Nespresso Professional brought together several of Scotland’s leading culinary and hospitality figures for an exclusive panel discussion at Virgin Hotels Edinburgh this week. Hosted by Nespresso Professional UK Sales Manager, Donna Dowson, the event focused on the future of the hospitality sector, current operational challenges, and strategies to support venues over the coming months.
Featuring a line-up of industry experts, including (pictured, left to right) Scottish Excellence Awards Chef of the Year, Dean Banks, Michelin Star Chef and Chef Patron of Unalome and Luma, Graeme Cheevers, and Iain Fleming, General Manager at House of Gods Glasgow.
Throughout the morning, the panel discussed the realities of running a venue in today’s climate, with a discussion around the financial and operational pressures facing the sector. Iain Fleming highlighted the critical need for careful financial management: “With the cost of things like energy and labour all going up, keeping control and a close eye on costs has never been so important,’ he said.
Meanwhile, Dean Banks emphasised the need to improve the employee experience to make hospitality an attractive, long-term career option: ‘We have to focus on how to keep people in the industry and encourage them to follow it as a career,’ he added. ‘That means making sure they are well paid, looked after and provided with real opportunities to develop their careers,’ he added.
And Graeme Cheevers discussed how the industry’s workplace culture has shifted for the better: ‘It’s really important to ensure staff are happy,’ he said. ‘The industry has improved a lot over the years -the days of shouting in the kitchen are behind us.’
When discussing the finer details of the guest experience, both Dean and Graeme highlighted why they refuse to compromise on coffee, noting it as a vital part of the dining journey. Dean Banks shared his reasoning for partnering with Nespresso across his portfolio of restaurants: ‘Having a number of sites, I realised the quality of the coffees we served was inconsistent, which is why I moved to Nespresso.’
Graeme Cheevers added that coffee serves as the crucial end of a meal. “I know people visit my restaurant for the food, but the coffee is always the last thing people have before they leave, so it’s essential it’s good quality.’
Donna Dowson reflected afterwards: ‘It was great to bring the industry together for a morning of such meaningful discussion. We are very much looking forward to hosting more events like this in the future.’
Providing tailored solutions for hospitality operators, Nespresso Professional ensures restaurants, hotels and office environments can deliver exceptional and consistent coffee experiences. To find out more about how Nespresso Coffee Solutions can complement your business, visit www.nespressoforbusiness.co.uk