wage increases and national insurance obligations to evolving overtime rules and inflationary pressures, the cost of maintaining staff is becoming a structural business challenge.

Wellness isn’t a perk; it’s essential in hospitality.

Another vibrant edition of FITUR has come to a close, and 2026 may well be remembered as a milestone year for the hospitality sector. Over just three days at Madrid’s IFEMA convention center, FITUR 2026 welcomed more than 255,000 visitors, confirming its role as a global nexus for tourism and innovation.

In an industry focused on amenities, scaling down can be shockingly innovative. Especially when you remove almost everything and get the basics exactly right.

It’s been the recent talk of the industry. We’ve been sensing it for a while, and now it’s getting clearer: AI is slowly but surely disrupting online travel discovery, search and possibly booking. Markus Busch recently broke this down in one of the better hotel industry pieces I’ve read lately. And Thomas Reiner has an excellent take as well. Here’s my take (which is a slightly more detailed version of the post I shared).