{"id":5790,"date":"2012-11-27T15:23:58","date_gmt":"2012-11-27T14:23:58","guid":{"rendered":"https:\/\/www.horecatrends.com\/5790\/"},"modified":"2014-07-29T14:24:36","modified_gmt":"2014-07-29T12:24:36","slug":"5790","status":"publish","type":"post","link":"https:\/\/www.horecatrends.com\/en\/5790\/","title":{"rendered":"The Overstay Checkout"},"content":{"rendered":"<p>Art Series hotels and Naked communications have created the &#8216;Overstay Checkout&#8217;. This service lets guests check out anytime until another guest arrives. If the room isn&#8217;t booked, guests can choose to checkout a few hours later, or even a few days later, for free! On the morning of departure, guests can call the reception to request Overstay Checkout, and they&#8217;ll be informed exactly for how long they can stay, depending on when the next guests are set to arrive. The Overstay Checkout is offered to guests of Art Series Hotels from December 16th untill January 13th 2013.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Art Series hotels and Naked communications have created the &#8216;Overstay Checkout&#8217;. This service lets guests check out anytime until another guest arrives. If the room <a class=\"readmore\" href=\"https:\/\/www.horecatrends.com\/en\/5790\/\"> read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[105,109,113,124,80,98,119,123],"tags":[],"class_list":["post-5790","post","type-post","status-publish","format-standard","hentry","category-leisure-sector-2","category-trends-2","category-hospitality","category-p-en","category-sector-2","category-hotel-sector","category-price","category-promotion"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>The Overstay Checkout | horecatrends.com<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.horecatrends.com\/en\/5790\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The Overstay Checkout | horecatrends.com\" \/>\n<meta property=\"og:description\" content=\"Art Series hotels and Naked communications have created the &#8216;Overstay Checkout&#8217;. This service lets guests check out anytime until another guest arrives. If the room read more\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.horecatrends.com\/en\/5790\/\" \/>\n<meta property=\"og:site_name\" content=\"horecatrends.com\" \/>\n<meta property=\"article:published_time\" content=\"2012-11-27T14:23:58+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2014-07-29T12:24:36+00:00\" \/>\n<meta name=\"author\" content=\"Peter Arends\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Peter Arends\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.horecatrends.com\/en\/5790\/\",\"url\":\"https:\/\/www.horecatrends.com\/en\/5790\/\",\"name\":\"The Overstay Checkout | horecatrends.com\",\"isPartOf\":{\"@id\":\"https:\/\/www.horecatrends.com\/#website\"},\"datePublished\":\"2012-11-27T14:23:58+00:00\",\"dateModified\":\"2014-07-29T12:24:36+00:00\",\"author\":{\"@id\":\"https:\/\/www.horecatrends.com\/#\/schema\/person\/c152a4daff21a5adc91ef0bede5beb61\"},\"breadcrumb\":{\"@id\":\"https:\/\/www.horecatrends.com\/en\/5790\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.horecatrends.com\/en\/5790\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.horecatrends.com\/en\/5790\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/www.horecatrends.com\/en\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"The Overstay Checkout\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.horecatrends.com\/#website\",\"url\":\"https:\/\/www.horecatrends.com\/\",\"name\":\"horecatrends.com\",\"description\":\"Van Spronsen &amp; Partners horeca-advies\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.horecatrends.com\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/www.horecatrends.com\/#\/schema\/person\/c152a4daff21a5adc91ef0bede5beb61\",\"name\":\"Peter Arends\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/www.horecatrends.com\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/c08bb4c61f186efd156db09535fba57d3bf24103e26bc0641c4cce6912c30377?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/c08bb4c61f186efd156db09535fba57d3bf24103e26bc0641c4cce6912c30377?s=96&d=mm&r=g\",\"caption\":\"Peter Arends\"}}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"The Overstay Checkout | horecatrends.com","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.horecatrends.com\/en\/5790\/","og_locale":"en_US","og_type":"article","og_title":"The Overstay Checkout | horecatrends.com","og_description":"Art Series hotels and Naked communications have created the &#8216;Overstay Checkout&#8217;. This service lets guests check out anytime until another guest arrives. If the room read more","og_url":"https:\/\/www.horecatrends.com\/en\/5790\/","og_site_name":"horecatrends.com","article_published_time":"2012-11-27T14:23:58+00:00","article_modified_time":"2014-07-29T12:24:36+00:00","author":"Peter Arends","twitter_misc":{"Written by":"Peter Arends"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/www.horecatrends.com\/en\/5790\/","url":"https:\/\/www.horecatrends.com\/en\/5790\/","name":"The Overstay Checkout | horecatrends.com","isPartOf":{"@id":"https:\/\/www.horecatrends.com\/#website"},"datePublished":"2012-11-27T14:23:58+00:00","dateModified":"2014-07-29T12:24:36+00:00","author":{"@id":"https:\/\/www.horecatrends.com\/#\/schema\/person\/c152a4daff21a5adc91ef0bede5beb61"},"breadcrumb":{"@id":"https:\/\/www.horecatrends.com\/en\/5790\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.horecatrends.com\/en\/5790\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/www.horecatrends.com\/en\/5790\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.horecatrends.com\/en\/"},{"@type":"ListItem","position":2,"name":"The Overstay Checkout"}]},{"@type":"WebSite","@id":"https:\/\/www.horecatrends.com\/#website","url":"https:\/\/www.horecatrends.com\/","name":"horecatrends.com","description":"Van Spronsen &amp; Partners horeca-advies","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.horecatrends.com\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Person","@id":"https:\/\/www.horecatrends.com\/#\/schema\/person\/c152a4daff21a5adc91ef0bede5beb61","name":"Peter Arends","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.horecatrends.com\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/c08bb4c61f186efd156db09535fba57d3bf24103e26bc0641c4cce6912c30377?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/c08bb4c61f186efd156db09535fba57d3bf24103e26bc0641c4cce6912c30377?s=96&d=mm&r=g","caption":"Peter Arends"}}]}},"_links":{"self":[{"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/posts\/5790","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/comments?post=5790"}],"version-history":[{"count":2,"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/posts\/5790\/revisions"}],"predecessor-version":[{"id":14631,"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/posts\/5790\/revisions\/14631"}],"wp:attachment":[{"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/media?parent=5790"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/categories?post=5790"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/tags?post=5790"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}