The tipi at One & Only Le Saint Géran , Mauritius
Cabana dining at One & Only The Palm in Dubai new paradigm means dealing with labor . “ Right now , our main challenges are the lack of variable labor within the overall service industry , as well as increased supply chain disruption , both of which have impacted our daily operations ,” says Carlos Cepero , director of food and beverage at The Don CeSar , St . Pete Beach , Florida .
Kelly Giger , director of sales and marketing at The Industrialist Hotel , a Marriott Autograph Collection property in Pittsburgh , Pennsylvania , says that labor shortages kept the hotel ’ s restaurant , the Rebel Room , from serving lunch when the hotel first opened in May , but now , things have eased enough that it is staffed for three meals a day , seven days a week .
But pandemic considerations linger as restrictions and virus mitigation efforts change , and global operators have to remain nimble and able to pivot . “ Our culinary portfolio is sought-after , and we are seeing that the pent-up demand for travel is matched by a pent-up demand for incredible culinary moments ,” says Martin Chung , senior vice president of operations for Kerzner International , which owns hotels and resorts across the globe . “ However , our biggest challenge is one that the global community is also facing – the ability of guests to arrive at our destinations around the world as restrictions continue to change .”
September / October 2021 hotelsmag . com 99