October 2022 Digtial Issue

FROM THE EDITOR
At a time when the industry is suffering through one is its
most challenging periods, it’s gratifying to see a new crop
of young leaders emerge and come to the fore, poised to
deliver their own brand of hospitality. Never has there
been as much hope and expectations placed on a new generation of
leaders and never has the need for change been as great.
This year’s edition of the Top 30 Under 30 (see story on page 14)
speaks to a new energy and an entirely new way of approaching
challenges. While they are not intimidated by hard work — aware
that hospitality has its own rhythm and pace — they also demand
balance in their lives and are not willing to sacrifice their leisure
pursuits – family, friends and fun — to work painstakingly hard.
They’re also smart enough to know that a life based solely on
work is simply not sustainable nor is it healthy.
Today’s young leaders are equally passionate about hospitality
— recognizing that it’s a special calling to call the hospitality
industry home. But rather than working harder and 24-7, they
are equally stoked by working smarter, willing to look at new
ways of completing tasks and new approaches previously not
explored. As a generation that grew up on technology, they are
not intimidated by it. Instead, they welcome tech as an enabler,
a way to help them work more efficiently so
they have more time to spend elsewhere –
whether it’s providing better customer service
or allowing them additional time to take
advantage of leisure pursuits.
The next generation of leaders is looking
for a caring and hospitable work environment.
These special young leaders are passionate
about eliminating race barriers, working
creatively to make the workplace less toxic, less
misogynstic and more diverse and inclusive.
They’re genuinely concerned about saving the
environment and the planet, committed to
greening as part of their everyday reality to
ensure a healthy planet.
As we move into a new world fuelled by
a lingering pandemic that has lasted almost
three years, it’s clear the new landscape will
look infinitely different from the previous
one. Many of the changes brought on by the
pandemic spoke to a foundational flaw in how
the industry operated — clearly impacting the
labour shortages we are now seeing take place
across industry segments and around the world. If we are to solve
these labour challenges, today’s leaders will need to work closer
than ever with this new generation of leaders to be more aligned
to their needs and their desire for change. That means efforts need
to be expended on creating healthier work environments, where
everyone can grow and succeed — where expectations are clear
and where the mental wellbeing of employees is appreciated and
support is provided wholeheartedly.
These young leaders give us hope that the future of the
industry is in good hands — now if the industry could only find
more of them. FH
ROSANNA CAIRA
@foodservicemag
A NEW
BRAND OF
HOSPITALITY
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NICK WONG, LOCATION PROVIDED BY VIA CIBO
2 FOODSERVICE AND HOSPITALITY OCTOBER 2022 FOODSERVICEANDHOSPITALITY.COM