HARD ROCK HOTEL MADRID MARKS THE SPANISH GRAND PRIX’S RETURN TO THE CAPITAL WITH EXCLUSIVE ROOFTOP DINNER
Hard Rock Hotel Madrid celebrated the Grand Prix’s return to the Spanish capital with an exclusive rooftop dinner, bringing together media and industry guests such as BBC F1 presenter Jennie Gow, Formula 1 Reporter Christoffer Linden, and Spanish creator Fran Cuellar for an intimate evening overlooking the city.
Hosted at RT60, the rooftop of Hard Rock Hotel Madrid, on Friday evening the dinner celebrated one of the biggest moments in Madrid’s sporting calendar. Guests were welcomed for drinks before sitting down to dinner overlooking the Madrid skyline, with the evening providing an opportunity to celebrate the Grand Prix’s return to Madrid and Hard Rock’s established partnership with Oracle Red Bull Racing.
The event comes at a significant moment for Hard Rock International’s presence within the sport. Hard Rock has been an Official Team Partner of Oracle Red Bull Racing since 2024, with the partnership bringing the two brands together across Grand Prix weekends around the world. Hard Rock branding features across the team car, driver suits and team overalls, alongside experiences designed to bring fans closer to the action throughout the global race calendar. The partnership was extended in 2026.
Alongside its relationship with Oracle Red Bull Racing, Hard Rock has been a Founding Partner of the Formula 1 Miami Grand Prix since its inaugural race in 2022, establishing a significant presence around the race weekend through hospitality and trackside experiences at the Hard Rock Beach Club.
From 2027, the partnership will enter its next chapter, with Hard Rock becoming title partner of the event, which will become the FORMULA 1 HARD ROCK MIAMI GRAND PRIX.
The expanded partnership further strengthens Hard Rock’s position at the intersection of global sport, hospitality and culture, creating experiences that extend the energy of Formula 1 beyond the track.
JAZZ & NEGRONIS: GNH BAR’S NEW WEDNESDAY RITUAL
Celebrating Negroni Week 21-27 September
This September, Kaya Great Northern Hotel is putting a soulful spin on Negroni season, transforming its GNH Bar into a midweek haven of bittersweet cocktails and live jazz. Every Wednesday from 6pm–8pm throughout the month, guests can settle in for intimate Jazz & Negroni sessions just moments from King’s Cross St Pancras.
Expect an evening of carefully crafted serves, with a dedicated Negroni menu spanning classic, smoky, fruity and barrel-aged takes on the iconic Italian cocktail, all priced at £14.50. Providing the soundtrack is soulful singer Jodie Shankland, bringing a live, laid-back energy to the perfect midweek aperitivo.
Leading the lineup is the Mezcal Negroni, which swaps gin for Del Maguey Vida Mezcal to bring a smoky edge to the classic, finished with a lime twist. The Sloegroni takes things in a fruitier direction, combining Hayman’s Sloe Gin with Marolo Vino Chinato and Campari, garnished with dried dragon fruit and a lemon twist.
For something more unexpected, the Sassy Negroni brings together Beefeater London Dry Gin, Suze and Lillet Blanc vermouth with Sassy Pear Cider, finished with dried apple. Meanwhile, the Barrel Aged Negroni delivers a deeper, richer take, blending Beefeater, Antica Formula and Campari with orange bitters. Purists can stick with the Classic Negroni, while those giving booze a miss can opt for the Nogroni, priced at £12.
With Negroni Week taking place across the capital from 21st – 27th September, there’s no better excuse to raise a glass. Jazz & Negroni runs every Wednesday throughout September, 6pm–8pm. Entry is free, and walk-ins are welcome.
Further information: https://kayagnhlondon.com/restaurants-and-bars/gnh-bar/
BOOKER OPENS CHRISTMAS HUB FOR FOODSERVICE OPERATORS TO MAKE MORE OF CHRISTMAS
Elevated nostalgic dishes and world flavours are set to dominate menus this festive season, and Booker has launched its dedicated online Christmas hub and guide, packed with menu inspiration and ingredients to support foodservice operators through the busy party period.
