Author: Tara MCGOWAN

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Case study

Workations: an opportunity for hotels

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Workations

The phenomenon of workations : when work and vacation intertwine

Since Covid, a large proportion of French employees have discovered teleworking. In 2024, 29% of workers teleworked at least once a week (Statista) One, two, or three days a week, they worked from home, avoiding commuting by car or public transportation.

But this normalization of teleworking has opened the way to a new phenomenon: the workation.

You may never have heard of it, but chances are you've done it—or know someone who has. workations, or “work-holidays,” consist of moving away from home to work from another location, while enjoying the place after the workday or on the weekend. In short: work without taking any vacation time, while changing the scenery.

Workations in France: what do the figures say?

One might think that this phenomenon remains marginal in France. However, a survey conducted in 2023 by the International Workplace Group (IWG), With 2 French office workers, reveals some eloquent figures:
● 31% — planned to extend their stay at their vacation spot to work (12% of whom had already planned this).
● 54% of 18–24 year olds et 45% of 25–34 year olds declared that they wanted to do so.
● 39% of men salary. 23% of women.
● 37% of working people in the Paris region, above the national average.

👉 In short: workations are not an exception, but a new way of traveling and consuming hospitality.

What workationers look for in a hotel

Workation travelers don't book a hotel as if they were just going on vacation. Here are their essential criteria:

● Powerful and reliable Wi-Fi — an essential condition for working remotely.
● Design — comfort and practicality in everyday life.
● Coworking space or equipped café — a place to work outside the bedroom.
● Activities or childcare — essential for families.
● Local activities — to be done in the evening or after the work day.

To go further (seduce the workationers)

Some hotels go further to become real “workation spots”:

● Chargers available — for computers and phones.
● External screens, mouse, keyboard, webcam — to boost productivity.
● Ergonomic chairs — adapted to long-term teleworking.
● Private bubbles or meeting rooms — for professional calls.

The key role of the PMS and the partner company

Adapting to the needs of “workationers” also means having a management tool capable of keeping up with this pace. Modern PMS allows you to offer a seamless experience, from booking to stay, with:
● 24/24 customer support — guaranteed responsiveness.
● Customizable interface — adapted to each establishment.
● Integrated payment solution - as MedialogPay.
● Scalability and innovation — a robust PMS that adapts to new uses.
● Support for the hotelier — PMS configuration and training in new practices.

 

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Thank you for answering our questionnaire! 

If you have any questions, please do not hesitate to write to us at marketing@medialog.fr.

You can also discover our latest articles on cybersecurity in the hotel industry and on the overtourism.

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Have a good day,
The Medialog team

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Case study

Overtourism: the rules and laws put in place

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Overtourism

Overtourism: the rules and laws put in place

Every summer, conversations become increasingly frequent and vocal about the number of tourists in certain places. Moreover, some sites are simply not suited to such an influx. Locals are therefore looking for solutions to limit overtourism.

Every city, region, or country has its own method, but what are these solutions actually like around the world and in France? Yes, France is also affected by overtourism.

And there you are asking yourself:
● Which places have implemented real rules to regulate tourism?
● Which cities, regions or countries have already found solutions?
● and what does that change for you, hoteliers and restaurateurs?

First, here is an overview by region of the world:

🌍 Europe

● Venice (Italy)Daily access ticket for day-trip visitors. An entrance tax aimed at limiting the number of tourists and preserving heritage.

● Amsterdam (Netherlands)Tourist tax among the highest in Europe; restrictions on cruises and hotels.

● Barcelona / Catalonia (Spain) — Municipal surcharge and regional tax to finance the regulation of tourism, particularly in five-star hotels.

● Santorini & Greek sites — Cruise Limits et slots on iconic sites like the Acropolis of Athens.

● Dubrovnik (Croatia) — Limiting stopovers and flows with the “Respect the City” program.

