Page 10 - Designing Ways 280

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

10 Issue 280 • dw