Four Seasons
Beijing
Welcome
Building what 25 years in hospitality taught me was missing.
CEO, Glia Hong Kong Holdings.
Based in Hong Kong & Thailand.
Glia Digital
Exceptional operators, inadequate tools.
For two decades I watched hospitality operators fight tools designed for entirely different industries. Michelin-starred restaurants, beach clubs, independent bars: the same friction, in every market, at every scale. Glia Digital exists to build what should have existed all along: software designed by people who have actually worked in hospitality. Eight products across six verticals, each one addressing a gap I spent years working around.
About Glia Digital ->Track Record
Selected hospitality brands across Asia and the Middle East
Hakkasan
Shanghai
Duck & Waffle
Hong Kong
Bread Street Kitchen
Hong Kong
Maze Grill
Hong Kong
Aqua
Hong Kong
Hotel Costes
Shanghai
M1NT
Shanghai
Madinat Jumeirah
Dubai
Le Pain Quotidien
Hong Kong
Perspectives on Hospitality Technology View all
Samui Beach Club: Built for How Web Search Works in 2026
Two weeks after launch, Samui Beach Club is already ranking above the fold on Google for competitive Koh Samui search terms. That is not luck — it is the result of building the platform specifically for how search works today, not five years ago. This is the story of why I built it, what decisions drove the approach, and what it tells us about where beach venue discovery, and hospitality marketing more broadly, is heading.
Restaurant Marketing 2026: Build Communities Not Followers
The golden era of buying Instagram ads and hoping for the best is over. Customer acquisition costs have tripled whilst engagement rates plummet. Smart operators are abandoning the chase for viral moments and focusing instead on building tight-knit communities of regulars who actually show up. From WhatsApp groups to run clubs, from streetwear collabs to Discord servers, the venues thriving in 2026 understand a simple truth: 100 fanatics beat 10,000 followers every time.
Raising Restaurant Investment Whilst Protecting Your Concept
Securing investment for your F&B venture often feels like choosing between two impossible options: struggle with insufficient capital or surrender control to investors who don't understand your vision. The reality proves more nuanced. Understanding your options, managing investor relationships, and protecting what makes your venue unique can mean the difference between building your dream or watching someone else destroy it.
Believe in Your Vision: F&B Concepts Need Time to Flourish
Opening night excitement fades quickly when reality hits. Empty tables on Tuesday nights, mixed reviews, and mounting pressure can make any operator question their concept. Yet research reveals that successful restaurants need 18-24 months to reach their stride, whilst those who panic and change direction within the first year almost always fail. Understanding why patience matters more than pivoting could mean the difference between joining the 60% failure rate or building something lasting.
The Art of Closing Gracefully: Protect Your F&B Reputation
Closing a hospitality venue demands more than switching off lights and locking doors. The manner of your departure shapes industry perception, determines future opportunities, and affects every relationship you've built. Whether facing financial pressures, lease expiry, or strategic repositioning, how you manage closure communications can transform potential reputation damage into foundation for your next venture.
Beach Club Marketing Guide: Strategies for Success in 2025
Beach clubs face unique marketing challenges that require understanding seasonal patterns, tourist behaviour, and the competitive landscape of destination hospitality. Success demands more than stunning locations and Instagram-worthy settings. The most profitable venues combine strategic pre-arrival marketing, authentic community building, and carefully crafted experiences that encourage both immediate spending and long-term loyalty.
Speaking & Media
Available for speaking and media on hospitality technology, founder journeys, and the future of F&B in Asia.
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