Booker’s 2026 Christmas collection leads with the strapline Make More of Christmas, designed to help operators get ahead of the curve to drive footfall and bookings, and in turn, to maximise profits and deliver an enjoyable, successful dining experience for customers throughout the holiday season.
Newstalgia is the buzzword this Christmas, and it’s about balancing familiar favourites and comfort foods with world flavours and contemporary updates to make menus feel on-trend and indulgent without losing their core seasonal appeal.
Booker’s selection of own brand starters, main meal components, meat-free dishes, sides and accompaniments helps busy kitchens deliver high-quality, seasonal menus quickly and efficiently, offering ready-to-cook and partially prepared options that save time and labour, while still allowing chefs to add their own creative touch.
Promising to bring more value, quality and choice, Booker also offers a selection of British and global cheese options, a comprehensive portfolio of beers, wines, spirits, no and low alcohol drinks, as well as tableware, crackers and decorations.
Menus for making merry
Starter dishes include Chef’s Premium Coquille St Jaques, Smoked Salmon Terrine and Cheddar Cheese Souffle, offering time-saving, luxurious seasonal appetisers.
For the main event, contemporary options such as Venison and Duck Pie, Brie, Pancetta and Cranberry Mac and Cheese bring something unusual to the table, while crowd-pleasing classics such as Carvery Gammon, Pork Joint and Stuffed Turkey Breast Joint appeal to those seeking traditional favourites.
At the butchery counter, operators continue to access bespoke advice and custom meat cuts and joints to suit their specific menu requirements, from prime beef, gammon and pork, and turkey including chilled and frozen whole birds, crowns and ready-to-slice cuts.
Beyond meat, Booker stocks fresh fish fillets and prepared seafood main courses, as well as plant-based options such as The Fat Chef Beetroot and Butternut Squash Wellington and Mediterranean Vegetable Tart, offering alternatives that appeal to meat-free and flexitarian diners alike.
Sharing boards and group grazing have been trending throughout the year, and this is set to continue into the festive season as groups meet up for casual dining and drinking. Booker has launched a selection of items that work well on boards and sharers under its Food To Share range, including on-trend options such as Frickles, Kimchi Hash Browns, Pork and Nduja Meatballs, Breaded Jalapeño Peppers and Hoi Sin Duck Bao Buns. Easy to store, prepare and serve, these make for festive menu winners as they encourage longer dwell time, elevate the menu and suit informal dining for groups, buffets, short-run specials or bar snacks at any time of day.
Keep it seasonal, and consider adding optional pigs in blankets, honey glazed parsnips, or sprouts with leek and bacon to sharing boards for that festive touch. Add mini pots of cranberry sauce and gravy, too, for dipping.
While it’s always worth offering classics such as Christmas pudding and mince pies for the traditionalists, there’s real appetite for sought-after flavours such as pistachio, Biscoff, cherry and lemon. Booker’s new festive desserts range includes versatile and convenient options such as White Chocolate, Cherry and Praline Torte, and a Chocolate and Ginger Tart – fusing familiar formats with popular flavours.
Christmas wrapped with Booker
Available under Booker's own brand tiers, Chef's Essentials, Chef's Menu and Chef's Premium, the Christmas 2026 range is designed to suit different operator needs, price points and venues - from pubs, bars and restaurants to festive markets, street food stalls and casual diners.
Nev Irani, Booker’s Managing Director for Foodservice, says:
“Our Christmas 2026 collection has been designed to help busy operators meet consumer demand for nostalgic flavours, trending ingredients, and versatile dining experiences - with an eye on shifts in eating habits whilst being mindful of cost challenges.
“The holiday season is all about meaningful, memorable moments, and food and drink can really make or break the occasion. We’re here to bring the quality, choice, service and value that operators need for a successful festive season, along with product consistency to ensure every order meets customer expectations, minimises wastage and maintains operational efficiencies across busy kitchens.
“Our combined festive food and drink proposition, along with the convenience of in-branch and delivered service, makes us a one-stop-shop for all foodservice operators navigating the seasonal rush.
“Booker colleagues, whether at your local branch or on the road, are here to help. Customers can discover and sample the new products being added to our extensive range at our Booker Foodservice Trade Show at the NEC Birmingham on 23rd September.”
