Martin Green

3 min

Customer Experience: why it matters and how to do it better

Luxury’s Customer Experience challenge The luxury industry thrives on feeling. A customer will spend $15,000 on a handbag from Hermès because of how it makes them feel. Practicality rarely comes…

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4 min

A conversation with Antoine Pin, CEO of TAG Heuer – courtesy of Luxury Tribune

CdA: Performance cannot be achieved without the financial means to support it. The €150 million annual partnership signed by LVMH with Formula 1 represents significant resources to make it happen.…

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9 min

Unlocking your hotel investment: navigating hospitality real estate finance

Edouard Louapre Head of Bachelor Specialization Edouard Louapre, head of our Bachelor specialization in International Hotel Development and Finance, casts his expert eye over hotel real estate investment – the…

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4 min

Alumni Accelerator win is just the beginning, says Poynto founder Vasily Grogol

Vasily was quick to praise Frédéric Frère, his mentor throughout the Accelerator program. Longer standing readers of The Insider may remember our profile of Frédéric’s own entrepreneurial endeavors. He is…

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7 min

Diversity in hospitality: how cultural inclusivity defines the industry

Stefano Battaglia Glion Lecturer As the most global of industries, hospitality is powered by diversity – with large hotels typically having multiple nations represented among both guests and staff. Glion…

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3 min

Compelling conversations: The Insider puts hospitality center stage

Three contrasting personalities, all with great stories to tell and valuable insights to share… Peter Schickling, Hazel Limfat and Frédéric Biousse made our inaugural “In Conversation With…” event a compelling…

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4 min

Change management: Glion alumnus Gabriel writes the book on how to transition from hotelier to consultant

“In reality, my aim was to answer some of the many questions people have asked me over the years and also some of those I asked myself, such as why…

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4 min

Go bespoke: meet the travel-obsessed alumni with a passion for personalization

“Morocco has basically been sold the same way for about 20 years,” says Adam. “The same camel rides, the same medina over and over. But, you know, this country has…

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6 min

The nose: the ultimate compass to luxury experiences

Executive Master’s graduate Alexandra Alves Gaspar is intrigued by the sensory side of luxury; and in this exclusive guest article, she reveals how the nose can be our gateway to…

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4 min

Cook with Stéphane Décotterd #11 – Lake Geneva pike roast, Ratte potato brandade with lavender, pike head jus and pointed cabbage

After a one issue break, we return to our series of personal recipes from Michelin-starred chef Stéphane Décotterd. And its key ingredient could hardly be more locally sourced, as it…

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Customer Experience: why it matters and how to do it better

A conversation with Antoine Pin, CEO of TAG Heuer – courtesy of Luxury Tribune

Unlocking your hotel investment: navigating hospitality real estate finance

Alumni Accelerator win is just the beginning, says Poynto founder Vasily Grogol

Diversity in hospitality: how cultural inclusivity defines the industry

Compelling conversations: The Insider puts hospitality center stage

Change management: Glion alumnus Gabriel writes the book on how to transition from hotelier to consultant

Go bespoke: meet the travel-obsessed alumni with a passion for personalization

The nose: the ultimate compass to luxury experiences

Cook with Stéphane Décotterd #11 – Lake Geneva pike roast, Ratte potato brandade with lavender, pike head jus and pointed cabbage

The RFP Process for Hotel PMS

Top hospitality tech trends from Mews Unfold 2024

Getting Started with AI: A Step-by-Step Guide for Hoteliers

Sunday Curation #7

𝐓𝐡𝐞 𝐑𝐨𝐥𝐞 𝐨𝐟 𝐭𝐡𝐞 𝐂𝐃𝐎 𝐢𝐧 𝐇𝐨𝐭𝐞𝐥 𝐌𝐚𝐧𝐚𝐠𝐞𝐦𝐞𝐧𝐭:… | Tobias Koehler

What Hospitality Leaders Stopped Talking About (And Why It Matters Now) – Anna Blue

Parts and Labor Design reimagines the classic American diner in Albany

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The RFP Process for Hotel PMS

Top hospitality tech trends from Mews Unfold 2024

Getting Started with AI: A Step-by-Step Guide for Hoteliers

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