HQ explores the talent pipeline

001_HQ_SPRING_2018_SPINE.pdfYour latest issue of HQ (second quarter 2018 issue 48) is landing on UK doormats this week. It explores the talent pipeline from a number of perspectives.

Where is our next generation of leaders and senior managers coming from? It is a question often asked  in hospitality management and education circles. Your latest issue of HQ Magazine is packed with answers and opinions on the matter.

Our chief executive Peter Ducker FIH is impressed with the talented and enthusiastic young hospitality management students coming out of universities and colleges. It is up to all of us to ensure they find ways to achieve their full potential within our sector and that we do not lose them to other industries, he says.

Still just 32-years-old, Adam Rowledge FIH is a rising leader on the UK hotel management scene and a superb role-model for new entrants. Our in-depth interview showcases the importance of creating the right culture within the workplace that allows talent to grow and shine.

A UK government review into higher education is now underway, concerned about choice and value for money within a system where almost all institutions are charging the same price for courses. The review may mean some tourism and hospitality courses will either need to change their approaches radically or risk becoming obsolete, says John Swarbrooke of Plymouth University

Of course, a university degree is by no means the only route into a successful hospitality management career. Sue Williams FIH MI, current Hotelier of the Year, is just one of hundreds of professionals who started their careers with the Concord hotel management programme.  Celebrating its 50th anniversary, Glen Harrison MIH reveals all about this unique on-the-job training scheme which specifically targets youngsters coming out of FE colleges who do not want to go to university.

Other contents in this HQ Magazine

  • Peter Jones MBE FIH – Why has the government dropped the T level in hospitality?
  • Passion4Hospitality 2018 – re-live the excitement of our largest ever student and industry networking event
  • The end of business as usual – Angela Roper FIH on vertical disintegration in the corporate hotel industry
  • A winning partnership – how Sheffield Hallam University and Hilton are working closely together
  • Cybercrime and GDPR – what businesses need to do to protect themselves
  • Tableware trends – creativity is all the rage but weird, wacky (and unhygienic) are definitely out

 

 

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25th Hotel General Managers’ Conference celebrates ‘The Spirit of the Time’

Delegates (2)Over 470 hotel professionals gathered at the De Vere Grand Connaught Rooms, London, on 15 and 16 January for the 25th Hotel General Managers’ Conference. The sold-out event, entitled ‘The Spirit of the Time’, reflected on the past, analysed the present and looked forward to the future of the industry during a programme of expert talks and panel discussions with thought-leaders.

Cyber security

The conference began with CEO & Co-Founder of cyber security platform Trustlight, Oliver Rees, introducing delegates to an era of ‘New Innovators’. Rees shared stories of how companies are engaging with hackers to keep their own cyber security ahead of the game: “When it comes to data security, think about ‘when’, not ‘if’. You need to have a strategy in place to limit the damage and communicate it to customers”. Rees also advised delegates not to be afraid of trial and error with experimenting with technology and to embrace innovation.

Food

The Evolution of Food Panel (2)The Evolution of Food panel discussion was chaired by hospitality consultant Amanda Afiya. Founder of Gorgeous Group Robbie Bargh, Group Operations Director at Marcus Wareing Restaurants, Chantelle Nicolson, and Store Director of Selfridges, David Jarvis, discussed the growing popularity of plant-based diets, meeting changing consumer demands and standing out from the crowd. According to Bargh plant-based diets are here to stay and represent a ‘culture shift’ rather than a trend. Nicolson stated that the “rising costs, uncertainty in the economy and a squeeze on disposable incomes will mean 2018 is one of the toughest for trading” and Jarvis pointed out that “everything nowadays in hospitality can be copied, except your staff and the experience they give”.

 

Brand

The importance of creating a brand was a key focus over the two days. In Revolution Through Revelation, Managing Director of Mixxa Ltd Paul Martin said: “The brand lives in your people and it’s not about what you do but how you do it.” Branding consultant Tim Watson also touched upon this in his session, Why Brand?: “You need to communicate from the inside out, and once you have internal buy in, then you are on your way to being an authentic brand.”

Leadership, performance and mindfulness

Performance coach Nigel Risner inspired delegates with his session on leadership and communication. He suggested that people can be divided into four groups based on their preferred communication style – Lions, Monkeys, Dolphins and Elephants – and asked the audience to decide which animal they are.

Risner also said that people spend too much time talking about what was rather than what will be in meetings, and any meeting should be no longer than 40 minutes.

Olympic Gold Medallist Crista Cullen MBE gave an inspiring presentation about Crista Cullenteamwork. Cullen was a member of the GB Hockey team that made history in the Rio 2016 Olympics. Cullen said: “We invested time in getting to know each other, analysing each of our strengths and weaknesses to understand how we can work together efficiently.” Cullen explained that  honest conversations are what made the team resilient and hungry for the challenge, making them train harder.

In a session about mindfulness, Director at Soul Nutrition, Katie Sheen, shared her tips on how to become more self-aware and how to calm the mind to lower levels of anxiety. “The more positive and self-aware we are, the more resilient we become, and this feeds happiness and innovation” she said.

Design

The Future of Hotel Design panel chaired by SPACE magazine and Hotel Spec Editor Can Faik, discussed whether design is becoming too extreme. When asked where hotels need to begin, Creative Director at HBA London Constantina Tsoutsikou, said: “The lobby is the heart of the hotel so if you want to convey what you’re about, that’s where you start.” Creative Director at David Collins Studio, Simon Rawlings believes there’s a danger that hotels are trying to be and do too many things and forgetting what they do best.

