The private club scene has undergone a remarkable transformation in recent years, shifting its traditional exclusivity to embrace a younger, more diverse membership base.

The amount of food waste created by the Hospitality industry is shocking. Over the past decade, Craft House has challenged industry leaders to adopt methods to reduce food waste. This Zurich Bakery takes a common practice at home (eating day old bread) and uses it to help reduce food waste and change consumer behavior.  

With international tourism surpassing 1.2 billion and continuing to rise, some top destinations have lost the appeal that made them famous to begin with. Other than finding bargains, there's so much more to gain when traveling in the low season.

The work-live balance has been a long time struggle but we are seeing less office time and more “me time” specifically when it comes to the Millennial workforce. Is face time a thing of the past? Does the commitment to work take second to living your life on your schedule? What happened to waiting until your boss leaves until you can slyly sneak out of the office?

You don't have to be worried about liability if you want to do the right thing and donate leftover food to charity. Be responsible, and know the law will be there to protect you. The text below is from FoodtoDonate.com

Great design and programming aren't limited to the luxury 5-star 5-diamond gems found around the world, or the boutique hotels in city centers. Just because hostels are affordable doesn't mean they can't be cool. And these hostels prove it. 

If it's branded, and branded well, there's a good chance your collateral will become a keepsake for some of your customers. And that might not be a bad thing.

For those of you who read the HOTELsMag blog by Craft House Founder and Director, Yvette Jong, you may have read her piece titled, "I heart Airbnb." After both backlash and support from industry colleagues criticizing or supporting her point of view, Craft House distributed a survey to understand what the industry really thinks about Airbnb. The results are here!

Classic cocktails have made a huge comeback, but are speakeasies and labor intensive cocktails appropriate for all beverage outlets? Is there something to be said about cocktails on tap, like there are wines on tap?  

Social media engagement and competitions are attracting a new generation of travelers and building brand loyalty. 

Here are just a few things I've read recently that made me smile and will likely stick to my mind for years to come.

Culture and heritage are defined many ways. Best practices for sustainable tourism development are shared by Dr. Bill Carter at the UNWTO Regional Conference on Tourism Development in Cultural and Natural Heritage Sites.

Gone are the days when private clubs were adorned with dusty old portraits of a huntsman and his hound. Gone are the days where sherry is being served at all hours of the day in the library, and steak and kidney pie is the top seller on the menu.

Founded by John and Cynthia Hardy, the sustainability philosophy of Bambu Indah developed from its origin. Only two trees were relocated to accommodate eleven antique century-old Javanese houses, while new structures including the lobby, restaurant and new houses showcase their passion for bamboo as an alternative to rainforest timber. Bamboo takes three years to grow to full maturity and has the strength to scaffold even Hong Kong’s skyscrapers.

Do hotels pay to get good reviews in guidebooks? And if so, who's to blame?