Podcasts about Hospitality

“ I think that if travelers choose well where they go, they will always find rooted experiences and really personal experiences, because most of the wine world is like that. Wine is all about people, family, and stories. There's so much diversity with local producers. It's amazing because I promote many of my colleagues—I go to their places, they come to mine, I send my guests, I pick their wines for my wine list—and everyone has a story to tell.”We're in great company with Ana Lovaglio Balbo, Co-Founder of Susana Balbo Unique Stays, and the daughter of one of Argentina's most iconic winemaking legends—who has woven her family's four decades of passion for wine, art, and terroir into Susana Balbo Winemaker's House & Spa Suites—a hidden oasis in the vineyards of Mendoza, where luxury hospitality and winemaking heritage are inseparable.From the vine to the suite, Ana has spent her career turning a winemaking legacy into a living, breathing hospitality experience—and she's only just getting started.As Ana uncorks the story behind her family's remarkable journey, this conversation is a reminder that the most memorable hospitality is never about the accolades—it's about the people, the place, and the passion behind every pour.Top Takeaways[2:10] Growing up between the vineyard rows and the wine cellar, Ana's childhood was shaped not just by the land—but by the world that came to visit them.[5:45] Hospitality came naturally to Ana—but it started, as so many good things do, with nourishing food and a table set for strangers.[8:50] What does it look like when you lock down two visionary women with too much energy and not enough to do—and what happens to a city when they finally open the doors?[14:45] Ana doesn't want you to feel at home — she wants you to feel like a welcomed guest in hers, guided through Mendoza by a local friend you didn't know you needed.[17:30] A black door. A hidden garden. And the faint feeling that you've somehow slipped out of the world entirely—without ever leaving the city.[20:45] Seven suites. Seven elements. One vine-rooted symbol—“el Árbol de la Vida”—where “vid”, the Spanish word for vine, breathes life into every corner of the experience, and quietly invites every guest to reflect on their own story while immersed in Ana's.[24:25] For Ana, two MICHELIN Keys, membership in Relais & Châteaux and the Virtuoso network, and a Silver Eco Label for sustainability were never the goal—they were simply what happens when you stop chasing accolades and start chasing excellence.[27:50] At La Vida, expect to have your assumptions about Argentina gently, elegantly overturned — one white wine pairing at a time.[31:30] From winemaking legends to the next generation of female talent, Ana's Winemaking Expeditions are a window into an Argentina most travelers never get to see.[35:35] From concrete egg barrel bathtubs to grape seed scrubs, wellness at SB Winemaker's House & Spa Suites is less a spa menu and more a love letter to the vine.[38:20] Waking up inside a high-altitude vineyard, face to face with the Andes—the Mountain Lodge in Valle de Uco is Ana's next chapter, and it's only just beginning.Notable MentionsOsadía de Crear & Espacio Crios“Tila” herbal tea made from lime tree blossoms Susana Balbo Limited Edition Blanco de Gualtallary“ Medialunas” Argentinian croissantVisit For YourselfSusana Balbo Unique Stays Website | @susanabalbouniquestaysSusana Balbo Wines Website | @susanabalbowines

“I don't care how talented you are or how much money you have in your pocket, you cannot be good at everything. Step into what you're good at, find that strength, and live that strength.”

We speak with Xavier Padovani, partner and director of Experimental, on the reopening of the company’s ECC cocktail bar in London’s Chinatown and its upcoming property in Rome.See omnystudio.com/listener for privacy information.

