The Eco-Friendly amenity solution

Hotel guests expect high quality toiletries, with the establishment getting added points for sustainability. A trend, that Victoria Burrows discovers, hotels are increasingly embracing. For...

Breaking the ice

Finding the right ice machine to suit the establishment is crucial –from food prep to food service it plays a vital role. Vicki Williams...

Telly in the mirror

Designers might want to consider bathroom and in-wall television manufacturer, Aquavision’s latest Tailored Collection – off-the-shelf MirrorVission + televisions from their Bespoke Range that...

At the Cutting Edge

What are some of the major factors driving design and innovation in new types of kitchen knives for professional kitchens? Donald Gasper talks to some...

Fit for Business

Increasingly hotels have realised their interest lies in keeping their guests fit as more than half of all travellers exercise. Victoria Burrows on this...

Setting the long Table

Diners are demanding more from their buffets besides quality. They want innovations, instagram worthy settings, drama and style. Stepping in are companies with innovative...

Raising the (mini)bar

The guest room minibar has been through some ups and downs in its 50-year history writes James Stephen. There’s plenty of life left in...

Fashion Forward

The clothes make the man. This centuries old proverb is well applied to the hospitality industry, where everyone from the general manager to cleaning...

Safety in Numbers

Hotel guests want the assurance of total security for their valuables when not in their room, but prefer unobtrusive aesthetics when they are. How...

Resorting to Serendipity

Sri Lanka’s rapidly evolving hospitality industry has added Anantara Kalutara Resort to its list of offerings. The resort’s strong character and identity is underpinned...

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March 2018 Issue

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