Luxury veteran hotelier Andrea Luri and Miriana Verga provide CPP-LUXURY.COM with his expert insights on the selection of the most important hospitality news of the month.
The luxury hotel guest has very much evolved in a very brief period of time. Clients are not the same people, technologically speaking, that they were only 5 years ago. The pace of this evolution is trying to be kept by the hotel and travel industry; technology is becoming a discriminating factor in the choice of your hotel: an evidence of this is Marriott having announced the hotel room of the future through a partnership with Samsung (news) giving Guests a choice of a state of the art room experience, other hotel companies are going to extremes by integrating robots in their service team (news)
All this is certainly a sign of our times, but when does technology go too far? We feel that despite the trend is going towards a highly technological environment, guests of the luxury world are still, and even more, looking for the human touch, where service is provided by a person who can channel warmth and establish an emotional connection. Certainly technology can be an aid, or even provide a momentary amusement, but it will never be able to substitute the real sense of hospitality and experience provided by a human being. Four Seasons has created the perfect blend of technology and humanity by launching their new chat (news) which reflects the attitude of the company and in the words of Christian Clerc “Human connection may be the single most important element of the Four Seasons guest experience”
The perception of hotel restaurants has dramatically changed in the recent past. In Europe and in Italy, especially, the food and beverage outlets of a hotel used be a necessary item but never profitable and were often in loss. Today we have finally realized that a wonderful culinary experience is not only more profitable, but has become very attractive, this is why we see more famous chefs who open in hotels and more luxury hotels investing in famous chefs.
Food has become an actual and concrete marketing tool, an example is Castadiva Resort and Spa on Lake Como which for the past 6 years has been opening pop up restaurants for a limited time period around the world in locations which are disclosed at the very last moment, another example of luxury pop up restaurant is Nobu who has decided to associate his name to 5 star hotel baur au lac in Zurich for one month only (news).
The trend of luxury alliances goes across the board and is seen in apparently unusual partnerships between the food industry and luxury jewelry for example Tiffany opening the Blue Box Café in New York, so guests will finally be able to have breakfast at Tiffany’s. (news)
Matsuhisa pop-up at Baur au Lac – Omakase-Menu: Salmon Karashi Su Miso
The post Luxury business digest – hospitality by Andrea Luri and Miriana Verga (November 2017) appeared first on CPP-LUXURY.
from CPP-LUXURY http://www.cpp-luxury.com/luxury-business-digest-hospitality-by-andrea-luri-and-miriana-verga-november-2017/?utm_source=rss&utm_medium=rss&utm_campaign=luxury-business-digest-hospitality-by-andrea-luri-and-miriana-verga-november-2017
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