● Hallstatt (Austria) — Quotas and restrictions on tourist buses to reduce tourist pressure.

● Iceland — Accommodation tax reintroduced in 2024 (hotels, campsites, cruises).

🌏 Asia-Pacific

● Mount Fuji – Yamanashi (Japan) — Entrance fee, gate and daily ceiling to secure the ascent.

● Kyoto (Japan) — Local restrictions (eg Gion district) and accommodation tax for more sustainable tourism.

● Bali (Indonesia) — Fixed tourist tax of IDR 150 to protect culture and nature.

● Bhutan — Sustainable Development Fee (100 USD/night) to limit flows and finance conservation.

● Thailand (e.g. Maya Bay, Phi Phi Islands) — Seasonal closures and quotas to regenerate the sites.

🌎 Americas & Oceania

● Machu Picchu (Peru) — Daily ceiling and time slots on tickets.

● Quintana Roo – Cancún / Riviera Maya (Mexico) — VISITAX mandatory for foreign visitors.

● Banff National Park – Moraine Lake (Canada) — Ban on private cars ; access only by shuttle.

● New Zealand — IVL (International Visitor Levy) reinforced; projects of access fees to key sites.

France

🏝️ Islands and natural sites

● Bréhat Island (Brittany) — Limitation to 4 visitors per day since 2023, excluding residents and workers.

● Chausey Islands (Normandy) — Restricted access to 2 people per day since 2024 to protect the ecosystem.

● Porquerolles Island (Var) — Ceiling of 6 visitors per day in high season since 2021.

● Virgin Island Beach (Crozon Peninsula, Brittany) — Temporary closure in 2020 due to overcrowding.

● Calanques National Park (Marseille) - The Sugiton cove limited to 400 people per day in summer since 2022, often by reservation.

● Mont-Blanc — Quota of 214 climbers per day since 2019 to limit the ecological impact.

● Allos Lake — Reduced parking from 180 to 120 seats and paying, increasing attendance from 44 visitors in 000 to 26 in 000.

🏙️ Cities and towns

● Marseille (Bouches-du-Rhône) — Regulation of major tourist sites from 2024 to avoid saturation.

● Paris (Île-de-France) — Restrictions on seasonal rentals to limit the impact on housing and prices.

● Mont-Saint-Michel (Manche) — Smart parking pricing: more expensive during peak hours, free after 18:30 p.m. in low and mid-season.

🏞️ Committed regions

● Ardèche — First place in the GreenGo 2024 ranking with 94/100 for tourism eco-responsibility.

● Gers — The Chamber of Commerce and Industry supports local businesses in the ecological transition and sustainable tourism.

🏛️ National initiatives

● Destination France Plan — Financial support for SME tourism projects, with a budget of 5 million euros.

● National strategy for managing tourist flows — Atout France is dedicating 1,5 billion euros to 15–30 pilot territories to develop local regulation strategies.

 

So, have you ever visited any of these sites and noticed these rules in place?

At Medialog, we are here to support you during periods of high tourist traffic. A Robust PMS and easy to use by the whole team, even for an extra one evening, can make all the difference!

 

sources:

Hotelvak Nederland. (2025, February 24). Time for a fair and predictable tourist tax. Hotelvak. https://hotelvak.eu/en/industry/koninklijke-horeca-nederland/time-for-a-fair-and-predictable-tourist-tax

Rick Steves Travel Forum. (2025, July 29). Is Dubrovnik enforcing cruise ship limits (hours/# ships)? https://community.ricksteves.com/travel-forum/croatia/is-dubrovnik-enforcing-cruise-ship-limits-hours-ships

National Park Service. (2025). Entrance Reservations – Yosemite National Park. US Department of the Interior. https://www.nps.gov/yose/planyourvisit/reservations.htm

Check-in Scan. (2024, August 2). Barcelona tourist tax in force. https://www.checkinscan.com/en/barcelona-tourist-tax

