The appointments are Ravinder Chahal as director of sales – corporate and Ankur Mazumdar as director of sales – MICE. The strengthened sales leadership will support the 529-key dual-branded complex’s focus on corporate travel, meetings, conferences and events on Bengaluru’s Outer Ring Road, said a release.The appointments are Ravinder Chahal as director of sales – corporate and Ankur Mazumdar as director of sales – MICE. The strengthened sales leadership will support the 529-key dual-branded complex’s focus on corporate travel, meetings, conferences and events on Bengaluru’s Outer Ring Road, said a release.
Five Asia-Pacific hotel transactions covered, including SC Capital’s THB5.3B Bangkok acquisition, Oriental Holdings’ MYR411M three-hotel Malaysia deal, and Ovolo’s Melbourne divestment.Five Asia-Pacific hotel transactions covered, including SC Capital’s THB5.3B Bangkok acquisition, Oriental Holdings’ MYR411M three-hotel Malaysia deal, and Ovolo’s Melbourne divestment.
Greece’s hospitality sector posted strong Q3 2026 results, with resort RevPAR up 10.5%, Athens ADR rising 7.5%, and international branded hotels growing 14.2% to 402 properties.Greece’s hospitality sector posted strong Q3 2026 results, with resort RevPAR up 10.5%, Athens ADR rising 7.5%, and international branded hotels growing 14.2% to 402 properties.
Podcast episode featuring Alan Young of Infor and David Poprawka exploring the philosophy of hospitality, from host-guest power dynamics to whether an automated hotel can still be called hospitality.Podcast episode featuring Alan Young of Infor and David Poprawka exploring the philosophy of hospitality, from host-guest power dynamics to whether an automated hotel can still be called hospitality.
Folkestone’s historic Southcliff Hotel adopts Hotelogix’s cloud PMS to replace fragmented systems, with plans to explore AI-driven operations as a next step.Folkestone’s historic Southcliff Hotel adopts Hotelogix’s cloud PMS to replace fragmented systems, with plans to explore AI-driven operations as a next step.
French courts examine whether hotel/restaurant contracts are true commercial leases, with reclassification offering tenants renewal rights and business asset ownership but subject to a strict two-year limitation period.French courts examine whether hotel/restaurant contracts are true commercial leases, with reclassification offering tenants renewal rights and business asset ownership but subject to a strict two-year limitation period.
The sweet spot for authentic boutique hospitality is 50–65 keys, where staff-to-guest ratios enable repeated personal interactions that drive loyalty and profitability.The sweet spot for authentic boutique hospitality is 50–65 keys, where staff-to-guest ratios enable repeated personal interactions that drive loyalty and profitability.
A design firm principal argues that regenerative hospitality design goes beyond reducing harm, using case studies from Kenya, South Africa, Costa Rica and Uganda to show how projects can restore ecosystems and strengthen local communities.A design firm principal argues that regenerative hospitality design goes beyond reducing harm, using case studies from Kenya, South Africa, Costa Rica and Uganda to show how projects can restore ecosystems and strengthen local communities.
TrustYou CEO argues conversational AI’s real value is not faster answers but eliminating “skill walls” between hotel data silos, enabling cross-system questions that were previously too costly to ask.TrustYou CEO argues conversational AI’s real value is not faster answers but eliminating “skill walls” between hotel data silos, enabling cross-system questions that were previously too costly to ask.
For fourth-generation food entrepreneur Reyansh Jaggi, preserving culinary legacy also means making traditional flavours accessible to diners with dietary restrictions. Great-grandson of legendary late Kundan Lal Jaggi, Reyansh talks about the thought process behind his first cookbook – Don’t Be Salty.For fourth-generation food entrepreneur Reyansh Jaggi, preserving culinary legacy also means making traditional flavours accessible to diners with dietary restrictions. Great-grandson of legendary late Kundan Lal Jaggi, Reyansh talks about the thought process behind his first cookbook – Don’t Be Salty.