On the Knife Edge: The Future of the Restaurant & Hospitality Sector | 22 October 2020
The hospitality sector has been one of the hardest hit during COVID-19 due to the closure of restaurants, cafes and bars under lockdown. During the discussion, our guests heard about the challenges facing the restaurant & hospitality sector including the change in consumer behaviour and the new rules enacted under London's Tier 2 restrictions.
The pandemic has shown the strength in leadership, resilience and adaptability of hospitality entrepreneurs who have re-invented and innovated their businesses to weather these extremely tough times. However much more support is needed for the sector to survive in the face of ongoing uncertainty and increasing restrictions.
A special thank you to our resilient speakers for sharing their fascinating insights:
- -Skye Gyngell, Chef-Patron, Spring & Culinary Director, Heckfield Place Hotel
-Chris Ammermann, Co-Founder, Caravan Restaurants
-JP Then, Founder, Slerp and Co-Founder, Crosstown