Bar & Textiles Archives

HVS Asia Pacific Hospitality Newsletter – Week Ending 30 October 2026

Five Asia-Pacific hotel transactions covered, including SC Capital’s THB5.3B Bangkok acquisition, Oriental Holdings’ MYR411M three-hotel Malaysia deal, and

Hilton and Hilton Garden Inn Bengaluru Embassy TechVillage strengthen sales leadership across corporate and MICE segments

The appointments are Ravinder Chahal as director of sales – corporate and Ankur Mazumdar as director of sales

Greek Hospitality Industry Performance – 3rd Quarter 2026

Greece’s hospitality sector posted strong Q3 2026 results, with resort RevPAR up 10.5%, Athens ADR rising 7.5%, and

Simone Puorto Has Been Abducted, and Only Hospitality Can Bring Him Home

Podcast episode featuring Alan Young of Infor and David Poprawka exploring the philosophy of hospitality, from host-guest power

The Southcliff Hotel in the United Kingdom upgrades to Hotelogix Cloud to digitise operations and support future growth

Folkestone’s historic Southcliff Hotel adopts Hotelogix’s cloud PMS to replace fragmented systems, with plans to explore AI-driven operations

Reclassifying hotel/restaurant contracts as commercial leases in France: a risky but rewarding move

French courts examine whether hotel/restaurant contracts are true commercial leases, with reclassification offering tenants renewal rights and business

Boutique Falters Above 80 Keys for a Timeless Reason

The sweet spot for authentic boutique hospitality is 50–65 keys, where staff-to-guest ratios enable repeated personal interactions that

Analytics Was Never Supposed to Be a Department

TrustYou CEO argues conversational AI’s real value is not faster answers but eliminating “skill walls” between hotel data

The Open Spiral of Regenerative Hospitality Design

A design firm principal argues that regenerative hospitality design goes beyond reducing harm, using case studies from Kenya,

Reyansh Jaggi: Exploring inclusive dining with his book Don't Be Salty and a focus on dietary needs

For fourth-generation food entrepreneur Reyansh Jaggi, preserving culinary legacy also means making traditional flavours accessible to diners with

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