Digital

Founder & Chairman of 80 DAYS, Mark Forrester and Co-Founder & CEO of Avvio, Frank Reeves gave two different talks in the Consumer Behaviours in the Digital Age session. Forrester outlined the advantages of using digital benchmarking to get the best understanding of how hotel websites are performing. “For country hotels, there is a conversion rate of 0.49% meaning that out of 200 visitors to your website, only one will make a booking. The conversion rate is nearly double for city hotels at 0.94%.” Reeves followed with a talk on Artificial Intelligence (AI). According to Reeves all hotels of all types must start looking into AI to improve the user experience and convert website visits to bookings.

Legislation

In a time of adversity and disruption for the industry, the conference programme included a round-up of Everything You (Really Do) Need to Know to continue business. Covering National Minimum Wage, GDPR and the most recent update in licensing, the data and information provided ensured hoteliers were aware of all the legislation to come into place over the next 12 months.

On the evening of Monday 16 January, guests were treated to a Moët & Chandon Sue WilliamsChampagne reception before indulging in a three-course dinner created by Principle London’s Executive Chef Rodger Olsson and his team. The Caterer’s new Editor, Chris Gamm, introduced the Hotelier of the Year winner Sue Williams FIH MI, General Manager of Whatley Manor. Williams urged guests to get behind their teams and inspire the future professionals of the industry. Guests generously took part in a prize draw to raise vital funds for the Master Innholders Charitable Turst, Springboard and Hospitality Action, raising over £10,000. Acclaimed food writer Matthew Fort took to the stage after dinner to share his anecdotes of his time in hospitality.

The two-day event was chaired by Pride of Britain Hotels chief executive Peter Hancock FIH MI on day one and by award-winning photographer and hotel consultant Jeremy Rata FIH MI on day two.

Chairman of the Master Innholders Conference and General Manager of Grosvenor House, A JW Marriott Hotel Stuart Bowery FIH MI concluded the conference by inviting hoteliers to apply for the upcoming Master Innholders accolade and Aspiring Leaders Diploma.

For more information on the Master Innholders, please visit www.masterinnholders.co.uk

One third of hospitality sector unaware of GDPR

PrintA survey[1] conducted by Lolly, the EPoS and payment solution specialist, and The Institute of Hospitality suggests that one third (33 per cent) of the hospitality sector is still unaware of the upcoming GDPR legislation, which comes into force on 25 May 2018.

EU General Data Protection Regulation (GDPR) is intended to strengthen and unify data protection for all individuals within the European Union. It aims primarily to give control back to citizens  over their personal data and to simplify the regulatory environment.[2]

The survey also uncovered that nearly three quarters (73 per cent) of those surveyed wouldn’t know what to do if customers requested details of the data being held about them. And half (50 per cent) of respondents said they were not aware of how their methods of personal data processing will be impacted under the new regulations.

Four out of ten respondents were unsure as to whether their operational data is safely backed up. However, on a more encouraging note, more than half (57 per cent) of hospitality providers are confident in the systems they have in place.

Peter Moore, CEO of Lolly, said: “A number of the findings uncovered in the survey are alarming given organisations of every size are going to be affected by the GDPR legislation. This will include small hospitality providers with fewer in-house legal and IT resources.”

“GDPR is only around the corner. It is time to take action and get to grips with your data – before it becomes too late. The fines are high, up to €20m or up to four per cent of the annual worldwide turnover, whichever is greater.[3]

Peter Ducker FIH, chief executive at the Institute of Hospitality, added: “Getting ready for GDPR is a good opportunity for operators to spring-clean their databases.  There is a tendency in organisations to hoard data and you will probably be surprised by how much data you hold – about customers, employees and suppliers – that is old, out-of-date or of no benefit to the business at all. That’s the first step. Then it’s a question of getting in touch with your customers and asking for their consent to be contacted. It is an opportunity to forge a new and more meaningful relationship with them.”

In order to get ready for GDPR, companies must:

  • Review the types of personal data currently held on file (paper, audio or digital formats);
  • Identify lawful grounds for collecting the data;
  • Identify how the data can be kept correct and up-to-date;
  • Identify redundant or erroneous data to cull, and
  • Make a plan as to how ALL of this data is going to be kept secure.

About Lolly
Lolly is a Point of Sale (PoS) specialist serving small businesses across the UK in the hospitality industry; from coffee shops, pubs and night clubs, to mobile catering, pop ups and corporate caterers.

The company offers a complete point of sale package where customers can use its EPoS software on tills and PoS tablets. Lolly then networks these to card payment machines, to speed up service and provides a cloud-based back office, supplying real-time business analytics. The tills and software are designed to help businesses with their bottom line.

In February 2017, Lolly launched LollyPoS – the first Windows-based downloadable EPoS with integrated payment processing. The solution is designed to provide a simple, efficient and dependable point of sale solution anytime, anywhere.

Lolly provides enterprise level EPoS to hospitality and retail SMEs at an affordable price. Today, it is the only UK business of its kind that can truly scale from a downloadable product to a fully connected real-time network of tills, powered by an enterprise-level inventory reporting management system.

Find Lolly online:

Website| www.itslolly.com

Facebook| www.facebook.com/LollyLtd

Twitter| https://twitter.com/Its_Lolly_Ltd

[1] The survey opened on 3rd October 2017, 120 hospitality sector respondents

[2] https://en.wikipedia.org/wiki/General_Data_Protection_Regulation

[3] https://en.wikipedia.org/wiki/General_Data_Protection_Regulation#Data_breaches