On this episode, my guest is Hasan Kerim Güç. Kerim graduated from Istanbul High School in 1992 and from Yildiz Technical University in 1996. Between 1997-2004, he completed his master's degree in Information Systems and Business Administration in Baltimore, USA. He returned to Turkey in 2010. Realizing that the treasure he had been looking for for 14 years was right in his own home, he took the position of Chief Editor at Nefes Publishing House in 2014. Kerim nourishes his business life with Sufi studies and is pursuing a doctoral degree from the Usküdar University Institute for Sufi Studies. He has published four books.Show Notes* Rejecting the American Dream* Anatolian and Sufi Hospitality* Sufis and the Ottomans* Tanri misafiri (“God's guest”)* Togetherness, and the roots of Religion* When we welcome suffering, we make honey out of pain* Submission, servants and the prophet Mohammed* The Conference of the Birds / Stories from the Thirty Birds* Limits to hospitality in the Islamic world* Bereket / Baraka* Rumi's Guest HouseHomework* Kerim Vakfı* Stories from the Thirty Birds* Cemalnur Sargut: A Sufi Life of Love, Suffering, and Divine Union* Cemalnur Sargut Books* Kerim Guc - Instagram* Kyoto University Kenan Rifai Center for Sufi Studies* Ken'an Rifâî Chair of Islamic Studies at Peking University* University of North Carolina (UNC) Ken'an Rifâî Chair in Islamic StudiesTranscriptChris: [00:00:00] Welcome to the End of Tourism podcast, Kerim. Hoș geldiniz.Kerim: Thank you very much for having me.Chris: Yeah, it's my pleasure. Thank you for joining me today. Perhaps you could tell our listeners, where you find yourself and what the world looks like there for you.Kerim: Well, first of all, I'm an immigrant also. I was an immigrant. I lived in the US for a while, and then I came back to to my own country. And things are very different here than there, than it is in US. From the perspective of what I did... I was actually an engineer, and I was working in the IT fields, and I was living the American dream, and then I realized that there was some kind of an emptiness, and this whole thing, and I decided to go back to Turkey and [00:01:00] study Sufism, and since my mother was actually a Sufi teacher. She decided to actually move this whole Sufism into academia. So, she basically established an institute in Istanbul - Üsküdar Istanbul - at the University of Üsküdar. The difference between this institute and the other schools, the people like myself, like engineers, coming from different disciplines, including lawyers and whatnot, they were not able to do their masters or PhDs in Sufism, because in other universities, they require for you to actually have theology backgrounds. But with this new establishment, we were able to educate people from all different disciplines and, [00:02:00] so we basically concentrated on ethics rather than the religion itself.So, a lot of people coming from different areas, especially the white-collar people, living this, like - how do I say that? - it's a world of money and materialism and all kind of that stuff. They're coming to our institute and realizing that money or career is not the only goal for life.And we started to concentrating on things like spirituality more than the materialist world.Chris: Thank you. Well, I'm very much looking forward to exploring these themes with you and a little bit of the work that you do with Kerim Vakfı.Kerim: Sure.Chris: And so for the last season of the podcast, I'm very much interested in focusing on different hospitality traditions and practices from around the [00:03:00] world, as I mentioned to you. And, one of the key themes of the podcast is radical hospitality. Now, the word “radical” comes from Latin and it means “rooted,” or we might even say “local” or “living.”And so. I'm curious if there are any radical hospitality practices that you think are unique to your place, to Istanbul, or to the Sufi community that you might be willing to share with us today?Kerim: Well, Istanbul, actually, is a very metropolitan city. So like the other metropolitan cities, we kind of lost that - what we call the hospitality of Anatolia. Anatolia is basically the Eastern part of Istanbul. And in Istanbul, we have, right now, 25 million people in a very small area. And in older days when the population was smaller, [00:04:00] we were able to show our hospitality, because the Turkish hospitality is very famous, actually. In this area the hospitality is very famous, including the, you know, Greek and Arab hospitality. Usually, it's a little bit different than the western countries.For instance, we welcome people - we used to, and probably still, in the countryside - the people coming from other cities or countries or whatnot. The locals actually helped them out as much as possible. They even invite them to their own houses and let them stay for how long they want to stay. And this was kind of like a regular thing in the old days. It's still going on very much in the eastern side of Turkey, pretty much in the countryside. [00:05:00] But Istanbul, like other cosmopolitan cities, we kinda lost that. You know, neighbourly things. We have a lot of neighbours and we we have always good... we used to have a lot of good relationship with them, but nowadays, again, because of this material world, we kind of lost this hospitality.So from the Sufi point of view, hospitality is very important. It's interesting that you mentioned the “radical.” You were talking about where “radical” come from, but you didn't talk about where “hospitality” comes from. See, there is a relationship between the hospital and the hospitality and the way the Sufis look at things is very much like the illnesses in our body are our guests. So, we don't think that they're bad for you. They're actually [00:06:00] the guests of our house for a time being. So we show them the hospitality as much as we can, and then hopefully we say goodbye to them.Chris: Wow. Wow. That's fascinating. I do know that the term “hospitality,” hospital is part of that, and hospital historically came from these notions of hospitality. I mean, in the western world in, and at least in the Christian world, there's a kind of unauthorized history in which a lot of this hospitality, as you mentioned, that was offered to the stranger, was done by the families or the individual houses or homes within a community. A stranger would come and they would ask for hospitality, ask for food and shelter, and the family would have to decide whether to do that and how to do it. [00:07:00] And then at some point, the institution of the Church kind of stepped in and said, “you know what? You don't have to do this anymore. When the stranger comes to the community, when they show up at your door, just send them to us. Just send them to the church and we'll give them what they need.”And so this did a number of things, but the two most obvious ones, I think, are that the family, the individuals in the family and the community on a grassroots level, slowly ended up losing their ability, their unique kind of familial or personal ability to host the stranger. And at the same time, of course, the church used this as a way to try to convert, the stranger.Kerim: Right.Chris: And so I'm curious if there's anything in that realm that you see in the Islamic world, maybe in the Sufi world... you mentioned that, since the [00:08:00] imposition of modernity and the industrial Revolution in the world, we see less and less possibilities for small-scale, grassroots hospitality between people, in part, because there's so much movement, and of course, because the hospital has its brothers and sisters in the sense of the “hotel” and the “hostel.”Kerim: Absolutely.Chris: So, I'm curious if there's anything like that that comes to mind for you in regards to the Islamic world.Kerim: Well, one thing is about like the Ottomans. The Ottomans, when they were coming from the Anatolia and then started conquering all those places in the Balkan area, Greece and Bulgaria, Hungary and all those places, after they actually conquered, they sent Sufis to those places. And, like in Hungary, there is a person, his name is [00:09:00] Gül Baba, which means “Rose Father.” That's what they call him. He actually has his own tekke (tekke is like a church for Sufis). And this place, it's like a school more, more like a school, but it's a religious school.And in this tekke, he actually finds all those people with needs, and he pretty much helped them out with all those needs. And the people coming from different religions, they actually started liking people like from the Turks' point of view, because the Turks were symbolized by these Sufi movements. And instead of, you know, pushing people to convert or demolishing the churches and rebuilding mosques and stuff. Instead of that, they actually [00:10:00] welcomed people from all over the world, or all over the place, basically, to stay in the tekke, to eat and to get education in the tekke. So this was a great strategy of Ottomans. That's how they actually stayed in Europe for almost like 600 years. So that was very much like, you know, their strategy, I think. And in a good way.Chris: Yeah, you know, in my research I found out that there's still Sufi orders in the Balkans a group called the Bektashi.Kerim: Right.Chris: And of course, with the very little historical understanding that I had, I was very surprised. I had no idea. But of course, when I eventually went to visit the regions that my father is from, I saw churches, synagogues, and mosques, all in the same little neighbourhoods.[00:11:00] So, quite an impressive kind of understanding that the major religions in those places could coexist for so long. And that in the context of someone who grew up in North America, who thought it was the opposite (previously) and such things are so difficult.Kerim: Right. Right.Chris: So, Kerim, a mutual friend of ours has told me, that in the Turkish language, there is a phrase (and excuse my pronunciation). The phrase is tanri misafiri.Kerim: Right.Chris: Which translates into English as something like “God's guest.”Kerim: Right.Chris: Or “the guest sent by God.”Kerim: Right. Right.Chris: And so I'm wondering if you could speak about this phrase, maybe what it means to you and where you think it comes from?Kerim: Well, in Anatolia, it's a very famous phrase. And like I said previously, you know anybody coming from somewhere else, who comes into somebody's [00:12:00] house, is allowed to stay in the house as “the guest of God,” because we believe that God has sent that guest to us and we try to... you know, it's more like making that guest happy means making God happy. So, that's the understanding of older generations.In today's metropolitan areas, I don't think it's possible because of the security problems and everything. But like I said, in the countryside, people are very welcoming when it comes to this, because it is very important that knowing that person is actually coming from God, from Allah, so we have to take care of that person as much as possible to please God, actually.So that's how it is. I still see that in many cities in the [00:13:00] more eastern side of Turkey or south side of Turkey, or even north side of Turkey except in the bigger cities. But in the smaller cities, people are much more welcoming, again because of this specific idiom, actually.Chris: From tanri misafiri?Kerim: Right. Tanri means “God” in our language. In the original Turkish language, it's tanri, and, misafiri means “ the guest.”Chris: Yeah. So beautiful. Thank you for sharing that with us.Kerim: Absolutely.Chris: And so when guests arrive in a home, you know, in English, at least in, in the context of the older traditions, it is said that the guest or the potential guest, the stranger, asks for hospitality. They don't necessarily say “ they ask for food,” which we can imagine that surely they [00:14:00] do. They don't necessarily say that “they ask for shelter” or “accommodation,” which we surely we could imagine they do. But the literature often says they ask for hospitality.And so, when we think of hospitality today, we often think about people sitting around a table eating food together. And so I'm curious if there's a shared understanding among Sufis or at least the community that you live among and in, about the importance of both eating food and eating food together.Kerim: Togetherness is probably one of the most important things in the Islamic religion. Because like even our way of worshiping God - Allah - we try to do that in a union as much as possible. It is very interesting, the words that “religion” comes from.[00:15:00] Re- means “again,” and legion means “union.”So it's almost like “religion” itself means “to recreate the union,” “to reshape the union,” “ to have the union back,” because we have the tendency to be alone. And even you can imagine that in the western countries, in the western world, a lot of people want to be alone.Like, there's a lot of individuals rather than a group of people. And in the eastern world, it's a little bit different. We are more like family-oriented people. We try to do things together. I mean, there are advantages and disadvantages obviously, but there is a difference between them.So, we always had this [notion that] “the more is better,” basically. You know, more people is better. So, we help each other, [00:16:00] we understand each other, we talk about our problems. When we try to solve them, it's easier together. And if there's pain, you know, the pain actually, can be eased with more people, easier, I think, compared to have this pain alone. So, again, we're more family-oriented people.And the Sufi are very much like that. The Sufi always pray together, and they think that it creates a n energy, basically. It produces an energy that basically helps all of them at the same time, in a union.Chris: Hmm hmm. And do you find that sitting down for a meal together also creates that kind of union, or recreates as you were saying?Kerim: I think so. Doing any kind of activities, including eating... eating is basically the most common activity [00:17:00] that we do in our daily life and getting together, to talk about our things together, and discuss things together, all those things - togetherness, when it comes to the idea of togetherness - I think, is beautiful.Chris: Hmm, hmm. Amen. Yeah, I very much agree with that, Kerim.And so, when we think about hospitality, and we think about food, we often imagine big banquet tables and as you said, this sense of togetherness and celebration.But there's also, you know, from what little I've read, there's also this important aspect of the religious life in the Islamic world, and perhaps in the Sufi world as well that points to, maybe not the absence of food, but a different way of being fed, and a different way of feeding that doesn't [00:18:00] include the food we're used to, the kind of material food. And we often refer to this as fasting. And so, there's a beautiful video that you sent me, Kerim, of your mother speaking, and she recalls a phrase in that video from her own mother who said that “when we welcome suffering, we make honey out of pain.”And so, this is a question I very much want to ask you because I've fasted myself quite intensely. I'm curious, what is the honey that comes from fasting? Or, what do you think is the honey that comes from fasting?Kerim: Right? First of all, yeah, fasting is in our religion. So, we basically do that one month in the whole year. It's called Ramadan. In some cases, we actually do that because our Prophet Muhammad, when he [00:19:00] lived, he was fasting every Monday and every Thursday. So it was like a common practice for some of the religious people. And at least we do that one month in the whole year.And obviously, that month is a little bit difficult, you know, because we not only stop eating, we also stopped drinking and all that stuff. In theory, we should not be lying, we should not be telling bad things to other people or gossiping and all that stuff, but usually we do during that time. I mean, in theory, we should not be doing that.So it's like a whole discipline thing - the whole fasting. And at the end of the thirty days, you become a really, really different person. And first of all, one thing that [00:20:00] I feel, is that you understand the people who do not have food. We still have people in the world, unfortunately, in Africa, and all those places, the people, having less access to food as we do, and we feel like, oh yeah we don't actually thank God for all those things that he's giving to us. And this is the time that you start thinking about the reality and start thanking God for actually giving us all that food, twenty-four hours, seven days [a week]. And when you are fasting during that time, you are understanding the feeling of these people, who are like poor and who cannot eat.There are people now, in the social media, we are seeing people, who never had [00:21:00] chocolates in their life. The people living in these countries or in the cities or metropolitan cities, we never think about these things.So, we take these things for granted, and during that time of fasting, you start thinking about these stuff and then you become more thankful, and that's basically honey itself, after the suffering. And I wouldn't say “suffering,” because we don't suffer as much as they do, honestly.And we're just telling our egos, “just stop for a day to do bad things and stop eating,” and all that stuff that ego wants to have. And again, it's at the end of the thirty days, you become a new person because now you have a different mentality. Now, in the other eleven months, you still forget about these things, but [00:22:00] again, it comes through. It's like a cycle.Chris: Yeah. Yeah. I totally agree with you that, you know, gratitude is the honey and...Kerim: Absolutely.Chris: ...I remember the fasting that I did over the course of four years, and I don't know if it was as intense as the fasting that happens during Ramadan, but doing that fasting and trying to feed something other than myself for a time imbued a degree of hospitality and gratitude that I don't think I had ever felt before. And it sticks to me. It sticks to my bones to this day. And it's something that, like you said, I also have to constantly remind myself of those moments when I sit down to eat a meal, because it's so easy to forget.Kerim: Absolutely. Absolutely. And one thing is [00:23:00] basically during that time of fasting, you basically stop feeding your ego, and start feeding your spirit, basically. That's what I think.Chris: That's beautiful. Yeah. I absolutely understand that. Thank you, Kerim.So my next question is around the word “ submission.” So, translated into English, the word “Islam” means “submission.” Now I've read that this word can also be translated to mean “servants of God.” Servants of God.Now in English, the word “servant” can be synonymous with “host.” A servant and a host. Now, there's a book by an author named Mona Siddiqui called Hospitality in Islam. And in that book she writes, it's actually a quote, but she writes,“'What is faith?' The Prophet replied, ‘the giving of [00:24:00] food and the exchange of greetings.' He ends on a most dramatic note saying, “a house which is not entered by guests is not entered by angels.”Kerim: Perfect. Yeah.Chris: And it seems that in this phrase, the Prophet is suggesting that the way we are with guests and strangers has something to do with how we are with the divine, which I think you kind of alluded to a little bit earlier.And so I'm curious, is this something that you've seen in your own days or in those of others that you know? Is hospitality a practice that connects us to the divine?Kerim: Absolutely. Because reaching God, you need to reach people first. To be able to reach God... when I say “reach God,” meaning be in communication with Him, is basically being in a communication [00:25:00] with the people he created. So, to serve the people is basically serving him from the Islamic point of view.So, and that's a hadith that you mentioned in the book. It's a hadith of Prophet Mohammed, like you said. And Prophet Mohammed always... it was a common practice that he was hosting maybe, you know, 10-15 people every night. And he was a poor person, by the way. I mean, he doesn't have much money, much food or anything, but they share. There was a time that... there's a story that somebody, actually, one of his apostles rather, asks him to visit him for a dinner. So he invites him to a dinner.But during his conversation, Prophet Mommed said, “can I bring my friends too?”[00:26:00]And the apostle says, “of course you can bring your friends.” And he brings hundreds of people. Now, the host only have some bread, and maybe a little bit meat, and a little bit rice in the cup.So, he was ashamed because he doesn't have any money, and the Prophet Mohammed is going to bring all those guests together, and he didn't know what to do. But he uses submission, basically.He said, well, if Prophet Mohammed is coming, then something is going to happen. And as he was thinking all those things, Prophet Mohammed puts his hand on top of the rice holder. And every time he was putting rice onto the dishes, the rice never ends, the meat never ends. So he served like 200 people during this invitation and the food never ended.[00:27:00]So he was happy for his submission, basically.Chris: Wow. Beautiful. Thank you, Kerim.Kerim: Of course.Chris: You know, you have this beautiful book - that is still in the mail, unfortunately I haven't got my hands on it yet, but I'm very much looking forward to it - called Stories From the Thirty Birds, which I understand is inspired by The Conference of the Birds, this incredible book from I think the 1300s.And I'm curious if you could tell us a little bit about that book and what, if any inspiration or maybe teachings around hospitality that come from both, The Conference of the Birds and how you've employed it in your book.Kerim: Right. The Conference of the Birds is really a beautiful story of Farid ud-Din Attar who lived in Nishapur, which is in Khorasan, in Iran, today. And he was one of the very famous [00:28:00] Sufis at that time. He was the teacher of Rumi. A lot of people know Rumi. And he wrote this book about birds, millions of birds, who are in the process of going to their king, which is the phoenix (or what we call it simurg). And during that time, during that travel, they go through seven valleys, and in each valley some of the birds get lost, because the valleys actually symbolize things.Like, the first valley is the valley of intention. So, a lot of birds actually don't have the intention to reach their king. The king is basically symbolizing Allah (God), and the birds are symbolizing us very much, and we are getting [00:29:00] lost during the time of life. Like, our intention is basically this world. If our intention is staying in this world, then we stay in this world. And that's the valley of intention.And a lot of birds, like half of them, actually, get lost in this stage.And the second valley is the valley of love. And the birds that get lost in this valley are the ones that actually think the beauty is in this world, rather than they don't see the beauty of God himself. So they see the shadow of that beauty in the world, but they're content with that beauty, and they don't really want to move on.And again, the third valley is the value of wisdom. And the birds that get lost in this valley are the ones who think that knowledge, [00:30:00] in this world, is more important than anything else, and they don't realize the source of the knowledge is actually their king.So on and so forth, they go through the seven valleys and at the end of the seventh valley, only thirty birds remain. And the thirty birds, they're ready to see their king, and they go through this mountain called Qaf, where the  simurg, the phoenix lives (behind the mountain). And it's very difficult to get there, basically. When they get there, they can't find the king over there. They only find a mirror. So, they realize the king is themselves, but more specifically, the union of thirty birds. So simurg - the [00:31:00] phoenix - in Iranian, in Persian means “thirty birds,” actually. Si is “thirty.” “Burg” is “bird,” actually.So from what we understand is, the union of ourselves, what we are seeing, is our reflection, because the king is actually a perfect mirror. But we don't see ourselves, only, we see the union of thirty birds together. So there are birds that we don't think live together. For instance, a hawk doesn't live with a smaller bird together, but in this union, they live together. There in one. And they use whatever advantage they have together. So it's almost like being one and using the characteristics of every single bird [00:32:00] itself.Chris: And I imagine that someone growing up in a culture like that, whether back then or more recently, and hearing this story or hearing it multiple times throughout their life or maybe once a year, that that notion also might arise in the way that they are with others, the way they are with strangers.Kerim: Right.Chris: And so, I have one final question for you, if that's all right?Kerim: Absolutely.Chris: So, before we say farewell I'd like to ask you about Istanbul, and I'd like to ask you about the limits to hospitality. So, last year, on a trip I took to the city I met a friend of a mutual friend of ours, and for a couple of hours we walked around the Karakoy neighbourhood and he spoke to me about how the city has changed quite a bit over the last decade.For many people who grew up in Istanbul, the city [00:33:00] might now appear to be very difficult to live in. He said that the cost of living has skyrocketed. The rents, the rent prices or costs have doubled. And much of this is a combination of tourism and gentrification in the city.Now it seems that many religious traditions speak of the importance of welcoming strangers and offering them hospitality, but they also speak of the limits to such hospitality. In one particular, hadith or saying of the Prophet Mohammed, it is said that “hospitality is for three days. Anything more is charity or sadaqah.”Again, excuse my pronunciation.Kerim: No. That's perfect pronunciation.Chris: And so I'm curious, you mentioned a little bit earlier, in the Sufi community and perhaps in the Islamic communities, there is this notion of togetherness, but also that “more is better.” And so I'm [00:34:00] curious in the context of what's happening in Istanbul and what's happening in many places around the world, do you think there should also be limits to the hospitality that is offered to the guest or stranger?Kerim: Well, of course. I mean, of course we have financial issues here, and it's very difficult for us to actually serve other people as much as we want to. But again, when we are together, even if it's very difficult to live in the city, it's still something, you know?What I see: the rent went up, like you said, so the people try to move into their family houses, the houses there of their families and everything. And in western countries, it's difficult. You usually don't do this kind of stuff, but in our community, it's much easier to do these things. And, you know, the families welcome the children [00:35:00] more than other countries. So that's something I think that's a positive thing.But to the strangers. What do we do for strangers? Obviously, we do as much as possible. We may not be able to serve them as much as we used to, obviously, before this inflation. And we have the highest inflation in the world, or probably the second-highest inflation. So again, it's difficult, and Istanbul became probably one of the most expensive cities in the world. But even that, again, we may not be able to take them to dinner every night, but we serve what we have in the house, like in the Prophet Mohammed's story.Whatever we have, we share. And, we call it bereket, as in Arabic baraka, they call it. Baraka is something [00:36:00] like... we use it for money. It's not “more money.” That's not important. How do I say that? I don't even know how to say it in English, but it's more like “the luck of the money, itself.” Basically, you may be able to buy more stuff with less money based on your luck. That's basically what we call it. Bereket. So the bereket is much more important than the amount of the money or the financial thing. And the bereket always goes up when you share it.Chris: Beautiful. Yeah, I love that. I mean, in English, not to reduce it at all, but in English we say, quality over quantity.”Kerim: Yeah, absolutely.Chris: And you said that, in order to offer hospitality or the hospitality that we would like to offer to our guests, sometimes maybe that means not doing it all the time, [00:37:00] because one simply cannot. Right. It's not possible.Kerim: Right.Chris: But yeah, it's a really beautiful point.Kerim: Rumi is a very important Sufi, probably known by many Americans. Even the world knows him. He wrote a poem, which is about the guests. So, if you don't mind, I'm gonna read that, uh, it's called the Guest House and it goes like:This human life is a guest house. Every dawn, a new visitor arrives.A gladness, a sadness, a pettiness, a flash of insights all come knocking, unannounced.Welcome them all. Make room even if a band of sorrows storms inand clears your rooms of comfort.Still honour every guest.[00:38:00] Perhaps they empty you to prepare you for something brighter.The gloomy thought, the shame, the bitterness,greet them at the door with a smile, and lead them inside.Be thankful for whoever comes, for each is sent as a messenger from the beyond.So that's a poem by Rumi, and I think it pretty much explains the whole hospitality thing.Chris: Yeah, that's a gorgeous, gorgeous poem. I love that. I'll make sure that's up on the End of Tourism website when the episode launches.And so finally, Kerim, uh, I'd like to thank you so very much for being willing to join me today, to be willing to speak in a language that is not your first, or mother tongue, and to share with us some of the beauty that has touched your days. Before we say goodbye, [00:39:00] perhaps you could tell our listeners how they can follow and learn more about Kerim Vakfı, Stories from the 30 Birds, your book, and any other projects you might want them to know about.Kerim: We have a Sufi centre in North Carolina, at the University of North Carolina. We have a centre in China, Beijing University, and another center in Kyoto University in Japan. And my mother's book about the commentary of some Quranic verses is the one. For instance, Yasin is available through Amazon and my book Stories from the 30 Birds is available on Barnes and Noble and all that other places in US.Chris: Beautiful. Well, I'll make sure that those links are all available on the End of Tourism website and on my Substack when the episode comes out. [00:40:00] And on behalf of our listeners, tesekkur, tesekkur.Kerim: I thank you. Get full access to Chris Christou at chrischristou.substack.com/subscribe

