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by David Klemt David Klemt No Comments

Key Themes from HD Expo 2022

Key Themes from HD Expo 2022

by David Klemt

Mandalay Bay Resort & Casino Las Vegas

The educational conference sessions at Hospitality Design Expo 2022 in Las Vegas were connected by a number of key, overarching themes.

Hosted by the Mandalay Bay Convention Center, HD Expo packed each day with invaluable education. Founders, designers, highly placed executives, and other influential industry professionals addressed a wide range of crucial topics.

Below are five key topics and themes from HD Expo 2022.

Sustainability

Unsurprisingly, sustainability was one of the most-discussed topics.

Of course, conversations about sustainable design, construction, and operational practices have been at the forefront of hospitality for several years now. However, the topic seemed supercharged this year at HD Expo.

Drilling down, speakers at the 2022 show are focusing on “building performance,” light-touch construction, and waste recovery, to name but a few session topics.

When some think about sustainability, they think of low- and no-waste practices, energy efficiency, and upcycling. For others, being sustainable means building in an eco-friendly or green way.

However, several HD Expo 2022 speakers, their teams and agencies, and their partners and clients are thinking more locally. The impact of building and operating on local communities is now a greater focus.

For example, Victor Body-Lawson, founder and principal of Body Lawson Associates Architects & Planners. During a panel he co-presented, Body-Lawson addressed the importance of designing, building, and operating for the local community.

In short, he explained how not using local materials and labor has a significant negative impact on the environment. Additionally, Body-Lawson feels that the objective of design is that whomever engages with end product—commercial or residential—comes out better.

Wellness

Refreshingly, it appears the stigma surrounding wellness is dissipating. More people seem to be more comfortable discussing their mental and emotional health openly.

Designers and their clients, particularly in the hotel and resort space, are taking note.

Long a staple amenity, the health center is undergoing reinvention. In fact, many resorts and hotels are focusing on wellness centers and programming.

In fact, a number of concepts are more wellness and healing getaway than hotel or resort. One such project coming to market is the Jenesis House.

The creation of Jenesis Laforcarde, this concept’s focus is explicitly mental health, physical well-being, and self-care. Additional core values are community, hiring local, and engaging with local small businesses.

Diversity, Equity, Inclusion

Like the topic of wellness, DEI has received more earnest attention during the pandemic. And why not? Diversity, inclusion, and equity are inextricably connected to wellness.

Of course, DEI is also connected to community. Moving forward, designers, their partners, and their clients must focus on DEI within their companies and local communities.

One hotel brand that seeks to embody this mission is Caption, part of the Hyatt portfolio. Crystal Vinisse Thomas, VP and global brand leader of lifestyle and luxury brands for Hyatt, is bringing Caption to market.

At this brand’s core is community. Locals are as important as the travelers staying at a Caption property. And, again, why shouldn’t that be the case?

Locals will work at the hotel. Locals will use the hotel. And locals will feel the impact—positive or negative—of the hotel.

A visit to the website provides all the proof anyone needs that Caption is committed to locals:

  • “The people make the place here. We hire local, buy local, and vibe local.”
  • “We strive to be a good neighbor.”

Interestingly, Thomas tied DEI and the community together. While it may be a difficult conversation to start, if a designer, executive, partner, or client sees that a project isn’t representing the community, they need to address it.

Staying silent isn’t how things move forward. In fact, it’s a sure-fire way to take steps backward.

Discovery

What keeps guests coming back? Is it the amenities of a hotel? The food and beverage? Do guests return because of the service they receive?

Of course. However, a shift in guest behavior and expectations shows that F&B, amenities, and service may no longer be enough to motivate repeat visits.

When it comes to hotel and resort design, the future is discovery. Another way to think about discovery is the “hotel within the hotel,” or “resort inside the resort.” A concept that embraces this approach reveals layers that guests can discover.

Perhaps their first stay is in the main or more traditional space. Then, the guest discovers that there are different areas they can book for a stay. These could be villas, luxury tents, a pre-fab luxury Moliving unit (as an example)…

The point is that the guest knows they can engage with the property differently during each stay. While there are core elements that define a particular brand, they can deliver different experiences on the same property.

Of course, such a concept also ties into the themes of community and wellness. Many brands are eschewing the traditional operational ethos of attempting to keep a guest on property for as long as possible. Instead, the local community is a key experiential element of a hotel or resort.

The future of hospitality design—indeed, of hospitality as a whole—encompasses each of these themes. Perhaps most importantly, each theme serves a greater concept: Community.

Image: tommao wang on Unsplash

by David Klemt David Klemt No Comments

Restaurant Tech Map Illustrates Innovation

Restaurant Tech Map Illustrates Innovation

by David Klemt

TechTable - Culterra Capital Restaurant Tech Map sponsored by Back-of-House

The hospitality industry’s embracing of new technologies is experiencing rapid and welcome acceleration in less than two years.

In comparison to the restaurant technology map by TechTable and Better Food Ventures from 2019, there are two entirely new categories: Shared / Ghost Kitchens, and Food Safety / Quality.

