Unhospitality takes you beyond the usual travel tales—this episode is a masterclass in bold moves, unexpected growth, and genuine human connection. When Marc Larue left behind his life in Boston and moved to Paris with zero French skills, few would have guessed how profoundly that leap would change him. From surviving pandemic lockdowns to embracing French culture and making lifelong friends, Marc's journey illustrates how stepping into discomfort can unlock incredible personal growth and new horizons.

Discover how taking risks—even when the pieces aren’t perfectly in place—can reshape your worldview and open unforeseen opportunities. Marc shares candid stories—from navigating Parisian social dynamics and local customs to hilarious and harrowing travel mishaps like a tense Belize ferry ride and a last-minute Anchorage detour—and emphasizes one simple, powerful lesson: kindness is the most valuable currency in travel and life. Experience his insights on building community abroad, making local friends through shared passions like hockey and ice skating, and forging meaningful connections outside the hospitality industry.

Get ready to dive deep into the origins and influence of the Michelin Guide, uncovering how a tire company's self-appointment as culinary arbiter has shaped global food perceptions - for better or worse. We explore the cultural, technical, and ethical implications of a system that has historically favored Western standards and overlooked diverse culinary traditions.  In short, it’s time to question our biases, especially as we judge where and how we travel.  

Among other things, we explore:

• The surprising origin story of the Michelin Guide starting as a marketing tool for tires in 1900 France
• How the guide's star system was invented in 1926 and its self-appointment as an authority
• The cultural biases embedded in the French-centric aesthetic of fine dining standards
• How systems like Michelin have marginalized non-Western and traditional cuisines
• The impact of the guide's standards on global culinary diversity and authenticity
• Questions about the calibration and training of inspectors and what standards they measure food against
• The risk of evaluating all food through a singular, Western lens

• The need to question who defines "good food" and on what basis

Today, we debunk three common myths in the hospitality industry and learn how they can impact YOU and your career choices. This episode is essential for anyone looking to expand their professional horizons and break down mental barriers holding you back.

In the hospitality industry, many misconceptions can limit your career growth and opportunities. 

When people think of hospitality, they often focus solely on hotels. While hotels represent a significant part of the industry, hospitality encompasses a vast ecosystem that includes restaurants, events, cruises, resorts, private clubs, airlines, and much more. In fact, hospitality accounts for one in every ten jobs worldwide, demonstrating the industry's extensive reach.

One significant misconception in the hospitality industry is the expectation that help will always be available when challenges arise. Unfortunately, this is not always true. Frontline staff often find themselves making critical decisions without immediate support from management.  In your professional journey, whether in hospitality or another field, it’s important to cultivate problem-solving skills and learn to operate effectively without relying solely on external support.As one of my mentors used to tell me, “There is no Mr. Starwood.”

The final myth I address is a little on the wonky side, but applies to any major decision/purchase you’ll make in your life.  Don’t get caught up in the emotion of the moment, and lose sight of the details of the agreement that you’re about to sign.  As the saying goes, the Devil is in the Details.  

By debunking these myths in the hospitality industry, we can better understand the expansive opportunities available to us. Remember that your skills are transferable, and the challenges you face can be stepping stones to greater independence and decision-making prowess. Consider how these insights can apply to your career and open up new avenues for growth.

#myths #travel #career #unhospitality #podcast

Ever felt dismissed during a travel experience? Here’s why hospitality sometimes misses the mark.

Tag someone who needs to hear this!

I've recently had two frustrating experiences that left me questioning the essence of hospitality.

In Germany, at a hotel, I was told breakfast wasn’t included despite clear evidence saying otherwise. Instead of listening, the front desk was dismissive, showing a lack of humility.

In Costa Rica, after a long day of travel, we were denied a moment to regroup before dinner. The insistence on sticking to the schedule over our comfort shattered any trust in their hospitality.

These moments aren’t just about the specifics, but about the art of making guests feel cared for. It’s about listening and adapting to the needs of those before you.

What are your thoughts on these cultural differences? Have you faced similar situations? Let’s chat in the comments!

Full episode in bio for more insights!

Have you ever felt ripped off by ever changing hotel and airlines prices when you’re planning a work trip or a vacation?  

In this episode, we explore the mechanics of dynamic pricing in hospitality and travel, revealing how algorithms and AI influence consumer costs. Learn practical tips to beat the system and save money on hotels and flights! 

#unhospitality #hoteldeals #podcast #hotels #airlines #bargains

This week, we take a look at three segments hit hardest as this self inflicted wound of the downturn in US tourism continues...hospitality workers, meeting planners/events, and YOU, the average US citizen.

The conversation explores the impact of border policies on tourism and the challenges faced by the hospitality industry. It delves into historical context, industry data, and the effect of fear and political instability on tourism. Additionally, it highlights the impact on hospitality workers and the shift of workers to other sectors.

Have you been impacted by the downturn in international arrivals? Let us know in the comments!

Have you ever been asked to undress before you enter a hotel?

How about needing a spreadsheet and a calculator to figure out your final hotel bill?

In this episode, Jeremy explores common pet peeves in the hospitality industry, focusing on hotel policies, hidden fees, and AV charges that frustrate guests and event organizers alike. Discover how these issues impact guest experience and what can be done to improve hospitality standards.

When it comes to securing business for your hotel, the site visit can be a deal-maker or a deal-breaker. You might ask, "What makes a hotel site visit truly successful?" In this episode, Jeremy explores key strategies to ensure your site visit not only meets but exceeds client expectations.

With my 13 years of experience in the hotel industry, I’ve learned what truly resonates with clients and how to present your property as the ideal solution for their needs.

In this episode, Andrea Puizina shares her inspiring story of growing up amidst war in Croatia, discovering her passion in hospitality, and how her life experiences shape her approach to creating memorable guest experiences. Tune in to learn how resilience, cultural understanding, and attention to detail can turn challenges into opportunities in the hospitality industry.

Key Topics

• Andrea’s early life in Yugoslavia and overcoming trauma from war
• How cultural roots influence her hospitality philosophy
• The importance of attention to detail, exemplified by the Listerine story
• Navigating different markets: Italy, Uganda, Dominican Republic, and New York
• Bridging cultural gaps through language and empathy
• The mindset shift: viewing hospitality as creating memories and making others better
• Insights into sales strategies and client focus in hotels
• Andrea’s perspective on the industry’s challenges and opportunities
• The role of positivity and resilience in thriving in hospitality