Booker is running its annual Foodservice Trade Show 2026 at the NEC Birmingham on 23rd September. Find out more and register here:
https://eventdata.uk/Visitor/BookerFoodserviceTradeShow2026.aspx
Visit Booker’s 2026 Christmas hub here https://www.booker.co.uk/christmas.
HOSPITALITY AND HYGIENE ON AGENDA FOR PESTAWARE SUMMIT
Protecting reputation, compliance and trust are at the top of the agenda at an all-new event designed to help professionals understand emerging pest threats and take a proactive approach to tackling them.
The PestAware Summit 2027, hosted by British Pest Control Association (BPCA), brings together for the first time, professionals, stakeholders and decision-makers for focused discussions around the practical challenges posed by pests.
With four separate conference programmes comprising expert talks and case studies, along with an exhibition, live debates and networking, the summit has a dedicated Hospitality and Hygiene stream, designed for professionals working in cleaning, facilities management, hospitality, hygiene, accommodations and venues.
Rosina Robson is Chief Executive at BPCA. She said:
“The PestAware Summit brings together the professionals who are responsible for protecting people, places, products, premises and the environment from pest risk.
“Pest management is a cornerstone of brand protection and customer satisfaction.
“In customer-facing businesses, pest issues can escalate quickly. A single sighting can become a complaint, a failed inspection, a social media story or closure risk.
“This conference stream will focus on pest awareness for staff teams, staying ahead of bed bugs, emerging risks in hospitality and stewardship in reducing reliance on chemicals.
“Pest risk is not a small operational problem - it is a national resilience issue.”
An independent report commissioned by BPCA, found that pest management firms are estimated to have attended more than 4.4 million client jobs in 2025 - more than 12,000 every day, across homes, high streets, hospitals, schools, warehouses, farms and transport hubs in every region of the United Kingdom.
The No Small Matter report found that 15 per cent of client jobs are in food services, six per cent in short-term accommodation and four per cent in entertainment venues.
It also outlined the legal, financial and reputational consequences that businesses can face without professional pest management.
Rosina Robson added:
“The summit is open to anyone with responsibility for protecting reputation, compliance and trust.
“It offers an opportunity to understand how pest management, including prevention and proofing, can help avoid pest problems before they become customer, compliance or reputation risks.”
PestAware Summit 2027 takes place at East Midlands Conference Centre, Nottingham, on Wednesday 17 March 2027. Tickets are available at an early bird price of £149 until 1 October 2026 at: bpca.org.uk/summit using discount code EARLYBIRD.
AIMBRIDGE EMEA APPOINTS SYLVAIN LAGIER AS VICE PRESIDENT OF OPERATIONS
Aimbridge Hospitality EMEA has announced the appointment of Sylvain Lagier as its new Vice President of Operations.
Sylvain joins the third-party hotel management company from Brightstar Hospitality, where, as Group Operations Director, he was responsible for leading the company’s UK hotel portfolio.
His role involved both operational and commercial strategy, overseeing guest experience and owner returns to ensure budget delivery across a portfolio of trading hotels.
Sylvain started his hospitality career 25-years-ago, as a financial controller assistant at Hotel New York in Disneyland Paris, before moving into management and leadership roles with Accor and Atlas Hotels.
In his role at Aimbridge, Sylvain will oversee operations within Region 3, a portfolio of more than 25 Aimbridge-managed properties throughout the UK, across a number of brands including Mercure, Accor and Radisson.
Sylvain said:
“It is a real pleasure to be joining Aimbridge EMEA as VP of Operations. The company's reputation and track record of delivering exceptional results for owners, brands and guests speaks for itself, and I look forward to working closely with colleagues to build on the success of the portfolio and support the continued growth of the business.”
David Anderson, President at Aimbridge EMEA, said:
“Sylvain brings a wealth of operational, commercial and leadership experience gained across a number of internationally recognised hotel brands and locations.
“His proven ability to improve performance, develop strong teams and deliver results makes him an excellent addition to our senior leadership team and I’m sure his expertise will play a key role in driving continued operational excellence and helping us achieve our long-term growth objectives.”