What do you get when an introvert ends up running one of the most iconic hospitality resorts in the country?A very good reminder that the loudest person in the room isn't always the best leaderThis week, after what feels like about 17 years of trying to line up diaries, I finally sat down with the legend that is Chris Eigelaar, Managing Director of The Belfry Hotel & Resort.Now, if you know The Belfry, you'll know it's not exactly a sleepy little B&B with a bowl of mints on reception.We're talking world famous golf, huge events, 468 bedrooms, 1,100+ team members, a £90m transformation, and the kind of sporting history that makes golf fans go a bit weak at the knees.And yet, underneath all of that, Chris is one of the most grounded, thoughtful leaders you could hope to meet.We talk about growing up in hotels in South Africa, arriving in London with a thousand quid and a return ticket, learning that he was a much better front of house operator than chef… and why understanding yourself might be one of the most important things you ever do in leadership.Also, yes, there is a story involving a documentary, a fake power cut, and a perfectly timed on camera jump.Which is, obviously, exactly the sort of thing I'm here for.In this episode, Chris and I get into…• Growing up in a hotel family, where hospitality was basically in the wallpaper• His dad giving him two career options: the Navy… or hospitality• Starting out wanting to be a chef before being politely redirected elsewhere• Moving to London with £1,000, traveller's cheques, and vibes• Picking up whatever work he could get, including some wonderfully random shifts• Helping open the Sofitel St James and building his early career in luxury hospitality• Why he briefly left hotels… then realised he missed the madness• Landing at The Belfry and leading one of the most iconic resorts in the UK• What it really takes to deliver a £90m investment programme in a live business• Why he believes in a flat structure, open doors, and walking the floor• Learning not to force yourself into someone else's leadership mould• Why being an introvert in hospitality is not a weakness• The power of good mentors… and the lessons bad ones teach you too• Resilience, togetherness, and what tough moments reveal about teams• Why one great golf shot is enough to make you think you're Tiger Woods for 3 secondsSome cracking quotes from Chris“Hospitality chooses you”“Just be comfortable with yourself”“My role is to remove barriers so people can do their jobs”“There's no right or wrong leadership style, it's how you use it”“If one person does it, everybody does it, that's hospitality”Why this episode is worth your earsThis one's for anyone who's ever felt like they didn't quite fit the “standard” idea of what a hospitality leader is supposed to look like.Chris is proof that you don't need to be the biggest voice in the room.You don't need to be all jazz hands and noise (Sorry, I'll tone it down... I won't)You just need to know your people, know yourself, and create the sort of environment where others can do their best work.Also, if you fancy a bit of behind-the-scenes Belfry brilliance, leadership wisdom, golf chat, and a story about jumping away from an electrical unit on camera…You're in very safe hands.Show PartnersA big shout out to the first of today's show partner, RotaCloud, the people management platform for shift-based teams.RotaCloud lets managers create and share rotas, record attendance, and manage annual leave in minutes — all from a single, web-based app.It makes work simple for your team, too, allowing them to check their rotas, request holiday, and even pick up extra shifts straight from their phones.Try RotaCloud's time-saving tools today by heading to https://rotacloud.com/philThis podcast uses the following third-party services for analysis: Podcorn - https://podcorn.com/privacy

On this episode, Ragnar speaks with Anna Blue, Founder and CEO of Blue Moss Group, where she helps organizations align business strategy and social impact to drive growth. She is also the founder of the Hospitality Creator Summit, a first-of-its-kind platform connecting hospitality leaders, creators, and brands to shape storytelling and influence in the industry. Before entering hospitality, Anna built her career advancing gender equity, working in politics and later with global nonprofit initiatives supporting young women's leadership and advocacy. Today, she brings that experience and passion into the hospitality world. Tune in to explore what strong leadership looks like in hospitality, the persistent gaps in opportunity for women, and how the industry can build more equitable and inclusive workplaces for the next generation. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

Sour's Pinar Guvenc discusses how local community is helping shape better buildings. Then: GA’s Jessica Morrison on what luxury hospitality means in 2026? Plus: Nic and Grace dissect designers from a month of fashion weeks. See omnystudio.com/listener for privacy information.

Andrew Katz, Chief Marketing Officer at Athletic Brewing Company, joins The Hospitality Hangout to share his expertise on the booming non-alcoholic beer market and its impact on the hospitality industry. Discover how Athletic Brewing has grown into a leading brand by reshaping drinking culture and innovating within the beverage segment. Katz dives into brand growth strategies, evolving consumer preferences around wellness and socializing, and the important role of hospitality partnerships in scaling a modern beverage brand. This episode offers valuable hospitality insider insights for restaurant operators, hospitality executives, and anyone interested in hospitality leadership and restaurant growth strategies. Tune in to learn how industry trends are shaping the future of alcohol alternatives in the restaurant and hospitality business. Episode Credits:Sponsored by: DirecTVProduced by: Branded Hospitality MediaHosted by: Michael Schatzberg, JImmy FrischlingProducer: Julie ZuckerCreative Director: Adam LevineShow Runner: Drewe RaimiPost Production: GrodMediawww.thehospitalityhangout.com Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

On the Monday post the Cheltenham Festival Nick is joined by Lee Mottershead to reflect on the four days but first up they address the news that The Jockey Club have entered a 20 year deal with catering partner Compass Group's Levy, resulting in a £100 million payment. Nick and Lee look at where this money might be put to good use including at Aintree and also looking at the significance of Sandown not seemingly receiving any of this investment. Back to Cheltenham, Dan Skelton reflects on his week with two winners and some nice prospects for the future whilst outlining likely plans for stable stars The New Lion, Mydaddypaddy, Grey Dawning etc. before Josh Stacey has the reaction from the winners enclosure after Gaelic Warrior's demolition job in Friday's Gold Cup. Jane Mangan is at Ballydoyle for their press morning and has the latest from there in an interview with Aidan O'Brien and finally, Sebastian Hutch of Inglis looks ahead to their Easter Sale coming up later this month.

