Of course some will, but not completely and many will not at all for competitive, budgetary or capability reasons. Will all TMCs link direct to those that do? Definitely not. The customer ultimately will decide and they will have a choice… at a price.

Let’s get down to basics shall we? Firstly there is nothing wrong with the GDS model we have at present as far as the whole chain (excluding the supplier) is concerned. For the supplier it is a frustrating cost of sale that they have failed to negotiate down sufficiently and one they are not willing to pay for any more. In simplistic terms they cannot see why they should pay to enable customers and intermediaries to have a ‘one stop shop’ and besides it distances them from their customers.

So airlines like American have decided that it is time for a change in model. A bit like Lufthansa did in Europe. Enabling technology capability is perceived to be there now so they have thrown down the challenge to the GDSs of negotiating or risk market attrition. However what they seem to have failed to grasp is that maybe the rest of the supply chain is either not capable or unwilling to embrace the direct connect model. Some have too much to lose and definitely little to gain by doing so.

The current dynamics and rationales are both fascinating and disturbing and worth analysis. The market is enormous and with many players in various shapes and sizes. It is also bound up in a ‘cats cradle’ of payment incentives, global market variations and cultural ways of doing business. There are still places on the globe who are transacting business two steps back from what the so called driver markets discarded years ago.

The above does not appear to concern the main drivers of change like American and Lufthansa but they need to remember that they aspire to be global entities yet seem to be applying their local majority market strategies on ultimately all of us. I am certain that, in the current environment this will not work but equally convinced they will be able to do it where they have critical mass. So this means that the world will have to handle air transactions on a more complex multi-tier basis.

So I for one accept that it is going to happen in parallel with the current booking methodology. This means that one can either book direct or through someone else at an additional cost. Cost, of course is the operative word. To book ‘direct’ you will either have to go straight through the airline or through a TMC who has a non GDS link. This will cost the TMC in money and resource as they will need to radically change their systems and they will not do it for free. The airlines will have to pay them instead of the GDS although not so much. The corporations will also want their cut or at least compensation for extra TMC cost.

I do not believe for one second that any volume spending corporation will decide to bypass the TMC because of this new model. What airlines choose not to understand is that a booking (and the cost of it) is not the be all and end all of travel management. In my days in travel management the actual booking itself was just the tip of the iceberg of travel management activity. Will corporations accept the fooling around of their programme just because an airline wants to save their own distribution costs?

To me it is logical that not all airlines are going to follow this path. It is also logical that some (i.e. American) will do so but with a much smaller impact than they might hope for and then only in certain market areas. I think others will watch them succeed or fail before rejecting it or taking into account the mistakes they make. It will become just another option which will bypass the GDS, give further power/income to the TMC and pass a potentially higher tab to the end user. I have said it before but what it will do is turn the big TMCs into mini GDS who will want incentivising while having greater control over airline share.

Finally one needs to ask what the smaller and less endowed airlines and TMCs are going to do. Those that do not have the capability or infrastructure to operate two different main booking methodologies. Sure as anything, they are not going to sit still.
Neither is the GDS. I suspect both will do all they can to bypass American and anyone else who tries it and invent alternative value adds.

As for the large TMCs I expect them to eke out every competitive and financial advantage out of the chaos that will ensue. They should be able to both have their cake and eat it by managing the different options in different regions and using their superior technology. Mind you they too are under a degree of pressure as they are less able than most to turn around to a mega supplier partner and say they won’t play. That could get very messy so I am not surprised they are ‘working’ with American.

I will watch with interest and a high degree of scepticism over what American might achieve. I wonder whether they will see the savings made from GDS bypass fading away in TMC and corporate incentives and market share loss. Maybe they will remember that they used to get a higher yield using the other model. Who knows, but it will give everyone in the industry a wake-up call at least!

COMMENT

I still don't think we've even scratched the surface of how bad direct connect will be for airlines, tmcs and customers Martin

hello, welcom fellow friends from around the world.

Heritage albums recipes are a treasure of incalculable value. Of food often has strong ties with our emotions and memories. Certain foods can remind us of Thanksgiving Grandma, or baskets of gifts received at Christmas. Most of us associate certain foods with certain events, people and traditions. The foods that remind us of the home or family are often a comfort.