VATCalc.com. (2024, March 13). Iceland accommodation tax reinstated. https://www.vatcalc.com/iceland/iceland-accommodation-tax-reinstated

Skift. (2024, January 5). Iceland brings back tourism taxes for 2024. https://skift.com/2024/01/05/iceland-brings-back-tourism-taxes-for-2024

Reuters. (2024, July 1). Japan imposes new fees on Mount Fuji climbers to limit tourists. https://www.reuters.com/world/asia-pacific/japan-imposes-new-fees-mount-fuji-climbers-limit-tourists-2024-07-01

Acropolis Athens Tickets. (nd). Acropolis' new rules to curb overtourism. https://www.acropolis-athens-tickets.com/post/acropolis-new-rules-overtourism

Love Bali. (nd). Love Bali: Welcome to Bali, the Island of Gods. https://lovebali.baliprov.go.id

Visit Bhutan. (nd). Sustainable Development Fee. https://www.visitbhutan.com/page.php?id=68

US Department of State. (2025, June 27). Bhutan international travel information. https://travel.state.gov/content/travel/en/international-travel/International-Travel-Country-Information-Pages/Bhutan.html

Peruways. (2025, March 19). Machu Picchu entry rules: Visitor limits & time slots. https://peruways.com/it/machu-picchu-entry-rules-visitor-limits-time-slots

Immigration New Zealand. (nd). Fees, decision times and where to apply. https://www.immigration.govt.nz/process-to-apply/applying-for-a-visa/fees-processing-times-and-refunds/fees-decision-times-and-where-to-apply/

The Economic Times. (2025, August 4). New Zealand to charge foreign tourists up to NZ$40 at key natural sites. https://economictimes.indiatimes.com/nri/visit/new-zealand-to-charge-foreign-tourists-up-to-nz40-at-key-natural-sites/articleshow/123090632.cms

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Case study

Cyberattack: what if it happened to you tomorrow?

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Cybersecurity in the hotel industry

Cyberattack: what if it happened to you tomorrow?

Have you ever received a text message from La Poste claiming your package won't fit through your mailbox? Or an email from your bank reporting a suspicious transaction with a link to click?
Today, everyone knows someone—a friend, a colleague, a family member—who has been the victim of a cyberattack.
And in the hotel industry, the risks are very real: loss of customer data, damage to reputation, disruption of the PMS or POS, etc.

The main forms of cyberattacks

  • Phishing : fake supplier emails, fake invoices, booby-trapped links
  • Ransomware : total system blockage for ransom
  • Intrusion into accounts : weak or stolen passwords

These attacks can come via email, text message, or even phone call.

How to spot them?

  • Suspicious email address
  • Unusual spelling mistakes
  • Urgent or threatening message (“Your account will be closed in 24 hours…”)
  • Unusual request for payment or sensitive information

📄 More details here: How to recognize a phishing email?

Good reflexes

  • Never click on a questionable link
  • Check the sender's address — if it's not something like firstname.lastname@company.com, mistrust
  • Use complex passwords, different for each platform
  • Enable two-factor authentication
  • Immediately report any suspicious messages to your IT team or Medialog

How Medialog protects you

Your data is hosted in Data Centers in France, compliant with current standards.
Medialog is PCI-DSS Level 1 certified, the highest accreditation in payment security.
📄 More info: Security of transactions with Medialog

To remember

Cybersecurity isn't just a matter for IT professionals: often, it's simple human error that allows an attack to go through.

📧 Share this article with your colleagues to keep the whole team vigilant.

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Case study

PMS, which one to choose?

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choose a hotel PMS for your establishment

PMS, which one to choose?

Have you just acquired a hotel, or are you wondering whether it is time to change or choose a hotel PMS?
But where to start? What are the right questions to ask? And above all: how do you know what you really need?

This is precisely the objective of this article.

Every hotel is unique. The right PMS is one that meets your specific needs, not one that imposes a rigid operating model.