Namoka transformed a struggling, permit-less hot dog cart into a legal, highly profitable mobile food empire that generates up to $100,000 in peak months. After the city confiscated the original equipment, Namoka refused to give up. Instead, she treated the setback as a brand new Startup and rebuilt the operation strictly by the book. In this episode, she reveals the unglamorous realities of her entrepreneurship journey, from navigating complex city permits to securing highly coveted street locations like the Climate Pledge Arena.You will learn how their unique approach to front-line hospitality skyrocketed Customer retention, proving that knowing your regulars by name pays off more than expensive marketing. Namoka also breaks down exactly how to buy a used cart on a budget, why you should target "food deserts" instead of crowded areas, and her step-by-step strategy for sustainable Business growth.The Rebuild: How to bounce back after the government seizes your entire operation—and why doing things the "legal way" drastically increases your revenue limit.The Food Desert Strategy: Why you should stop fighting for saturated street corners and start targeting high-traffic areas with zero direct food competition.The Gamer Goldmine: Why specific demographics (like Comic-Con attendees and gamers) will reliably buy 5-6 hot dogs at a time compared to standard concert crowds.Hospitality at Scale: A masterclass on managing a 60-person line while remembering names, reading body language, and making every single customer feel like a VIP.Bootstrapping on a Budget: Why winter is the absolute best time to buy a used cart, and how to use unregulated private events to cash-flow your expensive city permits.Tags: Startup, Entrepreneurship, Customer retention, Business growth, Food Cart, Side HustleResources:In this episode, you'll learn:Grow your business today:  https://links.upflip.com/the-business-startup-and-growth-blueprint-podcast Connect with Namoka: https://www.instagram.com/deezdogz/?hl=en

On the Monday post the Cheltenham Festival Nick is joined by Lee Mottershead to reflect on the four days but first up they address the news that The Jockey Club have entered a 20 year deal with catering partner Compass Group's Levy, resulting in a £100 million payment. Nick and Lee look at where this money might be put to good use including at Aintree and also looking at the significance of Sandown not seemingly receiving any of this investment. Back to Cheltenham, Dan Skelton reflects on his week with two winners and some nice prospects for the future whilst outlining likely plans for stable stars The New Lion, Mydaddypaddy, Grey Dawning etc. before Josh Stacey has the reaction from the winners enclosure after Gaelic Warrior's demolition job in Friday's Gold Cup. Jane Mangan is at Ballydoyle for their press morning and has the latest from there in an interview with Aidan O'Brien and finally, Sebastian Hutch of Inglis looks ahead to their Easter Sale coming up later this month.

Minnie Leung, a hotelier at heart, got a degree in Hospitality and Marketing in one of the top 3 hotel schools in the world- Glion Institute of Higher Education, Switzerland.Worked in 5 stars properties for a few years then decided to change career path as an Executive Assistant. I love traveling, experiencing new cultures/ foodContact Minnie Leung:IG: minniethecloserDr. Kimberley LinertSpeaker, Author, Broadcaster, Mentor, Trainer, Behavioral OptometristEvent Planners- I am available to speak at your event. Here is my media kit: https://brucemerrinscelebrityspeakers.com/portfolio/dr-kimberley-linert/To book Dr. Linert on your podcast, television show, conference, corporate training or as an expert guest please email her at incrediblelifepodcast@gmail.com or Contact Bruce Merrin at Bruce Merrin's Celebrity Speakers at merrinpr@gmail.com702.256.9199Host of the Podcast Series: Incredible Life Creator PodcastAvailable on...Apple: https://podcasts.apple.com/us/podcast/incredible-life-creator-with-dr-kimberley-linert/id1472641267Spotify: https://open.spotify.com/show/6DZE3EoHfhgcmSkxY1CvKf?si=ebe71549e7474663 and on 9 other podcast platformsAuthor of Book: "Visualizing Happiness in Every Area of Your Life"Get on Amazon: https://amzn.to/4cmTOMwWebsite: https://linktr.ee/DrKimberleyLinertThe Great Discovery eLearning platform: https://thegreatdiscovery.com/kimberleyl

We see what Heinz Remix has to deliver have you evberedyufgjhcnawmqoslzfkxchj nsdijxmfv,n Like & Subscribe and decipher.I CAN'T

Valerie Ferguson reflects on her leadership as General Manager of The Ritz-Carlton, Atlanta. She explains why community engagement played a central role in her leadership of the hotel and in building relationships across the city. Valerie shares how initiatives like volunteering with Project Head Start strengthened team pride, deepened empathy, and reinforced the idea that hospitality leaders serve their teams as much as their guests. Her perspective offers a clear reminder that strong hospitality businesses grow from strong connections with their surrounding communities.Listen to our episodes with Horst Schulze hereYou may also enjoy: Hospitality as an Engine for Generosity: How Humanitarian Hotels Operates with Excellence & Gives Away 100% of Profits - Chris GreenImpact Hospitality: How Hotels Can Build Community & Drive Change - Donte Johnson & Jason BassWorking With The LeBron James Family Foundation To Empower People Through Hospitality Skills Training - Stephan Bogardus and Tommy Ostrum, Graduate Hotels A few more resources: If you're new to Hospitality Daily, start here. You can send me a message here with questions, comments, or guest suggestions If you want to get my summary and actionable insights from each episode delivered to your inbox each day, subscribe here for free. Follow Hospitality Daily and join the conversation on YouTube, LinkedIn, and Instagram. If you want to advertise on Hospitality Daily, here are the ways we can work together. If you found this episode interesting or helpful, send it to someone on your team so you can turn the ideas into action and benefit your business and the people you serve! Music for this show is produced by Clay Bassford of Bespoke Sound: Music Identity Design for Hospitality Brands

Legendary British ad man Rory Sutherland invented a fake business on a podcast, a coffee shop appealing to the busy commuter called “Flat White or F**k Off.”But it's one thing to have a post go big on TikTok or Instagram… but to turn that viral moment into an actual COMPANY is a very different challenge.On TWiST, Jason and Lon chat with Charlie Hurst, Tom Noble, and Will Sudlow, founders of the online brand “Flat White or F**k Off,” about how they took a funny little slogan and turned it into a string of popular social media accounts, a line of merch, a pop-up café, and let's face it, an entire lifestyle.PLUS we've got Mog and Dubs from Subnet 75 — Hippius! Hear how they're using the blockchain for decentralized storage, and providing server space much cheaper than their famous hyperscaler rivals.This Week In Startups is made possible by:Plaud - https://Plaud.ai/twistLinkedIn Jobs - https://LinkedIn.com/twist.Wispr Flow - https://wisprflow.ai/twistNorthwest Registered Agent  - https://www.northwestregisteredagent.com/twistTimestamps:00:00:00 Intro00:01:28 Plaud - If your work depends on conversations — interviews, meetings, calls — you need a Plaud NotePin. You can check it out at https://Plaud.ai/twist and use code TWIST for 10% off!00:03:22 What is "decentralized cloud storage"?00:05:42 How Hippius came together00:09:57 LinkedIn Jobs - Hire right, the first time. Post your first job and get $100 off towards your job post at https://LinkedIn.com/twist.00:11:38 Incentivizing miners00:14:25 How many people are contributing?00:18:42 But where does the value accrue?00:20:18 Wispr Flow - Stop typing. Dictate with Wispr Flow and send clean, final-draft writing in seconds. Visit https://wisprflow.ai/twist to get started for free today.00:29:55 Northwest Registered Agent. Get more when you start your business with Northwest. In 10 clicks and 10 minutes, you can form your company and walk away with a real business identity — Learn more at https://www.northwestregisteredagent.com/twist00:35:53 The best places to eat in Dubai00:38:06 The inspo behind "Flat White or F Off"00:42:16 From social media to IRL business00:53:06 The secrets of experiential marketing00:57:28 Hospitality's "Rule of 3s"00:59:33 Inside the Flat White London pop-up01:13:11 Lon and Jason's Oscar picks01:26:06 Lon went "Inside the Manosphere"Subscribe to the TWiST500 newsletter: https://ticker.thisweekinstartups.comCheck out the TWIST500: https://www.twist500.comSubscribe to This Week in Startups on Apple: https://rb.gy/v19fcpFollow Lon:X: https://x.com/lonsFollow Alex:X: https://x.com/alexLinkedIn: ⁠https://www.linkedin.com/in/alexwilhelmFollow Jason:X: https://twitter.com/JasonLinkedIn: https://www.linkedin.com/in/jasoncalacanisCheck out all our partner offers: https://partners.launch.co/Great TWIST interviews: Will Guidara, Eoghan McCabe, Steve Huffman, Brian Chesky, Bob Moesta, Aaron Levie, Sophia Amoruso, Reid Hoffman, Frank Slootman, Billy McFarlandCheck out Jason's suite of newsletters: https://substack.com/@calacanisFollow TWiST:Twitter: https://twitter.com/TWiStartupsYouTube: https://www.youtube.com/thisweekinInstagram: https://www.instagram.com/thisweekinstartupsTikTok: https://www.tiktok.com/@thisweekinstartupsSubstack: https://twistartups.substack.com

Nathan Woods, founder of Beloved Hospitality, returns to share how hospitality principles apply beyond hotels and restaurants. Drawing on ideas from Unreasonable Hospitality, he explains how leaders in industries such as insurance are rethinking customer relationships through a hospitality lens. Nathan breaks down how he teaches teams to see hospitality as a posture, not an industry, and why mapping the real customer journey reveals overlooked opportunities to serve people well. You'll also hear how he's building simple systems through his “Hospitality OS” approach to turn everyday interactions into meaningful moments and sustain the people whose work centers on serving others.More:Listen: AI Is Not the Threat to Hospitality. Artificial Hospitality Is. (Nathan Woods)Listen: Cultivating Heartfelt Hospitality - Nathan WoodsListen: From Track and Field to Treehouses: Lessons for Hospitality From Building Businesses In Other Industries - Nathan Woods, Bolt Farm Treehouse A few more resources: If you're new to Hospitality Daily, start here. You can send me a message here with questions, comments, or guest suggestions If you want to get my summary and actionable insights from each episode delivered to your inbox each day, subscribe here for free. Follow Hospitality Daily and join the conversation on YouTube, LinkedIn, and Instagram. If you want to advertise on Hospitality Daily, here are the ways we can work together. If you found this episode interesting or helpful, send it to someone on your team so you can turn the ideas into action and benefit your business and the people you serve! Music for this show is produced by Clay Bassford of Bespoke Sound: Music Identity Design for Hospitality Brands

Chef Jeremy Conner is a hospitality veteran who shares his nearly 32-year journey in the industry. Jeremy details his diverse experiences, ranging from his early "hustle" starting at age 15 to navigating the complexities of SBA loans, shipping container setups, and transitioning from outdoor pop-up pizza ventures to brick-and-mortar ramen shops. The conversation delves into the cultural influences of Jeremy's background in Louisiana and the Gulf Coast, while emphasizing a business philosophy centered on authentic human connection rather than technological "stickiness" or exit strategies. Ultimately, Jeremy advocates for building a business that one can be proud of every day, focusing on the value of regular customers and genuine staff engagement over the lure of becoming an "unhappy billionaire".10 Key Takeaways Early Foundations: Long-term success in hospitality often stems from early, foundational experiences and a willingness to "hustle" through various entry-level roles. Adaptability in Business Models: Successfully navigating varied models—from outdoor pop-ups to container-based operations—requires persistence with financing and physical logistics. Cultural Authenticity: Regional identities, such as Cajun and Creole traditions, provide a unique and authentic foundation for a restaurant's brand and menu development. Accessible Leadership: Authentic leadership involves transparency and accessibility, such as providing a personal cell phone number for direct client communication. Pride Over Profit: Business owners should prioritize creating work they are proud of daily rather than focusing solely on financial goals or a quick exit strategy. Community Building: Platforms like podcasts are effective tools for sharing authentic stories and building rapport within the restaurant industry. Functional Technology: Software should focus on simplifying complex manual tasks, like employee scheduling, to directly reduce labor costs and stress. The Power of Regulars: Cultivating a base of regular customers is essential for long-term stability and fostering a "family" atmosphere. Avoid "Sticky" Tech Traps: Many restaurant tech vendors use restrictive subscription contracts that can become a burden for independent owners. Hospitality as Interaction: True hospitality is defined by the quality of human interactions—such as a meaningful conversation between a server and a guest—rather than the transaction alone.

