The collaboration of countries across the ASEAN region will have several positive and challenging impacts on the hospitality industry.

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?  

The pressure from employers can sometimes be overwhelming and the company culture can be uncompromising, sometimes forcing their employees to be available at all times. And while working hard and achieving goals is something that most of us can relate to, it can sometimes turn into a lifestyle, an obsession or monster turning you into a workaholic. But does being a workaholic mean that you also work well? And just because you work all the time, does that make you an excellent employee?

Most business travelers are quick to stay in their room and order room service. Is there an opportunity to bring single business travelers down to belly up at the bar with other travelers and make some extra revenue?

Serenflipity is designed to infuse a bit of serendipity into your everyday life, these cards are filled with little adventures that dare you to wander beyond the confines of your comfort zone.

Airbnb and other vacation rental sites are disrupting the hospitality industry, but that doesn't make it a threat. The variety it offers in terms of product and price point are attractive to travelers. At the same time it has the ability to grow lodging capacity in destinations in a sustainable way. So what's the problem?  

If you could get 24 hours in your hotel room regardless of what time you checked in, you'd be a happy guest. But with each request comes the challenge to fulfill it without disrupting hotel operations. Do 24-hour room rentals make sense and how do we ensure we deliver what we promise?

Your employees are on the front line and are given the difficult task to deliver their very best to each and every customer. Are employers doing what they can to show appreciation and recognition? The companies I worked with in the past did amazing things to show their appreciation and have, as a result, generated great loyalty amongst employees and alums. 

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

"Event planners can do more to prevent food waste," says Craft House founder and director Yvette Jong

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.

Experts agree more needs to be done in the region to reduce the environmental impact of events and make them more sustainable

Craft House Founder and Director, Yvette Jong, contributes to www.Nomad-Chic.com, posting content on inspiration and travel from around the world. Follow her dispatch on www.Nomad-Chic.com where inspiration is destination!

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.

I'm never surprised when I find candidates who lie on their resumes when we're executing a search for a client, but when a candidate is referred by a headhunter, checking for accuracy is the least I'd expect of the headhunter

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.