SPECIAL:
THE FUTURE EDITION
LIMITATIONS OF PREDICTIONS
Planning is crucial to most businesses, but how much we can plan has come into focus after the global pandemic stopped activities across the sector and beyond, from March 2020. What if another pandemic happens? How does this change our ability to plan for the future? According to Alex, lessons from the pandemic tell her that planning remains key to running a successful business despite the risk of disruptions. While Covid delayed implementation of many of the master plans she worked on prior to the pandemic none were actually stopped.
The right steer “Once foodservice began to return to normal, many of our clients continued with the implementation or updated the plans based on successful operational changes made during Covid,” she says. “The majority of the projects and inquiries have been about planning for the future based on how trends have changed, staffing and supply chain issues and most of all, organizational development and transparent internal and external communication.” At a time of instability, looking for a steer on where things are heading, provides a sense of comfort. The proliferation of user data along with a dining public keen to express its views, mean that steer is increasingly in the right direction, even if it is important to consider any prediction with a pinch of salt.
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“Many of our clients continued with the implementation or updated the plans based on successful operational changes made during Covid”
THE FUTURE ON SHOW Manel Bueno, event director of Hospitality Innovation Planet (HIP) trade show and conference in Spain, outlines the responsibility to show delegates what’s next for the sector
“Hospitality is so closely linked to the evolution of consumers’ habits of all generations and levels of spend, making it a sector that develops at speed. It means that for any operator, chef or foodservice entrepreneur staying abreast of new trends and developments is crucial to gain competitive advantage.
“The central objective of HIP every year is to bring as much innovation to the wider sector as we can, in order to help operators thrive and grow. In a sector that changes very rapidly it can be challenging for those who run restaurants to know what technology and concepts to take advantage of. We make it our mission to uncover all that they need and showcase the future of foodservice at our show.”
The 2023 edition of Hospitality Innovation Planet will take place on 6-8 March in Madrid.
expohip.com
For more go to
fcsi.org
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