search.noResults

search.searching

saml.title
dataCollection.invalidEmail
note.createNoteMessage

search.noResults

search.searching

orderForm.title

orderForm.productCode
orderForm.description
orderForm.quantity
orderForm.itemPrice
orderForm.price
orderForm.totalPrice
orderForm.deliveryDetails.billingAddress
orderForm.deliveryDetails.deliveryAddress
orderForm.noItems
More online www.thecaterer.com Rescue stranded assets


Stembridge was keen to accelerate Iconic Luxury Hotels’ sustainability agenda with an interactive talk from Michael Penrose and Alexandra Smith, co-founders of the Sustainability Group. The pair warned against stranded assets, where businesses realise recently refurbished infrastructure is actually due to become obsolete by law in five to 10 years. Smith also challenged the perception that


“sustainability is less” when it comes to luxury. She says: “Sometimes sustainability is just a different point of view and a different way of doing things. People are willing to spend a bit more if it means they can see their spending money turned into sustainable value.” She adds that although it is hard to keep


Jason Fox Andrew Stembridge


track of what guests are doing in their rooms, effective communication can encourage people to make climate-conscious choices during their stay. “Sometimes it takes a little bit more planning and creativity, but that actually often ends in better opportunities.”


Alexandra Smith


to spark brainstorming sessions in the work- place. If people are struggling with finding inspiration, they should turn to “gamifica- tion”. He adds: “Get a whiteboard, grab 20 people from the sales team and tell them to imagine we are three times more expen- sive. How will you sell now? Think about the parameters you can move – a bigger budget or a bit of regulation that doesn’t exist. It could get people to think more creatively and they could diverge in conversation.” Qureshi adds that businesses should stop


trying to fix their weaknesses and instead con- sider enhancing the positives: “The route to greater success is to do something a little bit more. Success is about turning up the volume on what you are already good at.”


Jason Fox: “Hot debrief” The former UK special operations team leader who spent 20 years conducting counterterror-


www.thecaterer.com


ism and hostage rescue missions, spoke to del- egates about resilience. Jason Fox, or Foxy, as he is known on television shows such as Chan- nel 4’s SAS: Who Dares Wins, recalled the res- cue of a New York Times journalist in northern Afghanistan on 9 September 2009 to illustrate how he dealt with highly stressful situations. Despite intensely distressing situations, including the death of a team member, he per- severed through the assignment. He was able to do this first by “giving myself a proverbial slap round the face, reminding myself that I had survived and done courses that made me capable of leading”, and secondly by “look- ing down the line of the ditch at the guys I’m responsible for”. He continues: “I love the blokes, but whether I like them doesn’t mat- ter. And that is what got me out of that ditch.” Fox says each mission ends with a “hot


debrief”, where every person talks about everything they did and why. “We do it whether


we fail or succeed, and that information goes into an after-action report. The training depart- ments read that and the lessons we learn we input into the other squadrons.”


Simon Maguire: “Stay positive” Simon Maguire, the former managing direc- tor of Luxury Family Hotels, spoke openly about his journey of recovery from alcoholism and painkiller addiction. He urged delegates to regularly set goals and try to surpass them through a combination of building habits, hav- ing a positive mindset, and developing a ‘tribe’ of people who support you. He found his own passion in training for


the world’s toughest single-day endurance race, Ironman. “There’s nothing wrong with failure. It’s


having the energy to go again, and that mind- set piece helps with that. You’ve got to try and stay positive,” he says.


24 November 2023 | The Caterer | 21


PHOTOGRAPHY: SAM SUTTERLIN


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68  |  Page 69  |  Page 70  |  Page 71  |  Page 72  |  Page 73  |  Page 74  |  Page 75  |  Page 76  |  Page 77  |  Page 78  |  Page 79  |  Page 80  |  Page 81  |  Page 82  |  Page 83  |  Page 84  |  Page 85  |  Page 86  |  Page 87  |  Page 88  |  Page 89  |  Page 90  |  Page 91  |  Page 92  |  Page 93  |  Page 94  |  Page 95  |  Page 96