Better Communication and Information Flow for Operational Efficiency and Service Excellence - Julia Geffers (Hoxell)

🎙️ THIS EPISODE WAS RECORDED IN ENGLISH. Transcripts are available on our ⁠website⁠ (resilienttourism.ch/podcast) Julia Geffers is the CEO of Hoxell, a Swiss company based in Lugano that provides an integrated software hospitality platform which facilitates the interaction with guests and connects the different departments within accommodation facilities in real time. Julia has worked 20 years in the hospitality industry and has learned all the secrets of hospitality and customer experience. In this episode, Julia shares her passion for hospitality and underlines the importance of using technology to enhance communication and information flow among employees and customers.   ---- In the Resilient Tourism Podcast Series, we aim to spread a culture of innovation with our guests from all corners of Switzerland. We thrive to inspire the Swiss Travel & Hospitality professionals to shape the digital transformation of the sector.  We want to connect the leaders of Switzerland and share the best practices. Interested? Let's take a ride together! 🚀 You will find inspirational talks from industry experts and professionals that will present their success stories in innovation, digitization and datafication of the sector. We hope to inspire you to take action and be part of the transformation! This podcast is part of the Swiss Resilient Tourism Flagship Project - an initiative funded by Innosuisse to support the datafication of the travel sector in Switzerland in order to create resilient digitally supported services, business processes and business models. This improved data intelligence strategy will strengthen the competitiveness, resilience and sustainability of the tourism ecosystem in Switzerland. Learn more about the project at www.resilienttourism.ch In conformity with Switzerland's multicultural identity, this podcast is presented in four different languages (FR; EN; IT; DE). This content is produced by the EHL Hospitality Business School with the support of Innosuisse.