Nathan Woods, founder of Beloved Hospitality, joins the show to share his perspective that the real threat to hospitality is not artificial intelligence—it's artificial hospitality. Drawing from his own work experimenting with AI, Nathan explains why technology does not weaken human connection on its own. The real risk appears when we let systems replace care and attention for our guests.More:See Nathan's post on this on LinkedInRead Nathan's newsletter on thisListen: Cultivating Heartfelt Hospitality - Nathan WoodsListen: From Track and Field to Treehouses: Lessons for Hospitality From Building Businesses In Other Industries - Nathan Woods, Bolt Farm Treehouse A few more resources: If you're new to Hospitality Daily, start here. You can send me a message here with questions, comments, or guest suggestions If you want to get my summary and actionable insights from each episode delivered to your inbox each day, subscribe here for free. Follow Hospitality Daily and join the conversation on YouTube, LinkedIn, and Instagram. If you want to advertise on Hospitality Daily, here are the ways we can work together. If you found this episode interesting or helpful, send it to someone on your team so you can turn the ideas into action and benefit your business and the people you serve! Music for this show is produced by Clay Bassford of Bespoke Sound: Music Identity Design for Hospitality Brands

The conversation covers topics related to Blackberry Farm and real estate market trends. It also delves into the personal experiences and backgrounds of the hosts and guests, as well as the impact of local businesses and community initiatives. The conversation covers the evolution of Blackberry Farm and the impact of Blackberry Farm on the community. It also delves into the unique approach to hospitality and the importance of family meals.TakeawaysThe rich history and significance of Blount CountyThe influence and appeal of Blackberry FarmInsights into the local real estate market trends Career transitions and personal growthEvolution of Blackberry Farm and Brian Lee's role Hospitality as a Unique Experienc

Before becoming one of only a handful of female Master Sommeliers in the Americas and helping build one of Houston's most respected restaurant groups, June Rodil's journey started halfway around the world.After moving from the Philippines to Texas as a child, June learned early what resilience looks like watching her mother build a life from scratch in a new country. That blueprint of grit and curiosity would eventually guide June through the demanding world of hospitality, the rigorous journey to becoming a Master Sommelier, and into leadership with Houston-based restaurant group Goodnight Hospitality.In this episode, June shares the lessons she learned growing up between cultures, the realities of navigating a male-dominated wine world, why community among sommeliers matters more than ego, and how authenticity—not volume—is the key to finding your voice in hospitality.This conversation goes far beyond wine. It's about perseverance, identity, leadership, and the people who shape the path we walk.If you're in Houston, June will also be hosting a special Hirsch Wine Dinner at The Marigold Club on March 26, bringing together exceptional wines and thoughtful hospitality for an unforgettable evening. And for wine lovers looking to explore more of June's perspective on great bottles, her All Day Wine Club delivers curated selections, rare finds, and wines with a story directly to members each month.

Brock Roberts Coaches Show #c2wpnetwork #cleats2whistlepodcast #coachesshow What a Day here in Goshen Kentucky talking with Head Ball Coach Brock Roberts of North Oldham Mustangs. Brock has been a FRIEND OF THE PODCAST SINCE THE BEGINNIG #PrimoStatus #year10 What he and this staff has done in the past 3 years is amazing! From having 2 young men fighting for MR. FOOTBALL HONORS last season to a young man being on ESPN TOP 10 PLAYS to District Champs to having numerous college coaches walking through the doors in Goshen... This North Oldham football Program keeps setting new standards each and every year! So sit back and enjoy this Coaches Show , Dakota asks a question so you get some insight of Brock off the field he loves being a GIRL DAD and a very good one at that as well! Man it was awesome catching up Coach we truly appreciate the Friendship and Hospitality every time we come out to Goshen, Best of Luck this season!!!

In this episode of the STR Investing Podcast, co-host Mark Lumpkin sits down with  Tyann Marcink - Hammond, owner of Tyann Hospitality and one of the newest VRMA board members, to talk about what actually drives five star stays: hospitality.Tyann shares why communication is the foundation of every great guest experience, how small moments can shape an entire stay, and why hosts who ignore hospitality are leaving money and reviews on the table. They also recap the Poconos STR conference, discuss Tyann's new book Hospitable Host: The STR Sisterhood Edition, and dig into what she is helping lead inside VRMA.They also cover:Why five star reviews do not always mean true hospitalityThe simple communication shift that can separate you from most hostsHow to train your team to create better guest experiencesWhy investors need to think beyond spreadsheets and ROIWhat Diane sees next for hospitality in the STR industryThis episode is a reminder that short-term rentals are not just a real estate business. They are a hospitality business first.__Episode Sponsored By:STR SearchSTR Search is the industry leading property finder service. They've helped investors acquire over 215 profitable STRs across the US. If you'd like the data professionals to help you find your next STR, reach out to STRsearch.com

In today's episode, we're speaking Gabriel Shohet, Co-founder of of UK coffee trailblazer Black Sheep Coffee.Founded in 2013 with friend and business partner Eirik Holth, Black Sheep had a bold vision: to champion specialty-grade robusta at a time when the industry was almost entirely focused on arabica. Since then, the brand has achieved remarkable success, scaling to over 130 outlets across five markets and capturing the attention of a new generation of coffee drinkers along the way. In this conversation, Gabriel reflects on Black Sheep's philosophy of challenging the status quo and choosing not to blindly follow industry trends. He also shares insight into the brand's US expansion strategy – targeting Sunbelt states like Texas and Florida over more well-trodden markets such as New York and LA – to show the model resonates with a broader, more inclusive American audience.Credits music: "Shock Me" by Gina Zo in association with The Coffee Music Project and SEB Collective. Tune into the 5THWAVE Playlist on Spotify for more music from the showSign up for our newsletter to receive the latest coffee news at worldcoffeeportal.comSubscribe to 5THWAVE on Instagram @5thWaveCoffee and tell us what topics you'd like to hear

Confidence isn't just mindset crap. It affects your pricing, your messaging, your sales conversations and your boundaries. And ultimately - whether your retreat fills or flops. In this episode, Shannon is joined by leadership expert, sales strategist, and bestselling author Nathan Jamail (she is biased, but he is pretty damn amazing) to unpack the real reason many retreat leaders struggle to sell out their events: lack of business confidence. They discuss: Imposter syndrome in the retreat industry Underpricing rooted in insecurity Overexplaining instead of leading What confident messaging actually sounds like How to build real, earned business confidence They also share that this episode was recorded in their new studio space in Austin - and you can now watch the full conversation on YouTube. If you've ever doubted yourself while launching a retreat, this episode will challenge and strengthen you. What You'll Learn Why confidence directly impacts conversions The hidden cost of underpricing How retreat leaders accidentally repel buyers The difference between loud marketing and confident leadership The discipline required to build real business confidence Key Takeaways Imposter syndrome doesn't disappear - it's managed through action. Underpricing signals insecurity to your audience. Overexplaining weakens authority. Confident leaders make clear decisions and stand by them. Confidence is built through preparation, skill, and repetition - not affirmations alone. Watch on YouTube This episode was recorded in our new studio space in Austin - go watch the full conversation on YouTube. Learn more about Nathan Jamail: https://nathanjamail.com/ Join Nathan and Shannon at the Forum: https://luxuryinbusinessretreats.mykajabi.com/retreat-industry-forum  Subscribe here:  The Retreat Leaders Podcast Resources and Links: Learn to Host Retreats Join our private Facebook Group Top 5 Marketing Tools Free Guide Get your legal docs for retreats Join Shannon in Denver at the Retreat Industry Forum  Join our LinkedIn Group Apply to be a guest on our show   Thanks for tuning into the Retreat Leaders Podcast. Remember to subscribe for more insightful episodes, and visit our website for additional resources. Let's create a vibrant retreat community together! Subscribe:  Apple Podcast | Google Podcast | Spotify ------ TIMESTAMPS Podcast Introduction and Studio Setup (00:00:02) Shannon introduces the podcast, new studio setup, and her guest, Nathan, her husband. The Importance of Confidence for Retreat Leaders (00:02:09) Shannon highlights Nathan's confidence and introduces confidence as a key topic for retreat leaders. Confidence vs. Arrogance and Childhood Story (00:03:22) Nathan shares a story about their daughter and explains the difference between confidence and arrogance. Imposter Syndrome and Taking Action Afraid (00:05:33) Discussion about imposter syndrome, acting confident, and the importance of taking action despite fear. How Confidence Impacts Marketing and Messaging (00:06:31) Shannon explains how confidence (or lack thereof) affects marketing, pricing, and messaging for retreat leaders. Belief in Yourself and Authenticity (00:07:01) Nathan and Shannon discuss the need to believe in yourself first and the role of authenticity in confidence. Stage Fright and "Doing It Anyway" (00:09:18) Nathan admits to still feeling nervous before speaking, and Shannon encourages action despite nerves. Personal Example: London Workshop Doubts (00:10:14) Shannon shares her experience with self-doubt before hosting an international workshop and how she overcame it. Hospitality, Impact, and the Human Touch (00:11:55) Nathan discusses the difference between service and hospitality, and the unique impact of human connection. AI, Connection, and the Future of Retreats (00:12:52) They discuss how AI can't replace human connection, making retreats more valuable in the digital age. Example: AI Dating at Bars and the Need for Real Connection (00:16:07) Shannon and Nathan talk about people dating AI at bars, emphasizing the growing need for real-life connection. Projecting Confidence and Sales Conversations (00:17:13) They discuss how lack of confidence is projected in sales and the importance of confidently presenting value. Vulnerability, Mistakes, and Being Confidently Wrong (00:18:18) Nathan explains that vulnerability increases confidence and that it's okay to be wrong—just be confidently wrong. Learning from Mistakes and Seeking Knowledge (00:19:42) Shannon and Nathan discuss learning from mistakes, attending events, and the value of learning from others. The Power of Learning, Confidence, and Motivation (00:23:44) Nathan shares a formula: learning increases confidence, which boosts motivation, using events and yoga as examples. Closing and Call to Action (00:25:01) Shannon wraps up, encourages listeners to attend events, and thanks Nathan for joining the episode.  

Today on the show Eric is joined by Paul Miller of Gr8 Plate Hospitality. Paul speaks with Eric about the latest happenings at Gr8 Plate Hospitality, why Union Kitchen didn't end up working out in Katy, changing the Union Kitchen in Garden Oaks to Jax on the Tracks, why the change was right for that location of Union Kitchen, how the neighborhood has responded so far, what the future looks like for Gr8 Plate, why things are so difficult for restaurants currently, and an overarching conversation about the state of things for restaurants currently. Got a question for Eric? Email him at eric@culturemap.com. Follow Eric on Instagram @ericsandler and check out some of Eric's latest articles online at Culturemap.com: Houston's 10 Best Neighborhood Restaurants Offer Comfort and Convenience New Chicken Restaurant Flies into Houston with 'Gluten-Friendly' Tendies These 10 Restaurants and Pop-Ups Serve Houston's Best Sandwiches Growing Houston Sushi Chain Rolls into New Galleria-Area Development Loch Bar Owner Takes Over Downtown Tower's Cafe, Adds Japanese Eatery

In this episode of Hospitality Hot Topics, Steve Carran, David Millili, and Jon Bumhoffer break down the latest trends and insights from February in the hospitality industry. From rising midscale hotel rates to the booming luxury market, they explore what's shaping travel in 2026 and beyond.  What we cover in this episode:Why the $150 midscale hotel room is disappearing and what travelers are paying nowHow inflation, rising operating costs, and labor expenses are changing hotel pricingThe shift towards AI-driven personalization and dynamic hotel packagesOpportunities for Airbnb hosts during the World Cup and the changing landscape of long-term staysTips for getting better hotel rates: price matching, direct bookings, and leveraging technologyWatch the FULL EPISODE on YouTube: https://www.youtube.com/watch?v=c0pidWSZCogFor full show notes head to: https://themodernhotelier.com/episode/257Follow on LinkedIn: https://www.linkedin.com/company/the-...Join the conversation on today's episode on The Modern Hotelier LinkedIn pageConnect with Steve and David:Steve: https://www.linkedin.com/in/%F0%9F%8E...David: https://www.linkedin.com/in/david-mil.

