Hong Kong Hospitality Consultant: Embracing Hong Kong’s Dynamic Environment
Looking back to how I came here as a Hong Kong Hospitality Consultant. In June 2019, I made a life-altering decision to move to Hong Kong. Immersing myself in its captivating culture and traditions. The dynamics of Hong Kong exposed me to the fusion of Eastern and Western influences. Gaining a deep appreciation for diversity and intercultural exchange. As a result, this vibrant city presented me with both opportunities and challenges. Enhancing my international experience in Hospitality.
The Impact of Political Unrest and the Global Pandemic. Memoirs of a Hong Kong Hospitality Consultant
So, immediately upon arriving in Hong Kong, I experienced political unrest. Then the onset of the global pandemic. These challenges became more difficult due to food inflation. Firstly triggered by the pandemic then exacerbated by the conflict in Ukraine. This dramatically affected the hospitality sector in Hong Kong. But then, of course, the rest of the world. Reliant on tourism and local clientele, Hong Kong faced unprecedented disruptions and uncertainties.
Hong Kong Hospitality Consultant: Looking Back to Look Forward. Prioritizing Staff Stability during the Pandemic
As a result, the pandemic affected Hong Kong’s hospitality sector and its people. Reduced footfall led to slashed revenues. Moreover, high operational expenses further burdened businesses. Necessitating a strategic approach was imperative to ensure staff stability. Accordingly, we implemented measures to keep staff employed. Such as reduced schedules and part-time opportunities. By prioritizing the livelihood of our staff we were able to have a higher retention rate. Subsequently, this approach not only provided a regular monthly income for the team. It also allowed them the freedom to seek part-time work elsewhere. Hence, as business gradually recovered, we were able to optimize staff deployment effectively.
Navigating Food Inflation and Supply Chain Disruptions. Valuable Experience as a Hong Kong Hospitality Consultant
Meanwhile, the pandemic also disrupted global supply chains. This led to shortages and increased costs across the food industry. This sudden disruption caused prices to rise and affected our operations. Also, the escalation of the war in Ukraine further intensified food inflation. Thus posing extra hurdles for our team to face.
To navigate these challenges, we took a proactive and strategic approach. Similarly, we optimized procurement strategies. Explored alternative sourcing options. Also, enhanced operational efficiencies to mitigate rising food costs. Also, by monitoring market trends, and leveraging our network of suppliers. With this, we maintained the quality and affordability of our offerings. While also ensuring a positive customer experience.
Hong Kong Hospitality Consultant. View on Resilience and Adaptability in the Face of Adversity
Despite the immense challenges. The hospitality industry in Hong Kong has showcased remarkable resilience and adaptability. Similarly, a continuous evaluation is required. Also, editing pricing, menus, and operations facilitated balanced management during tight times. Likewise, effective communication delivered stability while crises raged externally. Likewise, resilience, flexibility, and foresight characterized the success. With this in mind, businesses were able to navigate through these challenging times.
Valuable Lessons Learned by a Hong Kong Hospitality Consultant
In doing so, confronting cost control during the pandemic was an essential tactic. Dealing with Labour costs and food inflation proved to be a valuable experience. Understanding our capabilities in resilience, agility, and strategic planning is priceless. Likewise, these experiences emphasized the importance of maintaining strong partnerships. Monitoring global dynamics is a required practice. Embracing innovative solutions to adapt to changing circumstances within the industry.
The Thriving Hospitality Scene in Hong Kong. Experience as a Hong Kong Hospitality Consultant
So, with every storm, opportunities, reinforcements and growth arise. Similarly, Hong Kong’s hospitality scene thrives on the art of dynamic navigation. Hence, amidst the challenges faced, the industry continues to evolve and innovate. Thus, providing exceptional experiences for customers and shaping sustainable success for businesses.
Frequently Asked Questions (FAQ)
How did the political unrest affect the hospitality industry in Hong Kong?
The protests led to a “double-digit decline” in the number of visitor arrivals in the second half of July 2019. This disruption hurt the sector of hospitality Hong Kong. The performance of the restaurant, club and hotel industry deteriorated. The Hong Kong Hotels Association reported a 13% year-on-year decline. This was in revenue per available room in August 2019. Staff weren’t able to get to work. Even my colleagues and I couldn’t get home after a day of training in Sha Tin. Read our story below.
Our perilous journey.
“As we were leaving Sha Tin to get back to Happy Valley I had heard of public transport disruption. We managed to get to TST but due to protests, we were not able to go cross-harbour with neither a train nor a taxi. The only option was the ferry but we were running out of time.
I found the nearest ferry pier to our MTR station and knew we only had a short amount of time until the last ferry. So I rallied my team and said ‘We need to move now, follow me’ I urged them to walk fast. We were walking from Hung Hom station to Hung Hom Ferry Pier. The walk is usually 16 minutes but the ‘LAST’ ferry was in 10 minutes. By determination and luck, we made it on time but our trials were not over.
After a calm but surreal ferry trip, we faced the next challenge to our journey. We faced either a protest or a lack of taxis. This would be an hour’s walk from where we were. As protests were happening within the area, a taxi was surely a safer option.
As we walked from the ferry pier to Kings Road we experienced some hostile activity on Java Road. The locals in the area were not fans of the protests. Their reasons for engaging are unknown. What was clear was the fact that they were ready. Ready to stand up to what they believed in, and believe me, they were ready!
