Leading communicator in progressive thinking, EP Business in Hospitality, has hosted a series of industry Zoom discussions across the country this week with top hospitality leaders to debate a number of key topics amidst the impact of the coronavirus lockdown on the sub-sectors.
With many companies across the foodservice industry adapting their business models to stay afloat and support communities, it is clear that change is happening everywhere and at great pace. It is also clear that more is to come and that businesses are already looking at how future restrictions on restaurants and hotels will affect operational models moving forward.
EP’s remote industry debates are continuing to run on a regular basis in a bid to keep conversations flowing within the sector, to consider how life and consumer behaviours might change post lockdown and to share thoughts and ideas with like-minded individuals.
Discussions have already shown a number of emerging proposals around how working patterns, dining environments and services may change with regard to the operations of hotels and restaurants.
Chris Sheppardson, CEO at EP Business in Hospitality, explained, “From our sessions, there seems to be two schools of thought on the economy. There are those who believe the economy will face a long, hard road to recovery and those who believe that it will simply bounce back.
'In terms of the hotels sector, many sit almost between this two schools and believe that the sector will return to some kind of normality as of Q2 in 2021.
'Although nothing is clear-cut, there are a number of discussions emerging in terms of how hotels and restaurants will continue to serve guests post lockdown, if social distancing measures are still in place.
'Certainly the fall in those staying in hotels may prompt managers to look at other models such as delivered-in services to accommodate in-room dining.”
Sheppardson continued, 'It has been suggested in the past that delivered-in food from suppliers such as Deliveroo and Just Eat could actually replace hotel room service in the future, but has the social distancing made this a greater more attractive possibility?
'In addition, the idea of hotels having ‘dark kitchens’ within their premises for delivered-in services to operate from, is one that has resonated with many hoteliers prior to lockdown, simply because it provides a differentiator; although now, it may be just the answer many hotels are looking for?”
Sheppardson concluded, “One thing is for sure, hospitality businesses need to make contact with each other both from a wellbeing perspective, as a community, to talk and also to debate and make contingency plans for the future.
'It’s true that we are all in this together so it is important that we listen to the voices of others who face the same situation and worries for the future and attempt to offer some positivity during what are dark times for many.