Page 10 - Designing Ways 280
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TRADE WINDS




           destination marketing in Southern Africa’
           with Lee-Anne Singer, Marketing and
           Sales Director at the Singer Group, and
           Chairperson of FEDHASA Cape, as
           the moderator, and Mike Vroom, Chief
           Operating Officer at Newmark Hotels,
           Reservations and Lodges; Mark Wernich,
           Cluster General Manager at Raj Cape
           Town; Thandubuhle Mgudlwa, Chief
           Executive Officer at the Johannesburg
           Tourism Company; Monika Iuel, Chief
           Tourism Officer at Wesgro; and Bronwen
           Auret, Chief Quality Assurance Officer
           and Acting Chief Marketing Officer at   “You must partner with operational   passion for your food, your creativity and
           South African Tourism.             sustainability and understand how your   your culinary excellence,” he said. He
             This was bolstered by two fireside chats   ideas are going to play out over the long   went on to unpack some of the key trends
           on ‘Future living – adapting products to   term. We prioritised sustainability on   to look out for that included plant-based
           anticipate changing guest demand’, and   multiple levels from employment to   foods, sustainability, and global flavours.
           ‘Sustainability – Journey to tomorrow   environmental impact,” said Ferreira.   “There’s a growing demand for alternative
           blending purpose and profit’. The latter   He argued that it was possible to create   proteins and eco-friendly practices
           conversation was moderated by Brett   a more people-centric approach to   alongside cultural influences for South
           Hendricks, Chief Executive Officer at   environmental conservation that has a   African cuisine,” he added.
           Motsamayi Tourism Group, and had   lasting impact.                     On day three, the core themes were
           Gavin Ferreira, Concession General   Day  two  of the  event  focused  on   around  labour  shortages  and  talent
           Manager at Kruger Shalati; and Andrea   the overarching theme of technology   retention.  There  is  a  need  to  bridge  the
           Kleainloog, Partner at  Hesse  Kleinloog,   and the important role it plays in   gap and find ways of tapping into skills
           discussing sustainable tourism. The   reimagining experiences,  personalising   opportunities as well as capturing the
           conversation centred around the bold   guest interactions, and transforming the   attention of Gen Z. The day also looked
           investment into the Kruger Shalati train   shape  of  the  hospitality sector.  The  rise   at healthy eating, locally-sourced quality
           in the Kruger National Park during the   of solutions such as artificial intelligence   ingredients, and experiential dining.
           pandemic and the commitment and    (AI) and automation have the potential to   Discussions that took place included
           purpose that led to its resounding success.
                                              comprehensively reimagine travel, both in   ‘How hospitality can use design thinking’;
                                              Africa and abroad.                ‘Paving the way for an engaged workforce’;
                                               The panel discussion ‘The digital era -   ‘Becoming an incredible employer and
                                              striking the balance between embracing   solving the unemployment crisis – what
                                              AI vs. safeguarding your guests’ privacy   steps are being put in place to build a
                                              and data’ saw Khaya Mbanga, Digital Head   diverse workforce’; homegrown culinary
                                              of Advisory at BDO South Africa, take on   innovation’ and ‘Embracing the future of
                                              this topic with insightful commentary.   hospitality and beyond.’
                                              The key takeaways from the presentation   “There should be a push towards local
                                              included the need to integrate the human   products, local technology and local
                                              touch with technology, how to improve   human capital,” said Anand. “You can be
                                              business performance with AI, and what   a leader in your sector if you have quality
                                              hoteliers need to know about Google and   people and invest in your human capital.
                                              Yahoo email authentication.       The culture of the company starts at the
                                               Closing the events for day two was a   top.”
                                              deeply insightful keynote address focused   “With over 3,632 attendees and 85
                                              on ‘Launching your culinary voyage – a   exhibitors recorded at this year’s event,
                                              blueprint for entry into the F&B industry’   the Hotel & Hospitality Expo Africa will
                                              hosted by Coo Pillay – director of F&B   continue to be one of the most important
                                              Protea Hotel by Marriot Johannesburg   events in the hotel and hospitality sector’s
                                              Wanderers.                        calendar next year, offering delegates an
                                               “Chefs today aren’t just cooks, we’re   exceptional array of industry-specific
                                              business people. We need business   experiences,” Peters concluded.  dw
                                              acumen  and  entrepreneurial  skills
                                              balanced with skills  and  capability.  It  is
                                              so important for chefs to cultivate a deep   www.thehotelshowafrica.com






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