Three trends shaping the hospitality sector in 2018
The hospitality sector is facing some tough challenges, from ever-rising business costs plus an ever-increasing focus on the importance of customer experience. Sheniz Onen reflects on three trends set to shape hospitality in 2018.
The war for talent
An industry rich with different roles and experiences, it’s surprising to discover one third of parents would discourage their children from a career in hospitality. The main reason being the common association of working long hours and poor pay. Struggling to fill positions and source skilled staff, a focus on supporting apprenticeships and changing perceptions will be key in working up an appetite for the sector once again amongst young people – after-all, what better industry to be a part of?
The ALMR very recently launched a new hospitality diploma which will give employees the support and education they need for a prosperous and sustainable future in the industry. A great step forward for the sector.
Rise in technology
We all love an app and there’s certainly no exception in the hospitality sector. Technology has transformed both front and back of house operations, reshaping service and the customer experience in pubs, bars and restaurants. With labour shortages and escalating business costs, now more than ever is the time for operators to run their venues efficiently and productively. Hospitality operations platforms will become essential in supporting companies, along with inventory and workforce management systems, bolstered by smart analytics and collaboration tools. Knowledge is power, and the demand for actionable data within the sector is only set to strengthen. Could predictive analytics be the next big thing?
Will all businesses play ball with delivery services this year? The rise of Roobox kitchens and other disruptors has widened the net for restaurants to launch delivery services in areas they don’t already cover. Speeding up the kitchen may be a winner in one sense for hungry customers, but the risk is food quality starts to slip as a result. There’s nothing worse than receiving a stone-cold pizza (or any other meal for that matter). The backbone of the industry has always been customer service and guest experience – so will this disruptive influence nourish the sector or leave it falling behind?