F&B, M&E, Ancillary Revenue

Following the pandemic, the meetings and events industry has seen a noticeable shift in destination preferences. Major cities—long the epicenters for conferences, meetings, and events—are facing increasing competition from secondary cities.

We’ve all been there, anxiously checking if our salmon is that perfect shade of pink to know if it’s done. But here’s the thing: color isn’t always a reliable guide. Relying on it alone can leave you with dry, overcooked salmon or a raw center. Enter sous-vide cooking under the guidance of our Chef Cyrille Lecossois, Senior Lecturer at EHL and sous-vide expert: the foolproof method that focuses on temperature, not color. With precise temperature control, sous-vide takes the guesswork out of cooking and delivers salmon that’s perfectly tender every time.

When was the last time your hotel staff had data security training? The speed at which cyber criminals adapt their tactics can be frightening, and the only way to keep your business – and your guests – safe is to regularly retrain your team in the latest best practices for security.

Many of us check chicken breast doneness by cutting into it to see if it’s white, assuming it’s fully cooked. But this common trick often leads to dry, overcooked meat, or worse, undercooked chicken. The truth is, color isn’t a reliable indicator of doneness. Enter sous-vide cooking under the guidance of our Chef Cyrille Lecossois, Senior Lecturer at EHL and sous-vide expert. this precise method ensures perfectly juicy, tender chicken every time by controlling temperature, not color. Let’s bust the color myth and see how sous-vide can transform your chicken cooking game.

Many of us rely on color to tell if beef steak is done, assuming a nice shade of pink or brown means it’s ready. But color can be misleading, leading to steak that’s either undercooked, overcooked, or dry. Enter sous-vide cooking under the guidance of our Chef Cyrille Lecossois, Senior Lecturer at EHL and sous-vide expert: Sous-vide cooking uses precise temperature control to guarantee perfectly tender, juicy beef steack every time. Let’s dive into why sous-vide is the foolproof method for mastering steak doneness.

For hotels striving to excel, aligning revenue management with sales isn’t optional—it’s imperative. Embracing an integrated strategy enhances the efficiency of group business operations, encourages collaboration across departments, and boosts profitability.

Buckle up, everyone! We’re entering an era where AI isn’t merely an assistant but is transforming a future where AI systems act as proactive agents, driving intelligent actions and redefining the way industries, including hospitality and travel, operate. Welcome to the fascinating realm of ’Agentic AI’—the next significant leap in technology revolutionizing our collaboration with machines, transforming the customer journey into an autonomous and hyper-personalized experience.

As leaders in the food and beverage industry, we at Samson Hospitality are always on the lookout for emerging food trends that will shape the culinary landscape. The world of food is dynamic, with consumer preferences constantly evolving and new innovations transforming the way we eat and drink.

When was the last time you thought about your hotel’s door locks? While they might not be front of mind for many hoteliers, door locks are integral to hotel operations and guest experiences. However, many hotels still rely on outdated systems, creating challenges for security, maintenance and digital innovation.

In today’s highly competitive restaurant industry, operators are under more pressure than ever to deliver exceptional guest experiences while controlling costs. As labor shortages and rising expenses continue to challenge profitability, restaurant technology—especially robotics—is emerging as the key to sustainable growth and efficiency.