For further information about Aimbridge EMEA, visit www.aimbridgeEMEA.com
FINAL CASE STUDY: ZANNIER ÎLE DE BENDOR
Located just 300 metres off the coast of Bandol, Provence, Zannier Île de Bendor marks the revival of one of the Côte d’Azur’s most distinctive private islands. Originally brought to life by entrepreneur Paul Ricard in the 1950s as a destination centred around art, hospitality and Mediterranean living, the seven-hectare island has now entered a new chapter under the stewardship of Zannier Hotels, reopening following a meticulous five-year transformation.
Reimagined as a refined island retreat rooted in Provençal character and understated luxury, the destination brings together 93 guestrooms and suites, wellness experiences, restaurants, artisan spaces and landscaped gardens, all carefully integrated into the natural surroundings. Throughout the island, there is a strong emphasis on slowing down, reconnecting with nature and creating a more considered guest experience.
Wellbeing sits at the centre of the Zannier Hotels philosophy, from restorative spa treatments and movement programmes to sea swims, sailing excursions and open-air dining overlooking the Mediterranean. Sleep naturally plays an important role within this experience, leading Zannier Hotels to once again partner with British bedmaker Hypnos Contract Beds, following the successful collaboration at Zannier Omaanda in Namibia, to provide handcrafted mattresses throughout the property.
Known for comfort with integrity, Hypnos beds were selected to complement the island’s calm and restorative atmosphere, combining exceptional comfort with long-lasting craftsmanship. Handmade using traditional techniques and responsibly sourced materials, the mattresses reflect the wider ethos of the project, where authenticity, quality and longevity are valued over excess.
Arnaud Zannier, Founder and CEO of Zannier Hotels:
“Our vision is to reframe Paul Ricard’s dream and uphold the very special legacy that Île de Bendor is built upon. Every detail has been carefully considered to create a sense of balance, comfort and connection to the island, and sleep is an important part of that experience.”
Whether staying within the relaxed 60’s elegance of the Delos, the wellness-led atmosphere of Soukana, or the more intimate Provençal style of the Madrague Houses, guests are immersed in an experience shaped by natural materials, sea air and a slower pace of life. Hypnos beds help extend this feeling by delivering deeply restorative rest within one of the Mediterranean’s most distinctive new hospitality destinations.
As Zannier Île de Bendor begins this new chapter, the collaboration between Zannier Hotels and Hypnos reflects a shared appreciation for heritage, craftsmanship and thoughtful hospitality, where comfort is shaped by quality, simplicity and attention to detail.
BVLGARI HOTEL MILANO IS DELIGHTED TO ANNOUNCE THE OPENING OF ‘DA NIKO’: A NEW DINING EXPERIENCE OF FLAVOR AND TOGETHERNESS BY CHEF NIKO ROMITO
From September 1, 2026, Bvlgari Hotel Milano will unveil ‘Da Niko’ the new restaurant concept by Chef Niko Romito: an experience that redefines hotel dining by combining culinary excellence, conviviality, and design
Bvlgari Hotel Milano presents ‘Da Niko’, the new culinary concept created by Bvlgari Hotels & Resorts and Niko Romito, introducing a fresh interpretation of contemporary Italian cuisine.
The name is simple and immediate: ‘Da Niko’. An invitation that evokes the feeling of going "to someone's home" – an idea of genuine, informal, and joyful hospitality.
“This transformation stems from the evolution of contemporary hospitality itself. Today, guests seek experiences that are more spontaneous, less bound by ritual, and able to restore the pleasure of sharing and discovery. ‘Da Niko’ responds to this desire without compromising anything that has made Niko Romito's cuisine so distinctive: the rigorous selection of ingredients, the relentless pursuit of the purest expression of flavor, and meticulous attention to every detail remain unchanged,” says Silvio Ursini, Executive Vice President of the Bvlgari Group.
What changes is the form and rhythm of the experience. The concept embraces a freer, more spontaneous sense of conviviality, more immediate flavors, and a cuisine that is instantly approachable. The complexity of gastronomic research is distilled into dishes of remarkable clarity, because true simplicity is always the result of an extraordinary process of refinement.