So here are 5 simple questions to ask yourself before making your choice:

1. Is everyone on board, from the extra to the management?

A good PMS must be intuitiveIt should allow any member of the team – even an extra for one evening – to find their way around quickly. The tool adapts to your teams, not the other way around.

2. Is it compatible with my current tools?

No need to turn your entire organization upside down. The right PMS easily connects to your cash register, your channel manager, your booking engine or any other tool already in place.

3. Can I count on real customer service?

When a problem arises, you need to be able to talk to someone. Not to a chatbot. The support must be responsive, human, and available when you need it.

4. Are my teams well supported?

Good software also means good monitoring. start-up, training, daily support : you must feel that you are supported every step of the way.

5. Will the PMS evolve with me?

Your needs will change. The right PMS is one that can grow with your establishment : opening of a restaurant, a second site, new features, etc.

 

By answering these 5 questions, you will already see things more clearly.
And if you're looking for a solution that ticks all of these boxes, take a look at Medialog.

💡 At Medialog, we are developing a PMS designed for you: reliable, connected, easy to use, and with a human customer service, available 24/7.

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Case study

Figures and statistics: a hotel's asset

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The reports and statistics that really make a difference in hotel management

 

In a sector as competitive as hospitality, decisions based on reliable data are no longer a luxury, but a necessity.
Yet many independent establishments still rely on manual monitoring or basic indicators.
Un PMS (Property Management System) offers much more than just booking management: it becomes a real strategic management tool.

Essential reports to follow
1. Occupancy rate

A classic, but essential. This report indicates the percentage of rooms sold over a given period.
Why is it important?

  • Quickly assess hotel performance.
  • Highlight off-peak or busy periods.

Example: A 95% occupancy rate during peak season may seem ideal, but it can also indicate rates that are too low if demand far exceeds supply.

2. The RevPAR (Revenue Per Available Room)

RevPAR combines occupancy rate and average room rate.
Why is it important?

  • Measure the overall profitability of rooms.
  • Compare the performance of one period or hotel to another.

Example: A stagnant RevPAR despite an increasing occupancy rate may indicate a suboptimal pricing strategy.

3. Customer segmentation

A good PMS allows you to break down customers by category: leisure, business, groups, OTA (Booking, Expedia), direct sales, etc.
Why is it important?

  • Identify the most profitable segments.
  • Direct your marketing actions towards the right profiles.

Example: Noting that a “business” segment only generates 10% of revenues may encourage the creation of corporate offers or a dedicated loyalty program.

Real-time reporting changes everything

With a connected PMS and a network of technological partners, reports are no longer frozen in an Excel file.
They are available in real time, which allows:

  • To immediately adjust prices (yield management).
  • To adapt the distribution of staff (housekeeping, reception).
  • To quickly identify an abnormal drop in bookings on a distribution channel.

Example: a drop in bookings on Booking.com detected in real time → adjust your prices or launch a promotional campaign before losing revenue.

Use reports to adjust your strategy

Let's take a concrete case:

  • 60% occupancy rate during the week compared to 75% for the competition.
  • RevPAR 15% lower than the market.

Possible action: activate the automatic yield management PMS to adjust your prices according to demand, or launch targeted “long stay” offers.
Result: more responsiveness = more revenue and better customer satisfaction.

How this involves Medialog

At Medialog, our solutions 100% hybrid and our technological partners allow to :

  • Centralize your data for a clear vision of your activity.
  • Access reliable reports in real time for quick and informed decisions.
  • Optimize your prices and distribution thanks to advanced integrations.

Want to see how it works in practice?
👉 Request a demo today and discover how to manage your hotel using data.

Conclusion

A PMS is not only used to manage reservations: It's a real cockpit for your hotel.
The reports and statistics it provides allow you to:

  • Understand your performance in depth.
  • Identify opportunities for improvement.
  • React in real time to market fluctuations.

