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Tools capable of crunching large swaths of user data are offering hospitality businesses of all sizes the key to unlock smarter financial decisions. With machine learning and real-time analytics, leaders can now predict trends and make moves faster, turning data-driven strategies into a competitive edge.
Dr Jean-Philippe Weisskopf, Assistant Professor of Finance at EHL
The future of work is one where technology and human-centric approaches co-exist, ensuring that employees feel valued, motivated, and empowered to contribute to their fullest potential.
Prof. Ian Millar, Senior Lecturer in the Entrepreneurship and Innovation at EHL
There is an urgent need for hospitality organizations to establish and nurture more agile and collaborative modes of operation, to shift from control towards collaboration.
Dr Stefano Borzillo, Associate Professor of Organizational Behavior at EHL
Technology is enabling hyper-personalization, which enhances the guest experience in more meaningful ways. Advances in AI and machine learning help companies anticipate customer needs with remarkable accuracy so they can tailor everything from what to have for dinner to room amenities.
Dr Philippe Masset, Associate Professor of Empircal Finance at EHL
Luxury brands are masters at creating extraordinary value through branding, so collaborations between hotels and luxury brands can be mutually beneficial.
Dr Florent Girardin, Associate Professor of Marketing at EHL
The desire for transformative journeys is prompting hospitality brands to innovate and diversify their offerings to cater to the evolving preferences and needs of their guests and customers.
Dr Valentina Clergue, Assistant Professor of Marketing at EHL
The future and higher purpose of hospitality is its people-centric focus, emphasizing the pivotal role of social connections and human interaction.
Dr Meng-Mei Maggie Chen, Assistant Professor of Marketing at EHL
The long-term goal should be to embed sustainability into business models and transition toward more circular practices. While some food service businesses are beginning to adopt these principles, most remain focused on short-term gains.
Dr Carlos Martin-Rios, Associate Professor at EHL