Why all-round hospitality training needs a touch
Hospitality venues are stages where employees need to deliver captivating performances that wow guests and keep them coming back for more. The curtain is rising. Daniel During, principal and managing director at Thomas Klein International, offers us front-row tickets to show-stopping insights on the attributes that set staff apart and help to deliver dramatic industry win-wins.
Intelligent integration 3 technologies transforming hospitality sales
In today’s competitive market, success depends on anticipating guest needs and delivering truly personalized experiences. Forward-thinking hoteliers are rapidly discovering that seamless digital ecosystems are the key to turning inquiries into bookings and interactions into loyalty. Lovetto Nazareth, managing director at Prism Digital, has more on the technologies that are reshaping guest engagement and driving growth.
A culinary carnival with Joelson dos Santos, head chef at La Cocina Mezcla
Melding native ingredients with African, Indigenous and European influences, Brazil’s gastronomy is a flavorful mix of contrasts. Joelson dos Santos, head chef at La Cocina Mezcla and specialist in Nikkei and Brazilian cuisine, has more on this South American culinary fusion-fest that refuses to stand still.
The healthy food trends shaping 2026
With wellness and nutrition now at the heart of everyday living, consumers are paying much closer attention to what they eat. Nada Alameddine, managing partner at Hodema Consulting Services, serves up an appetizing digest of the varied offerings transforming this growing market segment, from flexitarian diets and fermented delicacies to functional snacks.
5 ways to crack the Gen Z code
There’s a new cohort of customers in town who are bringing both fresh expectations and growing spending power to the hospitality industry. Are you ready for them? Ashleigh Donald, co-founder of Halo Business Consulting, shares five tips to attract and engage the all-important group of Gen Z guests.
Starry futures: training for Michelin excellence
In the fast-paced culinary world, where trends shift daily and competition is fierce, the pursuit of brilliance has become both a philosophy and a necessity. With a Michelin star to his name, chef Luigi Taglienti is no stranger to scaling professional heights. Here, he reveals what’s needed to achieve true greatness in the kitchen, from skill and discipline to creative courage.
Hospitality training: tourism’s smartest investment
World-class infrastructure certainly helps to attract visitors, but trained hospitality staff turn first-time tourists into loyal returnees and ambassadors. Nicolas Nasra, head of hotel advisory, hospitality & tourism at Colliers in MENA, explains why investing in people is fundamental to building a sustainable, profitable tourism industry.
How to lead teams with EI and AI
While artificial intelligence is more than capable of handling your systems, emotional intelligence is what will inspire your people. Mark Dickinson, of Done! Hospitality Training Solutions, explains why mastering this balancing act will help to bring out the best in your workforce.