Miscellaneous

🏨 ILHA has reached over 1 million members globally, marking a significant milestone. The association experienced a 45% increase in LinkedIn community and has an email network of 182,000 professionals. INSPIRE Prague had 405 attendees, while INSPIRE Las Vegas had 872. They hosted over 6,300 webinar attendees and saw a 50% increase in website traffic. ILHA provides resources and connections for luxury hospitality professionals across 90+ countries, impacting over 500,000 hotel professionals.

🛫 Retailaer expands Air Europa’s Travel Agency Portal to Belgium, France, Italy, Netherlands, Portugal, and the UK, adding to Spain. This expansion is part of Air Europa's NDC strategy, enabling agents to access flights, ancillaries, and third-party services through Retailaer's platform. Yago Casasnovas highlights agency access, while CEO Anders Lofgren cites rapid retail scaling. Powered by the Connect & Retail Distribution platform, it overcomes legacy PSS constraints, enhancing European travel retail distribution.

✈️ Navan upgraded its New Distribution Capability (NDC) integration with Qantas, using the latest NDC API version. The upgrade enhances Navan's platform, allowing exclusive fares and premium services for frequent travelers in Qantas's Premium NDC Programme. Currently, 70% of Qantas flights booked on Navan use the Premium NDC. This strengthens corporate travel offerings by providing a seamless booking experience, dynamic commission offers, and personalized fare options. Ash Howell, Qantas's EVP Americas, highlighted the benefits for mutual customers.

✈️ Airline leadership struggles with conflicting goals between Revenue Management (RM) and Loyalty programs. RM focuses on load factor and seat revenue, while Loyalty emphasizes engagement and lifetime value. Airlines face issues like "flexible redemptions" and dynamic pricing. American Airlines stopped awarding miles on Basic Economy, affecting Loyalty. Nearly one-third of loyalty-related social media posts are negative. Solutions include shared revenue attribution, pre-negotiated inventory windows, data sharing, and addressing cannibalization concerns.

🏠 Shiji's Infrasys POS, a cloud-based point-of-sale solution, received the 2026 “Best Customer Support” award from Software Advice on February 5, 2026, in Atlanta, Georgia. The award is based on verified customer reviews from hospitality professionals who appreciate Infrasys's reliable, 24/7 support. With over 5,000 employees globally, Shiji serves more than 91,000 hotels. Infrasys integrates with property management systems and remains operational even during connectivity disruptions, ensuring seamless hospitality operations worldwide.

🍽 Chipotle and Starbucks are set to revamp their loyalty programs in 2026, focusing on affordability rather than AI or personalization. In early 2025, Chipotle faced declining foot traffic, although 90% of app orders came from loyalty members, contrasting with 20% for in-venue. The trend highlights a shift towards points, tiers, and tangible value for the majority, while only 1% of customers seek personalized experiences. Understanding customer preferences is key to this strategy.

🍴 The Bay by Chef Fei at Mandarin Oriental, Shenzhen, secured a One Diamond rating in the 2026 Black Pearl Restaurant Guide. 🎉 Under the guidance of Chef Huang Jinghui (Chef Fei), the restaurant masterfully blends Lingnan and Chaozhou cuisines. 🎨 Chef Water, the Chinese Executive Chef, skillfully crafts dishes like Poached Threadfin Fish, Wok-fried Australian Lobster, and Mushroom Roast Goose Roll. 🦞 The venue features nine private dining rooms inspired by "Classic of Mountains and Seas." 📚

📖 Author: Priyanka C. Agarwal, a seasoned writer and editor, has contributed to notable publications such as The South China Morning Post, SilverKris, Her World, The Michelin Guide, and Time Out. Her portfolio includes custom content for brands like Sentosa, Mediacorp Special Projects, Asia’s 50 Best, IKEA, and Meat and Livestock Australia. Priyanka specializes in food and drink, wellness, luxury, and travel.

🥘 Chef Cho leads Onjium, a Seoul-based restaurant, showcasing innovative takes on Korean royal cuisine by using local ingredients like heirloom rice and walnut oil. Traditional techniques from temple and royal kitchens are integrated into seasonal menus. Dishes include tofu “cheese” from soybean milk and shrimp wrapped in strawberry gochujang. Onjium emphasizes food sustainability through fermentation, offering vinegars and drinks from repurposed peels, demonstrating a blend of heritage with modern culinary practices.