Many of us have family recipes that have been passed from generation to generation. The memories and stories are often lost from one generation to the next. Recipe scrapbooks not only retain the same recipe, but sincere advice and stories that accompany them.

Recipe Collection
Collection of recipes and memories of family members is the most important task in creating a heritage recipe album. Send a letter or email to ask some of his favorite family recipes. Click to include thoughts and memories of each recipe.

Include a list of questions to get the information you need for each recipe. You may want to keep in mind that the person should not feel obliged to answer all questions for each recipe. Hopefully some great memories cause. Ask them to include a photo of an occasion where he used the recipe. Here are some possible questions:

* Who is this recipe?
* Who in your family do it more often, or is more strongly associated with this recipe?
* What is the origin of the recipe?
* Who is this favorite recipe and why?
* Are there any memorable story associated with this recipe?
* Are there any tips or suggestions in the preparation of this recipe?
* Is there a special secret ingredient in this recipe?
* Is there a certain time of year that your family enjoys this recipe?
* Was this recipe is served on one memorable occasion or event?


Scrapbook Design Tips
Now that you have gathered all your recipes and information, it is time to start the album. Here are some things to consider before you start laying out pages.

* Choose your disk size and type
* Make a list of recipe categories to be included
* Divide the recipe into appropriate categories
* Choose a color, pattern or some way to distinguish each category

You are ready to begin your recipe album. Some pages have been suggested include:

* Title - This may include the name of the family home recipes.
* Dedication Page - This is a great place to describe a person or family and why the album was created.
* Table of Contents - List of each food category in the book, ei: main dishes, side dishes, salads and desserts.
* Subtitle page - List of each recipe includes in that category.
* Recipe Page - For large disks (12 X 12) of a single page recipe will work. For smaller albums (8 x 8) a two-page spread may work better.
o Use photo corners to attach the recipe card
o Include a photo of people or events in which the recipe is served
Include information or questions submitted

Scrapbooking is a way of recipes creative fun to retain many treasured family traditions. A digital album is a great option to allow these traditions to share with everyone in the family

The ideology of standardized recipes

A standard recipe refers to a certain standard of use of certain indicators in the kitchen - Standard sizes, time, temperature, quantity, etc. Compliance with this rule creates uniformity in cooking products, whether or not it is tangible or intangible.

The idea of ​​a standardized recipe is definitely not foreign to many of us anymore. Indeed, it has been widely used worldwide and there are certain indicators of a standardized recipe to follow. In the kitchen, a standardized recipe is a crucial part of the normalization of the dishes, ingredients and elements in a restaurant that could result in gains or losses during operating hours. Some restaurants benchmark standardized recipes in their kitchen, others not. There are pros and cons of using standardized recipes.

The benefits of having a standardized recipe

1. Create an absolute standard in kitchen products and cooking activities.
2. It allows a smooth transition between different kitchen staff.
3. Maintains food quality and food standards during kitchen hours of operation.
4. Guiding tool for newcomers to the kitchen.
5. Update the minds of the kitchen staff after some time. (The elimination of guesswork)
6. Reference material should not be disputes.
7. Basis for calculation of costs when the costs are calculated kitchen.
8. Being a great guide for the implementation of a new menu there should be no need.
9. Planning and costing purposes, when a particular event needs accounting / auditing cooking control.
10. Prevents raw food scraps (with good food control)

The cons of having a standardized recipe

1. Uncomfortable - This may be the head chef to lead the list of standardized recipes in her room and had closed or have three standardized recipe books and kitchen staff need to flip one by one to do it all. Downside is the number one factor that led to the kitchen staff do not use standardized recipes.
2. Long - This is also one of the reasons why standardized recipes are not followed. During peak hours, a kitchen has no time to lose, and every second counts.
3. Best variations - Some cooks prefer to keep their downtown tastes, some are just worship their own beliefs. This could cause a problem when there is adequate training provided control of the kitchen.
4. The rules are made to be broken - There are always different people / consumers around the restaurant. What is important, customers. When standardized recipes are not tested regularly in the restaurant, incorrect information can be provided in the standard recipe. Solution: Leave room or space for the variation of food / kitchen. This usually happens when the chef is not well organized or well trained for their position.
5. A secret no more - Some restaurant owners and chefs frown on making a standard recipe book because they want to protect their knowledge about food. This is a classic perception: Someone comes, takes all the recipes and leave the restaurant after a month.
6. When it's gone, it's really gone - At certain times in a restaurant, a piece of sheet recipe can be lost. When you lose, there will be a little chaos in the understanding that the chef needs to take immediate action. In another situation, but also can be "stolen" or "recover" the restaurant change management, and / or particular information is stolen, or the restaurant is facing setbacks such as the kitchen on fire.