Italian Cuisine Meant to Be Shared
“With ‘Da Niko’, I wanted to find a more immediate language to express my culinary vision: the same philosophy, but with a warmer and more direct tone. The research and rigor – both in selecting the finest ingredients and in transforming them – remain exactly the same, but are now expressed through a more convivial dimension,” explains Chef Niko Romito. “The menu, ranging from raw dishes to preparations served tableside, is designed to encourage sharing and the natural pleasure of gathering around the table. The technical mastery is there, but it remains discreet, making room for relaxed elegance and immediate enjoyment.”
The menu explores Italy's rich culinary heritage through an essential and contemporary lens, celebrating iconic classics reinterpreted with the precision and sensitivity that define Niko Romito's cuisine.
The journey begins with a selection of Crudi, where the finest ingredients are presented in their purest expression: from Amberjack Carpaccio with lemon and chili, Tuna Carpaccio with basil-scented tomato, and Langoustine Cocktail with lettuce, to Herb-Marinated Beef with mixed greens.
The Starters reinterpret beloved Italian classics through a contemporary perspective, including Vitello Tonnato, Veal Meatballs with Green Sauce, and Brioche with Lobster, Celery, and Marinated Lettuce. Light and crisp fried specialties are also featured, such as Baby Squid with Tartar Sauce and Fried Pizza with Tomato, Mozzarella, and Parmigiano Reggiano.
The Pasta and First Courses showcase some of Niko Romito's signature creations, from the iconic Spaghetti al Pomodoro and Tonnarelli Cacio e Pepe to Paccheri with Langoustines, Lemon, and Tarragon, Fusilloni with Lobster, and Plin Agnolotti with Beef Jus, Orange, and Marjoram. The selection also includes comforting soups, such as Swiss Chard, Tomato, and Rosemary Soup.
The Main Courses embody the convivial spirit that defines ‘Da Niko’. Tableside service from the trolley includes the Catch of the Day, Milanese Veal Cutlet, and Traditional Piedmontese Fried Chicken with Potatoes and Seasonal Vegetables. Alongside these are individually plated dishes such as Dover Sole Meunière, Beef Fillet with Green Peppercorn Sauce, and Eggplant Parmigiana.
The experience concludes with Desserts that follow the same philosophy as the entire menu: reinterpreting timeless classics through balance, precision, and lightness—from Tiramisù to Warm Brioche with Zabaione and Pistachio Gelato.
A New Space for a New Kind of Hospitality
This new vision of hospitality is also reflected in the restaurant's interiors, entirely redesigned by
ACPV ARCHITECTS Antonio Citterio Patricia Viel.
The restaurant has been transformed into a space that evokes the warmth of an elegant Milanese home. A carefully considered arrangement of tables in different sizes, armchairs, and banquettes encourages conversation and sharing while preserving the timeless elegance of Bvlgari Hotel Milano.
“The ‘Da Niko’ project was born from the desire to give the dining concept a more informal and playful character, deeply connected to the pleasure of gathering around the table and perfectly aligned with contemporary lifestyles,” says Patricia Viel, CEO of ACPV ARCHITECTS Antonio Citterio Patricia Viel. “We worked with warm materials, such as teak, and reconfigured the proportions of the spaces to create a more intimate environment that naturally encourages connection, conversation, and conviviality”.
Guests are welcomed by a large library dedicated to Milan, creating the atmosphere of a contemporary dining room. The experience unfolds through a sequence of intimate yet sophisticated spaces, where the cocktail bar becomes one of the project's defining features: its striking oval black resin counter stands as a sculptural centerpiece, elegantly contrasting with the brightness of the spectacular glass wall overlooking the tranquil garden of Bvlgari Hotel Milano.
The walls are adorned with six large mirrors framed in willow, created by artist Emy Petrini, whose understated, tactile language engages in dialogue with the architecture. At the heart of the dining room stands La Venatoria, a rare Richard Ginori vase from the late 1920s, produced during Gio Ponti's artistic direction and decorated with the Triumph of the Amazons motif–a remarkable testament to one of the most creative periods of the celebrated architect and designer.
The tableware has also been developed in collaboration with Ginori 1735, featuring an exclusive variation of the Diva collection created specifically for ‘Da Niko’. The dining room team's uniforms – comprising tailored shirts and aprons – complete the narrative of relaxed, contemporary elegance.
