All articles by Blatha
Blatha
Simple genius: the perfect kitchen design
Hide was one of the most keenly awaited restaurant openings of the year, and its blend of fine dining with a relaxed atmosphere is just what star chef Ollie Dabbous intended. However, in order to realise his vision, getting the kitchen design right was a fundamental element. Jim Banks speaks to him and Ed Bircham, an associate member of the Foodservice Consultants Society International, about bringing to life a chef-led vision of simplicity, serenity and style.
A catalyst for change: women and hospitality
Although hotel companies have no problem attracting women, they are failing to provide the necessary support for them to progress to senior positions. Elly Earls meets Women in Hospitality 2020 chair Tea Colaianni; Marriott International’s president and managing director for Europe, Amy McPherson; Whitbread CEO Alison Brittain; and IHG’s VP for global talent, Louise Byrne, to find out what steps are being put in place to correct the balance.
Hitting new heights: airport hotels
There was a time when the airport hotel was a straightforward concept: a property focused on short-stay business guests looking for nothing more than the basics. But over the past few years, a number of operators have sought to draw in travellers through selling points beyond mere convenience. What should a 21st-century airport hotel look to achieve? Abi Millar asks David Marr, SVP and global head of full service brands at Hilton, citizenM CMO Robin Chadha and Yotel CEO Hubert Viriot.
All’s well that starts well: architecture’s role in hospitality
Wellness architecture is the process of designing buildings that make their inhabitants healthier and happier. Elly Earls meets architects Veronica Schreibeis Smith and Julia Monk to find out what this means in a hospitality context, and why wellness needs to be a part of design discussions from day one.
An era of growth: Spain’s hotel industry
According to a recent study by Magma Hospitality Consulting and STR, thanks to the strong performance growth in several markets, Spain’s hotel industry has seen a surge in investment interest despite the political situation in Barcelona.
Embracing environmental responsibility: no plastic
Rising awareness of single-use plastics’ environmental impacts has led hotel operators to introduce strategies to outlaw their use across their properties. Grace Allen asks Daniella Foster, Hilton’s senior director of corporate responsibility, and Marié Fukudome, Hyatt’s director of environmental affairs and corporate responsibility, about their sustainability strategy and the reduction of plastics.
Staying competitive: the luxury hotel business
EHMA president Hans Koch looks at the challenges of remaining relevant and competitive in a changing hotel landscape.
Culture of success
Deutsche Hospitality now accounts for 130 hotels in operation and under development across three continents, but it was not always thus. Claus-Dieter Jandel, chief development officer, speaks to Phin Foster about why an internal cultural shift was necessary in order to make such global expansion possible, how his decades of experience within the company helped deliver it, and why Deutsche must never lose sight of its founding German values, even as it evolves into a truly international operator.
Softly does it
Once the preserve of the luxury tier, new soft brands that sit squarely in the mid to upscale market are targeting an untapped pool of hoteliers who value their independence but want the reach and reassurance of a global chain. Elly Earls meets Hilton’s Mark Nogal, Wyndham’s Philippe Bijaoui and consultant Bjorn Hanson to find out whether one can ever really have the best of both worlds.
Always follow your heart
Striking out on your own is risky in any business, let alone fine dining, but the potential rewards are rich. Basque culinary pioneer Eneko Atxa shares the philosophy that has brought his Azurmendi restaurant near Bilbao worldwide acclaim and three Michelin stars.