Standardized recipes do not necessarily have certain rules they must follow. There are many ways to truly customize your standardized recipe, keep in your book and use them for future reference. On the other hand, can also be saved on your computer, and organize well. Whatever it is, standardized recipes serve the good purposes of a kitchen - Take the time to follow the footsteps of fact, and you might just get happier guests / clients.

There are three (3) ways of writing a recipe:

1. Paragraph-style recipes
2. List-style recipes
3. Action style and recipes

Paragraph Style Recipes This way of writing the prescription is classic - and they serve their own purposes in writing this way. There are many pros and cons of this type of writing style, and we'd leave you to find out. Anyway, here's an example of a paragraph style recipe writing:

Put your pan to the skillet and turn heat to low. Now take a bowl, crack two fresh eggs on the inside and add some salt and pepper. Then, grab a bat and start beating until fluffy and pretty. When the pan is hot enough, add 1 tablespoon oil, and mix the oil around. You'll notice that the oil runs faster in hot pans. When the bread and the oil is hot enough, turn the heat to high and pour in the eggs. Leave the heat on high until eggs (on the side of the pan) is a solid texture. At this point, reduce heat to low. When the egg is cooked enough, and turns it off with some ikan kering! Voila!

Paragraph-style recipes can work to some extent. Be sure to choose the methods of good writing.

Recipes List-style list-style writing of prescriptions is one of the easiest, and most common practice to write a prescription. This method consists of two sections - the header and footer. Header consists of various elements such as the title of the recipe, temperature, performance, time, etc., while the footer contains methods for using these ingredients. An example of list-style recipes:

Eggs-2 eggs Ikan Kering
-1 Tablespoon of oil
Ikan-kering

1. Heat the pan over low heat, crack two eggs into a bowl and add seasoning. Beat well.
2. When the pan is hot enough, add in the oil and wait until hot.
3. Pour into it and turn your heat to high until you see the sides of the eggs are really solid in texture.
4. Reduce heat to low and cook the eggs too. Turn around.
5. Top it with some kering collapsed ikan and voila!

Style of action-style recipes recipes of action has been known as the murderer of recipes ready way, the amount, methods and ingredients of a very organized and well-mannered. The first step usually contain ingredients and methods limited to food preparation in particular, and the list goes on and combined with step two and three. Here's an example:

Action style and recipes can be very direct and you can add more to your liking. Choose what is best for you and your audience, and then choose the most appropriate and give them value.

Standard elements in a standardized recipe Although we can see certain standard recipe metrics in a standardized recipe that may be relevant and irrelevant to you, there is a practical use for some, and customizing your standardized recipe a good way to go when you need to highlight certain indicators recipe on a recipe sheet. In a way, always think of the end users instead of yourself.

Common elements in a standardized recipe recipes

1. Ingredients
2. Temperature
3. Equipment and utensils
4. Amount
5. Method
6. The media (photo / video)

These indicators are the basics - But what makes a standard recipe is to explain in detail what actually is the result, what to avoid, what to do and not do, etcAunque these may be too long to fit in area methods or box number in the recipe-style action, which should include a section to it.

Recommended standard recipe elements to add these items recommended standard recipe are entirely optional and should only be included when selected. Note that most recipes require only the simplest of steps, and the representation of information should be as concise, clear and concise as possible.

