Hospitality
Hotelier Andrew Zobler shares his blueprint for scaling up in hospitality without losing brand appeal
The Sydell Group was acquired by Hilton in 2024 but has remained true to itself as it expands to Singapore.
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How Stephan Bösch brought Brenners Park-Hotel & Spa back to life after its renovation
How do you breathe new life into a place where history lingers in every corner? Monocle sits down with Stephan Bösch – the new managing director of Brenners Park-Hotel & Spa in Baden-Baden, southwestern…
A Christmas eve forage is the perfect pick-me-up for the season
Mistletoe is a rather tenacious parasite so wresting it from a tree trunk can be difficult. Yet I relish that slightly hazardous Christmas Eve task – usually with my sister leading the charge, Niwaki…
How big-sky thinking is spurring a ranch revival out West
The American West has held the US in a kind of cultural trance of late. It’s visible in the collections on runways, the perverse popularity of rodeos and the resurrection of heritage bootmakers but,…
Bulgari bets on Bodrum: Inside the jewellery house’s vast luxury residence in Turkey
Italian luxury brand Bulgari is bringing its eye for detail to the Aegean, offering Monocle a preview of its newest chapter in design-led hospitality and discreet luxury living.
In an industry with a novelty addiction, restaurants need to stick to the recipe
The first time I ate the smoked-eel sandwich at Quo Vadis I was alone and new to Soho. Tangy pink onions. The sharp slap of horseradish. And a buttery crunch, the kind that only…
Les Roches opens its first hospitality school in the Middle East, aiming to elevate the Emirates’ luxury industry
Through its new school, the Swiss hospitality academy is giving a local voice to a sector that has long been defined by imported talent.
A tour of the spectacular upgrade of Kämp, Finland’s first grand hotel
One of Finland’s oldest hotels is preserving its 19th-century charm while catering to the needs of the modern traveller.
Designer Harry Thaler’s breathtaking Dolomites farmhouse transformation
Having converted their centuries old farmhouse at the gateway to the Dolomites into a guesthouse with five apartments, Christa and Andreas Klotzner called in designer Harry Thaler to supply some final touches.
Course correction: How restaurants are rebelling against performative dining
From phone bans to surprise menus, new collabs and extended late-night dining, restaurants are pushing back against the homogenisation of hospitality, one real meal at a time. No filter, no wi-fi, no problem.
The greatest dish in the world cannot survive bad service
Behind every great chef is a crew that keeps the plates spinning