“We introduced terracotta tones to create a warmer, more tactile atmosphere,” Patricia Viel continues. “The idea was to strike a balance between the extraordinary sophistication of the setting and an environment where guests feel completely at ease, free from the rigidity of formal conventions. It is precisely this tension between refinement and naturalness that makes the project unique”.
With 'Da Niko’, Bvlgari Hotels & Resorts and Niko Romito open a new chapter in their collaboration, reaffirming a shared vision of hospitality: contemporary, authentic, and profoundly Italian. A place where fine dining and conviviality come together in a new, natural, and timeless Balance.
LONDON HILTON ON PARK LANE REPORTS GROWING SHIFT AS EVENT FORMATS BLUR
Venue reports growing demand for events that combine conferences, networking, awards and social dining as organisers look to deliver multiple business objectives through a single event.
The days of conferences, networking receptions and gala dinners existing as separate event formats are beginning to fade, as organisers increasingly combine elements of each into a single programme.
The trend is particularly evident among returning clients. Around 40% of repeat bookings at London Hilton on Park Lane have evolved beyond their original format, incorporating new culinary concepts, entertainment or production elements to refresh the delegate experience.
Aaron Testo, director of groups, conferences & events at London Hilton on Park Lane, said:
"Challenging the status quo of a conference, awards dinner or networking event has become a major focus for many of our clients.
"We're seeing a move towards events that achieve several objectives in one programme, rather than hosting multiple events with individual goals. Clients want delegates to learn, connect, celebrate and build relationships during the same event. That naturally creates a blurring of traditional event formats."
The shift is also influencing how organisers approach catering and networking, with food increasingly viewed as a way to bring people together rather than simply provide refreshments.
"The more engaging and creative a networking opportunity is, the stronger the turnout and the longer people stay," Aaron said. "That's increasingly what our clients are trying to achieve.
"We're seeing growing demand for interactive food concepts and more social styles of dining because they naturally encourage movement, conversation and connection. It's often where the best conversations happen."
Aaron adds that organisers are looking for ways to evolve traditional formats without losing the sense of occasion that makes face-to-face events memorable.
"People still value moments that feel special, whether that's an awards ceremony, conference or client event," he said. "But they also want those moments to feel more social, immersive and memorable.
"The most successful experiences aren't built around entertainment or catering for their own sake. Every element should have a purpose. Whether it's live chef stations, personalised food experiences inspired by the destination or interactive entertainment, they should all help people connect, collaborate and leave with something worth talking about.
"Ultimately, organisers aren't trying to reinvent conferences or awards dinners. They're looking at how every part of an event can contribute to the overall experience and help people get more from being there."
HOTELS RISK MISSING MILLIONS IN GUEST SPEND AS PAYMENT SYSTEMS LAG BEHIND
Hotels are increasingly missing out on revenue opportunities because outdated payment infrastructure is unable to support the way modern guests buy experiences, according to new research from Journey.
The company's new white paper, Retailing the Entire Guest Journey, reveals a growing disconnect between changing guest behaviour and the systems many hotels rely on to sell rooms, dining, spa treatments and other guest experiences.
Drawing on more than one million transactions processed by Journey in 2025 alongside industry research, the report shows how hospitality is rapidly evolving from a room-selling model into an experience-led economy encompassing dining, wellness, activities, retail and services across the entire guest lifecycle.
The research shows that hotels adopting connected payment infrastructure are seeing significant commercial benefits enabling guests to book experiences more easily while helping operators increase guest spend and reduce operational complexity.
Among the key findings:
- Apple Pay accounted for 22% of all transactions across Journey hotel customers in 2025 and has risen to 35% during 2026.
- Guests using Stripe's Link (One-Link) checkout generated a 53% higher average basket value than traditional digital wallets, equating to an average uplift of approximately £73 per transaction.
- 69% of repeat guests are actively choosing One-Link when available.
- Journey's fraud prevention technology has protected up to £2.5 million in merchant revenue through intelligent transaction screening.
- Industry-wide, 74% of hospitality executives report spending excessive time reconciling payments across fragmented systems.
