News & Stories

Brussels. The threat is everywhere. Take action before your hotel is hit. Pay attention to signals. Check the weak links in your chain of security. Security has become part of hotel DNA today, just like food & beverage, housekeeping, revenue management, or the restaurant. Most hotels have managers for these departments, but no Head of Security. The man talking about the most serious topic of these weeks – in light of the terror attacks in Paris and Bamako – is Didier Ranchon, a pioneer in the institutional security business. Based in Brussels, Didier Ranchon previously created and managed the EU representation for a leading French and EU risk management company. He has worked in different operational units covering drugs/narcotics, organized crime and international criminal networks. He is a recognized expert in the World Tourism Organization and keynote speaker in many university symposiums addressing security, risk assessment and crisis management themes.

Düren. When German holidaymakers choose a holiday apartment or a holiday home for their summer holiday, they prefer to stay in their own country. Croatia is behind Italy, but is nevertheless in the overtaking lane and in winter, Austria has its nose entirely in front.

Munich. No question drives owners of hotel property more than which operator can best increase the value of their property. Four entirely different concepts had positioned themselves as the best strategy during Expo Real in Munich in October – of Budget, Full Service, Luxury and Lifestyle. The CEOs from the lateral-thinking budget brand, Yotel, from the British Midscale chain, Premier Inn and the luxury hotel group, Kempinski, discussed the topic, "Luxury, Budget, Service, IT: How do operators increase the property value?" – expanded upon and scrutinized by the internationally operating investment and asset management company, Cedar Capital.

Rome. The sun was bright in the Italian summer of 2015. Yet, some clouds remain on the horizon, especially concerning employment issues: a clear signal that the industry’s recovery has started but still needs some help in order to stabilise itself and gain the necessary consistency. This is the scenario of the Italian tourism sector drawn from data collected by industry associations, research institutes and the National Statistic Agency.

Vienna. Austria's hotel industry was taken by surprise as news trickled through that it was to make a contribution to financing the 2016 tax reform. The jump in VAT appeared too high. Protests from the industry didn't miss their target though. The result is a highly complicated compromise with curious reasons for different VAT rates.

Wiesbaden. At the beginning of August, a press release from AccorHotels surprised the franchise sector. The French hotel group terminated a franchise agreement with Norse Hotels Scandinavia and as a result lost 13 hotels in Sweden in one fell swoop. A dramatic act, something which is unusual for Accor. There is friction in most franchise partnerships, but such splits are rare. hospitalityInside.com questioned both franchisors and franchisees with a view to determining which situations can lead to warnings or terminations and also allowed various MDA partners to have their say. Against the backdrop of the Expo Real in Munich, which has just ended, at which franchisor and franchisee were celebrated as the motors of expansion, here is an interesting background article.

New York. Last month, a trend analysis report published by New York University, showed how the US hospitality industry was making billions out of ancillary fees – revenue generated by “non-room” sources. According to Professor Bjorn Hanson who conducted the study, the trend will only grow. Following the 2014 record of 2.35 billion dollars, total fees and surcharges collected by US hotels are indeed forecast to increase to another record level of 2.47 billion dollars in 2015. If this amount remains impressive, it is still seven times less than the over 15 billion dollars US airlines collected last year in bags, seat preferences and reservation changes fees. Yet, 2.47 billion dollars extra revenue is more than welcome for American hotels, which could use some extra cash in their battle against giant online booking platforms and sharing economy businesses. There is a tiny problem though…the customer.

Wiesbaden. The dimension of the refugee wave to Germany and Austria has reached an unexpected magnitude and winter is just around the corner. Accommodation possibilities are not only largely exhausted in the regions near the borders. An increasing number of hoteliers are receiving inquiries regarding accommodation and the first German chains such as Maritim and H Hotels are even making entire hotels available. A great deal is happening behind the scenes in Austria and the OEHV industry association is helping, mediating and pitching in where it can. And: The industry that is desperate for staff members – in both countries – is hoping for the desired manpower through the integration of the asylum-seekers and is sending corresponding appeals to the policy makers.

Amsterdam. Whether they are made of ice, salt or sand, ephemeral hotels were the beginning of the pop-up hotel trend. Opened for a season only, they were designed to surprise and offer a unique experience before melting down or disappearing with the wind. Nowadays, the term pop-up goes beyond "making an appearance". Today, it denotes exclusivity, innovation, originality and flexibility. It is all about the experience and the wow factor. Made out of safari tents during English summer festivals, of luxurious cabanas on a sandy beach in Mexico, of a container entirely transformed by hipster designers from Belgium, of a foldable XXL box or of a portable hotel on wheels … pop-up hotel concepts are often original, sometimes confidential, always fully booked.

Wiesbaden. The duty of documentation introduced with the Minimum Wage Act in Germany as from January 1, 2015, has placed a significant burden on the hotel industry. Amendments announced this summer by Minister for Employment Andrea Nahles have changed little here. The minimum wage and the associated duty of documentation causes the biggest problems for restaurant kitchens, it appears. Here, hoteliers have had to shorten opening times and some are even questioning the existence of their gourmet restaurants.