Easy ambient sonic‐spray ionization (EASI) is a fast, simple, qualitative and quantitative ambient desorption/ionization technique that can be used to measure complex natural matrices such as meats, seeds, embryos and intact biological tissues. In EASI, very small positively and negatively charged droplets of solvent are generated. This dense stream of sonic bipolar charged droplets is then used to sample analytes from various surfaces. Concomitant ionization occurs to form cations or anions, which are transferred to the gas phase and analyzed by MS. In this special feature article, in an effort to further develop applications for ambient MS, Prof. Marcos Eberlin and co‐workers explore the desorption/ionization efficiencies of several lipid species by EASI. Marcos Eberlin is Professor of Chemistry at the University of Campinas (Campinas, Brazil). His research interests are mainly focused on the development of new techniques and applications for MS in a variety of areas such as fuels, food, pharmaceutical, (bio)medical, environmental, veterinary, analytical, material and forensic sciences and in the study of chemical reactions and their mechanisms both in solution and gas phase.

Hospitality is a highly competitive market that struggles to improve its performance. The use of technology is a critical factor for more efficient performance. To understand decision-makers' perception of information systems' influence and importance in their organisations, we conduct a case study in Portugal. The objective was to assess information systems' maturity level of independent hotels and small hotel chains, mapping the level to the hotel's characteristics. In addition, this study explores the types of systems used and hoteliers' main factors, drivers, and limitations to invest in information systems' maturity. We examined 86 companies, representing a total of 195 hotels. The analysis design was done following the Network Exploitation Capability (NEC) model. We found that, generally, hoteliers consider that their companies take more advantage of technology and information systems than they really do. These findings emphasise the importance of the use of technology in hospitality performance and the lack of knowledge that hoteliers have on the subject.