I sit down with Jessica and Damien Zouaoui, the founders of Oakwell Beer Spa, to unpack how they built one of the most creative hospitality concepts in the country. What started as a simple realization during their travels—that beer spas existed around the world but not in the United States—turned into a wildly successful business blending craft beer culture, wellness, and an exceptional guest experience. We talk about how they identified a massive piece of “whitespace” in the market, the risks of launching a concept people didn't yet understand, and the operational discipline required to deliver world-class hospitality. For gym owners and entrepreneurs alike, this conversation is a masterclass in differentiation, customer experience, and building something people didn't even know they wanted.

Artie Ahier developed a fascination with all things polar after reading Endurance at age 13. The harrowing story of Shackleton's Antarctic misadventure so gripped young Artie that he spent his whole life dreaming of one day experiencing that desolate, people-less land. Raised in his family's restaurant in a small New Brunswick town on Canada's Restigouche River, Artie always found happiness in nature on the water. His family didn't travel much, so his original seed of exploring the big world was sown in his best friend's living room reading National Geographic. By a series of happy accidents, Artie made his way into the hospitality business and married a chef. Their life  became one big, glorious adventure. Together, they skippered motor yachts through Florida and the Caribbean, ran hotels and a luxury guest Ranch in the remote Big Bend of Texas and opened an award-winning restaurant on Vancouver Island, where Artie has lived since 2000. Their restaurant, SoBo (Sophisticated Bohemian) was named a Zagat top 100 restaurant in Canada in 2007. For Artie, the theme was always the same, take great care of the guests and show them what natural treasures abound ... whether serving "grassroots gourmet" cuisine or leading bird, bat and nature walks. Artie's life took a hard turn when he woke up at 50 and realized he just wasn't happy. His marriage had run its course and the restaurant business had burned him out. "I have a love of isolation in nature. The ocean and coastline of the world is my mistress," he mused. This pull toward nature and the water brought him back to skippering boats on whale, bear and bird watching tours in British Columbia, as he said goodbye to his marriage and the restaurant world. Then a phone call took him back to his childhood dream - an opportunity to guide nature tours and Stand Up Paddleboard (SUP) expeditions in Antarctica. Artie didn't think twice. In 2017, just past fifty, he made his fantasy reality and joined the expedition leadership with renowned expedition cruise company Quark. Artie has been guiding in the pristine waters of the Arctic and Antarctica ever since. He spent over 200 days in the Arctic this past year, reveling as he shares his passion for the outdoors with others, helping them (including your host Stu and his family) better understand his favorite mystical frozen wilderness landscape. Artie is ecstatic to now live a life surrounded by nature on an almost daily basis. When not chasing birds he can be found on his SUP, listening to music and enjoying great food and wine, but not generally at the same time.Have a Swan Dive to share? Text us!We are always looking for Swan Dive Stories to share so hit us up, send an e mail to Ron: Ron@artbikesjax.com or Stu: Stuart@stuartsheldon.com

In this episode, Lisa Chung, Design Director at Gensler, shares how hospitality leaders should think about design through the lens of human needs. Drawing on insights from Gensler's latest design forecast, she explains why great hospitality environments start with understanding how people want to feel, connect, work, and recharge when they enter a space.In the conversation, Lisa discusses how wellness extends far beyond traditional amenities like spas and gyms, how hotels are creating flexible spaces that support both connection and intentional disconnection, and why timeless human behaviors matter more than short-term design trends. For owners, developers, and operators, the episode offers a clear perspective on how thoughtful design decisions shape guest experience and long-term hotel performance.Download the Gensler Design Forecast® 2026 A few more resources: If you're new to Hospitality Daily, start here. You can send me a message here with questions, comments, or guest suggestions If you want to get my summary and actionable insights from each episode delivered to your inbox each day, subscribe here for free. Follow Hospitality Daily and join the conversation on YouTube, LinkedIn, and Instagram. If you want to advertise on Hospitality Daily, here are the ways we can work together. If you found this episode interesting or helpful, send it to someone on your team so you can turn the ideas into action and benefit your business and the people you serve! Music for this show is produced by Clay Bassford of Bespoke Sound: Music Identity Design for Hospitality Brands

Show your support for Hospitality Sector Letter to the ChancellorWhat happens when two people who love a bit of unstructured behaviour get together for a structured conversation?The answer?Lots of unstructured conversationThis week I sat down with Conrad Brunton, founder of Tonic Talent, passionate hospitality advocate, charity champion, networking powerhouse… and a man who clearly believes that if you're going to do something, you might as well do it properly.Before we get into his journey. Conrad is seeking your help. If you have even a tiny sliver of love for Hospitality, please follow the link at the top of the page and put your name to support his open letter to the chancellorTo his story, From washing pots at 14, to running the best fish and chip shop in England (Genuinely), to bankruptcy, to building a respected recruitment business and one of the Midlands' most influential hospitality networks, Conrad's story is packed with resilience, humour, honesty, and a few brilliant war stories.Including… dropping a potato down the shirt of a senior British politician just before he went on stageYes. That actually happened.But underneath the laughs is a deeper conversation about pride in your work, why hospitality people are wired differently, and the importance of standing up for an industry that so many of us love.In this episode, Conrad and I get into…• Starting in hospitality at 14 as a KP and discovering the “buzz” of kitchens• The concept of restaurants being “a cockroach in the bloodstream” (credit: Sir Terence Conran)• Working at incredible places like Simpsons, Malmaison and the Fat Duck• Opening a fish and chip shop, and eventually being named the best in England• What bankruptcy really teaches you about resilience and self-belief• Why recruitment is really about conversations, not CVs• Building Tonic Talent, now celebrating 10 years in hospitality recruitment• Why great recruiters should feel like an extension of your brand• The importance of culture, accountability, and simple things like a good checklist• The incredible power of hospitality communities and networks• Why the industry needs to stand up for itself right now more than everSome cracking quoteables from Conrad“Restaurants are like a cockroach in the bloodstream, once it's there, it never leaves”“If you're going to do something, do it to the absolute best of your ability”“I don't actually like recruitment… I like the conversations”“Treat people the way you'd want to be treated, it's not complicated”“Hospitality people love what they do. Not many industries can say that”Why this episode is worth your earsConrad's journey is a brilliant reminder that hospitality careers are rarely straight lines.They're messy.They're unpredictable.Sometimes they knock you flat.But if hospitality gets into your bloodstream…You tend to find your way back.And along the way you might build something pretty special.Just try not to drop a potato down anyone's shirt.Show PartnersA big shout out to the first of today's show partner, RotaCloud, the people management platform for shift-based teams.RotaCloud lets managers create and share rotas, record attendance, and manage annual leave in minutes — all from a single, web-based app.It makes work simple for your team, too, allowing them to check their rotas, request holiday, and even pick up extra shifts straight from their phones.Try RotaCloud's time-saving tools today by heading to https://rotacloud.com/philThis podcast uses the following third-party services for analysis: Podcorn - https://podcorn.com/privacy

Why This Episode MattersEamon Rockey has worked at the highest levels of restaurant service, cocktail culture, beverage education, and spirits production, giving him a rare view across the industry.The conversation looks at how fine-dining standards, bar technique, and product development intersect in the real world.Mark, Francis, and Eamon dig into the difference between useful innovation and performative cocktail prep.The episode also explores what happens when hospitality people move into sales and brand-building.The Banter Mark Pascal and Francis Schott open the show with stories: one that makes carrying bitters in your bowling bag seem entirely reasonable, and a highly sophisticated scam that nearly got $1,500.The Conversation Eamon Rockey talks about his path from Eleven Madison Park to Betony, where he helped build one of New York's standout fine-dining rooms and developed the clarified milk punch that influenced cocktail world. Rockey reflects on restaurant service, beverage instruction, and the evolution of Rockey's Botanical Liqueur.Time Stamps0:00 – Opening banter: a failed cocktail and a near-miss scam8:40 – Eamon Rockey joins12:30 – Betony: origin, success and closing18:30 – Clarified milk punch and Rockey's role in bringing it back24:00 – Cocktail culture: when technique stops helping the drink32:00 – Teaching at ICE36:40 – Different types of sales and skills required46:45 – Rockey's Milk Punch to Rockey's Botanical Liqueur & where to find it54:00 –  Mark and Francis discuss teaching at ICE in March 2020 Guest Bio Eamon Rockey is a hospitality professional, beverage educator, and spirits entrepreneur whose career includes roles at Eleven Madison Park and Betony. He launched Rockey's Botanical Liqueur, a spirits brand rooted in his long-standing work with clarified milk punch.Info Rockey's Botanical Liqueur rockeysliquer.comHow to Make Milk Punch https://youtu.be/BwlwFNyMqo0?si=zA33suspiHmapn7SJoin us on March 12 for a wine dinner with BallettoClick below for more info:https://www.stageleft.com/event/31226-balleto-winemaker-dinner-w-anthony-beckman/ Subscribe: Restaurant Guys' Regularhttps://restaurantguysregulars.buzzsprout.com/Magyar Bankhttps://www.magbank.com/Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ Reach Out to The Guys!TheGuys@restaurantguyspodcast.comFollow us on Instagram @restaurantguyspodcast

Here's something nobody tells you about adulthood: at some point, you will be expected to both host people in your home and maintain meaningful friendships with those people over decades, with no training, no manual, and no one checking in to see how it's going. This is, it turns out, a lot to ask. Pete and Tommy are asking it anyway.This week the guys dig into the deeply relatable anxiety of being a good house guest and a good host — the unwritten rules, the creature comfort confessions, and the one historical cautionary tale about a famous author whose name you absolutely know that will make you feel significantly better about your own guest behavior. You're welcome.From there, the conversation turns to friendship itself — specifically, why maintaining it feels so much harder than it used to, what the research actually says about why that is, and what embarrassingly simple things turn out to make the biggest difference. Spoiler: it's not a grand gesture. It never is.Want more? Check out The Friendship Issue: We Just Met. I Miss You Already. from Season 10, and The Regrets Issue: Sorry Seems to Be the Hardest Pizza for when the guilt spiral hits. ---Learn more about supporting this podcast by becoming a member. Visit allthefeelings.fum/join to learn more!