1. Taste - To what extent should this taste dish, and how to stretch their seasoning properties there.
2. Cautions and Warnings - Precautions for handling these foods or mixing cooking methods.
3. Tips and advice - The best way to strengthen the methods of preparation and cook well without the need for practical training.
4. What to do while waiting - important steps or methods to follow or take while waiting for cooking or preparing food or food ingredients mix of ingredients, etc.
5. Alternatives - Alternatives to this method of cooking, or food ingredient that may not be available in certain areas of the world. There must be some alternative way of doing so, it must be noted.
6. State Halal - Halal status is very important. Certain foods are packaged in a non-halal, or foods containing pork based on the materials used in the preparation or use of alcohol. For example, rum flavor. Comes in halal and non halal.
7. Recommendations lining - This should be included and submitted after the prescribed methods.
8. Miscellaneous - This information must be presented at the bottom of the recipe, showing the way how to prepare and cut meat, or measuring the intensity of the cooking of meat. This could also serve as a section that is issued in a combination of taste (No. 1), Tips and Advice (No. 3).

Some of you may remember a little true story I wrote about when I was fortunate enough to go to Australia and watch the 2003 Rugby World Cup Semi Final between England and France. This was the year we ended up beating Australia in the final.

I watched the latest World Cup Final today and, in the closing minutes my phone rang. Good grief it is not my Aussie friend again I thought as I snatched the reciever out of my startled wife's hand. Why did I do that? Here is a reprise of that 'little true story' that happened 8 years ago:


My relationship with my wife has been tested sorely twice in my years of being corporately entertained. It could have so easily gone the wrong way twice but thankfully Judith and I are still together. The occasions were even worse than the time I murmured “Oh yes Valerie” in my sleep. A terrible thing to happen, especially as I do not know anyone called Valerie.

The first occasion was when I was invited by British Airways to fly to Australia to see the rugby world cup semi final match between France and England. A fabulous opportunity which I could not turn down even though we would only be there for less than four days.

Anyway, we went to the fantastic Telstra stadium which makes our Twickenham ground look like a public toilet and sat just above the half way line in some of the best seats in the place. Marvellous, and to complete our joy England won, thanks mainly to the boot of Johnny Wilkinson. After the game we went into one of the ground’s hospitality suites and imbibed in copious quantities of the amber nectar (Australian for beer).

The need to make more room for the next pint(s) became irresistible so I went back into the main stand to find the lavatories. In the nick of time I found one and as I did what comes naturally at such times the loudest, drunkest and rudest Australian jubilantly staggered into the convenience. “Is that all you have got” he crowed as he relieved himself in the middle of the room. We are going to thrash you bstrds in the final next week. I disagreed and we had a little undignified pushing and wrestling.

The argument was settled by me during a pause in grappling. “Look” I said. Why don’t we swap phone numbers and agree that whoever loses next week phones the other to apologies”. He agreed and parted and I frankly thought nothing further about it.

The following week I sat down back home with my wife and watched the final and, thanks to the boot of Johnny Wilkinson, we won. I went ballistic and jumped all over the room screaming “YES, YES” rather like that famous scene in the film ‘When Harry Met Sally’. I did not here the phone ring but Judith did.

The first thing I noticed was the shocked look on her face. She asked me if there was something I needed to tell her about my sexuality. The question rather shook me so I asked why she should enquire. “Well” she said “I have just spoken to a drunken Australian. He was crying. He said he met you in a toilet in Sydney and that you had been rough with each other. He says he feels sad and ill but wants to say sorry. Hard to explain convincingly, I am sure you will agree.

Section 1 - Comment
Section 2 - Humour
(To locate entries scroll down this page or through appropriate month/year shown under 'Blog Archive' on right hand column)


COMMENT

(To locate entries scroll down this page or through appropriate month shown under 'Blog Archive' on right hand column)


