Cloudbeds is on fire. As one of the hottest tech startups around, the company is growing at a steady rate while adapting to an ever-changing work culture.

https://youtu.be/XLXW8_FkWrU

Digital Hospitality toured Cloudbeds' San Diego headquarters with company cofounders Adam Harris and Richard Castle as they returned to their amazing and — currently unused — office space for the first time since it shut its doors in March 2020 because of the COVID-19 pandemic.

In 2018 we interviewed Adam Harris on our Behind the Smoke podcast when Cloudbeds already had about 200 people on staff. Now with 420 employees in 135 countries, we wanted to catch up with the company founders to learn lessons and hear stories about their continuing journey.

https://calibbq.media/049-amazing-hospitality-isnt-just-reserved-for-five-star-hotels-cloudbeds/

Let us know what you think of this Digital Hospitality podcast episode and how we at Cali BBQ Media can help you on your own digital journey. Get in touch with us by emailing podcast@calibbq.media and signing up for our Cali BBQ email updates at https://www.calibbq.media.

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About Cloudbeds:
Cloudbeds was founded in 2012 in San Diego by Adam Harris and Richard Castle. The company provides cloud-based hospitality management software to thousands of properties in over 135 countries and has more than 400 employees who work remotely all over the world. Cloudbeds has also been awarded big investments and won many awards and accolades.

Learn more about Cloudbeds at https://www.cloudbeds.com.

 
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Cloudbed Links to Click:

* Facebook - https://www.facebook.com/Cloudbeds/
* Twitter - https://twitter.com/CloudBeds/
* Instagram - https://www.instagram.com/Cloudbeds/
* LinkedIn - https://www.linkedin.com/company/cloudbeds/
* YouTube - https://www.youtube.com/channel/UCyfR7GappZBy-uziWO9WLdQ/

 
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Quotes from this Episode:
Changing Office Culture in 2020 — "I don't think office spaces can be what they used to be. You no longer can have food services, coffee services, water service, whatever. ... We used to have snacks everywhere and food and beer on tap. ...This was about having fun at work and bringing out the child in us a little bit and not just being always adult time.