- Only 28% of hospitality businesses say their current infrastructure can easily support ancillary revenue offerings.
The report argues that as guest expectations increasingly mirror those of leading consumer platforms, every payment interruption creates friction and basket abandonment. Whether booking a spa treatment, reserving a restaurant table, purchasing activities or upgrading a stay, guests increasingly expect one-click checkout, stored payment credentials and seamless transactions across every touchpoint.
Simon Bullingham, CEO of Journey, said:
"Hospitality has become far more than accommodation. Guests are purchasing experiences before arrival, during their stay and even after they leave. Yet many hotels still rely on disconnected payment systems that create friction for guests and unnecessary complexity for operators. The opportunity is to treat the entire guest journey as a connected commercial experience."
The report also highlights growing demand for flexible payment options, with only 32% of hospitality businesses currently able to offer pay-over-time solutions despite strong consumer interest. In response, Journey is rolling out Klarna across its platform, enabling hotels to offer flexible payment options both online and, later this year, through payment terminals. The move is expected to help hotels attract younger travellers, with Gen Z and Millennials accounting for approximately 70% of Klarna transaction volume globally.
Alongside payment flexibility, fraud prevention is emerging as a growing commercial priority. More than half (51%) of hospitality executives surveyed by Stripe said failed or blocked transactions negatively impact customer experience and brand perception.
Journey's Hospitality Performance Platform is used by more than 750 hotel and spa properties worldwide, helping hotels sell rooms, experiences and ancillary services through a connected booking and payments ecosystem. Last year alone, Journey's hospitality partners generated more than 62 million bookings through the platform.
These insights are detailed in Journey’s newly released white paper, Retailing the Entire Guest Journey: How connected payments capture the full value of the guest journey and is available to download now: https://journey.travel/insights/retailing-the-guest-journey-whitepaper-whitepaper
CEO OF CUSTARD, PETRA CLAYTON TAKES OWNERSHIP OF SET-JET AS GLOBAL SCREEN TOURISM SUMMIT ENTERS ITS NEXT CHAPTER
Hospitality communications strategist, founder and CEO of CUSTARD, Petra Clayton has taken ownership of Set-Jet, the global summit dedicated to the rapidly growing screen tourism sector, from Martin Evans of The Tourism Business.
Launched as the world’s first dedicated conference bringing together the screen and tourism industries, Set-Jet 25 welcomed 220 delegates including more than 30 speakers, connecting tourism leaders, film and television professionals, visitor attractions and industry specialists.
Creator of the hotel and venue positioning agency CUSTARD, Clayton has worked across the hospitality, tourism and events industries for more than 30 years. She will personally lead the development of Set-Jet, building on the foundations established by Evans, bringing together the partners, expertise and industry voices needed to shape its next phase.
Clayton will continue in her role as CEO of CUSTARD, leading the agency’s growth strategy alongside Set-Jet, which will remain a distinct brand. Both operate at the heart of the hotel, tourism and event industries, and the network established by CUSTARD will help develop the summit’s future programme and partnerships. Plans are already underway for the summit to return in 2027, with a wider ambition to establish it as an international platform for insight, collaboration and conversation around the impact and opportunity of screen and travel.
Commenting on the acquisition, Petra Clayton said:
“Screen has an extraordinary power to shape where we want to go and what we want to experience. Set-Jet sits right at the intersection of two industries with huge potential to learn from one another.
“Martin created something genuinely pioneering. The first Set-Jet demonstrated both the appetite and the need for a place where tourism and screen can unite, and I saw the potential to take that momentum and turn it into something much bigger. My ambition is to develop a global community and platform that connects the people shaping screen tourism, shares intelligence and best practice and helps destinations and businesses understand and maximise the opportunities it creates. There is a lot more to come, but for now I’m excited to be taking Set-Jet into its next chapter.”
Martin Evans commented:
“I’m really delighted that Petra will be leading the way for Set-Jet into the future. The business has already secured some great interest for taking it forward into 2027, and with Petra’s experience, vision and understanding of the tourism industry I know the future of the concept and business is in very capable hands."
Planning is now underway for Set-Jet 2027 with further announcements about the summit, partnerships and programme to follow.