Thankfully, we were able to find a taxi quite easily on Kings Road so were home within a few minutes. A shorter and calmer than expected end to our perilous journey”.
My takeaway from this as a Hong Kong Hospitality Consultant
Always know your route home. Understand the variations of your route. Learn the costs for each variation. Stay calm and remember, where there’s a problem, there’s a solution. Even if your companions are not in the right frame of mind, please keep them informed. Communication is critical in a crisis!
What measures were implemented to ensure staff stability during the pandemic?
I will forever be thankful for my time as F&B Manager at the Hong Kong Jockey Club. Their focus has always been employee safety. So no person lost their job or even had a reduced salary during the political unrest or even the pandemic. I will always salute this! This experience has paved the way for me to become a Hong Kong Hospitality Consultant.
There were helplines set up, taxi fares covered and free days off if it was dangerous to travel to work. Also, if you had to be present during these times you would earn a hardship allowance.
After my time at HKJC I was working with Compass Group. A global catering company. Here I was responsible for HSBC catering in the Asia Pacific region. I started in July 2021 after a barrage of COVID-19 waves. By September 2021 we were coming away from the 4th wave where restrictions were relaxing.
HSBC employees were returning to the office. Bookings for large events came through thick and thin. This was after almost 2 years when the larger end-of-year events could not happen. In previous waves, a part of the staff were on ‘no-paid’ leave.
A lot of staff lost their jobs in Hong Kong. Or, they were on long-term no-pay leave. A very unfortunate reality.
I wanted to do things differently.
When the fifth wave came, I wanted to do things differently. I arranged for staff to be on a 50% schedule meaning 50% salary. This is an unfortunate necessity when revenue falls. This was not sustainable alone though. Our Client, HSBC was very generous in providing a much-needed subsidy. This support meant that we could maintain our task force.
This was imperative to be ready for the rapid return to office.
When the government released the restrictions, a rapid return to office ensued. This is important to remember when the office occupancy increases from 10% to 35% in a matter of weeks. They have 20,000 employees, and only in Hong Kong! There were different challenges in China and India. In addition, we had to redesign the operation in Japan.
Feel free to reach out for more info on my experience by contacting us.
Read more about our services in the article below.
Hospitality Consultant Services: How Supply My Venue Can Boost Your Business
How did food inflation impact the operations of hospitality businesses in Hong Kong?
Firstly, with the closure of borders mas panic ensued. Essential items became scarce. Consumers hoarded items such as. Rice. Toilet paper and similar items such as kitchen rolls and tissue. Anything related to antibacterial, sanitiser, handy wipes, ionization devices. Also, masks and to the extreme, some preferred to use Hazmat suits or something similar.
Secondly, other basic items such as vegetables and meat became scarce. The scarcity of certain products. The reduction of importation and panic buying caused the first phase of inflation.
The second phase was a direct result of the war in Ukraine. One of the better-known effects of the Hospitality Industry is the following. Due to its large agricultural sector. Ukraine is known as the “breadbasket of Europe”.
Read the following article fro AlJazeera.
What strategies were employed to navigate food inflation and mitigate rising food costs?
To combat this we needed to do the following.
- Make internal procedures more efficient.
- Keep in good and continued communication with our suppliers.
- Agreed a new fixed term to secure the cost of goods.
- Reduced menu item availability.
- Menu engineering, understanding what is stagnant and what is fast-moving is crucial.
- Menu item cross-utilisation, using the same item throughout your menu to reduce waste.
- We optimized procurement strategies.
- Explored alternative sourcing options.
- Enhanced operational efficiencies.
Importantly, closely monitoring the market shifts and maintaining strong supplier relationships. Both were crucial in maintaining the quality and affordability of our offerings. All these points and more are key to driving waste and costs down.
It’s well known that the cost of goods, along with labour is one of the largest costs in the business.
All these points and more combined helped to mitigate the impact of rising food costs.
What lessons did the industry learn from the challenges faced during the pandemic?
The pandemic challenges highlighted several important lessons about resilience, agility, and strategic planning. Key among these were maintaining partnerships, monitoring changing circumstances, and embracing innovative solutions.
Furthermore, businesses recognized the value of flexibility, collaboration, contingency planning, and proactive strategy. Specifically:
- Flexibility in Methods: The pandemic rapidly forced flexibility in work methods. Thus demonstrating their importance for adapting to transformations.
- 2. Collaborative Mindset: At all levels, collaboration’s importance surfaced to manoeuvre through difficulties.
- 3. The industry acknowledged the importance of contingency planning. There is a new need to include these contingencies in the procedure documentation.
- 4. Technological Acceleration: This crisis accelerated contactless technology and innovation adoption amid disruption.
- 5. Proactive Readiness: A strategy for companies to confront threats before they become damaging.
Most importantly, we learn from our challenges. By harnessing these lessons, the hospitality industry can be ready for future challenges. Communication, education, resilience, strategic planning and of course flexibility partnership and innovation.
By harnessing these traits. The hospitality industry can survive, and even thrive in the face of any challenge. It’s all about adapting, evolving, and moving forward.
My experience through these times makes me a stronger Hong Kong Hospitality Consultant.
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