This Christmas, don’t wrap up more plastic.
Most leather-look hotel accessories are made from PU, plastic or rubber-based materials.
ORVA is different its made from 100% plant-based material, without PU, plastic or rubber.
Luxury hospitality can look good without relying on synthetic leather.
Wrap up something different.
https://t.co/XQSQp0EtvD
#ORVA #PlantBased #Hospitality #HotelManagement #SustainableHospitality
@elonmusk I’m developing a commercial robotics application that needs something current humanoid platforms still struggle with: high-speed, accurate, repetitive two-arm manipulation in a demanding real-world environment.
The use case is commercially significant, but I don’t want to publish the application itself.
@elonmusk I’d like to speak with someone from the Optimus team about whether the platform could be adapted for it.
The industry romanticizes 'guest experience' while ignoring profitability. Great experience doesn't come from free upgrades and over-servicing — it comes from well-run operations that generate margin to reinvest in what actually matters to guests.
Hotels pay 40-60% markups on OS&E because they buy through distributors who add no value. Direct-to-factory sourcing cuts cost, improves quality, and gives you control. The markup isn't inevitable — it's a choice.
Hospitality keeps buying tech that doesn't solve real operational problems. Before investing in AI or robotics, ask: does this reduce labor cost, improve margin, or fix a bottleneck? If not, it's a shiny distraction from profit.
Hotel F&B loses money because operators treat it like a guest amenity instead of a profit center. Stop subsidizing underperforming outlets. Right-size the offer, cut menu complexity, and design for margin first — then guest satisfaction follows.
Most hotel feasibility studies forecast RevPAR growth that never materializes. Why? They model optimism, not market reality. Owners need feasibility that stress-tests downside scenarios and builds in operational friction — that's where real IRR lives.
Check out the latest article in my newsletter: The 12 Cs That Separate Strong Returns from Wasted Capital in Hotel Renovations https://t.co/x1aGpjkZy0 via @LinkedIn
Check out the latest article in my newsletter: The 12 Cs That Separate Strong Returns from Wasted Capital in Hotels https://t.co/R7iikwGGme via @LinkedIn
In my experience, the majority of new hotel and F&B concepts fail to achieve their original pro forma by the planned stabilisation year. Too often, the concept is developed and the financial assumptions are accepted before the market has been properly tested. https://t.co/fE314kdjQb
Check out the latest article in my newsletter: Beyond the Forecast: How Captivate Tests Whether a Hospitality Project Can Really Work https://t.co/Ok7o2KhF9M via @LinkedIn
Check out the latest article in my newsletter: When Your Best Work Is Confidential, How Do You Build a Reputation? https://t.co/UDRiRecRtI via @LinkedIn