The Middle Path
Mid-scale properties find common ground catering to a variety of travellersLike every industry, hospitality has its share of confusing acronyms and oblique terminology, but defining the mid-scale...
Subtle Flavour
Strong concepts, not invasive themes, elevate the design of the hottest hotel restaurantsOn a cold evening in February, guests squeeze into Toronto’s Eight Wine Bar for its...
Editor’s Page – Niche Fever
Segmentation is a term every hotelier intimately understands. Since the 1970s and 1980s, when a proliferation of brands first occurred, the industry has regularly refined and introduced...
Hotelier – Kurt Englund
Ask industry analysts what sets Toronto-based Four Seasons apart from other hotel brands and one word always surfaces: service. When Isadore Sharp set out to create what...
Brave New World
Marketing your hotel on the web? Make sure you’ve got a plan Most major hospitality companies, hotel properties and resort destinations have had an online presence for...
Less is More
With fewer rooms to look after, boutique hotels offer king-size service In mid-December Jacques Fortier, manager of Opus Montreal, heard from a man who had reserved a...
Editor’s Page – Capitalizing on Canuck Style
Former Canadian prime minister Lester Pearson once said the 20th century belonged to Canada. It seems he was off by a century. After years of navel gazing...
Hotelier – Philip Meyer
Philip Meyer has fond recollections of his first job as a waiter at the Mermaid Hotel in Sussex, England. At the age of 17, the young Kent...
Dynamic Duo
Design team Yabu Pushelberg brings a little Toronto flavour to the world’s best hotelsAt 4:30 p.m. on a Monday, the pace at Yabu Pushelberg’s Toronto studio shows...
Lady of the Manor
After three decades in hotels, Sue Murray achieves success by treating all her guests like VIPsSerendipity played a hand in leading Sue Murray into the hotel business,...
