Check out the video of this panel discussion at the IHS where we talked about sustainability, efficiency and the need for a reality check in the hotel business when it comes to quality and standardised quality operation. I joined, being co-founder and shareholder, on behalf of SUPPER to emphasize this reality check regarding food services. Key: for hotels, a sustainable and profitable food operation with good / healthy and tasty food, is one of the hardest things over the full portfolio. That is why we introduced Supper in the first place. Because we cannot all be a food destination with a bib or michelin star.
In case you missed this discussion... 📢 Back at #IHA24, Gijsbregt Brouwer chaired a fantastic F&B session that goes way beyond the basics! A deep-dive into dynamic world of culinary offerings, a panel of industry experts discuss the art of bringing F&B experiences to life, exploring the intersection of technology, community, and CSR. Here's who joined him: @Michael Eman - EME Hospitality Projects Joost de Graaf - Hotel De Durgerdam Elmar De Beer - Pillows Grand Boutique Hotel Maurits at the Park Louis Meisen - Supper Equip yourself and your team with the insights needed to elevate your hotel's success - check out the recorded seminar below! https://lnkd.in/e5cRDhv2 #HospitalityIndustry #IndependentHotelShowAmsterdam #Networking #IndependentHotels #BoutiqueHotels #Event #IHA25