Data, used well, can make the difference between a hotel that suffers from its season and a hotel that actively manages its profitability.

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Case study

5 steps to make your hotel eco-friendly

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Eco-responsible hotel and restaurant

5 Steps to Make Your Hotel Eco-Friendly (and More Profitable)

 

Unless you've been living under a rock for the past few decades, you already know that our planet is experiencing an unprecedented environmental crisis.

And the word eco-responsibility is now everywhere. But what does it actually mean?
According to Larousse, an eco-responsible person or company is one “who seeks to integrate environmental protection measures into its activities, principles, etc.”

In other words, it's more than just a slogan: it's a commitment to take action, to rethink the way we work and to reduce our impact on the environment.

What does this have to do with you, hoteliers and restaurateurs?

You, at your level, can really make the difference for the planet.
But above all: attract more customers and increase your revenue without greenwashing!
Yes, the ecological approach is good for the planet... but also for your turnover.

Concrete example

A group of friends were planning a trip. They live in Paris and want to go to Northern Italy. They can afford any means of transportation: plane, train, or bus.

Here is the typical discussion:

Plane Train Bus
Temps The fastest Medium The longest
Price Medium High The cheapest
Pollution The worst Much better Average

The conversation lasted quite a while… and for a clear reason:
Environmental impact has become an important criterion in customer decision.
And it's not just about transportation, but all aspects of the trip, including hotels and restaurants.

Consumer behavior is changing (and it affects you)

Researchers call this theESCB (Environmentally-Sustainable Consumer Behavior), that's to say :
behaviors that save resources, reduce the ecological impact et improve the quality of life.

Concretely, it looks like this:

  • Buy organic or local products
  • Recycle, reuse, save water and energy
  • Reduce food waste and use public transport

And in the hotel/restaurant industry, it goes even further:

  • Reuse of towels during the stay
  • Use of local products
  • Collection and recycling of soaps (eg. Unisoap)
  • Eco-responsible catering
  • Reduction of water and energy consumption

You might be thinking:
“We already do a little of that…”
“It’s not worth it…”
“It’s too complicated…”

Well, here's why you need to get started now:
1. Customers are willing to pay more!

A scientific review (2013–2023) shows that more than 85% of customers are willing to pay a 4 to 6% supplement per night to stay in an eco-friendly hotel.
In figures, this represents approximately 5 € more per night, sometimes up to 8 to 23 € depending on the type of establishment.
A study of 573 customers confirmed a strong correlation between ecological practices, customer satisfaction and willingness to pay a premium rate.

2. It really pays off!

Research shows that the eco-certification increases loyalty, occupancy rate and average price per night, while generating savings on energy and water.
On average, sustainable hotels see a 12% increase in their turnover while reducing their costs.

Numerical summary
Indicator Result
Willingness to pay more +4–6% / night (~5 €)
Satisfaction → Premium Positive correlation
Green certification + Occupation, + Loyalty
Ecological practices +12% average turnover
How to become eco-responsible in 5 simple steps
1. Take stock
  • Water and electricity consumption
  • Waste management
  • Origin of food products
  • Cleaning products and supplies

(A simple Excel table is enough!)

2. Implement rapid actions
  • Skip to LED bulbs
  • Delete the single-use plastic
  • Install a system of tri and reuse of towels
  • Propose somefiltered water instead of disposable bottles
3. Make the kitchen more sustainable
  • Buy now local and seasonal
  • Add vegetarian or vegan dishes
  • Reduce food waste (adjusted portions, doggy bag)
  • Indicate the origin of the products on the map
4. Train your team and involve your customers
  • Raising staff awareness of eco-friendly actions
  • Inform your customers (little note in the room, message on the tables)
  • Highlight your actions on your website and your social networks
5. Obtain a label and communicate
  • Aim for one recognized label (Ex. Green Key In France)
  • Create a “Our eco-responsible commitment” page on your site
  • Mention your actions on Booking, Google, TripAdvisor

