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What we did in the pandemic
We have watched, appalled, as Covid-19 spread across the world over the past six months. Schools, factories and offices shut down in an attempt to halt the contagion. And with most people staying at home the foodservice sector lost its purpose – providing hospitality to the hungry and thirsty crowds. Among the wreckage there have been beacons of typical foodservice innovation and generosity. Tina Nielsen talks to some of the protagonists about how they have navigated the rough seas of lockdown.
A new hope
European hotels have faced a challenging winter period, with some forced to close their doors once again after showing spirited signs of recovery. The announcement of a vaccine, however, brings hope to hoteliers large and small. As EHMA president Ezio A Indiani says, now is the time for hoteliers across Europe to stay strong, remain positive and help the local community.
A learning moment
Recognised by Time magazine as one of the world’s most influential people, Martin Lindstrom is the author of several New York Times bestselling books that have been translated into 60 languages, along with the upcoming The Ministry of Common Sense: How to Eliminate Bureaucratic Red Tape, Bad Excuses, and Corporate BS. He shares his fears that the industry, and society as a whole, is losing its sense of empathy and common sense.
Route to recovery
From the moment the global economy and most of the world’s inhabitants went into lockdown, international travel ground to a halt. Immediately, Gloria Guevara, CEO and president of The World Travel & Tourism Council (WTTC), made it her mission to ensure that the travel and tourism sector would not be overlooked, pushing governments to recognise the value travel and tourism delivers to the global economy. Will Moffitt asks Guevara where those discussions currently stand, what lessons can be taken from the pandemic and whether governments are doing enough to protect the hospitality industry.
The point of no return
It is with a huge amount of relief that hotel owners and operators are seeing hotels reopen around the world, but there is a general acceptance that things cannot simply return to normal. One element undergoing fundamental change that comes with design is public spaces, as designers need to take social distancing and new operational requirements into account. Will Moffitt talks to Tom Ito, hospitality leader at Gensler, and James Dilley, director of Jestico + Whiles, about what form this might take for hotels currently under development and the retrofitting of existing properties.
The picture of cleanliness
Cleanliness and housekeeping have not traditionally been boardroom-level topics of conversation among hospitality’s biggest hitters, but times have changed. Cleaning standards are no longer just seen as an operational basic; they’re the potential source of significant competitive advantage. But how are these changes manifesting themselves and how much should operators publicise practises that have traditionally been hidden from the guest? John Rogers, senior vice-president of brands and franchise operations, EMEA, at Hilton, and Michael Levie, COO of citizenM, share their thoughts with Abi Millar.
A change of scene
It’s sink or swim for the hotel restaurant. Now is the time for hoteliers to get more creative than ever before and transform operations. Irenie Forshaw talks to director of restaurants and bars for UK and Europe at Ennismore, Lance Perkins, and vice-president for food and beverage strategy and development at Hilton, Emma Banks, about the changes that have been made so far and how restaurants are being reimagined for a post-Covid-19 world.
The world turned upside down
Having launched the Lonely Planet empire alongside his wife Maureen with the publication of their first guidebook in 1973, Tony Wheeler has witnessed his fair share of change in the travel and tourism sector. He reflects on the potential benefits, as well as challenges, arising from the global pandemic and stresses the importance of international travel as a force for good in the world.
Turn the corner
Just 10 years ago, FCSI member Alexander Hofer was the equipment dealer for the Lefay Resort Lago di Garda, so when he was commissioned to design the entire kitchen concept for the group’s new resort in the Dolomites, it was like coming full circle. Elly Earls finds out more about the project and asks what makes a successful consultant-client relationship.
A wake-up call
As the self-branded ‘Hotel Financial Coach’, David Lund has worked in the sector for more than three decades, collaborating with some of the industry’s biggest brands. During that time, Lund has witnessed a lot of change, but none of it compares with the operational transformations he foresees as hotels begin to reopen.