June 3rd 2019
5 Upcoming Hospitality Trends You Need to Know
by Joel Davidge Industry News, Events, Hospitality, Catering
According to the research, Millennials (those born between 1981 and 1996) are the age group which travels the most. As hospitality depends largely on tourism, it's clear that events and hospitality companies must incorporate Millennial habits when creating their business plans.
So, what do Millennials want?
One personality trait is that they are very tech-focused and pick up new technology very easily. They want booking confirmations to be available online, to be able to use technology like apps to book their travel and experiences, and also to be able to contact venues and caterers via platforms like Facebook, Twitter and Instagram.
The booking process needs to be slick and user-friendly, with transparent pricing to reassure the customer they are getting value for money. Businesses also need a solid plan of how to respond quickly to online queries.
What does this mean for hospitality workers? A solid understanding of good social media practices might help you stand out from the pack the next time you are applying for a hospitality manager role, especially if duties involve updating the venue's social media accounts. Reviewing your website and booking functions would also be useful.
We've only got one planet, so we'd better look after it.
Events and hospitality are sometimes branded as wasteful, with excess stock thrown away after events - but thankfully things seem to be changing.
Eventbrite predicts that in 2019 there will be more of a focus on "going green" by making events more sustainable.
This would include looking at ways to reduce waste and the carbon footprint of the event (how much the event causes harmful gases to be released into the environment).
Event planners, venue managers and regular team members will all need to be aware of this trend, to ensure they can offer first-class, yet sustainable, events for their clients.
The era of the packaged run-of-the-mill event is over. Long live the era of the individual customer journey. Check out what Ted Tang, CEO of Leading Hotels of the World had to say at a Les Roches event:
"In the future, levels of personalisation will lead to a complete flip of the booking experience – it will be ‘here’s what I’m looking for, make me an offer"
In basic terms, this means each event or booking will be tailored to the customer. They build their experience, putting together different options to tailor their perfect, individual event.
The word "experience" is key here - customers increasingly want that unique, just-for-them experience, so nothing can be as standard.
Though this seems like more work (it is), the benefit is new, expanded roles for receptionists and concierges. Also, you can expect more roles for brand ambassadors, as immersive events are used to promote products, rather than a more traditional event.
Each event will be different, meaning you'll never get bored on the job!
Specialty coffee has been on the rise over the past few years, with smaller, independent companies taking on the big brands.
This is only set to continue, meaning a knowledge of coffee and how to make it properly is vital for any hospitality worker.
A report on the future of coffee predicts a 13% year-by-year growth in this market.
To keep customers engaged and happy hotels, restaurants and cafes must ensure that the coffee they offer is top quality and offer different varieties of blends and flavours.
Thankfully, many hospitality companies including Off to Work provide training and certification in Barista skills. Check out our training academy for more information.
An orange juice just won't cut it anymore. Forbes reports the biggest new trend in the drinks world is the rise of the non-alcoholic "mock-tails". This is due to Millennials focusing on healthy living and tighter laws regarding drink driving.
Companies such as Seedlip are getting in on the action, providing alcohol-free "spirit" substitutes. Any bar worth visiting will now have delicious, alcohol-free drinks for customers to enjoy.
Seedlip founder Ben Branson said to The Challenger Project:
"We’re challenging the actual experience of how a non-alcoholic drink is made. We are challenging the notion of why you drink something, whether it needs to have alcohol in or not. "
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