Travel Industry CEO Interviews

Now that Hogg Robinson Group is out of the picture because of a merger, Australia's Corporate Travel Management is one of the largest public corporate travel management companies in the world. It's setting its sights on expansion in the U.S., but entering the market has its challenges.

Rail travel still remains a stubbornly offline mode of transport when it comes to booking a ticket. Companies like Trainline are trying to change this by making it easier to search and buy tickets across Europe.

Journal Hotels is out to prove that you don't necessarily need to be a brand to succeed in the increasingly crowded lifestyle hotel space.

In some ways, building a boutique hotel brand isn't much different from when the first pioneers did it in the early 1980s. The only distinction is that today, the competition is certainly tougher and increasingly more abundant.

Given the rise of homesharing and shared workspaces, there are plenty of more external forces at work that will impact the extended stay market in the coming years. The key to success for Extended Stay America's new CEO will be taking these all into account.

When everyone else in hospitality is going asset light or turning to soft brands, Study Hotels is content to do its own thing and at its own pace.

In other words, don't expect AccorHotels to be vying for Wyndham's European vacation rental business anytime soon.

Is there a tougher job in the airline industry than making Air France more nimble? It's an airline that prides itself on its systems and procedures. But to compete forcefully in the 21st century, an airline must take chances. Air France needs to be more, in that regard, like its Dutch sibling, KLM.

You may have seen Air France's new airline designed for millennials. But that's mostly a creation of marketers. Let's be honest. This is a lower-cost airline that needs to attract passengers of all ages if it's going to be successful.

Other airlines serve sushi, but not ANA, Japan's largest carrier. Why? ANA takes its food seriously, and its chefs don't think sushi tastes right on planes, so it serves sashimi instead. That's attention to detail.