In the middle of the hilly forest landscape of North Hesse, there is a real Heppstar: the renowned Hotel Hohenhaus. Surrounded by untouched nature, guests will find an idyllic retreat on the former manor. Johann Sebastian Bach, who came from nearby Eisenach, was probably inspired by the picturesque panorama of the region to create his world-famous symphonies. The time out in the Central German scenery certainly brings no less inspiring and dreamy holiday memories to the visitors of the Hotel Hohenhaus.
All across the foodservice industry, operators are looking for new ways to express their sustainability. In many cases, consumers are demanding this shift in ethos and are willing to pay more to the operations that can provide it.
Differentiation. It's the name of the game in so many service-driven concepts. From fast-casual restaurants to high-end hotels, providing a memorable experience in order to attract guests and customers is critical. In the hospitality sector, the question is how can it be done?
But in an era when hospitality companies are being squeezed by home stay options and younger demographics are more attune to how it impacts experience, design matters now more than ever.
Let's pretend for a minute that you run a brewery. A couple comes up to the bar on a crowded Friday night and asks to see the menu. In that moment, you have a choice.
According to a recent article in Lodging magazine, shifts in revenue and expenses will positively impact hotel food and beverage profits into the future.
Purchasing decisions in hotels and hospitality operations depend on a lot. From the overall price to procuring items through buying groups, each property must consider a full range of factors. One of those factors is sustainability.