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In Hospitality, Looks Aren’t Everything

Courtesy of Griegst. 

In Hospitality, Looks Aren’t Everything 

with Gemma Bell, Jules Perowne and Camille Calancha

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By HURS Team

Hotels and restaurants have never looked this good. In an era where visuals dominate our lives, the hospitality industry is increasingly shifting its focus from experience to aesthetics. With social media platforms like Instagram and TikTok shaping consumer choices, restaurants and hotels are often designed with one goal in mind: to look perfect online. The result? Many establishments are beginning to lose their distinctiveness, blending into a sea of spaces that prioritize visual appeal over genuine hospitality.

For modern consumers, how a space looks has become a key factor in where they choose to dine or stay. In a recent American Express study, almost half of respondents said a top motivation for travelling is to visit a destination that will look good on social media, and 48 per cent want to travel somewhere they can show off on social media. While design has always played a role in hospitality, the rise of our collective visual-first mindset has taken it to new extremes. Some guests are more concerned with snapping the perfect photo than enjoying the experience itself. Restaurants and hotels, in turn, are chasing the same visually-driven trends, creating a landscape where many spaces feel polished but ultimately hollow. The emphasis on aesthetics is causing a loss of individuality, as places start to feel more like sets for social media than unique destinations rooted in service and community. Stunning photos and curated experiences draw people in, yet often the experience itself can fall flat.

But does a beautiful space have to come at the expense of great service? Not necessarily. When done thoughtfully, design can enhance the overall guest experience. It can be a reflection of the establishment’s lens on culture, and with it craft meaningful stories that deepen one's connection to the brand and the destination itself. The challenge for today’s hospitality industry is finding the right balance—creating spaces that not only look good on camera but also deliver the kind of memorable experiences that keep guests coming back.

As restaurants and hotels continue to evolve in this image-driven world, the key will be blending visual appeal with authenticity. In the end, hospitality is about much more than appearances; it’s about creating spaces where people feel welcome, engaged, and part of something real. We asked four industry experts for their take.

GEMMA BELL

After spending a decade working front and back of house at notable London hotels and restaurants, Gemma Bell founded PR agency Gemma Bell & Company in 2011. Since then, the agency has become one of London’s most influential and respected hospitality-focused firms, covering communications, marketing and creative, partnerships and special projects for London’s restaurant and hotel scene. Bell’s  reputation is unmatched, and she has been instrumental in building some of the nation's most-loved hospitality brands from the very beginning. Clients include Murano, St. John and Jikoni. Bell is also on the board of trustees for two charities: Amos Trust and Rare Charity.

JULES PEROWNE

Julia Perowne is the founder and CEO of Perowne International, a global communications, sales and marketing consultancy. She has worked extensively in travel and lifestyle communications for 20 years, consulting with some of the world's most iconic hospitality brands including The Newt in Somerset, Six Senses and the Oetker collection. Taking a 360-degree approach to consultancy, the company combines communications, sales, digital marketing, and social media to create holistic campaigns and craft narratives that resonate with today’s modern traveler.

CAMILLE CALANCHA

Camille Calancha is a press officer at Agence Mews, an agency focused on developing the next generation of brands and individuals across design, architecture and hospitality. Operating between Paris and Marseille, Agence Mews has built up a portfolio of brands and designers with a distinct point of view, from Hôtel Rochechouart in Paris and Tuba in Marseille to architecture and design company Hauvette & Madani. Her interest in architecture, art and design is reflected in her daily assignments for French hotels, architects and designers, whose work she promotes in the most prestigious press titles in France and abroad.

THE KEY INGREDIENTS FOR BUILDING A HOSPITALITY BRAND

HAS SERVICE BECOME AN AFTERTHOUGHT?

THE POWER OF NOT SHARING IT ALL

DESIGN AS A VEHICLE FOR STORYTELLING

THE ONES WHO GET IT RIGHT

HOPES FOR WHAT'S TO COME


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