The Mews Blog

Your go-to blog for everything hospitality, from hotelier interviews and in-depth product information, to practical operational advice and thought-provoking opinion.

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Hotel chargebacks: how they work and how to handle them

Hotel chargebacks cost time and money for hoteliers. We look at how chargebacks work, how to handle them effectively, and how to prevent them from happening.

Lessons from COVID-19: teaching hospitality during a pandemic

Ian Millar is a Senior Lecturer at Ecole Hôtelière de Lausanne. He spoke to us about adapting his course, the industry changes he’s seeing, and where the future lies.

The next generation of hospitality: insights from the class of 2020

Six hospitality graduates from 2020 talk to us about how they think COVID-19 has changed the industry and what changes they’d like to see in the future.

Track the latest coronavirus hotel data

The Mews COVID-19 hospitality dashboard lets you track the latest coronavirus hotel data through travel industry trends including bookings, cancellations and relevant stock prices.

Hotel night audit automation: a better way to work

Discover how automation and fresh thinking can make traditional hotel night audits a thing of the past, while saving you time and cutting manual errors.

How to boost your hotel ranking on TripAdvisor and other review platforms to consider

Find out how properties are ranked on TripAdvisor and discover how to boost your TripAdvisor hotel rating with six simple tips.

The Word in Hospitality podcast | Highlights from episode 1

The theme for our first conversation is ‘adapt’, and we’re joined by Calvin Anderson of Domio, Rami Zeidan of Life House, and Charlie MacGregor of The Student Hotel.

The contact-free hotel: A vision of the new hospitality

Guest health and safety has never been more important. One of the ways that hospitality can recover is by introducing contact-free hotels.

Maintaining the art of hospitality in a post-COVID world

The heightened health and safety measures as a result of COVID-19 mean that hotels need to adapt – but they can’t lose the human touch that’s integral to hospitality.