As we settle into our stay-at-home routines and navigate our “new normal,” we know many of us are also looking toward the future and how it will impact our livelihoods. We asked clients and friends across various industries the question that’s top of everyone’s minds: What do you believe the future holds for your industry? Hospitality future
“We will need to make adjustments in order to resuscitate the businesses and restaurants we love and had to distance ourselves from during the pandemic. No matter what the restrictions are on restaurants (like using masks, disposable menus, serving at 50% capacity, etc.), I will make sure to continue to support the owners and chefs that anxiously await to get back to serving the public. As far as travel goes, while I can’t travel physically, I will use my book Heirloom Kitchen to cook up the delicious immigrant dishes I learned along the way. Food has the ability to transport us, even when we are grounded.”
— Anna Gass, chef and cookbook author of Heirloom Kitchen
“Travel has evolved over the last few years. It is no longer about what visitors can do, but rather about how our passions are shaped through our experiences and connections with others. Despite travel being at a global standstill today, I believe that everyone’s desire to build personal bonds remains – and perhaps even more so in current times of social distancing. In Singapore, our destination brand “Passion Made Possible” is all about building personal connections between Singaporeans and our visitors. And I’ve seen this Passion Made Possible spirit embodied and amplified during these challenging times. Public and private sector players are forging strong partnerships to ensure that our tourism industry is supported to get back on its feet. Through timely updates and words of encouragement on our social channels, STB is also seeking to establish solidarity with our local & overseas community. I’ve been so heartened by the level of care shown, from the stories of everyday heroes ensuring the health and safety of others, to Singaporeans rallying behind their favorite street food vendors and neighbourhood restaurants. These stories of goodwill are of course not exclusive to Singapore. And that is why I am confident that when the time for travel is right, tourism will rebound, with people seeking out positive & authentic connections with locals all across the world, more than ever.”
— Rachel Loh, Regional Director, Americas for Singapore Tourism Board hospitality future
“Beyond all of the changes that will happen on an operational level, the world is going to maintain some level of this virtual experience we’ve all created. People are engaging on social media more than ever, and it’s going to continue even when we come out of this. We started Black Tap at Home, and we want to continue that even after we reopen. The talent behind our restaurants and the industry are going to become an even bigger part of the restaurant experience – virtually. We’re getting to know the chefs and creators of our favorite dishes from seeing them on Instagram Live, getting a glimpse into their homes and personal lives, and that will continue. It’s going to be a different relationship.”
— Chris Barish and Julie Mulligan, Owners, Black Tap Craft Burgers & Beer
“The hospitality industry has passed through a black hole and now exists in a different dimension. Everything from rents to prices to menus to seating will change — and for the better, if we do it creatively and wisely. The future of our law firm also relies entirely on the success of the restaurant industry. We thrive or perish in lock-step with our clients.”
— David Helbraun, Founding Partner and Chairman of Helbraun Levey hospitality future
“More than ever before, consumers will select a holiday destination and accommodation partner of choice based on their alignment of lifestyles and values. Enriching travel experiences will remain an important component in the decision making. Ethical brands that can nurture engagement with their customers that speak to the undeniable heightening consciousness of protecting our planet and the species that inhabit MOther Earth will be successful.”
— Andreas Kohn, Vice President of Sales & Marketing, Capella Hotels and Resorts
“The digital transformation in the wine and spirits business is accelerated by 5 to 10 years, as everyone realizes that innovation, automation, simplicity and empowering clients is the future. The stronger players get stronger and there is consolidation wherever regulation allows. As for regulation, there is clear consumer demand to strip away outdated restrictions on the distribution of alcohol, so there is an opportunity to break from the status quo, which is archaic and makes no sense in a digital marketplace. The impact of any recession will be a much smoother curve than 2008 to 2010, due to the staggered supply of wine on the market, which is limited by the ability to bring back supply quickly. And, Asian demand will help return pricing to current levels, as they did 2010. But, most importantly, consumers will look for more opportunities to share good times with friends and family – since great wines and spirits enhance these occasions, they will dig into their cellars to drink the best bottles they have and then replenish!”
