Hospitality

Jindřich Krausz of Grandhotel Pupp: Our strategy is to build on tradition

Perhaps no hotel in the Czech Republic has such a rich and fascinating history as the grandhotel Pupp. The crown jewel of Karlovy Vary, which annually accommodates the stars of the Karlovy Vary Film Festival and where Napoleon also stayed, has undergone both a visual and strategic transformation in recent years. What is new in Pupp?

MEWS' George Barker: Hotels are more than just a place to stay

Mews is a Czech startup that provides accommodation establishments with a system for managing reservations, receiving payments, handling guest requests or dealing with the complete management of the hotel, including staff. In order to do their job in the best possible way, they need to keep a good overview of everything that is happening in the hospitality industry and what current trends need to be taken into account.

Jiří Gajdošík of Asten Hotels: directly contacting guests is more expensive, but profitable in the long run

Asten Hotels was established with the aim of creating a chain of attractive boutique hotels in the Czech Republic. It focuses on locations in Prague and Spindleruv Mlyn, where it operates several hotels. According to Asten Hotels, what is the most important strategy in today's hospitality industry? We asked managing partner Jiří Gajdošík.

Adam Sedlak of Hunger Wall Residence: Hotels should not underestimate their cancellation process

The Hunger Wall Residence, housed in an Art Nouveau building over a century old, offers a range of apartments for business or leisure. It is situated in a quiet street near the Charles Bridge, Prague Castle and the Old Town. The clientele of hotels in the centre of Prague has changed considerably over the previous year, so it was necessary to change the strategy. How did the Hunger Wall Residence cope with the new situation?

Jan Valenta of Taste of Prague: customers are currently looking for quality at a good price or an exceptional experience

First there was a famous food blog, then came the now legendary food tours, nowadays Taste of Prague has its own podcast and runs accommodation in Chaloupka Bousov. The focus of their interest is food. They are aware that hospitality and gastronomy are closely linked, so it makes sense that they focus on their intersection. They regularly show foreign gourmets in the Czech Republic that Prague's gastronomic scene is on par with that of Berlin, for example. What did last year's change in clientele bring them and what do they think the accommodation experience of the future will look like?