What is the biggest change you see in the hospitality industry as a result of the coronavirus?
A long-term change will be the way we socialize around the table. Dining together is such an intimate human experience, I’m not sure if we’ll be able to adapt to social distancing. Many hospitality segments have embraced the community experience over the last decade as a way to gather and create a more deep and vibrant food experiences. Because of the coronavirus, the industry now has to focus on mitigating risk and providing an almost sterile environment. It’s the complete opposite direction of what the industry was heading to, a complete 180 turn.
RECOVERY OF THE HOSPITALITY INDUSTRY REQUIRES HELP FROM THE CORPORATE SECTOR
3 min
INTERVIEW
Recovery of the hospitality industry requires help from the corporate sector
HELENE KENNAN THINKS 'RETURN INCUBATORS' CAN HELP SUPPORT SMALL BUSINESSES TO REOPEN
Lisa Appels Xiao Er Kong
Helene Kennan is Chief Executive Officer at ISS Guckenheimer, a food service company with a focus on hospitality that provides nourishment and care coupled with trust and confidence. A former chef, Kennan leads a team of ‘food people feeding people’ and is committed to meals that are thoughtfully procured and prepared. In these challenging times, Kennan believes that consumers and the industry can help support small local businesses and artisans. Food Inspiration asked her how the future of the hospitality industry would look like if there were no rules and no limits.
“The fine dining segment is forever transformed”
In what way will the coronavirus change the hospitality industry on the long-term?
The return of independent restaurants will be long delayed. Many restaurants will never return. I don’t know how we will recoup that loss of talent and experience, perhaps they will move to other sectors of the industry; elevating drive through experiences or grocery grab and go. Also, the varying levels of safety requirements will cause confusion and influence tourism and trade in different countries.
What role will consumers play in the future of the hospitality industry?
Consumers play a huge role in the future of hospitality. Their behavior decides which businesses survive and which do not. Consumers today have to divide their money between eating at home, delivery options and saving room in the household budget to dine out in safe locations. In these times, it's important that we support independent restaurateurs.
“It's important for chefs to stay in close contact with their suppliers and customers”
If you would have a license to rethink the hospitality industry, with no rules and no limits, how would the industry then look like?
I would like to see our corporate sector create ‘return incubators’ to support local artisans and businesses to help them reopen. This could include assistance with leasing agreements, extended supply chain partnerships, support in the form of business training and/or a free space. Although these times are challenging I believe the food industry will return better than ever.
How could chefs play a role in the changing world of hospitality?
Keep cooking. Also, it's important for chefs to stay in close contact with their suppliers and customers. Touch base even if you are not open. Let people know what you are doing; whether it's organizing cooking classes virtually from home or supporting your community by feeding them.
How could chefs play a role in the changing world of hospitality?
Keep cooking. Also, it's important for chefs to stay in close contact with their suppliers and customers. Touch base even if you are not open. Let people know what you are doing; whether it's organizing cooking classes virtually from home or supporting your community by feeding them.
“The fine dining segment is forever transformed”
3 min
Recovery of the hospitality industry requires help from the corporate sector
HELENE KENNAN THINKS 'RETURN INCUBATORS' CAN HELP SUPPORT SMALL BUSINESSES TO REOPEN
Lisa Appels Xiao Er Kong
Helene Kennan is Chief Executive Officer at ISS Guckenheimer, a food service company with a focus on hospitality that provides nourishment and care coupled with trust and confidence. A former chef, Kennan leads a team of ‘food people feeding people’ and is committed to meals that are thoughtfully procured and prepared. In these challenging times, Kennan believes that consumers and the industry can help support small local businesses and artisans. Food Inspiration asked her how the future of the hospitality industry would look like if there were no rules and no limits.
What is the biggest change you see in the hospitality industry as a result of the coronavirus?
A long-term change will be the way we socialize around the table. Dining together is such an intimate human experience, I’m not sure if we’ll be able to adapt to social distancing. Many hospitality segments have embraced the community experience over the last decade as a way to gather and create a more deep and vibrant food experiences. Because of the coronavirus, the industry now has to focus on mitigating risk and providing an almost sterile environment. It’s the complete opposite direction of what the industry was heading to, a complete 180 turn.
In what way will the coronavirus change the hospitality industry on the long-term?
The return of independent restaurants will be long delayed. Many restaurants will never return. I don’t know how we will recoup that loss of talent and experience, perhaps they will move to other sectors of the industry; elevating drive through experiences or grocery grab and go. Also, the varying levels of safety requirements will cause confusion and influence tourism and trade in different countries.
What role will consumers play in the future of the hospitality industry?
Consumers play a huge role in the future of hospitality. Their behavior decides which businesses survive and which do not. Consumers today have to divide their money between eating at home, delivery options and saving room in the household budget to dine out in safe locations. In these times, it's important that we support independent restaurateurs.
“It's important for chefs to stay in close contact with their suppliers and customers”
If you would have a license to rethink the hospitality industry, with no rules and no limits, how would the industry then look like?
I would like to see our corporate sector create ‘return incubators’ to support local artisans and businesses to help them reopen. This could include assistance with leasing agreements, extended supply chain partnerships, support in the form of business training and/or a free space. Although these times are challenging I believe the food industry will return better than ever.