COMMENT

JAN Travel Supply Chain Intelligence
JAN ASK me a QUESTION
DEC A Christmas Message
DEC Travel Report Anguilla
NOV A London Airport Solution?
OCT So Will Airlines go Direct Connect or Not?
SEP A Distribution Prediction
AUG Do we need another Industry Association?
JUL What the Customer Really Wants? – Part 1
JUL Who is the customer around here anyway?
APR Can TMC Brain Power Still Save Money?
MAR Combined Airline Deals – Good or Bad?
MAR Travel Evolution is not just about Technology – Right?
FEB Travel Services – Buying is just the beginning.
FEB Anybody Understand the Corporate Hotel Market?
FEB Getting back to basics with business travellers
JAN What happens when TMCs become GDS
JAN Better to never have something than see it taken away?
JAN The Evolution of Air Distribution – The Story so Far
JAN What does a hotel brand really mean?
JAN Direct Connect – The first significant skirmish in a long campaign.
DEC Loyalty Cards – What value?
DEC Christmas Distribution Story - 2
DEC A Christmas Distribution Story
DEC You don’t get ‘owt for nowt’ in travel distribution.
NOV BA dispute – Pride and promises
NOV GDS/Airline issue. Coming to a head?
OCT A Take on AA Distribution Issues
SEP Data Provision - Sounds Easy?
SEP Just how much would you Disclose?
AUG Can TMCs Really Influence Business?-Switch selling...
AUG Travel Compliance – So very easy.
AUG Can TMCs Really Influence Business? – Deals
AUG Can TMCs really influence business?
JUL Why small is becoming big in Business Travel.
JUN A different approach to TMC negotiations
JUN Global Travel Programmes – Delivering?
MAY Airlines and Travel Management Companies (TMC)
APR Airline marriages? Call for Jerry Springer.
APR Travel and the Environment
MAR Do academics understand the real world
MAR Is Government Buying Wisely?
MAR Who should buy travel? (Part two)
FEB Who should buy travel? (Part one)
SEP The Beat Live. Boy what a Blast
SEP A Distribution Prediction
AUG Do we need another Industry Association?
JUL What the Customer Really Wants? – Part 1
JUL Who is the customer around here anyway?
JUL READERS FORUM
APR Can TMC Brain Power Still Save Money?
MAR Combined Airline Deals – Good or Bad?
MAR Travel Evolution is not just about Technology – Right?
FEB Travel Services – Buying is just the beginning.
FEB Anybody Understand the Corporate Hotel Market?
FEB Getting back to basics with business travellers
JAN What happens when TMCs become GDS
JAN Better to never have something than see it taken away?
JAN The Evolution of Air Distribution – The Story so Far
JAN What does a hotel brand really mean?
JAN Direct Connect – The first significant skirmish in a long campaign.
DEC Loyalty Cards – What value?
DEC Christmas Distribution Story - 2
DEC A Christmas Distribution Story
DEC You don’t get ‘owt for nowt’ in travel distribution.
NOV BA dispute – Pride and promises
NOV GDS/Airline issue. Coming to a head?
OCT A Take on AA Distribution Issues
SEP Data Provision - Sounds Easy?
SEP Just how much would you Disclose?
AUG Can TMCs Really Influence Business?-Switch selling...
AUG Travel Compliance – So very easy.
AUG Can TMCs Really Influence Business? – Deals
AUG Can TMCs really influence business?
JUL Why small is becoming big in Business Travel.
JUN A different approach to TMC negotiations
JUN Global Travel Programmes – Delivering?
MAY Airlines and Travel Management Companies (TMC)
APR Airline marriages? Call for Jerry Springer.
APR Travel and the Environment
MAR Do academics understand the real world
MAR Is Government Buying Wisely?
MAR Who should buy travel? (Part two)
FEB Who should buy travel? (Part one)
MAR Travel Evolution is not just about Technology – Right?
MAR My Greatest 'Hits'
FEB Travel Services – Buying is just the beginning.
FEB Anybody Understand the Corporate Hotel Market?
FEB Getting back to basics with business travellers
JAN What happens when TMCs become GDS
JAN Better to never have something than see it taken away?
JAN The Evolution of Air Distribution – The Story so Far
JAN What does a hotel brand really mean?
JAN Direct Connect – The first significant skirmish in a long campaign.
DEC Loyalty Cards – What value?
DEC Christmas Distribution Story - 2
DEC A Christmas Distribution Story
DEC You don’t get ‘owt for nowt’ in travel distribution.
NOV BA dispute – Pride and promises
NOV GDS/Airline issue. Coming to a head?
OCT A Take on AA Distribution Issues
SEP Data Provision - Sounds Easy?
SEP Just how much would you Disclose?
AUG Can TMCs Really Influence Business?-Switch selling...
AUG Travel Compliance – So very easy.
AUG Can TMCs Really Influence Business? – Deals
AUG Can TMCs really influence business?
JUL Why small is becoming big in Business Travel.
JUN A different approach to TMC negotiations
JUN Global Travel Programmes – Delivering?
MAY Airlines and Travel Management Companies (TMC)
APR Airline marriages? Call for Jerry Springer.
APR Travel and the Environment
MAR Do academics understand the real world
MAR Is Government Buying Wisely?
MAR Who should buy travel? (Part two)
FEB Who should buy travel? (Part one)

