The COVID-19 pandemic accelerated hospitality’s shift towards remote work, challenging the sector to adapt roles for remote environments, ranging from customer service to event planning. While remote work offers advantages for both employers and employees, it also presents multiple challenges for them. Companies must balance attracting younger talent with the limitations of remote work, identify roles suitable for remote settings, and invest in the infrastructure necessary to support this model.
In recent years, hotel food and beverage (F&B) services have evolved from being an afterthought to a cornerstone of the guest experience and a significant revenue generator. These services now captivate travelers with innovative concepts, enticing menus, and immersive dining experiences. Breakfast, in particular, has emerged as the king of F&B offerings, capturing the hearts and palates of guests worldwide and becoming a deciding factor for travelers seeking hotels that go above and beyond.
As the hospitality industry reopens, organizations face challenges that include labor shortages, rampant inflation, and soaring demand. An active mergers and acquisitions (M&A) market and widespread global instability are compounding the issues, forcing executive teams to find innovative ways to survive and thrive.
The global aviation industry is experiencing severe staffing shortages, which are negatively impacting operations and traveler experience. Skill shortages are not new, but the pandemic has exacerbated them. Continue reading to learn more about how the industry is addressing these challenges.