by Stephen Hickmore | Apr 23, 2025 | Featured, Hospitality Opinion Blog, News
Sol Kerzner: The Maverick Who Revolutionised HotelkeepingBy Stephen Hickmore Reading Peter Venison’s Sol is like being ushered into a private audience with a hotelier who changed the very fabric of the hospitality industry. It’s not merely a biography—it’s a...
by External Contributor | Apr 4, 2025 | Featured, Hospitality Opinion Blog, News
How U.S. Tariffs Could Impact South African Food and Wine Imports The U.S. has long been a major destination for South African exports, particularly in the food and wine sectors. However, with the imposition of increased tariffs on goods imported from South Africa,...
by External Contributor | Feb 10, 2025 | Featured, Hospitality Opinion Blog, News
The Impact of Trump’s Withdrawal from Climate Agreements on Climate Change President Donald Trump’s decision to withdraw the United States from the Paris Climate Agreement has significant implications for global efforts to combat climate change. This move,...
by Stephen Hickmore | Feb 5, 2025 | Featured, Hospitality Opinion Blog, News
10 Pieces of Advice for Students Starting Their Studies in Culinary Arts or Hospitality Management Embarking on a journey in Culinary Arts or Hospitality Management is both exciting and challenging. Here are ten pieces of advice to help you navigate your studies and...
by External Contributor | Jan 27, 2025 | Featured, Hospitality Opinion Blog, Insights
The history of Trump Hotels and Casinos is a tale of ambition, expansion, and financial turbulence. Spanning over three decades, the brand’s story reflects the high-stakes nature of the casino industry and the challenges of maintaining profitability in a...
by Stephen Hickmore | Jan 20, 2025 | Featured, Hospitality Opinion Blog
9 Culinary Trends for 2025 As the culinary world continues to evolve, 2025 promises to be an exciting year for food enthusiasts and industry professionals alike. From sustainable practices to cutting-edge innovations, here are nine trends shaping the way we eat and...
