Hospitality tips

Category: Hospitality tips

Save power save the planet

The worldwide media is doing a sterling job of informing us, the public, about the consequences of climate change.

Category: Hospitality tips

No water, no future

At the 2002 World Summit on Sustainable Development held here in South Africa, Nelson Mandela famously said “No Water, No Future”.

Category: Hospitality tips

Putting hospitality back in the hospitality industry

Mariana Clark, an industrial psychologist, shares a personal experience and some professional advice.

Category: Hospitality tips

Pretty as a picture

When you're decorating or redecorating an accommodation establishment, there are so many essential expenses, that decorating walls often turns into a matter of scratching around for anything to use.

Category: Hospitality tips

Mould And Mildew

Mildew could cost you many happy customers, and this is the last thing an accommodation establishment wants.

Category: Hospitality tips

Mattress maintenance and care

Despite the fact that we may spend up to a third of our lives stretched out on one, the mattress is one of the most underrated pieces of furniture in the home.

Category: Hospitality tips

Power saving tips for you and your staff

"Load shedding" has become one of South Africa’s most commonly used phrases. It wasn't that long ago that most people didn't even know what it meant.

Category: Hospitality tips

Make your website work for you

The internet has revolutionised the way people source information on which to make purchasing decisions and thus has brought about a revolution in the way products and services are marketed.

Category: Hospitality tips

Staying secure during load shedding

Load shedding is a relatively new challenge for us and the unpredictability of these power outages have made an already difficult situation almost unmanageable.

Category: Hospitality tips

Parcels of perfection

Sous-vide (pronounced su vid) cooking has been around pretty much since 1967 when it was discovered by French chef, George Pralus. Despite being long established, it was until recently a relatively little-known process.