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Chloe Papas

Recent Posts

How to attract young travelers to your hotel

Posted by Chloe Papas on Jun 26, 2019 5:00:00 PM

We know that young people aged between 18 and 35 are traveling more than any other generation did before them. They are traveling further and wider than their parents or grandparents, with a focus on new experiences and authenticity. While they have money to spend, millennials aren’t always the easiest to market to.

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Topics: Hotels, Insights

Beer serving 101: how to sell beer like an expert

Posted by Chloe Papas on May 24, 2019 4:00:00 PM

In 2018 the average Australian consumed 224 glasses of beer, while the Czech Republic held the title for the most beer drunk per capita for the 24th year in the row! It's pretty clear that the world likes beer, in fact it's the third most consumed beverage on the planet! So, when it comes to serving it, it's best not to let things go flat.

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Topics: Managers, Staff, Bars

Should your hotel go green?

Posted by Chloe Papas on Apr 24, 2019 11:39:49 AM
More and more consumers around the world are choosing hotels based on their commitment to sustainability and environmental responsibility. It’s no secret that hotels and other forms of accommodation can generate significant amounts of waste - whether it’s water, choices of packaging, food, or energy.
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Topics: Operations, Health and wellbeing, Hotels, Managers

The golden rules of hotel bartending

Posted by Chloe Papas on Mar 27, 2019 2:00:00 PM

So you want to become a hotel bartender. Maybe you’re already working behind a bar in a restaurant, or maybe you’re just starting your journey in hospitality and are weighing up your next move. It’s likely that you’ve seen a fair few movies or television shows where the hotel bartender seems like they are having a ball - hanging out behind a luxurious bar and chatting to travelers all day. 

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Topics: Career tips, Hotels, Staff

How to pair vodka with food

Posted by Chloe Papas on Feb 15, 2019 4:30:00 PM

Traditionally when we talk about pairings, wine or beer springs to mind, often alongside a luxurious degustation or tapas dishes. Whether it’s a rich red alongside perfectly cooked beef, or the latest craft beer offering adding fruity notes to a pasta dish, foodies are used to certain combinations of food and alcohol on restaurant menus. Which is why sommeliers and chefs around the world are delving into the world of unique pairings - whether it’s gin, whiskey, mocktails, tea, or even vodka. 

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Topics: Hotels, Staff, Restaurants, Bars