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Gray Matters
Situated in downtown Beirut, Le Gray offers guests an ideal base from which to explore this vibrant Middle Eastern city. Rhian Owen journeys to the Lebanese capital to talk to hotelier Gordon Campbell Gray, and discovers why his hotel is still very much the place to be seen. Read the full story here Published by Hotel…
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Guests, gizmos and gadgets
Hotels must keep pace with the device demands of modern, tech-smart guests who expect in-room technology to at least match the capability of the gadgets they have at home. Leading industry figures tell Rhian Owen how their businesses are meeting this challenge and what advantages their solutions bring to a hotel’s sustainability measures. Read the…
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Airless is more
Against a backdrop of economic austerity, cosmetics brands are continuing to invest in the power of airless packaging, facilitating an increase in natural products that have a longer shell life and reduce waste. SugarBaby’s Lizie Clifton and Gillian Garside-Wight of Your Packaging Partner explain to Rhian Owen why demand is set to surge as formulas…
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The collaborative collection
As small operators struggle to attract guests in a still tough economic environment, a number of hotel groups are funnelling independent players into their corporate programmes and growing their luxury hotel collections in Europe. Carlton Ervin of Marriott International and Boscolo Group’s Giorgio Boscolo explain the risks and advantages of such a partnership to Rhian Owen. Read…
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Riad renaissance
While recent events in Morocco have shaken Marrakech’s thriving hospitality industry, a number of high-end hotel groups are still planning to open up properties in the city this year. Chiheb Ben-Mahmoud of Jones Lang LaSalle Hotels, the Four Seasons’ Holger Frehde and La Mamounia general manager Didier Picquot tell Rhian Owen why industry forecasters remain optimistic regarding…
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Designer dining
As cruise lines expand their culinary options, Rhian Owen asks Carnival UK’s Steve Williams, HAL’s Rudi Sodamin and Enrico Borniotto of MSC if celebrity chefs are now de rigueur on board. Michelin-starred restaurants, television programmes and cookbooks have propelled many restaurateurs into superstardom. Indeed, despite some renowned chefs having suffered in the recent economic crisis,…