News & Stories
Quality certainly means different things for different people. Bavarian tourism experts have tried to find out how they match guest expectations and offers. At what point does the added value stop? In volume or in quality? The facts follow the figures.
National hotel associations from over 25 European countries, supported by HOTREC, are joining forces in a class action against Booking. Swiss businesses can also take part. Registration is possible until the end of July.
The capex reserve in the hospitality industry has more than doubled due to coronavirus. Procurement is about more than just buying. FF&E is budgeted; OSE is overlooked. North America's leading procurement company now wants to get a big slice of this revenue pie in Europe too.
After numerous lawsuits against Booking.com in France, Spain and Italy, Switzerland is now also taking action against the OTA. As Lex Booking turned out to be ineffective, tougher weapons are now being deployed.
Unlike poor design, you can't see poor room acoustics. It can, however, massively impair the quality of stay. Noise in the hotel is often torture for guests. The acoustic atmosphere can be optimised.
An unusual marketing partnership is developping between German Wellness-Hotels & Resorts (WH-R) and the global fitness giant EGYMWellpass. In future, EGYMWellpass members will also have access to these wellness hotels and will even be able to book spa treatments and more.
The world's most valuable hotel brand is again Hilton, with a brand value of 11.6 billion US dollars, maintaining its position for the ninth consecutive year.
The global franchisor Wyndham Hotels & Resorts is expanding with the German HR Group and adding 25 city hotels in Germany, Austria and the Netherlands to its portfolio.
Young employees look for jobs via social media and employ technology. However, small hotel businesses are not keen about digital matters and AI, while the number of cyber blackmails and deepfakes are increasing. Experts are demanding even more from the industry. They made a clear statement at the last ÖHV Congress in Innsbruck.
A Salzburg menu with an anniversary soundtrack. A tartare as an after-work delicacy. Meat and fish as optional add-on to vegetarian delicacies. Or "New Munich Kitchen" with a tongue-in-cheek homage to a Bavarian cult TV series. F&B concepts in hotels that are both authentic and surprising have a chance of success. H-Hotels and MHP Hotel Group explain how it works and how revenue is growing.