Periods of market volatility often trigger calls for transformation in hotel commercial strategy. Yet in reality, the most effective response to unpredictable demand patterns is rarely reinvention. Instead, it is a disciplined return to the fundamentals of revenue management – executed with clarity, consistency and strategic intent. At present, one of the most critical areas […] More
Luxury has always evolved alongside society’s most influential generations – from the Boomers redefining post-war prosperity to Millennials and Gen Z reshaping luxury around values, experience and digital culture. A new cohort is now emerging that will transform luxury once again: Generation Alpha – those born from 2010 through the mid-2020s. Although still young, Gen […] More
This British Pie Week, The Prince in West London is celebrating the nation’s favourite comfort food with a limited-edition collaboration alongside cult favourites, Willy’s Pies and Guinness. Bringing together proper pies paired with perfectly poured pints, the partnership is a tribute to classic pub flavours. Launching for British Pie Week from 2nd to 8th March and available […] More
École Ducasse, named the World’s Best Culinary Training Institution for three consecutive years, has unveiled the key trends it expects to shape 2026. True to the philosophy of its founder, multi-starred chef Alain Ducasse, the institution observes a profound evolution in culinary practices, driven by a pursuit of balance, naturalness and meaning. Three major dynamics […] More
The Future Leaders Challenge (FLC) – the finals 2026 has concluded in Dubai, bringing together hospitality and tourism students, educators, industry leaders and public-sector stakeholders for an international gathering focused on the future of talent and human capital development in the sector. Held from 9-12 February aboard the Queen Elizabeth 2, the finals took place […] More
Sustainability is no longer a peripheral issue in gastronomy. It has become a prerequisite for credibility and responsibility. Amid growing environmental pressure, resource depletion, and rapidly evolving societal expectations, the role of the chef is no longer limited to elevating a product: it begins well before that, with the choice of ingredients, and extends far […] More
Last June, Philippe Vignon took up his role as Managing Director of Glion Institute of Higher Education, bringing with him more than 30 years of international experience at the helm of major organisations across the tourism, aviation, media and education sectors. His career highlights include key leadership roles such as General Manager Commercial at easyJet, CEO at Geneva […] More