How this involves Medialog

At Medialog, our solutions 100% digital allow to:

  • Reduce paper use thanks to the digitalization of check-ins, invoices and reservations.
  • Centralize information to avoid unnecessary printing and simplify daily management.
  • Improve customer experience with clear communication on your eco-responsible commitments directly via your digital channels.
Conclusion

Being eco-responsible isn't just good for the planet:
it is also a powerful marketing argument and total source of additional income.

sources:

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Case study

Nostalgia: Your Best Marketing Tool?

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Nostalgia and hotel marketing

Nostalgia: Your Best Marketing Tool?

 

In recent years, certain things have made a resounding comeback. As mentioned in a previous ArticleFlip phones have become fashionable again. But they're not alone: vinyl records, film cameras, handwritten letters, and even remixes of old songs are also making a comeback.

This wave is no accident. It is driven by a powerful feeling: nostalgia.

An article I highly recommend is called « Defining Nostalgia and Its Function » by Jimmy Andersson. It helps us better understand what nostalgia is and how it works.

So what exactly is nostalgia?

The word comes from Greek – and more precisely from The Odyssey of Homer. It is the combination of Nostos (the return) and algos (pain), in other words psychological suffering linked to the desire to return home.

For centuries, nostalgia was considered a medical or psychiatric illness, particularly in military and medical literature from the 17th to the 19th centuries.

Today, she is recognized as a normal and universal emotional experience, shared by all cultures and generations.

The different types of nostalgia

(Yes, there are several!)

  • Personal nostalgia – A lack of one's own past.
  • Historical/social nostalgia – An attachment to an era we never knew.
  • Simulated nostalgia – Triggered by movies, stories or music from another era.
  • Collective nostalgia – Shared by a generation, a group or a culture.
  • Geographical nostalgia – The lack of a specific location.
  • Institutionalized nostalgia – Traditions, rituals, religious or cultural festivals.
Triggers that rekindle nostalgia:
  • Music – Especially lyrics associated with youth, love, and memorable memories.
  • The smells – Among the most powerful memory triggers.
  • Items – Toys, vintage objects, retro decor, old packaging…
  • The social context – Family reunions, parties, shared rituals.

And concretely, what does this mean for hotels and restaurants?

If you are a hotelier or restaurateur, these different forms of nostalgia — and their triggers — can become real marketing levers to stand out and attract new customers.

Some concrete ideas to apply:
  • Personal nostalgia
    If a guest returns to your establishment, try to awaken their memories: the same room, a dish they loved, a photo from their last stay, a little personalized note... Use a signature scent in the hotel to create a unique olfactory imprint.
  • Historical/social nostalgia
    Immerse your guests in another era. Offer decor, cocktails, outfits, or a menu inspired by the 20s, 70s, or 90s. Turn your hotel into a time capsule.
  • Simulated nostalgia
    Host movie nights featuring cult films and childhood classics. Create a "video club" atmosphere with popcorn, vintage posters, and more.
  • Collective nostalgia
    In a children's playroom, include vintage toys, books, and games so parents can share memories with their children. Play music from your target audience's teenage years. Use paper menus, old-school placemats, and more.
  • Geographical nostalgia
    Create unforgettable moments that will become memories rooted in a place: the first gourmet dinner, the first spa experience, the first time a guest finds chocolate on their pillow. Offer “firsts” that are remembered.
  • Institutionalized nostalgia
    Respect local traditions, dietary habits, and cultural schedules. This creates a sense of grounding and authenticity.
What's Next ?

It exists a thousand ways – small or large – to integrate nostalgia in your customer experience.

✨ Which one will you try?
🙅‍♂️ Which one doesn't fit your concept?
📣 Tell us what you think, what you tried, and if you have any other ideas for topics to cover in a future article.

We look forward to your feedback!

