Teaching in a time of transformation
In an era of rapid change, hospitality educators are having to rethink not only what they teach, but how they teach it. Addressing both the openings and hurdles this presents,
packaging trends unwrapped
With waste reduction a top concern today, packaging’s role has expanded far beyond simply protecting and promoting products. Two experts lift the lid on the developments that are positioning the industry for a smarter, more sustainable future, from tech-led innovation to circular economy strategies.
Late night storytelling: 7 entrepreneurs on nightlife’s new era
Gone are the days when evening audiences were content with just drinks and a playlist. Today’s guests are curious and emotionally aware, seeking venues that stir the senses and tell stories. Seven nightlife entrepreneurs open up on how they’re crafting unforgettable, immersive experiences that keep people coming back for more.
Sourdough Bakery and Café slow fermentation meets a fast-paced world
Sourdough Bakery & Café has carved a space for a different rhythm. It is a place shaped as much by craft as by community, a cafe where slow fermentation and warm hospitality find their balance in a city that rarely stands still.
6 ways to make every ingredient count and help address the food waste crisis, says Omar Shihab
The hospitality industry carries a major responsibility when it comes to addressing food waste, but within this challenge lies opportunity. Omar Shihab, founder and chief sustainability officer at BOCA, shares six practical strategies for cutting waste and building a more sustainable business.
Designing hotels with art and hospitality with Sybille de Margerie
Transcending traditional hospitality, today’s hotels are evolving to become creative canvases for cultural expression and emotional connection. Sybille de Margerie, founder and principal at Sybille de Margerie interior design firm, explains how art and design are elevating and enriching the guest experience, weaving meaningful narratives into stays.