Which topics move our customers now and in the future? In this category you get interesting insights into current trends, best practices of the sectors and inspiration for your upcoming projects.
The demands in the hotel and catering industry are changing – including when it comes to bed and table linen. Ingo Bittmann, Head of Sales at Wäschekrone, on individual solutions and the (still) unparalleled properties of natural materials.
The Fraunhof innovation network FutureHotel has its sights firmly set on the future of the accommodation industry: Which technologies are likely to be relevant to the sector in future? Which facilities will a hotel need in ten years' time to guarantee the satisfaction of guests? Using a variety of methods, the multi-disciplinary team provides answers to these questions and researches intensively, for example in the fields of light and wellness.
Reviews by guests are are an important source on which many travellers base their decisions – and easy to enter via the Internet. But restaurateurs and hoteliers are not powerless in the face of user reviews. With a spot of active review management it is even possible to draw benefits.
The number of vegan restaurants in Germany has risen in recent years. In 2014, there were only around 99 restaurants serving exclusively vegan dishes, compared to 122 the following year – an increase of 23%! It’s no longer enough to offer soybean escalopes or spaghetti bolognese with tofu – non-meat-eaters want their taste buds to tingle with high-quality ingredients and exclusive combinations too.
From prison to designer hotel: The metamorphosis of the Offenburg Liberty
In magazines and blogs and on Instagram – all roads lead to Offenburg's liberty. The hotel located in the former prison in the county seat is still attracting great interest more than a year after its inauguration. The daring decision to open a designer hotel in a former prison turned out well.
Herbal cuisine on a pillow of clouds and charred bowls
When a crazy idea meets the zeitgeist, it becomes a magnet. The events staged by the Experimental Gastronomy Initiative are attracting attention with their exceptional concept in which art trumps cuisine - read more.
An upbeat atmosphere at the Amonti & Lunaris hotel
It all started with a small guesthouse in the Southern Tyrolean Ahrntal. Today, the Steger family runs a wellness resort comprising two hotels with a spa area covering an area of 5000 m2. Making this change requires a sure instinct regarding what guests want, persistence and the courage of being ahead of one's times – and embarking on daring experiments.
Psychologists have known for some time: Only things that are available temporarily – such as pop-up hotels – engender interest. They have risen to popularity as temporary dwellings serving major events and trade shows. Some can only be used for a limited period of time on account of their construction, whereas others are restricted by their leaseholds.
Amazon Echo on the bedside table or digital detox holiday – hoteliers are following different trends. Whichever way they choose, one thing is clear: Those who do not deal with the topic of digitalisation will hardly be able to survive on the market in the long run.
An excellent Sauvignon, twenty different wine goblets and a crystal-clear result: Find out how Riedel, an Austrian family-owned company, creates perfect wine glasses for specific grape varieties. And learn how to clean the glasses without manual polishing – by the help of Miele Professional’s reverse osmosis solution.
Reservations, shift scheduling, cooking technology – everything becomes digital in gastronomy – at the same time the human touch remains indispensable.Find out more in our interview with Jan-Peter Wulf, journalist and culinary insider.
What is the secret of successful care facilities? Bernd Kleinheyer from the Bielefeld University of Applied Sciences knows: It's all about employee satisfaction. Read the inspiring interview with him about the importance of a holistic approach to communication and the return on prevention.
Outside the mountains - in the largest Turkish hammam of the Alps. Claudia and Andreas Züllig and their team at Schweizerhof Lenzerheide know how to impress their guests and give them the best possible feel-good factor. In our Best Practice section, we show how Miele Professional supports this vision.