All articles by Amit Thadani
Amit Thadani
Percipient Sits Down with Hotel Management International
Chris Stock, Managing Director at Percipient, sits down with Hotel Management International to discuss the importance of technology in the hospitality industry.
Sage Intacct: A Multi-Entity Solution
Laurie Stanwick looks at the benefits of Sage Intacct in managing financials across multi-entity hotel businesses, and highlights the importance of seamless consolidation in a post lockdown era.
Axiom Hospitality Drives Performance with Percipient
Percipient uses Sage X3 to instil agility and flexibility, expedite decision-making and deliver scale at Axiom Hospitality.
USALI: Raising the Standard
Jo Fuller, Percipient, looks at the importance of accounting standards in the hospitality sector, and explains how it has incorporated USALI into Sage Intacct and Sage X3 to drive best practice and create a common framework across the industry.
LGH Turns to Percipient for Sage X3 Support
Crowne Plaza, Holiday Inn and Best Western Hotel owner puts Sage X3 at the centre of managed cloud strategy.
Calling all hoteliers
It’s no secret that the UK’s hospitality industry is experiencing recruitment issues. In fact, job vacancies are at their highest levels since records began, with industry bodies estimating that around one in five workers have left the sector during the coronavirus pandemic. With Brexit also driving worker shortages and further research suggesting that job vacancies in the industry were at high levels before the UK went into its first lockdown, Covid-19 cannot be solely to blame for a dearth of key workers within the sector. Mae Losasso speaks to Sophie Kilic, SVP for human resources at Accor Northern Europe, about the short and long-term solutions for the industry’s staffing crisis.
The lap of eco-luxury
Buoyed by efforts to combat climate change and the rapidly intensifying focus on sustainability, a new generation of eco-hotels and nature resorts are expanding around the globe. Billed as impressive hospitality ventures in their own right, these properties are made with local materials and powered by sustainable energy sources, emphasising clean living principles along with a respect for the fragile ecosystems they inhabit. Will Moffitt speaks to architects working to craft the next generation of hotels that seek to protect the earth – rather than simply pay homage to it.
Treat with care
With a recent study estimating that over two million adults in England may have had long Covid, efforts to improve the understanding of the condition are ongoing. To help patients recover, a number of wellness resorts are marketing treatments and therapies to long Covid sufferers, promising to combat the lingering effects of the virus. Abi Millar speaks to Nils Behrens, chief marketing officer at Lanserhof Resorts and the managing team at SHA Wellness clinics about the role hospitality venues can play in helping patients overcome long Covid.
Better times ahead
The European Hotel Managers Association (EHMA) continues to support hoteliers, as it has done throughout the pandemic. Now, however, with vaccination campaigns in full swing and green passes awarded to specific European countries, there is hope that hotels can begin to return to normal. EHMA president Ezio A Indiani shares the latest news from the organisation and reflects on the recent recruitment issues hampering the hospitality industry.
Ghost in the kitchen
The past few years have been difficult for hotels, and arguably even worse for their kitchens. Without guests in dining rooms and even fewer ordering room service, the tight margins that hotel F&B had long relied on have shrunk. But with the pandemic closing in, hotel owners have at least been forced to think creatively, offering empty facilities to third parties. Andrea Valentino talks to Richie Karaburun, a professor in hospitality at NYU, and Fred DeMicco, a professor at Northern Arizona university, to understand the allure of ghost kitchens in the time of Covid-19, how outsourcing hospitality can be good for both hotels and their guests, and how the ghost kitchen phenomenon seems likely to continue even as the current crisis subsides.