#122Josh sits down with Brianne Harvey, founder of Break Bread Consulting and the newly launched Restaurant Resource, to unpack why so many restaurant teams underutilize the powerful tools they already pay for. Using the analogy of a brand-new iPhone being treated like an old Nokia, Brianne explains how operators often invest in sophisticated systems—from back-office platforms to combi ovens—only to use a fraction of their capabilities. They explore why tech adoption breaks down, how implementation requires ongoing training and reinforcement, and what it really takes to embed systems into daily operations without overwhelming teams.Brianne shares the story behind Restaurant Resource, a free, national directory built to help operators discover software, service providers, and suppliers without biased paywalls. She discusses Break Bread's focus on emerging multi-unit brands, the operational inflection point that happens between 10 and 50 locations, and the habits that consistently show up in the best scaling restaurant groups. The conversation also dives into AI—how Brianne uses it daily to triage email, automate workflows, and accelerate research, where it falls short, and why guardrails and critical thinking matter more than ever. Throughout, one theme remains clear: technology should support hospitality, not overshadow it. In the end, the artistry, taste, and human connection at the table are still what matter most.Timestamps04:05 Why Brianne Built Restaurant Resource09:03 Break Bread Consulting And The 10 To 50 Location Inflection Point14:37 What Restaurants Get Wrong About Tech Adoption18:39 Inventory, Back Office Tools, And Data Accuracy Challenges22:00 What The Best Scaling Restaurant Groups Do Differently26:47 Apicii, Complex Openings, And Operational Mindset28:13 How Brianne Uses AI In Daily Operations34:43 Where AI Is Headed In Restaurant Tech46:51 Guest-Facing AI And The Future Of Admin Roles50:11 What AI Can't Replace: Taste, Hospitality, And Relationships52:22 Brianne's Grilled Cheese And Memorable Meals59:06 Jose Andres, Recipe Systems, And Closing ThoughtsLinks and resources

What does the future of hospitality look like in an AI-driven world? Join David Millili at ITB Berlin for a deep dive into the future of hospitality technology with Darko Bosancic, Senior Vice President of Travel & Hospitality at Sirma. In this episode, we explore how hotels can move beyond fragmented tech stacks, leverage AI agents, and build connected ecosystems that enhance operations, guest experiences, and data security.In this episode, you'll learn about:How AI agents are transforming hotel operations and guest communicationsStrategies for integrating multiple hotel technology systems without disruptionWays to scale tech platforms globally while maintaining data security and complianceHow Sirma acts as an “embedded technology partner” to accelerate innovationWhat autonomous AI agents could mean for the future of hotel management Watch the FULL EPISODE on YouTube: https://youtu.be/2DVQYIqP9Ok Links:Darko on LinkedIn: https://www.linkedin.com/in/darkobosancic/Sirma: https://sirma.com/Sirma.AI Enterprise: https://sirma.ai/ For full show notes head to: https://themodernhotelier.com/episode/256Follow on LinkedIn: https://www.linkedin.com/company/the-...Join the conversation on today's episode on The Modern Hotelier LinkedIn pageConnect with Steve and David:Steve: https://www.linkedin.com/in/%F0%9F%8E...David: https://www.linkedin.com/in/david-mil.

I loved sitting down with my friend, who has lived cross-culturally for nearly 20 years. We dive into life lessons on hospitality, creating belonging, and learning not to take offense in new cultures.

Dominick D'Aleo, the Chief Operating Officer of IGC Hospitality, discuses the nuances of managing a large-scale hospitality group in New York City. Dominick shares his transition from a financial analyst to a seasoned hospitality leader, emphasizing IGC's core "Four H's" philosophy: Human being, Hospitality, Humble, and Hungry. The conversation explores how IGC leverages data through platforms like SevenRooms to provide "unreasonable hospitality" and personalized guest experiences, while also navigating modern challenges such as a shifting labor market, rising costs, and changing alcohol consumption trends. Ultimately, Dominick underscores the importance of "extreme ownership," authentic leadership, and continuous learning as the primary drivers for resilience and success in the restaurant industry.10 Key Takeaways The "Four H's" Framework: IGC Hospitality operates on the pillars of being a Human being (accepting mistakes), providing Hospitality (the "X factor"), staying Humble (open to criticism), and remaining Hungry(entrepreneurial mindset). Personalization via Data: The group uses CRM data from SevenRooms to build guest profiles, tracking specific spends and preferences to customize every visit, such as having a favorite drink ready or providing a handwritten note. "Unreasonable Hospitality": Inspired by the concept of going above and beyond, Dominick's team proactively reaches out to guests to find ways to enhance their experience, aiming to create "regulars" through word-of-mouth. Adapting to the New Workforce: Post-COVID hiring requires individualizing the employee experience, recognizing that the younger generation has different values and requires more intentional validation and interpersonal engagement. Extreme Ownership: Dominick integrates Jocko Willink's "extreme ownership" philosophy into the company culture, teaching staff from all levels—including bathroom attendants—to take full responsibility for their roles. The "Plus One" Program: To combat declining alcohol sales, the group gamified "suggestive selling," encouraging servers to use their personalities to secure one additional drink order per guest. Growth in Non-Alcoholic Options: There has been a "dead through the roof" increase in high-margin, non-alcoholic cocktail, coffee, and tea sales, which Dominick views as a significant revenue opportunity. Resilience through Innovation: The New York restaurant scene's survival during COVID—building 1,500 street restaurants in days—showcases the unique resilience and "first responder" nature of hospitality workers. Knowledge as a Tool for Efficiency: Providing staff with specific financial knowledge (e.g., the cost of a broken plate) led to employees creating their own SOPs that reduced breakage expenses by 35%. AI as a Strategic Sounding Board: Dominick uses ChatGPT by feeding it his personal business notes and venue data to act as a "mainframe" for advice, specifically asking for alternative views to challenge his own gut instincts.

Life has a way of catching us off guard — loss, illness, a sudden shift in circumstances — and before we know it, we feel stuck, like a fly caught in a spider's web. In this episode of Mini Miracles From Minor Moments, I'm talking about those moments when we feel trapped by life's unexpected turns, and how some of the simplest, most overlooked things can help us find our footing again. From the wisdom passed down through generations to the quiet gift of a rocking chair moved into a kitchen, this episode is a gentle reminder that small shifts in perspective can open up a whole new way of seeing your life. What We Talk About We all go through seasons where coping feels like a full-time job. Whether it's the loss of a loved one, a health challenge, a family struggle, or simply forgetting your phone on a rushed morning — life keeps moving, and so must we. I share stories from my own life, including memories of my grandmother's patient wisdom, a chance encounter with a stranger at Menards, and a clinician I met at a continuing education class who reminded me that there's always more than one way to make a difference in the world. Each of these moments carries a quiet lesson about hospitality, connection, and the courage it takes to get unstuck and keep going. Key Talking Points The spider's web as a metaphor for feeling trapped: When life deals out unexpected hardships — grief, illness, family strain, financial pressure — we can feel caught and helpless. Recognizing that feeling is the first step toward moving through it. The lost gift of multi-generational living: Families used to live close together, and that closeness offered a natural support system across all ages. Today, those connections take more intention to build — but they're just as meaningful when we do. Lessons from older generations: My grandmother's patience, her African violets, her canary, and the neighbor who fed squirrels while warning us not to — these are the kinds of people who quietly shape who we become. Don't overlook the wisdom around you. The unexpected conversation: A stranger at Menards wanted to talk about cars, but really she just needed someone to listen. How often do we rush past the people who simply need a moment of our time? A clinician who travels the world to serve: Meeting a woman who spent months doing missionary work across the globe was a reminder that there are endless ways to use our gifts to help people. What is it that you can offer, right where you are? Hospitality as healing: Whether in a home or a therapy office, the feeling of being genuinely welcomed matters more than people often realize. Creating that space for others is one of the most powerful things we can do. The rocking chair in the kitchen: Sometimes all it takes is moving a piece of furniture to see your life differently. That rocking chair — moved into the kitchen years ago out of a desire for change — became a gathering place for family, a spot for morning prayers, and a small daily anchor. What small shift might do the same for you? This Week's Reflection Where are you stuck right now? Is there a small change — a rocking chair moment — waiting to give you a new perspective? Keep a cheerful heart, even when it's hard. Look for the people around you who might need just a minute of your time. And know that moving forward, even in small ways, is always worth it. Work With Linda If something in this episode spoke to you and you're ready to work through a difficult season with guidance and support, I'd love to connect. Visit lindagullo.com to learn more about coaching and how we can work together. You can find all past episodes of Mini Miracles From Minor Moments at lindagullo.com/minimiraclespodcast.

Kristina Munoz, Senior Vice President of Operations at Cogir Senior Living, shares the leadership principles that shape strong teams. Drawing on experience across Michelin-recognized hotels, airlines, and senior living, she explains why trust, transparency, and follow-through sit at the center of effective leadership. She shares how leaders build loyalty by showing up for their teams, recognizing success, and stepping in early when someone struggles instead of waiting for failure. Hospitality leaders will gain a clear perspective on earning trust, removing ego from leadership, and building teams that move forward together. A few more resources: If you're new to Hospitality Daily, start here. You can send me a message here with questions, comments, or guest suggestions If you want to get my summary and actionable insights from each episode delivered to your inbox each day, subscribe here for free. Follow Hospitality Daily and join the conversation on YouTube, LinkedIn, and Instagram. If you want to advertise on Hospitality Daily, here are the ways we can work together. If you found this episode interesting or helpful, send it to someone on your team so you can turn the ideas into action and benefit your business and the people you serve! Music for this show is produced by Clay Bassford of Bespoke Sound: Music Identity Design for Hospitality Brands

How can investors gain a competitive edge when seeking deals in the hospitality sector? How can hotels use AI to improve the guest experience? And how can hospitality operators use AI to run hotels more efficiently? AFIRE CEO Gunnar Branson explores the topic with the co-founder and managing partner of AWH Partners, Russ Flicker, about how his $2 billion hospitality platform leverages proprietary data and AI to make smarter decisions. When used correctly, Flicker says, AI can help investors to focus on the right deals, optimize operations, and enhance the guest experience. The idea is to turn information into actionable insight and competitive advantage. LINKS Visit the AWH Partners website https://www.awhpartners.com/ To hear the globe's top experts discuss opportunities in US property markets, register for future AFIRE conferences: Summer Conference 2026 in Tokyo https://www.afire.org/events/tokyo26/ KEY MOMENTS 00:00 Introduction 00:57 Russ Flicker on AWH Partners 01:45 AI and data-driven hospitality investing 02:56 Submarket focus vs. traditional comp sets 05:00 Evaluating hotel metrics and amenities 06:33 Balancing gut instinct and data 09:14 Building a data-first culture 12:28 Hospitality market trends 15:05 Transaction constraints and rising costs 16:59 AI for deal focus and operational efficiency 18:22 AI in revenue and guest experience 21:36 Understanding customer behavior 24:40 Privacy, data protection, and AI tools 27:45 Future outlook for hospitality 29:43 Closing remarks

In this episode of The Hospitality Hangout, we welcome Aris Yeager, better known as the European Kid, to discuss his viral food comedy journey and insights into the hospitality industry. Aris shares how a college joke transformed into a viral persona captivating millions across social media, blending humor with commentary on American dining etiquette and culture. Dive into the hospitality business side of creator culture as Aris explains launching Storytime, a platform forging partnerships between restaurants and creators. This episode offers insider insights on restaurant growth strategies, tipping culture, influencer marketing, and emerging hospitality trends. We also explore differences between European and American food culture, viral restaurant skits, and the evolving role of creators in hospitality leadership and brand collaboration. Whether you're a restaurant operator or hospitality executive, this conversation is packed with valuable perspectives on the intersection of social media and the restaurant industry. Join us for a wide-ranging discussion that combines humor with savvy hospitality insider insights, perfect for anyone interested in the restaurant industry podcast and hospitality media landscape. Episode Credits:Sponsored by: DirecTVProduced by: Branded Hospitality MediaHosted by: Michael Schatzberg, JImmy FrischlingProducer: Julie ZuckerCreative Director: Adam LevineShow Runner: Drewe RaimiPost Production: GrodMediawww.thehospitalityhangout.com Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

10 Mar 2026. With oil prices climbing above $115 a barrel amid Middle East tensions, concerns about stagflation are emerging. Economist Ed Bell of Emirates NBD explains what it is and whether the UAE is at risk. Plus, Josh Gilbert of eToro on mixed Gulf market performance, Lulu Group’s V. Nandakumar on chartering planes to bring in fresh produce, a legal view on force majeure in the energy sector, and Donna Benton, founder of The Entertainer, on giving away 50,000 memberships to support hospitality and leisure.See omnystudio.com/listener for privacy information.

