In Hotel Magazine’s January 2000 issue, an architect predicted that in the distant future – the year 2017.

We’d be awakening in our rocket ship hotels, unstrapping ourselves from inflatable beds nestled in pods and eating a breakfast of hydroponic vegetables to fortify us for a walk in zero gravity space. (Richard Branson is still working on that.)

Back here on Earth, 21 industry leaders weighed in on what the 21st century would look like. Hotels Magazine asked, “What forces will have the greatest influence on the development of the hotel industry in the next 10 to 25 years?”

Here’s what a few of them said (with their former titles at the time of the interview):

Full Report:  http://www.hotelsmag.com/Industry/News/Details/69346


Albert Square Chop House boasts one major advantage before you start on the food and the meeting facilities – its location.

It is based in one of the finest buildings in Manchester, Thomas Worthington’s Memorial Hall, overlooking one of the best locations in the centre of Manchester – Albert Square.

Meeting delegates go up the stairs at the side of the main restaurant and arrive in the main Memorial Hall, the larger of the two meeting space available at Albert Square Chop House. 

The Memorial Hall is a room with plenty of natural daylight, well-decorated and furnished. It will accommodate up to 180 delegates theatre style and is fully equipped with the latest conference technology.

The Memorial Hall provides total exclusivity with its own private lift, bar and kitchen. Alongside is the Thomas Worthington Boardroom seating 18 delegates.

There are another two Chop Houses in the group a couple of hundred metres away in Cross Street and St Annes Square.

The group is planning to extend its meeting facilities with possibly a new boutique hotel in future. 

Details: http://albertsquarechophouse.com/


A two minute walk down river from the O2 Arena in London will bring you to Farmopolis – a floating garden on the Jetty at Greenwich Peninsula which is now home to thousands of plants from the RHS Chelsea Flower show.

Farmopolis has only been open for a few weeks. It aims to be a major new urban farming destination in London – a micro-city of experiential production, a pioneering new model for public green space bringing together farming, food, arts and culture.

Farmopolis, however, is more than a floating garden. It also incorporates a bar, restaurant and events space. The café/restaurant at Farmopolis is open seven days a week until 9.30 in the evening. Farmopolis is licensed for 500 guests standing. The seating area for an event will comfortably accommodate up to 50 delegates.


The events space plays host to a year-round programme of live music, experiential supper clubs, literary salons, immersive theatre, creative workshops and talks. It is also available for private hire, for day meetings, an end-of-conference get together, for ideas workshops and for brain-storming sessions.

It is the sheer accessibility of Farmopolis which is one of its major strengths. It is a five-minute walk from North Greenwich tube station on the Jubilee line. Delegates can take the Thames Clipper River Boat to North Greenwich Pier – less than five minutes away.

The Emirates Air Line will transport delegates in spectacular fashion across the Thames from ExCeL London convention centre and the hotels and the conference venues which surround it.

For those who have an academic and ecological interest in the variety of gents’ urinals to be found in public places – then take a trip to Farmopolis. The urinals are waterless saving up to 100,000 litres of water annually. Furthermore, Farmopolis has a Compost Toilet Workshop – worth a trip in itself to view that.

Details: http://www.farmopolis.com/


Cameron House, on the banks of Loch Lomond in Scotland, has launched a concierge apprenticeship scheme.

For the first time in Scotland, a three year programme will offer a young person training in the day-to-day management of a five-star concierge department.

The successful applicant will join an existing team of 12 and will be mentored by award-winning concierge Alan Grimes, who has 30 years experience under his belt and has held the role of head concierge at Cameron House for the past eight years.

The new apprentice will educated in the day-to-day supervision of the hotel’s concierge department including organising specialised itineraries and making travel arrangements to fulfill guest requests.

They will also have access to a range of operational areas throughout the hotel.

The Concierge Apprenticeship is open to all 18 to 24 year olds with a serious interest in pursuing hospitality as a career.

Details: http://www.cameronhouse.co.uk/careers/apprentice-concierge-scheme.html


Marriott International has completed its acquisition of Starwood Hotels & Resorts.  In so doing it has created the world’s largest hotel company.

The total number hotels owned by Marriott International is now 5,700 with more than 1.1million rooms spanning 30 brands in 110 countries.

The acquisition was delayed last month after the two companies announced that they had agreed to extend the time period for the Chinese Minister of Commerce (MOFCOM) to complete its review of the merger.

Marriott International has now merged the Starwood Preferred Guests (SPG) and Marriott Rewards loyalty programmes. This means guests can redeem their points across the Marriott expanded portfolio.

John Marriott Jr, executive chairman of Marriott International, said: “With the addition of Starwood’s strong brands, great properties, and talented people, we have dramatically expanded our ability to provide the best experiences to our customers.

“We also welcome the tremendous responsibility as the world’s largest hotel company to be a good global steward, providing new opportunities for our associates and building the economic strength of the communities we call home.”

Arne Sorenson, president and CEO, added: “We can now provide a better range of choices for our guests, more opportunities for our associates, and greater financial benefits for our owners, franchisees and shareholders.”