HUMOUR

(To locate entries scroll down this page or through appropriate month/year shown under 'Blog Archive' on right hand column)

SEP Entertaining foreign dignitaries - Part 4
SEP Entertaining Foreign Dignitaries - part 3
SEP Entertaining Foreign Dignitaries – Part 2
AUG An Innocent in Brazil - Part 3
AUG An Innocent in Brazil – Part 2
AUG An Innocent in Brazil – Part 1
JUL Entertaining Foreign Dignitaries - Part 1
JUL Readers Forum
JUL A Blogger in Paradise -Majorca Part 4
JUL A Blogger in Paradise -Majorca Part 3
JUL A Blogger in Paradise –Majorca Part 2
JUL A Blogger in Paradise –Majorca Part -1
JUN Dining Out on Business Travel - Part 6
JUN Dining Out on Business Travel - Part 5
MAY Dining Out on Business Travel – Part 4
MAY Dining out on Business Travel - Part 3
MAY Dining out on Business Travel – Part 2
MAY Dining Out on Business Travel – Part 1
APR A Secure Life Abroad – Part 6
MAR A Secure Life Abroad - Part 5
MAR A Secure Life Abroad - Part 4
MAR A Secure Life Abroad – Part 3
MAR My life in Hotels - Part 4
MAR My Greatest 'Hits'
FEB My life in hotels – Part 3
FEB My Life in Hotels Part 2
FEB My life in Hotels - Part 1
JAN My Life in Bars - Part 1
JAN A Blogger in Paradise - Maldives
JAN Children Behaving Badly - Unmins
JAN Passengers Behaving badly – Concorde
DEC A Secure Life Abroad 2 - Zambia
DEC A Secure Life Abroad 1
DEC Pets Abroad 2 – Carnage in Kitwe
DEC My life in Toilets - Part 2
DEC My Life in Toilets – Part 1
DEC Pets Abroad
DEC Corporate entertaining 3 – Could end in divorce!
DEC Corporate entertaining 2 - A few painful lessons learned
DEC Beware the Bearded Scotsman - SPAA Dinners
DEC Brushes with the rich and famous – Frank Sinatra
DEC Brushes with the rich and famous – Michael O’Leary...
DEC Brushes with the Rich and Famous– Richard Branson.
DEC Brushes with the rich and famous – Naomi Campbel
DEC Brushes with the Rich and Famous – Conference Moderators.
DEC Brushes with the rich and famous – Royalty
DEC Paupers in Paradise
DEC Peril on Planes 2
DEC Stranger than fiction
DEC Peril on Planes 1
DEC The Sleeping Salesman
DEC Our Colin got a Nasty Rash in Brazil.
DEC Pets on Planes. Part 3
DEC Welcome to Lagos
DEC Pets on planes. Part 2
DEC Pets on Planes. Part 1.
DEC A truly sickening idea
DEC Ladies of the Night
DEC A Distressed Salesman in Paris
DEC Getting an Upgrade. A matter of Life and Death?
AUG An Innocent in Brazil – Part 1
JUL Entertaining Foreign Dignitaries - Part 1
JUL A Blogger in Paradise -Majorca- Part 4
JUL A Blogger in Paradise –Majorca- Part 3
JUL A Blogger in Paradise –Majorca -Part 2
JUL A Blogger in Paradise –Majorca -Part 1
JUN Dining Out on Business Travel - Part 6
JUN Dining Out on Business travel - Part 5
MAY Dining Out on Business Travel – Part 4
MAY Dining out on Business Travel - Part 3
MAY Dining out on Business Travel – Part 2
MAY Dining Out on Business Travel – Part 1
APR A Secure Life Abroad – Part 6
MAR A Secure Life Abroad - Part 5
MAR A Secure Life Abroad - Part 4
MAR A Secure Life Abroad – Part 3
MAR My life in Hotels - Part 4
FEB My life in hotels – Part 3
FEB My Life in Hotels Part 2
FEB My life in hotels Part 1
JAN My life in Bars - Part2
JAN My Life in Bars - Part 1
JAN A Blogger in Paradise - Maldives
JAN Children Behaving Badly - Unmins
JAN Passengers Behaving badly – Concorde
DEC A Secure Life Abroad 2 - Zambia
DEC A Secure Life Abroad 1
NOV Pets Abroad 2 – Carnage in Kitwe
NOV My life in Toilets - Part 2
NOV My Life in Toilets – Part 1
OCT Pets Abroad
OCT Corporate entertaining 3 – Could end in divorce!
OCT Corporate entertaining 2 - A few painful lessons learned
SEP Beware the Bearded Scotsman - SPAA Dinners
SEP Brushes with the rich and famous – Frank Sinatra
SEP Brushes with the rich and famous – Michael O’Leary...
AUG Brushes with the Rich and Famous– Richard Branson.
AUG Brushes with the rich and famous – Naomi Campbel
AUG Brushes with the Rich and Famous – Conference Moderators.
JUL Brushes with the rich and famous – Royalty
JUL Paupers in Paradise
JUN Peril on Planes 2
JUN Stranger than fiction
MAY Peril on Planes 1
MAY The Sleeping Salesman
APR Our Colin got a Nasty Rash in Brazil.
APR Pets on Planes. Part 3
APR Welcome to Lagos
APR Pets on planes. Part 2
MAR Pets on Planes. Part 1.
MAR A truly sickening idea
MAR Ladies of the Night
FEB A Distressed Salesman in Paris
FEB Getting an Upgrade. A matter of Life and Death