— Jamie Ritchie, Chairman, Sotheby’s Wine hospitality future
“My guess will be that (eventually) restaurants will open at 50% capacity come summer. Like many, I fear that we may lose some restaurants for good, but I’m hoping that we see more changes in the stimulus packages that can revive small businesses. On the other hand, it’s been really amazing to see all arms of the industry come together and support one another. I’ve found some peace in this for sure and believe this spirit of generosity will pave the way for the future of the industry. My business is of course suffering, too. It will be a slow build, but I’m hopeful that we’ll be able to bounce back in a few months.”
— Alexa Matthews, @eatingnyc hospitality future
“The events industry post-COVID will adapt and evolve, and a whole new layer of technology will be here to stay. In-person events, large and small, will come back in time. There will be a greater importance on the need to deliver dynamic experiences to guests, and that our events have meaning and are memorable.”
— Jonathan Raiola, President/Principal of RAIOLA/CO
“With current technology, most creatives — writers, designers, illustrators, animators, art directors — can work remotely, and they have the ability to thrive. Many freelance creatives have practiced this way for years. I think there may be more opportunities for them now, given that they can do their work from home and push their creativity for more innovative solutions than in the past. The parameters of our current social constraints may actually contribute to more visionary work.”
— Rob Wilson, graphic designer and illustrator (@robwilsonwork)
“I believe there will be an ever larger demand for fitness classes — specifically boutique virtual fitness classes and virtual personal training. A huge hindrance to people getting to gyms are logistics and time constraints. With remote/virtual training, these problems will be alleviated and possibly at a reduced cost. I love how, through being quarantined, people are getting a real look into the different ways they can meet their fitness goals and truly tailor their fitness experience. It’s going to be very exciting to see the adaptations once we start moving back to normalcy.”
— Chè Rodgers, personal fitness trainer at ATOMIC Total Fitness
“I see pent-up demand to list homes and for buyers eager to buy. I see prices flat, to slightly lower, for the near future until inventory tightens. I see a tremendous amount of sales agents leaving the business.”
— Paul Zweben, team leader of The Zweben Team
“It is the time of the travel consultant. The value of a travel consultant was evident during this crisis with cancellations, refunds & postponements. The travel advisor worked tirelessly and for no pay to provide refunds for their clients when OTAs provided no customer service or refunds for bookers. Desire to travel closer to home will thrive. Domestic travel will come back first followed by travel to Central America, Caribbean & Mexico. Travelers will have a higher awareness of sanitation, seek private homes, villas and private island experiences.”
— Cheryl Bennett, Co-President, Bennett + Mercado Hospitality
“There is going to be a shift in how people view the gym as a whole. Having a fitness facility available, in one way or another, was something taken for granted. I think this dynamic is going to change. People will see more value in the time they spend at the gym, and see it as a way to invest in themselves, rather than simply something that they ‘have to do.’ I also believe there will be a reawakening to the power that physical movement has on mental health. The entire shift in our everyday dynamic can have a traumatic impact on individuals dealing with grief, anxiety, and depression. Physical movement, along with the proper care and support from mental health care professionals, can help people reclaim a semblance of control and routine in an otherwise uncertain and unprecedented time.”
— Meaghan Murphy Donnelly, L.A.C. , athletic coach, fitness trainer, fascial stretch specialist
“One thing I know that hasn’t and won’t change anytime soon: you can’t successfully market a brand or business without content. I believe the future for content creators and content marketers falls heavily on re-evaluating their strategy and taking advantage of this shift to set new best practices. People need to go back to the drawing board and try new things, hack platforms, etc. Whether you have your own personal brand or are a brand manager for a Fortune 500 company, your audience has a totally different mindset and needs right now than they did three months ago.”
— Dave Costantini, content creative + strategist hospitality future
“Don’t fall in love with an idea, goal, or vision — be open and flexible. This life-changing storm will open life-affirming opportunities that may not come again.”
— Steve Zagor, Principal at Steve Zagor & Associates and Lead Instructor, Restaurant & Culinary Management at the Institute of Culinary Education hospitality future
hospitality future