LUXURY HOTELIERS

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A Flawless Performance

By Luxury Hoteliers | January 14, 2015

This Festive Season, I was fortunate enough to attend a wonderful Festive Concert by the great Maltese tenor Joseph Calleja, an evening which can only be described as a flawless performance, not only from the performers’ point of view, but for the total experience.  The entire evening flowed seamlessly starting with the parking arrangements on…

INTERVIEW Harlan Goldstein Hong Kong Celebrity Chef

By Luxury Hoteliers | January 14, 2015

HARLAN GOLDSTEIN earned his first Michelin stars in Hong Kong with his restaurants GOLD, and STRIP HOUSE, and has earned “celebrity chef” status with his fearless personality and philanthropic heart. He has survived controversy, soured partnership deals and financial setbacks, yet continues to draw the hip and elite to his flagship restaurant GOLD by Harlan…

4 Reasons Why Centralized Online Marketing by Hotel Companies is a Bad Idea!

By Luxury Hoteliers | January 14, 2015

There are endless titles for jobs that have been created in the last decade to form a role that signifies the ever growing business levels and importance of online representation. These job titles are now stabilizing themselves, but clearly the roles are not. The positive development is that the role has become more senior over…

Is It Time to Make a Renewable Energy Based New Year’s Resolution?

By Luxury Hoteliers | January 14, 2015

Incorporating clean energy into your hotel or resort’s business plan is oftentimes like exercising an eating right; there are things that you know you should probably do, but somehow don’t ever seem to get around to doing.  Be it the ball room needing new carpet or Pizza Hut having stuffed crust pizzas on sale, something…

Innovation or Incrementalism? Are you changing fast enough?

By Luxury Hoteliers | January 14, 2015

Much has been written about innovation. In the age of technology one might think it is easy to innovate. By definition, innovation is the “act of doing something or launching new methods, processes or devices.”  There is an art and science to making big changes in an organization driving innovation. On the flip side you…

Ask the Concierge how Guest Experience has Evolved

By Luxury Hoteliers | January 13, 2015

The ILHA asked Luxury Hotel Concierges around the world how Guest Experience has evolved the last few years. Recent trends, like technology, customized experiences, and traveling like a local, have impacted how guests interact with Concierges, as well as their expectations. Here is what they they said: “One of the most apparent examples of the…

Bring Your Own Device (BYOD) in the world of hospitality

By Luxury Hoteliers | January 13, 2015

As guests travel with an increasing number of personal devices, hoteliers are faced with additional challenges that need to be addressed such as creating the right “ BYOD – Bring Your Own Device ” environment to support this growing trend, along with managing the bandwidth issues that come with it. However, if acted upon successfully, opportunities are…

Luxury Hotels in the Cloud

By Luxury Hoteliers | January 13, 2015

You have spent all of your career in the hospitality business, and most (if not all) of it in the luxury hotel segment.  You understand what the guest expects from a luxury hotel, and you are well versed in the concept of the value of the guest “experience” versus the value of discounted “standard” rooms. …

Luxury Hotel Checkmate

By Luxury Hoteliers | January 13, 2015

What strategies is your hotel utilizing, to avoid being placed in brand relevance checkmate by the competition? The luxury hotel segment is becoming a very crowded and competitive place to do business in the 21st century. The battle for gaining customer relevance, preference and loyalty will not solely be won by the hotel’s luxury offerings,…

Does Your Brand Include Optimism?

By Luxury Hoteliers | January 13, 2015

I will never forget the day I walked into my office, and saw a letter sitting on my desk.  I picked up the letter and quickly realized it was from a customer – a guest.  At the time, I had just started working as a consultant in a luxury hotel, completing a project to decrease…

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