Will holiday rentals reach a higher level of service digitisation than more traditional accommodation?
How is the Italian host market equipping itself, from the most traditional hosting services to property managers?
A journey through the services and processes of non-hotel accommodation, from an increasingly global and scalable perspective… Read more »
How are offer and behaviour changing thanks to digitalisation and the most advanced innovation?
Keynote Euro Beinat
Machine Intelligence and the growth of physical platforms
After the digital platforms that we all know (for example: social media and reviews) that have become widespread to the maximum level and with selective saturation, Physical….. Read more »
Managing destinations in a “smart” way means tackling innovative management models that are capable of generating effective service integrations.
The Internet can simplify relationship models and provide data and tools capable of making territorial governments increasingly intelligent and responsive.
Thanks to some examples of good practices, let’s reflect upon the relationship between governance and digitalisation of….. Read more »
The narration of food and wine has changed a great deal in recent years.
How much can the new way of talking about (food storytelling) drive tourism?
How much does communication concerning food & travel via the web and social media affect behaviour, imagination and purchasing decisions?
We will talk about this with experts, bloggers and….. Read more »
How food traceability is increasingly becoming a product and territorial marketing tool, thanks to the standards that are emerging, from the QRCODE to the blockchain… Read more »
Common problems and a few strategic solutions.
New trends in hotel bookings and contracts imposed by credit card companies can make us lose a lot of time and money.
The presence of "ghost" OTAs in metasearches, positioned at rates far below the ethical parity rate, creates a commission war that hotels can’t afford to take part….. Read more »
Food is becoming increasingly mobile, fluid, and liquid – just like the communication strategies used to promote and sell it. From simply being a product to be placed, the focus has shifted more and more to "customer service" as an added value, gradually evolving into the idea of "experience".
This means that to sell a culinary….. Read more »