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Case study

Too many options kill choice

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Choice Overload: When Too Much Choice Kills the Experience

 

 

Picture the scene: Saturday night. You slump onto the couch, remote control in hand... but then the ordeal begins.

Canal+? Netflix? Prime Video? After a 2-minute debate, you land on Netflix.

There, it's chaos:

— “A series?”

— “A movie!”

— “An action thing?”

— “A classic that we know?”

And sometimes… we don't look at anything at all.

Have you ever experienced this? With family, with friends?

Welcome to the world of "Choice Overload", or choice overload.

What is Choice Overload?

This phenomenon, popularized by Barry Schwartz, is defined by Decision Lab as follows:

“Choice overload, also known as choice excess, choice paralysis, or choice paradox, describes how people feel overwhelmed when faced with too many options.”

To conclude: The more choices you have, the harder it is to choose — and the more you doubt your decision.

Have you ever walked into a salad bar with 50 different toppings? Signs everywhere, unknown sauces... chaos.

Conversely, if we tell you: base + 3 ingredients of your choice, everything becomes clear. Clarity = relief.

Psychologically, it is even deeper:

  • We always imagine that a "best option" exists.
  • We ruminate even after we have decided.
  • And our mental bandwidth is limited.

This is why we distinguish two profiles:

  • Maximizers, who are looking for the perfect option — but are more doubtful.
  • Satisficers, who aim for a sufficient option — and are often more satisfied.

The key? Finding a balance. As illustrated in this paradox of choice curve:

The paradox of choice

source: tapandesai.com

And you, hospitality professionals?

Restaurateurs, hoteliers… you're on the front line. "Too much choice" isn't just an abstract concept: your customers experience it every day, often without realizing it.

Two recent studies provide a better understanding of this phenomenon and its concrete impacts.

Solutions for you
On the catering side: a reduced menu, an amplified experience

Ask yourself the question: Is your menu an invitation… or a labyrinth?

A Harvard study demonstrated this: Reducing the number of options improves customer perception.

Too much of a menu confuses attention, slows decision making, and can lead to frustration.

Conversely, A short menu inspires confidence, reinforces the image of quality and facilitates purchasing.

It is no coincidence that gourmet restaurants favor refined menus:

Fewer dishes, more perceived value. Every choice becomes a promise better defended — and a margin easier to justify.

💡 A question of cognitive load : according to Guillet, Mattila & Gao (2019), offer between 3 and 9 options allows for smooth processing.

Beyond 30, the brain saturates. And the more it saturates, the less we order.

On the hotel side: simplify the offer without impoverishing it

The sector is booming ($512,5 billion in 2023, forecast $1 billion in 260), but the booking experience remains shaky :

Only 26% of travelers find it really pleasant.

Why? Because a multitude of options, poorly presented, damages trust and hinders conversion.

Industry leaders (OTAs) have understood this trap and are relying on powerful psychological levers :

  • Scarcity : “Only 2 rooms left!”
  • Social proof : "10 people are looking at this room"
  • Anchoring : offer a room at €300 before the one at €220 to make it more attractive
  • Architecture of choice : a structured path → filters → sorting → guided comparison

👉 Take inspiration from these methods while maintaining a human and personalized approach:

  • Smooth navigation with relevant recommendations
  • Pre-packaged offers : stay for couples, families, spa weekends…
  • Visual filters : price, view, bathtub, type of bed…
The recap: no time to read everything? Here's the essentials

Too many choices make it difficult to make a decision.

Whether in front of Netflix or in a restaurant, The abundance of options causes stress, frustration… even inaction.

  • Choice Overload = mental overload → less satisfactory decisions.
  • The more choices there are, the more doubt there is... even after choosing.

Restaurateurs

  • Short menus = easier decisions, better perception of quality, increased margins.
  • Long menus = confusion, hesitation, dissatisfaction.

