For much of the last decade, tourism property investment appeared to follow a predictable script. An apartment in a desirable destination was often considered the obvious choice. The barriers to entry were relatively low, demand remained strong, and digital platforms made it possible for individual owners to reach international travellers without the infrastructure traditionally associated with the...
Hospitality water scarcity is becoming one of the industry’s fastest-growing operational challenges. For years, the global hospitality industry has focused on rising energy costs, labor shortages, inflation and shifting travel demand. Yet across many destinations, another issue is quietly becoming impossible to ignore: water. From Mediterranean islands to Southeast Asia, hospitality growth is...
For years, pop-up concepts were often treated as short-term marketing experiments — temporary restaurants, seasonal bars or limited-time retail activations designed primarily to create buzz. Today, the role of pop-ups inside hospitality appears to be shifting. Across hotels, restaurants and mixed-use properties, temporary concepts are increasingly being used not only for visibility, but as...
Across the hospitality sector, a noticeable shift is taking place. Traditional single-use properties are increasingly being complemented – or replaced – by concepts that combine multiple functions under one roof. What once operated as clearly separated categories – hotel, restaurant, cinema or retail – is beginning to merge into integrated environments. At first glance, these concepts can...
US motel investment is gaining renewed attention as a unique opportunity within the hospitality sector. Along highways, coastal roads and at the edges of towns across the United States, motels have long been part of the landscape. They were never designed to impress. They were designed to function – to offer a simple, accessible place to stop, rest and continue the journey. For decades, that was...
Vegetarian and vegan restaurants are under pressure. Closures in multiple cities have triggered a familiar narrative: the plant-based trend is fading. It isn’t. What we are seeing is not the end of plant-based dining – it is the end of its first hype cycle. Across global markets, the data tells a consistent story. Strict vegetarian and vegan lifestyles remain a minority, but the number of...
The role of beverages in fine dining is undergoing a quiet but significant transformation. What was once dominated by wine pairings is now expanding into a new category that is gaining both culinary and commercial relevance: alcohol-free pairings. This shift is not driven by restriction, but by intention. At Hogahero, we observe a growing shift towards alcohol-free pairings as an integrated part of...
Hotel technology trends are reshaping the hospitality industry, transforming how hotels operate, scale and compete. What was once considered operational support has evolved into a core strategic layer. Technology is no longer a tool. It is infrastructure. At Hogahero, we observe a growing shift towards fully integrated, data-driven hospitality operations across global markets. From Fragmented...
For decades, the buffet stood for one thing above all: abundance. A wide selection, minimal waiting time, and operational efficiency made it a cornerstone of hotel dining across segments. Yet somewhere along the way, the model lost its edge. What once symbolized variety began to signal excess, inconsistency, and waste. Today, the buffet is undergoing a quiet but significant transformation. Not as a...
Across Europe, heatwaves are no longer exceptional events. They are becoming a structural component of the summer season, reshaping how, when and where guests engage with hospitality. For restaurants and hotels, rising temperatures are not only an operational challenge but an economic variable that directly influences demand patterns, consumption behavior and guest expectations. What is emerging is not...
Compare listings
Compare