03/09/2026 – Heidi Olson Campbell –on the hospitality of 16th-century Protestant writer Katherina Zell

Kristina Munoz, Senior Vice President of Operations at Cogir Senior Living, and former Vice President of Operations at Palisades Hospitality, shares a leadership lesson from one of the most overlooked departments in hospitality: housekeeping. Drawing on her experience working across many operational roles, she explains why leaders must understand frontline work in order to lead effectively. Kristina also discusses how cultural awareness shapes communication and why intention alone is not enough when leading diverse teams. Hospitality leaders will gain practical insight into building trust, communicating clearly, and leading teams with respect and understanding.Resources:Psicología del Mexicano en el Trabajo — Mauro Rodríguez Estrada A few more resources: If you're new to Hospitality Daily, start here. You can send me a message here with questions, comments, or guest suggestions If you want to get my summary and actionable insights from each episode delivered to your inbox each day, subscribe here for free. Follow Hospitality Daily and join the conversation on YouTube, LinkedIn, and Instagram. If you want to advertise on Hospitality Daily, here are the ways we can work together. If you found this episode interesting or helpful, send it to someone on your team so you can turn the ideas into action and benefit your business and the people you serve! Music for this show is produced by Clay Bassford of Bespoke Sound: Music Identity Design for Hospitality Brands

Send a textSoutherns Hospitality-Wiener Wars Begin! Republic Drama Explodes AgainSouthern Hospitality – Season 4 Episode 1: “Wiener Wars”Season 4 kicks off about five months after the reunion, but the fallout from last season's cheating rumors and friendships falling apart is far from over.The biggest bombshell resurfaces: Maddi eventually learns Trevor never cheated on her, and the rumor was manipulated by others. After the reunion, Bradley confronts Emmy, accusing her of betraying him by helping push a narrative that damaged his reputation and mental health.Six months later, tensions remain high at Republic, where the staff tries to move forward while still dealing with fractured friendships. Maddi has been mostly absent, focusing on a nationwide tour, while Emmy admits she no longer speaks to TJ or Bradley.Meanwhile, Bradley becomes furious after hearing Emmy and Will on the Viall Files podcast, where they call him manipulative and accuse him of enjoying hurting people. TJ is also upset because Emmy suggested on the podcast that he took advantage of Joe when he was drunk—something TJ insists never happened.At Republic, Molly returns for the first time since being fired, sparking drama with Michols and Lake. Molly believes she was pushed out unfairly and that Michols had something to do with it, while Michols insists she was simply bad at her job. Their confrontation escalates until Leva steps in and reminds Michols that he must control his temper if he wants to keep his management position.Elsewhere, Maddi and Emmy attempt to repair their friendship during a spa day, where Maddi admits the fallout from last season caused crippling anxiety and serious mental health struggles.The guys gather for boys' night, where Joe Bradley pushes TJ and Bradley to take accountability for what happened to Maddi. Bradley believes he already apologized, but Joe insists Maddi is still deeply hurt.A new VIP host, Justin, joins the group and quickly becomes the center of attention among the guys, bringing a fresh dynamic to Republic.The episode ends at the one-year anniversary party for TJ's hot dog business, Sir Wieners, which exploded in popularity after launching as a revenge business named after his ex's anatomy. But the celebration quickly turns tense when Maddi confronts TJ and Bradley again about the cheating rumor—leading to another explosive argument.Just when things seem ready to calm down, Julia jumps into the drama, claiming Maddi previously told Bradley she wanted to squash the feud—something Maddi strongly denies.Season 4 begins with friendships hanging by a thread, unresolved betrayals, and a lot of unfinished business at Republic.Support the showhttps://www.wewinewhenever.com/

In this episode of The Africanist Podcast, host Bamba Ndiaye sits down with Dr. Emily Jinan Riley of El Colegio de México to explore her groundbreaking book, Teraanga Republic (Indiana University Press 2025)—a sharp, intimate, and deeply layered examination of Senegalese hospitality, politics, and everyday life. Dr. Riley unpacks how “teraanga,” often celebrated as a national ethos of generosity and welcome, becomes a powerful political language that shapes belonging, citizenship, and the performance of national identity. Together, they trace the book's ethnographic roots, its challenge to romanticized narratives of Senegalese exceptionalism, and its insights into how ordinary people navigate the tensions between cultural ideals and lived realities. Dr. Riley unpacks theory and street‑level experience, offering listeners a vivid sense of how hospitality becomes both a moral horizon and a political tool. The episode opens a window into a Senegal that is at once familiar and startlingly new—one where teraanga is not just a virtue, but a terrain of negotiation, aspiration, and struggle.

Today, Rachel and Callie start this jam-packed show by giving their impressions of the last reunion for ‘The Real Housewives of Potomac' (03:23), deciding whether Karen showed accountability, speculating about Monique's video, and providing updates about Wendy's trial. They also recap ‘Summer House' (23:30) and digest Ciara's transparency concerning her insecurities surrounding the Jesse situation. They recap the “throw-away” penultimate of ‘Southern Charm' (34:00), before ending the show recapping the return of ‘Southern Hospitality' (43:19) and explore the forced drama between the cast. Host: Rachel Lindsay Guest: Callie Curry Producers: Belle Roman and Ashleigh Smith Theme Song: Devon Renaldo Visit heytoogoodandco.com to shop now! Learn more about your ad choices. Visit podcastchoices.com/adchoices

Subscribe to This Week in Hospitality wherever you get you podcasts: Spotify - https://open.spotify.com/show/5oPExA0txHMjEI5Ye13IUy Apple Podcasts - https://podcasts.apple.com/us/podcast/this-week-in-hospitality/id1849637233 Youtube - https://www.youtube.com/@ThisWeekinHospitality This week's episode of This Week in Hospitality starts on a deeply human note, with the crew reflecting on the escalating conflict in Iran and the ripple effects being felt across the Middle East and global travel. Edwin, Scott, Ben, and Zach share firsthand accounts from friends and colleagues across Dubai, Kuwait, Doha, Beirut, and beyond — a sobering reminder that hospitality often becomes both refuge and frontline in moments of crisis. From bombed airports to stranded travelers to terrified interns far from home, the conversation grounds the industry in what matters most: people caring for people. From there, the episode pivots hard into one of the biggest questions facing travel right now: what happens when AI stops being a novelty and starts becoming the interface? The panel unpacks Skift's “Claude Effect” thesis — the idea that travel may be next in line for the same investor panic and business-model disruption already hitting legal, finance, and cybersecurity. Ben argues the OTAs are in the blast zone. Scott says the markets always overreact — but something big is clearly coming. Edwin drops a scorching hot take: the real endgame may not be Booking vs. Expedia, but an AI giant partnering with or buying one of them outright. The back half of the episode tackles hotel brand sprawl and whether the industry has finally reached a saturation point. Are soft brands actually helping, or have they become watered-down middle children that confuse consumers and dilute meaning? The crew debates whether AI-powered discovery will make “brand count” irrelevant and force hotel groups to compete on clarity, trust, and true personalization instead. Finally, the episode closes with a fascinating look at Kimpton, one of the rare boutique brands that seems to have scaled without completely losing its soul after acquisition. Scott and Edwin explain why Kimpton has worked when so many others have failed: separate teams, protected identity, and the discipline to let the back-end scale quietly without flattening the front-end experience. Oh, and in true This Week in Hospitality fashion, the episode wraps with a spicy final challenge for the industry: if you're a travel executive talking about AI but not personally using it every day, what exactly are you leading?   This Week in Hospitality is presented to you by Journey. Journey is a loyalty platform built specifically for independent boutique hotels and high-touch hospitality brands. Our mission is to give operators the same powerful rewards engine, data intelligence, and guest insights that major chains rely on — without asking them to give up the individuality, soul, or story that makes their property extraordinary. If you're an owner or operator of an extraordinary, independently owned and operated hotel or residence — and you want to see whether your property is a fit for the Journey Alliance — you can learn more and apply at https://www.journey.com/alliance   Key Topics & Timestamps 00:00 — Intro 15:15 — Story #1: AI's “Claude Effect” Comes for Travel Booking 34:53 — Story #2: Have Hotel Soft Brands Hit a Saturation Point? 45:58 — Story #3: Can Kimpton Scale Without Losing Its Soul? 53:12 — Spice of the Week     Your Hosts: Zach Busekrus — Journey LinkedIn: https://www.linkedin.com/in/zachbusekrus/ Instagram: https://www.instagram.com/behindthestays/   Scott Eddy — Global Travel & Hospitality Expert @MrScottEddy LinkedIn: https://www.linkedin.com/in/mrscotteddy/ Instagram: https://www.instagram.com/mrscotteddy/   Ben Wolff — Founder of Onera & Oasi LinkedIn: https://www.linkedin.com/in/ben-wolff/ Instagram: https://www.instagram.com/iambenwolff/   Edwin Kramer — Luxury Hotelier Consultant & Former GM LinkedIn: https://www.linkedin.com/in/edwinckramer/ Instagram: https://www.instagram.com/edwinkramer/

In this episode of Hot Messy Topics, we dive into the Season 4 premiere of Southern Hospitality and what it could mean for the future of the series. We also break down RHOC's newest housewife and the buzz around producer Alex Baskin shifting his focus to Love Thy Nader. Plus, we recap all the drama from this week's episode of Below Deck Down Under and everything that went down on board. Visit Seagrass Co. Explore UpandAdamLive.com Watch Up and Adam! Channel 2 Listen on Apple Podcasts Join YouTube Memberships Socials Instagram: https://instagram.com/upandadamlive/ Facebook: https://facebook.com/upandadamlive Twitter: https://twitter.com/upandadamlive TikTok: https://www.tiktok.com/@upandadamlive Merch https://shop.upandadamlive.com Inquiries info@upandadamlive.com Disclaimer The views expressed in this video and on Up And Adam Live! are for entertainment purposes only. All content is protected under Fair Use (Copyright Act 1976).   Learn more about your ad choices. Visit megaphone.fm/adchoices

Hospitality leadership, hotel asset management, and the art of authentic connection — in this powerful conversation with Greg Winey, we unpack what it really takes to build a thriving hospitality organization. With more than 45 years in the hotel industry, Greg shares how mastering the language of hospitality, leading with genuine human connection, and understanding your financial foundation can transform both your leadership and your business.In this episode, I sit down with Greg Winey — founder and principal of NorthPointe Hospitality Management — a man who started as a bellman in 1979 and went on to lead one of the largest privately held hospitality management companies in the United States. Over his career, Greg has overseen 135 hotels, 5,000 employees, and more than $1B in hotel assets, building a legacy rooted in operational excellence, leadership development, and financial discipline.But what struck me most during our conversation wasn't just the scale of Greg's success — it was the simplicity behind it.Greg reminds us that real leadership is built on connection, not scripts.Kindness can't be automated. Culture can't be faked. And understanding the financial reality of your organization gives you the freedom to stay aligned with the values you started with.We talk about:• How mastering the vocabulary and vernacular of your profession unlocks opportunity• Why scripted hospitality fails but authentic connection wins• The leadership lessons learned from managing 135 hotels and 5,000 employees• How understanding debt, assets, and financial positioning protects your culture• Why the best leaders never stop mentoring the next generation• The simple leadership principles that scale billion-dollar organizationsGreg Winey is the rare kind of leader who truly practices what he preaches — and this conversation is a masterclass for hospitality professionals, entrepreneurs, executives, and anyone who wants to lead people well.If you're in hospitality, leadership, entrepreneurship, or business development… this episode is packed with insights you can apply immediately.