Hoteliers

  • Booking is still too complex (only 26% find it pleasant).
  • To implement:
    • Smooth navigation
    • Simple and clear offers
    • Effective visual filters

📬 To receive more concrete advice on customer experience, Subscribe to our newsletter.

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Case study

Main Character Syndrome

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Main Character Syndrome hotels restaurants opportunity
Main Character Syndrome: An Opportunity for Hotels and Restaurants?

Main Character Syndrome is a topic that's widely discussed in English-language media and on social media, but is still relatively uncommon on French platforms. But what exactly is it?

The unofficial definition proposed by Psychology Today East :

"The tendency to see oneself as the protagonist of a romanticized version of one's own life, idealizing ordinary experiences and adopting behaviors – particularly online – as if one were living in a movie."

Social media has fueled this need to be the center of attention. But is this syndrome beneficial or problematic?

Main Character Syndrome: A Critical View

Several experts believe that this phenomenon can lead to withdrawal and a form of narcissism. In the article by Dr. Manju Antil, who are " Main Character Syndrome and the Digital Self", as well as in the publications of Aeon et Psychology Today, the syndrome is associated with:

  • Excessive personal storytelling, leading to emotional disconnection
  • A constant self-presentation, to the detriment of authenticity
  • Treating others as “secondary characters” without depth

These excesses can lead to constant frustration, a search for emotional adrenaline, and difficulty fully experiencing simple moments. The authors also discuss theories such as Baudrillard's hyperreality, Cooley's mirror self, and Goffman's theater of social life. We also find the concepts ofImaginary audience (Elkind) and theNarrative identity, where everyone scripts their life to gain meaning from it... or sometimes recognition.

Main Character Syndrome: A lever for well-being?

But conversely, other researchers see a positive dynamic in this. The study « The Role of Major vs. Minor Character Perception in Narrative Identity and Well-Being«  de Ryan Goffredi et Kennon M. Sheldon reveals that feeling like the main character in one's own life would allow:

  • Better mental health
  • Greater motivation
  • An increased sense of autonomy and control

Participants who perceive themselves as "secondary" in their own story are, conversely, more prone to demotivation, passivity and lower self-esteem.

What is the link with the hotel and restaurant industry?

You've read this far and you're wondering: what does this have to do with hotels and restaurants?

Well, today, everyone wants to experience memorable moments, scenes worthy of a movie, "shareable" memories. Hotels and restaurants are no longer just places of passage: they are settings where we experience moments that must be memorable, personal and cinematic.

And sure, it can seem intimidating. But it can also be a great opportunity.

Here's what you can do:

Create a "Main Character" experience
  • Design moments, not just spaces : think about the light, the aesthetics, the little details that make you want to take a photo.
  • Signature elements : a colorful cocktail, a branded cup, an iconic mirror… small, strong visual cues.
  • Customization : welcome message, playlist in the room, little attention on the pillow.
  • Putting customers first If your customers take photos or videos, ask their permission to share them on your social media. This allows you to showcase their actual experience at your establishment, while also making them happy.
Give your teams a role
  • Free them from technology : thanks to a good management tool, they can focus on people.
  • Make them consistent : uniform, attitude, tone — everything contributes to creating a universe worthy of a movie.
Invisible orchestration with the right tools
  • Centralize preferences : room temperature, allergens, favorite table… everything is anticipated.
  • Make everything smooth : the customer should feel nothing, except the magic of the moment.

And that's where Medialog enters the scene.

Our PMS doesn't just manage. It helps you create memorable experiences, streamline operations, and maintain brand consistency—including in the back office.

Conclusion

So, is this syndrome a risk or a lever? It doesn't matter.

Because one thing is certain: your customers want to feel like the heroes of their own story.

Your hotel or restaurant can become that unforgettable setting. One where they experience a unique scene, share a sincere emotion... and want to return.

With the right mindset—and the right tools—your establishment can become their most beautiful chapter yet.