welcome fellow friends from around the world

Without insinuating they are all a load of blood suckers I believe that inviting the press to listen to you is akin to inviting Count Dracula around for a nightcap. You want the experience to be worthwhile and enjoyable but there is a chance you will have a pain in your neck and the need for a transfusion afterwards.

Never could this more true than in the corporate travel business as recent events at an ACTE conference testify. They willingly invited journalists in to their sessions, tried to slap down an ‘off the record’ mandate and then were mortified when the press did their job. You cannot hold a very public and very large conference and then say everything (bar what we tell you) is a secret.

Reading about this furore got me thinking about my career as a senior in a travel management company and the experiences I had with the press. They were many and varied and I think they highlighted some of the things that are right and wrong in this particular industry. As a result, here are a few thoughts to ponder on.

Who in the travel industry needs the press? We all do yet we go about fulfilling this need in strange ways. You can take it as a given that unless you deal with them right you can get into trouble. Deal with them properly and you will get all that you desire. Bullshit, dictate or threaten them and you get what you richly deserve. Ignore them and you can start wondering why nobody knows about you.

On the other side the press needs you or they have nothing to write about. Simplistic I know but this is something often forgotten. So if you want to be a player in this industry you have to help them and not throw obstacles, smokescreens and dictates in their way. You also need to tell them something useful, not just the samey releases and platitudes that make you yawn let alone them!

I have never known an industry so selectively secret than our own. Many corporations won’t tell you what TMC they use let alone anything about their travel profile or philosophy. Suppliers only want to talk in sanitised clichés about new products and services but become very reticent when it comes to evidence and case studies. Hardly surprising as very often such products are in their early stages or even a hurried reaction to a competitor’s announcement. Hence the so called ‘smoke and mirrors’ syndrome we have encountered over recent years, Just ask yourself how many of those super duper announcements five years past have ultimately turned into anything worth having.

My own experiences with the press were many and varied and I must admit some of them gave our PR departments kittens. But I can honestly say they were both useful and rewarding to me and the companies I worked for. Why? Because I told them’ like it is’ but in a way that gave us credibility and, hopefully, respect. There is nobody better to have on you side than a journalist who believes in you and nobody worse than one who feels patronised and used.

What advice would I give? The following might help:

Never give a journalist a story and expect him not to use it. It is not in his nature.
Never give them something unsubstantiated and boring and expect publication.
Treat them as the valuable marketing tool they are not as a company stooge.
Stop being so darn secretive. If you got it then flaunt it.
Never treat them or their readers as idiots (American Airlines take note).
If you invite them around do not let them bite your neck! I suggest you try providing high quality ‘blood bags’ of information that are digestible and tasty!