Leaders

To the Ends of the Earth – Fogo Island Inn

To the Ends of the Earth – Fogo Island Inn

Far away from far away lies one of the most interesting resort experiences on the planet. Just off the northern shore of Canada’s Newfoundland province (closest airport is Gander, about a three-hour combined ferry-service plus drive) lies pristine Fogo Island and its namesake property. With incredible contemporary architecture, paying homage to the traditional fishing outport(…)




Using Art as a Point of Differentiation

Using Art as a Point of Differentiation

The luxury customer is a demanding sort. They are well-traveled and have seen a good portion of what the world has to offer in terms of an upscale hotel experience. As such, they have high expectations, and the only way to command their attention is to bring something truly unique to the situation. Decorating a(…)




Hotels Need Intrapreneurs

Hotels Need Intrapreneurs

As is now customary for this time of year, I choose a topic to write on that I hope will give you some inspiration for the coming of autumn and the denouement of 2015. For many, Labor Day is a time of geographical and mental change. Summer holidays are over and it’s time to get(…)




In Search of Hotel Excellence: Four Seasons Hotel, Sydney

In Search of Hotel Excellence: Four Seasons Hotel, Sydney

Midway through a whirlwind tour of Oceania, I find myself lodged in downtown Sydney, Australia for a couple nights to visit my wife’s family. Forgoing complimentary accommodations with the relatives, I opted for one of the city’s hotel marvels, the Four Seasons Hotel, which stands as both a pinnacle of urban luxury and an oddity(…)




In Search of Hotel Excellence: The Langham Auckland

In Search of Hotel Excellence: The Langham Auckland

As I sit down for afternoon tea in Palm Court, the lobby lounge at The Langham Auckland, I’m astounded by the immaculate presentation, the flawless service and the attention to detail in every corner at this incredible New Zealand hotel. It’s a luxury property that feels quintessentially European and yet is about as far away(…)




Predicting Next Year’s Food Trends from The Ex

Predicting Next Year’s Food Trends from The Ex

Gourmet burgers are soooo 2013. Tacos? I thought they peaked last summer. What’s next year’s hot dish going to be? When will our current bacon craze go belly up? (pun intended) Important to us hoteliers, if we have a vague semblance of where food trends are headed, then we can plan menus accordingly and harness(…)




Recapping HITEC 2015

Recapping HITEC 2015

Last month’s HITEC tradeshow was a revelation – not so much that every exhibitor or presenter was right on the leading edge, but just the fact that for the first time in a long while, there was so much optimism on the future of the hospitality industry. Putting aside most of the excellent educational seminars,(…)




Putting on the Ritz in the Kitchen

Putting on the Ritz in the Kitchen

When you think of upscale dining at hotel brands such as St. Regis, Four Seasons or Ritz Carlton, do you think about wearing formal or semiformal attire? For most, tradition dictates that a five-star hotel naturally comes with an uber-luxury restaurant accompaniment. This dining establishment would typically feature high priced menu items, often themed, and(…)




Building Your Hotelerati, or Promoting Your Hotel Personalities

Building Your Hotelerati, or Promoting Your Hotel Personalities

People buy from other people, not from corporations. This mantra – or any other version of it – has existed for almost as long as the craft of salesmanship itself. And it makes sense, too. We build rapport far easier in person than over the phone or via the internet. Furthermore, human beings are genetically(…)




Five-Step Recipe for F&B Success at Le Chateau Frontenac

Five-Step Recipe for F&B Success at Le Chateau Frontenac

Fairmont Le Chateau Frontenac in Quebec City is not just the most iconic property in this provincial capital city, but also all of Canada. To be the Executive Chef of this property is more than just a position, it is to be the flag-bearer for the cuisine of the hotel, city, region and in fact(…)




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