In this enlightening episode of our podcast, we delve into the profound changes reshaping the hospitality landscape in the wake of COVID-19. "Navigating the New Normal: The Suburban Shift in Hospitality Post-COVID" brings together a panel of renowned industry experts to dissect the burgeoning trend of suburban hospitality. We explore why more and more travelers are opting for suburban experiences, steering away from the bustling city centers.

Our discussion illuminates the advantages of this shift, highlighting the allure of reduced congestion, cost-effectiveness, and the embrace of local culture and eco-friendly tourism. But it's not without its challenges. We also tackle the pressing issues facing suburban hospitality, such as infrastructure demands, the need for innovative transit solutions, and the delicate act of preserving local charm while accommodating an increasing number of visitors.

Join us as we offer insights for hospitality professionals on leveraging this trend to craft unforgettable experiences for guests. Whether you're an industry veteran or just passionate about travel and hospitality, "Navigating the New Normal" provides valuable perspectives on shaping the future of suburban hospitality in a post-pandemic era. Tune in to gain a deeper understanding and engage in the conversation about rethinking our approach to travel and accommodation beyond the city limits.

Join us backstage with the pannel from our The End of Veganism. We discuss sustainably in more depth along with a host of other topics.

Gerrick Newman from Millé is here to talk with us today about renovating your restaurant on a budget.

We chat about QR codes, self-ordering screens, and machine-readable menus make it easier for customers to order and checkout without interaction from restaurant staff.  He speaks about how to design your Stuff to fit your brand, target market, and budget, and keep an eye on areas like furniture and joinery to avoid overspending. QR codes are great for customer service when executed well, but they can't replace service altogether. Designing with technology in mind can help make the experience more convenient for repeat customers and create a more efficient business.

Your business's reputation is everything. It's what potential customers see when they first research your company, and it can make or break a sale. In today's digital world, your reputation is more important than ever.

So what do you do when a crisis hits? How do you protect your brand and maintain a positive reputation?

In this episode, we talk to reputation management expert Becky Erwood about how small businesses can be proactive and build a positive reputation. She also shares some tips on how to handle a crisis when it does occur.

Here are a few of the things we discuss:

• Why reputation management is so important, especially for small businesses
• How to build a positive reputation online and offline
• What to do when a crisis hits
• How to handle negative feedback

Whether you're just starting out or you've been in business for years, this episode is a must-listen for anyone who wants to protect their reputation and grow their business.

Just in time for Mental Health Awareness week, we present a discussion that took place in June at Hospo Hui 23.  This is a long episode with a lot of insights into dealing with tough situations both in life and business - from mental health to insurance and business planning and a deeper back of house discussion once the panelists left the stage. Featuring Krishna Botica ( RA VP), Chip Klose (Consultant & Hui Keynote Speaker), Cameron Eade (Resilient Organisations), Loretta Bahr (Healthy Hospo), Racheal Hedges (Consultant) and Cindy Chaimowitz (Gilmours).

Gen Alpha are coming, and they're are expecting more technology in their lives and a change in how the restaurant industry operates. - Food will increasingly be customized to meet the individual needs of consumers in the future, driven by technologies such as alternative proteins, plant-based products, cellular agriculture, genomics, and synthetic biology.: technologies are changing the way we communicate and interact with others, which is going to have a significant effect on the hospitality industry.

Recorded at Hoso Hui 23, Tony Hunter a food Futurist explains Gen Alpha, amd what we need to know about the incoming next generation. The Generation Alpha are very tech-savvy and are well-equipped to handle the changes that are coming their way in the hospitality industry. Walter Davis experiences the sushi singularity at a restaurant where his AI and the restaurant communicate with his quantum powered personal AI. Food is 3D printed to his nutritional needs and served with a flourish. A future where gen alpha consumers rely on technology to optimize their diets and make informed sustainable choices is coming, and the restaurant industry will be ready to capitalize. We have three technologies that are going to have a big impact on the restaurant industry in the future: genomics, nutrition genomics, and bio wearables. Genomics will allow us to understand our individual dietary needs, nutrition genomics will help us understand how different foods affect our blood glucose levels, and bio wearables will help us monitor our health and reaction to food. These technologies are going to be intertwined with AI in order to provide us with personalized advice on what's good for us. ultimately, this is going to result in a future where we're able to indulge in our food without having any negative consequences.

Jesse from Bees Up Top joins us to dicuss urban beekeeping in NZ.  Keeping and harvesting a bee hive can add a unique spin to your venue and be part of community supporting the environemnt.

Learn about some of the myths of bees, how to get started and more.

beesuptop.co.nz