In his On Experience Skift column
, Colin Nagy from Fred & Farid made a thorough collection of 2018 tourism and hospitality innovation surpluses.
The AIRTH table below compiles and divides them in FLY, STAY, and DO categories, mostly addressing luxury tourists.
(Singapore) for its curated and meticulously thought out placement - in and out.
First class cabin
does it in a "gently human-centric" way.
Business class cabin
for what they offer with dine-on-demand and the consistent service in Q-suites.
teams for being "great conversationalists, multi-cultural and generally wonderful".
Wellness for the long haul
for constant involvement of research and science into lessening the discomfort of the long-haul flights.
for returning professional barista manned coffee bars in their lounges.
for their train offerings and boat trips.
for the "interesting and rule-breaking" sound therapy with Tibetan gong bowls.
brings best experiences from other fields into the hospitality category.
The Middle House
's simplification through design applied on a simple matter - controlling lights from the bed.
for "lending Mediterranean flair and a sense of formal occasion to Miami".
for their lighting, artwork, and warmth of the staff.
Farm to table hotel
transforming working wine farm into a private hospitality experience.
delivers and plans further expansion in a strategy to be followed.
's world-class conservationism efforts in their luxury camps.
luxury brand leading in wellness and sustainability trends.
Small boutique collection
for its small and intimate feel in Paris, the Loire Valley, Chamonix, Brittany, and in the South.
Herve Mazella at the Park Hyatt Tokyo, Marcel Thoma at Upper House, and Ashish Verma at The Chatwal in New York, world-class hoteliers with diverse temperaments and unique approaches.
, developed by industry outsiders without predispositions how to play the hospitality game.