My Humble House

The International Hospitality Institute and Dr. Jeffrey O are excited to announce the publication of the October 2024 issue of the Global Hospitality Magazine, the influential and most widely read magazine in the global hospitality industry.   Available in print and digital editions, the October 2024 issue offers several exciting features, including the 50 Most Inspirational People in Global Hospitality & Travel and the 25 Top Hospitality Executives to Watch in 2025. Congratulations to Rocco Bova and all the other award winners featured in the magazine. Click on the link below and then the October issue to view the flipbook version of the magazine. https://lnkd.in/gBdjGYrW

The Luxury Brand Paradox: Everyone wants to be Hermès. Nobody understands Hermès. Hermès didn't start with bags. They started with horse harnesses in 1837. KEY INSIGHTS: 1. Time Horizon: - You: Want luxury status in 2 years - Hermès: Took 100+ years - LV: Took 70+ years 2. The Heritage Play: - Your mistake: Starting with luxury - Their path: Started utilitarian → Became luxury - Evolution: Craftsmanship first, status second 3. Pricing Psychology: - Amateurs: High price = Luxury - Masters: Scarcity = Desire - Hermès: 2-year waitlist for Birkin - Result: People want what they can't have 4. Marketing Focus: You're doing: - Influencer collabs - Heavy social presence - Constant drops They did: - Zero influencers - Minimal social - Controlled scarcity The luxury paradox: The more you try to look luxury, the less luxury you become. Numbers don't lie: - Hermès: $12B valuation - LV: $47B valuation - Your dropshipping brand: 0 The hard truth: Luxury isn't made. It's inherited. Want to create a legacy? let’s chat !

Are We Leading Hospitality Students Down the Wrong Path? Recently, I’ve been seeing many posts from colleges showcasing beautifully presented dishes and impressive culinary setups. It’s great to see the effort and pride in these presentations, but it got me thinking about something deeper: the background of the lecturers who are shaping the next generation of hospitality professionals. When I look into the profiles of some of these educators, I’m often struck by how little real-world experience they have in the industry. Many of them have academic qualifications, but lack significant time in hotels, restaurants, or other areas of hospitality. This issue was reinforced when I was invited to give a talk at a school . The teacher leading the cooking and domestic skills classes admitted to having no experience in the hotel or hospitality sectors. This left me puzzled and concerned. How can we expect students to succeed in an industry as demanding as hospitality if the people teaching them lack firsthand experience of what it’s really like? The hospitality industry isn’t just about following recipes or learning theory from textbooks. It’s about understanding service standards, working under pressure, managing teams, handling guests, and adapting to the ever-changing dynamics of a hotel or restaurant environment. These are lessons you learn on the job, not in a classroom. Without that real-world knowledge, lecturers may inadvertently lead students down the wrong path, giving them a skewed or incomplete view of what to expect. I’ve spent years in the industry and have always believed that the best educators are those who’ve walked the walk. A lecturer who’s spent time in a kitchen knows the pace, the pressures, and the precision required. A lecturer who’s worked in a dining room or hotel lobby understands guest expectations, operational challenges, and the nuances of exceptional service. This kind of experience allows them to teach not just the “how,” but the “why” behind every skill. I worry that by allowing individuals with limited industry experience to lead these programs, we risk setting students up for failure. They might graduate with knowledge of techniques or trends but lack the skills, mindset, and resilience to thrive in a fast-paced, competitive environment. This is not to say there aren’t excellent educators out there. I’ve met many who balance teaching with rich industry experience, and their impact is incredible. But I can’t ignore the growing number of cases where the connection to the real world seems to be missing. My question to colleges, universities, and hospitality schools is this: Are we truly preparing students for the reality of the industry, or are we creating a gap between education and employment? If lecturers don’t have strong field experience, are we equipping students with the tools they need to succeed?

Thank you International Hospitality Institute and Global Hospitality Magazine for electing me as one of the 50 most inspirational people in global hospitality & travel. Proud to accept this recognition and happy to continue promote our wonderful industry.