Published 4 January 2022
by Adam Hyman
A long weekend to Spain to escape London over the New Year was also a good opportunity to think about what we would like for hospitality in 2022, writes Adam Hyman.
On a busy flight back from Malaga, I jotted down a few thoughts:
A face for hospitality: One thing the pandemic has highlighted is our need for proper representation for our industry. We need someone who appeals to the masses and can showcase what an amazing industry it is. Recruitment remains a problem – who will inspire young people and help them see restaurants as a prosperous career?
Hospitality as a soft power: Despite what the current Government might imply, hospitality in the UK has incredible sway. Our restaurants, hotels and pubs can be used to our advantage post-Brexit.
A united approach to no-shows: Why don’t we use 2022 as the year to properly nail this issue on the head? We need to find a way to educate the customer but in the current climate we live in, the no-show is not sustainable. Let’s act now as an industry. Our newly appointed industry face would surely help combat this.
Proper reviews: The world of social media has its place (a certain website does not), but we shouldn’t lose sight of the importance of real critics. Although the media landscape is changing, voices of authority are more important than ever, as are words that entertain. I hope newspaper and magazine editors still believe in the classic British restaurant review, and have the money to carry on. We have ambitious plans for The Good Food Guide and hope to play a part.
Look after staff as we do customers: People are our most important asset. In his new Sunday Times column, Julian Richer from the electronics retailer Richer Sounds remarks how this is at the pinnacle of everything the brand does. Hospitality has long been perceived as a difficult environment. We’ve got better but we need to do more. There’s no room for bullies anymore – let’s lead by example. Be nice, because it costs nothing.