More than a dozen platforms on the 2021 map from TechTable and Culterra Capital (sponsored by Back-of-House) now fall into those two categories.

Changing Landscape

It’s a sign of current industry trends and what will matter to guests moving forward that ghost kitchens and food safety are emerging as separate tech segments.

Obviously, the pandemic didn’t create the ghost kitchen category. However, it did fuel a meteoric rise in delivery and takeout. In turn, ghost kitchens are more prevalent than ever.

After all, a former Uber executive Travis Kalanick owns CloudKitchens and Applebee’s is testing a ghost kitchen pilot program.

What was once the domain of murky, unpermitted virtual brands is now its own successful business model.

However, today’s guest isn’t concerned solely with convenience. In general, guests now take their health and safety more seriously since the pandemic

Tech platforms that can ensure the food guests are consuming is safe will ease some concerns.

Increase in Platforms

Again, in comparison to just two years ago, the acceleration in new tech for the industry is astounding. It’s also long overdue.

As a whole, the hospitality industry has been surprisingly slow to take on new tech. Although, it’s fair to say that there wasn’t much new to adopt until somewhat recently.

Now that there’s more to try out, operators seem keen to embrace tech that can help them streamline operations; improve inventory monitoring and ordering; hire employees and manage teams; engage with and market to customers intelligently; and much more.

Even better, the above map doesn’t include all of the available platforms. That’s excellent news as it means operators have an increasing number of choices to help improve their business in every category of operation.

For example, Barventory isn’t listed within the Purchasing / Inventory / Ordering segment. The platform makes taking inventory, gaining a real-time inventory snapshot, and efficient ordering a breeze. Barventory also features the world’s first live keg scale.

It’s challenging to find positives from the past 14 to 15 months. However, one good thing may be the leaps in technology our industry is experiencing.

If they continue, these innovations may make it easier for operators and their employees to recover.

A concept’s tech stack is crucial to operations and will only grow more important moving forward. Whether opting for a full KRG Hospitality package or the Mindset program, we can help operators make informed tech selections.

Map by TechTable and Culterra Capital, sponsored by Back-of-House

Featured image: Pepper by SoftBank Robotics (photo by Alex Knight on Unsplash)

by David Klemt David Klemt No Comments

Ontario F&B Workers Petition for Phase 2

Ontario F&B Workers Petition for Phase 2

by David Klemt

Covid-19 vaccine ampoules

A petition on Change.org seeks to include F&B workers in Phase 2 of the Covid-19 vaccine rollout in Ontario, Canada.

The petition, which can be found here, is directed toward Ontario, Canada, Premier Doug Ford.

Currently, Ontario is in the midst of Phase 1 of Covid-19 vaccination.

Phase 1

Per the official Ontario Government website, Phase 1 aims to vaccinate around 1.8 million people.

The phase breakdown is as follows:

  • One: High-risk populations (December through March)
  • Two: Mass deliveries of vaccinations (April through July)
  • Three: Steady state (July onward)

Those eligible for Phase 1 inoculations are:

  • Health care workers
  • Adults in First Nations, Métis and Inuit populations
  • Adult chronic home care recipients
  • Congregate living for seniors
  • Adults over 80 years old

According to the Covid-19 Tracker Canada website, 1,116,496 vaccine doses have been administered throughout Ontario. In total, slightly more than six percent of the Canadian population has received at least one dose.

Phase 2

The second phase seeks to vaccinate approximately nine million people.

Eligible people are:

  • at-risk populations;
  • individuals with high-risk chronic conditions, and their caregivers;
  • high-risk congregate settings (such as shelters, community living, etc.);
  • adults aged 60 to 79, in 5-year increments; and
  • essential frontline workers who cannot work from home.

The requirement in bold should get the attention of all restaurant, bar and foodservice workers. Ontario identifies several “essential frontline workers” eligible for Phase 2. Among them are elementary and secondary school staff, police, firefighters, special constables, and social counselors.

However, high- and low-risk retail workers are on the list while restaurant and foodservice workers are not.

The Petition

Cassie MacKell is the person behind the petition to “Include Restaurant & Food Service Workers on Ontario’s Phase 2 Vaccination List.”

MacKell’s opening statement says, “I write this letter as a cry for help from the entire Food & Beverage industry of Ontario in regard to Ontario’s phase vaccine distribution plan.”

The petition’s creator goes on to say:

“As one of the hardest hit industries from Covid-19 why am I not seeing restaurants workers on this list? From the outset of the Covid-19 pandemic restaurants across Ontario have been heavily regulated and shut down by Premier Ford. Even after adhering to stringent restrictions and safety guidelines set forth by our government the framework continues to keep us closed, or only allows for limited seating capacity making it impossible for many businesses to survive.”

In closing, MacKell lays bare the situation for Ontario (and indeed all of Canada) foodservice professionals. Workers in this industry are exposed to people not wearing masks while they eat or drink; are unable to remain six feet from guests; and certainly can’t work from home.

Put bluntly, all those who work in foodservice are high-risk frontline professionals. If you agree and live in Ontario, Canada, please sign this petition.

Image: Alena Shekhovtcova from Pexels

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