Book tip of the week: Positive leadership saves the hotel industry

A must-read for anyone with responsibility in the hotel industry

Storylution Verlag

16. March 2025 |

Editorial team

The hotel industry is under pressure: the shortage of skilled workers is worsening, staff turnover remains high and expectations of employers are higher than ever. Vivien Schulter tackles precisely this area of tension with “Positive Leadership saves the hotel industry” – and delivers a long overdue manifesto for a new leadership culture in the industry.

What makes this book so special? It goes far beyond mere theories. Schulter shows that modern leadership is not just about numbers, rosters and hierarchies, but about real human relationships. She makes it clear that appreciation is not just an empty phrase, but a business model. And she backs this up with tangible, immediately implementable strategies that hotel businesses of all sizes can use.

Info:
Storylution Verlag
ISBN 978-3-7115-7288-2
76 pages

Practical & inspiring

I was particularly impressed by the focus on individual strengths: instead of forcing employees into rigid roles, Schulter advocates recognizing and promoting talent and thus creating long-term relationships. An approach that not only ensures better employee satisfaction, but is also directly reflected in the guest experience.

This book is a must-read for anyone with responsibility in the hotel industry – from small family businesses to large hotel chains. It is practical, inspiring and shows impressively that change is not only possible, but also economically smart.

Our conclusion

A game changer for managers in the hotel industry. Anyone who wants to help shape the future of the industry should read this book!

A la table, s'il vous plaît! A la table, s'il vous plaît! A la table, s'il vous plaît! A la table, s'il vous plaît!

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Book tip of the week: Tunisian vegan

An aromatic journey through Tunisian cuisine

With “Tunisian vegan”, Malek M’hiri takes us on a colorful and aromatic journey through Tunisian cuisine – without any animal products. This book is more than just a collection of recipes: it tells the story of tradition, family and the unique flavors of Tunisia.

The 60 recipes show how diverse and creative Tunisian cuisine is, even in its plant-based form. Classics such as brightly colored shakshuka, spicy dumplings or steaming couscous become an experience through Malek’s vegan interpretations. The playful approach to ingredients and spices is particularly charming – there is less weighing up and more combining and seasoning. It is precisely this freedom that makes you want to discover the cuisine according to your own preferences.

The variety of recipes ranges from sweet Sunday breakfasts with millet pudding to hearty street food creations such as brik. Harissa, garlic and Tunisian olive oil play a central role and give the dishes their typical intensity. Malek not only conveys the recipes themselves, but also the knowledge of spices, ingredients and traditional methods of preparation.

The book’s personal touch is particularly impressive: the recipes are based on Malek’s family history and combine Jewish, Amazigh and Tunisian influences. This cultural depth makes each dish a piece of lived history that can be relived in the kitchen at home.

Info:
Löwenzahn Verlag
ISBN 978-3-7066-2990-4
160 pages

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