Making Room Service Truly High-End

For the last couple of years hotel brands have put a lot of effort into improving their communal areas in a bid to make them more appealing to millennial-minded consumers.

But when everyone is going one way, it can make more sense to go the other. This is especially true for newcomers looking to make a dent in an already crowded market.

For its first hotel, French foodie brand Fauchon has decided to emphasize the in-room dining experience as a way to differentiate itself. It’s a novel idea and it will be interesting to see if the company keeps it up as it expands across the globe.

For feedback or news tips, reach out via email at pw@skift.com or tweet me @paddywhyte.

— Patrick Whyte, Europe Editor

5 Looks at Luxury

How a French Gourmet Food Brand Plans to Succeed in Hotels: Another example of a luxury brand extending its reach into hospitality is developing out of Paris. But the question is, do we really need another luxury hotel brand? Maybe, if it has a certain je ne sais quoi.

IHG to Replicate Its Light-Touch Kimpton Approach With Six Senses: Let’s just hope, for everyone’s sake, IHG sticks to its word here and lets Six Senses be Six Senses.

This Is What Hotel CEOs Really Think About Homesharing: While most still don’t think it’s necessarily for them, there are a few who are starting to be open to giving it a try.

Travel Megatrends 2019: Wellness Is the New Hook in Travel Marketing It used to be food that created the buzz that lured travelers to all sorts of destinations. Now, wellness is taking over as travelers seek out healthier, more active vacations. Food is still a draw, of course, but it better satisfy a wellness craving.

Singapore Developer Wants to Turn Sentosa Cove Into the Next Bali: Comparing Sentosa Cove to Bali might be a bit of a stretch, but the former could use some rejuvenation regardless.

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Skift Europe Editor Patrick Whyte [pw@skift.com] curates the New Luxury newsletter. Skift emails the newsletter every Tuesday.

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