GENERAL it also pushes up costs for operators – equipment, supplies, imported goods.”
She warns that global corporate travel budgets will also tighten. The takeaway?“ Market aggressively for value, but plan carefully for rising input costs.”
Gillespie echoes this relevance for travellers:“ As the world economy slows, travellers are becoming more value-conscious. They’ re not necessarily spending less, but they’ re spending more thoughtfully – choosing destinations and experiences that feel meaningful.”
Both agree that generic hospitality is becoming irrelevant. Gillespie explains:“ Travellers want connection and experience, not just comfort. It’ s all about turning moments into memories.”
She sees strong growth in hands-on, immersive experiences( such as a cooking class with the chef or a farmto-table dinner), wellness and mindful travel, nature-led retreats, and short, spontaneous trips.“ Today’ s travellers want to learn something new, not just check in and check out.”
We’ re also seeing luxury travel being redefined. Singer says the new luxury is rooted in privacy, exclusivity and curated experiences.“ Luxury is no longer about excess – it’ s about access.”
Gillespie frames the shift as the rise of“ quiet luxury”.“ Luxury is no longer about gold plates, silver service or chandeliers; it’ s about time, care and personal attention,” she says.
Guests want experiences that feel rare and distinct, with genuine warmth and personal touches. Effortless elegance matters: the experience should appear refined and seamless, never overdone.
The workforce challenge
Singer warns of a deepening talent crisis.“ The passion pipeline has thinned; graduates aren’ t work-ready; and other sectors are offering more attractive pay and hours,” she says.“ If young people don’ t see hospitality as a long-term career, the whole industry suffers.”
Gillespie encounters the same pressures daily in professional kitchens.“ Finding and keeping skilled hospitality staff remains one of our biggest hurdles. Many young people left the industry during Covid-19 and never came back.”
“ Education has turned into a numbers game. Students are entering the industry without foundational skills. Chefs are artisans – not all learn the same in a classroom setting.”
Short training programmes, while efficient, compound the issue, she says.“ Student chefs lose practical experience and aren’ t equipped with soft skills by the time they reach the industry.”
For Gillespie, mentorship is the antidote:“ The key is creating supportive, flexible and inspiring workplaces where chefs and service teams can build real careers.”
Opportunities and risks
When it comes to attracting tourism to South Africa, Singer sees strong opportunity in the new visa reforms.“ The ETA [ Electronic Travel Authorisation ] with China, India, Indonesia, Mexico, and the STAGES / MEETS visas opens high-value segments like the film industry and MICE [ Meetings, Incentives, Conferences and Exhibitions ].”
But Singer believes regional tourism remains largely untapped.“ Not every visitor wants a city break, and that’ s a huge opportunity for South Africa.” She cautions, though, against ignoring the fundamentals.“ Domestic constraints such as a struggling economy, regulatory barriers and unreliable basic services remain our biggest threat. Advocacy is not optional. It’ s essential.”
Gillespie identifies high-growth spaces in dining and culinary creativity.“ Experience-driven dining, eco-friendly concepts, pop-ups, chef’ s tables and destination events are on the rise.” But she warns that rising costs and staff shortages will continue to squeeze margins.“ The winners will be those who balance creativity with smart cost control.”
For her, the greatest opportunity lies in people.“ We must empower our staff. Teach them resilience and help them grow, no matter their background. When they flourish, the industry flourishes.”
As Singer puts it,“ If we get the fundamentals right, South Africa can be one of the most compelling destinations in the world.”
To conclude, Gillespie offers a timely reminder that hospitality is ultimately, at its core, a deeply human industry.“ Connection, creativity and care – those are the ingredients that will take us forward.” TT
2026 / TRADE & TASTE 15