#roadside-hospitality

#roadside-hospitality

Luxury hotels are supposed to provide exceptional hospitality, yet many seem to prioritize profit over guest satisfaction, leading to feelings of exploitation during stays.

"Storytelling has always been at the heart of the American West, and sharing a classic cowboy poem at turndown brings that heritage into the guest experience in a more personal way."

Escaping to a farm where life is, in many ways, simpler, seems like a total blast right about now. Whether you're looking for a luxurious stay, or one that helps you get back to the land, these farm stays will certainly help you reset and get back to nature.

Having a personal vehicle these days, is a luxury for a lot of people, and inter-city bus is a much more affordable form of transportation. What we really pride ourselves on is our ability to provide service to the under-connected, [like] folks who live in rural towns and small cities. And we're really excited to be helping these people access America 250 celebrations.

The underlying logic is simple: the further away a visitor comes from, the longer they tend to stay - and longer stays mean more money flowing into the local economy through lodging taxes, restaurant bills, and retail spending.

Restaurant owners like Panjwani are caught in the middle of a growing battle of new and established reservation platforms vying for their business. The two dominant players for more than a decade, OpenTable and Resy, are now facing a wave of fresh competition from high-end services and even delivery apps all trying to win lucrative bookings at exclusive establishments.

The expense, return on investment, and volume of investors needed to make it a reality did not make sense. I thought, 'maybe it's time to do something new.' The amount of money you need to run a restaurant in Brooklyn or Manhattan at this point is so crazy. If you fail, the loss is massive. Here, we were able to do a major renovation, we have a 100 bottle wine list, and we can use the ingredients we want and serve them at a decent price point because our overhead is not as bad.

Media buying refers to the process of purchasing advertising space across various platforms, including social media, search engines, and traditional media. It's about strategically placing ads where they will reach the target audience effectively.

Claudia Clow originally didn't want to sell Pick's Drive-In, a 103-year-old roadstop burger stand, when a venture capitalist asked to buy the restaurant last year. But Clow relented and sold the business after owning it for 35 years, and now a month after it reopened, she believes it's the best decision she could have ever made. "I could cry how happy I am," Clow said.

When I tell fellow tech executives that every employee at sunday, from our engineers to our finance team, must complete a restaurant shift before they can fully onboard, I usually get confused looks. "You mean like, shadow someone?" they ask. No. I mean they tie on an apron, take orders, run food, and yes, deal with the 15-minute wait for the check that our product was literally built to eliminate.

As summer school breaks stretch longer and childcare becomes harder to secure, some families are turning to an unexpected solution: hotels offering full-day, structured kids' camps that allow parents to travel, work and keep routines intact.

Running a gîte in France is a fantastic way of generating income, whether you just want to top up your pension, make your second home pay its bills, or run a serious business to live from. Whilst there is a general description of what a gîte is, there are many variations and target groups to match. What choices are you going to make in creating a gîte? Rupert Springfield from Gîte Guru walks us through some of the choices in the

In the last decade, AI-powered chatbots have taken the realm of customer service by storm.

Benjamin Nasberg is a Canadian entrepreneur and the CEO of Carbone Restaurant Group. He is known for building scalable hospitality businesses while staying closely connected to the people and communities behind them. His career reflects a steady focus on growth, culture, and practical leadership. Nasberg began working in restaurants at the age of 16. Those early roles gave him a ground-level understanding of operations, teamwork, and customer experience.

There was usually a room of about 100 to 150 people, with two to three servers and two bartenders. One night, it was just the bartenders and me, so about 50 people per section. This usually wouldn't bother me, but three of my big tables were occupied by one large group. I went to help with the middle of the three tables, as a large portion of their group had just arrived.

Artificial intelligence is no longer futuristic-it's functional. Hotels are already utilizing AI to integrate siloed systems, such as PMS, accounting, CRM, and forecasting platforms, to drive faster and smarter decisions. Tools like Placer.ai and PredictHQ help identify ideal customers through demographic, behavioral, and geolocation data. As automation expands, the next opportunity lies in strategic human oversight: consultants and managers will interpret AI outputs, guiding capital investments and operational priorities rather than being replaced by algorithms.

It was a good run, but my body's all messed up now," he said. "I realized that I was sort of sacrificing my health and well-being for the sake of the business. And I really want to spend more time with my son. This opportunity came along, and it was a really hard decision to make.

I'm passing through Kilrush on the first bright, blue-skied day after weeks of non-stop rain and it's warm enough to leave the coat in the car and think perhaps there may be a sniff of spring in the air. I hope I'm not being previous. I'm here to check out two places I've been following on Instagram for a while, having never been to this part of west Clare before.

Anthony Bourdain famously traveled to incredible, breathtaking places across the globe, sitting down to chat with an extraordinary number of people over a variety of dishes and delicacies. Some of Bourdain's favorite restaurants were in far-flung cities from Rome and Paris to Quebec, Tokyo, and Vietnam, but that's not to say that he didn't have some American favorites, too - especially when it came to the humble, old-school diner.

Years later, after countless nights in hotels from budget chains to five-star establishments, I've noticed something interesting. Those of us who grew up in lower-middle-class households carry certain behaviors with us into these spaces. They're not necessarily bad habits, but they're telling. They reveal a childhood where every pound mattered and waste was practically a sin. I've seen these patterns in myself, in friends from similar backgrounds, and in countless fellow travelers over the years.

No doubt a response to the extreme digital connectivity of the world, but small and secret hotels have never felt more appealing than right now. The ultimate antidote to the 'see and be seen' scene. Extreme exclusivity is the name of the game here - where there's no waiting times for check-in, no scrounging around for a sun lounger, and staff greet you like family.

Naivety is an important quality to have when you start out, dreaming big and aiming high. But there are some important realities you should know before you begin.

When Isadore Sharp opened a single hotel in Toronto back in 1961, he couldn't have imagined the global hospitality empire that would emerge six decades later. Today, as Four Seasons celebrates its 65th anniversary, the luxury brand isn't just reflecting on its storied past: it's charting an ambitious course for the future with a strategic expansion that will reshape the landscape of luxury hospitality worldwide.