Tag Archives: Hospitality

A Hospitality Story

Posted on by Bill Ryan

Recently I wrote a piece in which I lamented the condition of the hospitality industry as a result of the Covid-19 pandemic. As of this writing, the economy is cautiously reopening around the country, including in both the hospitality industry and in the state of New Hampshire.  

However, it is also becoming clear there is a correlative rise in Covid infection rates following the reopenings. Whereas there is strong public sentiment to address both the public health and economic health of the nation and state, finding a satisfactory calibration benefiting both sides simultaneously still appears elusive. 

New Hampshire’s economy relies to a significant extent on the hospitality industry. This is not only to serve the state’s nearly 1.4 million residents, but to provide a backbone for the state’s lucrative tourism sector. Deterioration of hospitality services such as restaurants, hotels, resorts, amusement parks, theaters, and sporting venues will negatively impact tourism. The state of New Hampshire’s economy simply cannot afford to have that happen. Of course, we also cannot tolerate an adverse turnaround in the infection rate given the relatively favorable handling of the epidemic thus far in NH compared to many locations. 

Salvaging and rebuilding hospitality requires a management and employee workforce with agility, creativity, and resourcefulness exercising ingenuity and moxie beyond what has been required during past garden variety economic downturns. To get a sense of what this determination and imagination looks like on the ground I had the opportunity to converse with Lexi Townsend, owner of the Corner House Restaurant and Bar in Center Sandwich, NH.  

Lexi’s story is not only inspiring given the range of obstacles with which she was suddenly confronted, coupled with the ongoing originality she has had to muster to keep her business alive, but her situation and responses provide a glimpse into the kind of resilient decision making required to not only save a business, but an industry. 

Lexi Townsend is a long-term hospitality professional with restaurant experience that includes work as a server, host, manager, and owner. Most of her career has been in management of fine dining establishments in both urban and rural settings. Just before Governor Sununu mandated restaurants were to no longer accept on-site patrons in mid-March her chef resigned. After the shut-down order nearly all her service staff followed stay-at-home orders from the state government. 

Not wanting to close the business Townsend and one of two remaining employees took on chef duties and facilitated curbside pickup takeout orders from their website’s menu. Knowing many Squam Lake residents were shut in she offered local area delivery of both bulk and prepared food items. Many of these deliveries were done dockside, giving the service a Lakes Region flavor.  

Other events included “Feed the Frontline” serving care staff from Speare Memorial Hospital and a drive-through Mothers Day/Memorial Day barbecue involving community volunteers. 

Looking ahead to reopening, Lexi knew she needed to rebuild her server team. Offering employment and housing for J-1 visas to foreign nationals was considered, but that is now banned by the president. Instead, she has begun piloting a junior service program to train young staff members with limited server experience. Knowing the importance of safety, comfort, and visual communication she has purchased transparent face shields for servers in lieu of masks. The expectation is patrons need to feel not only secure, but also want to be understood and consoled by seeing the faces of their servers. 

Overall, Lexi is optimistic for the future of her business. Although her expectation is that once the Paycheck Protection Program is concluded the economy will plunge further. Nevertheless, she believes her restaurant’s good reputation and obvious commitment to survival will sustain the business. A new chef was recently hired and plans for a safe and enjoyable in-house dining experience are underway. 

Lexi’s advice for her fellow hospitality providers going forward is to persevere above all.  Be mindful of changing times, be adaptable, and know customers want protection in addition to a rich experience. Also, to understand and to accept recovery will take a long time. 

No question, these times are a stress test. Working smarter, not just harder, is essential. 

Hospitality, Crisis and Promise

Posted on by Bill Ryan

Such wreckage. Such devastation. Such uncertainty. The Covid-19 pandemic has disrupted the present, shattered futures, and taken lives. In a quick couple of months life, as we have known it has been turned upside down. There is much to despair about this shock to our previously well-constructed world. Looking for hope can seem unattainable, especially for those whose careers, livelihoods, and businesses have been heavily damaged. 

I especially mourn for what is happening to the hospitality industry. Restaurants, hotels, resorts, amusement parks, theaters, concerts, sporting events and the like are where we go to refresh and rewind by enjoying time with friends and family, interacting with others, and being treated warmly by caring staffs. 

Hospitality is in many ways one of the most human of all career choices. Here is where your value is largely determined by how well you engage with others and how well you make others feel. Being socially distant is aversive to hospitality. It is like trying to paint landscapes with only two colors. The genial experience is catastrophically abridged when we are apart. 

Hospitality was to be the great redeemer for a world becoming increasingly technical, remote, and isolated. At its core, hospitality resisted the forces of automation and outsourcing, which is transforming so many other lines of work. It benefited from an economy relatively flush with disposable income. This industry really has made the world a better place to live. And now we ask ourselves, what happens to us all if our capacity to be social beings is painfully curtailed for the long term? 

In the US it is unlikely we will see the government stepping in to support hospitality for more than several months. Projections point to the second half of 2021 before a widely distributed and effective vaccine is put into place. Therefore, social distancing is expected to be among the chief tactics we have available to mitigate outbreaks during our slow build up to herd immunity. 

Then there is the very real fear people have about mingling as before. Think of the questions we could have while in crowds, such as who among these people is asymptomatic and carrying the virus? Why is that person coughing? Is it right to hug or shake hands with this friend anymore? How can I keep my glasses from fogging when wearing this darn mask? Many may and probably will opt for staying home. 

There are no easy answers or quick fixes for hospitality. That said, two broad ideas come to mind that may point to some sort of solution for the future of those whose hospitality jobs are evaporating. 

This is a time for hospitality professionals to reflect on their skills and the value they bring to the public. My advice is to inventory what it is about your engagements with people that activate your energy and bring deep satisfaction. Then think about other more employable areas where these talents can be expressed. For example, healthcare related services benefit from a workforce rich in soft hospitable skills infused with those of the technical expertise providers. Sales and customer services also are enhanced by those who can deliver personal, attentive, and solution-oriented care and advice. Think about it. There are many fields in which a hospitable mindset and presentation can find a home. 

Secondly, now is a time for the entrepreneurial, innovative, resourceful, and ingenious among us to design and develop novel ways of offering hospitality contributions that have not been tried before. The pent-up public demand is certainly there. Necessity is still the mother of invention. Let us please be pleasantly surprised by having creative hospitality professionals discover new and refreshing ways of building community, strengthening social interaction, and giving us respite from these stressful times, all while maintaining safe and prudent distancing measures. 

Times were dark in the economy ten years ago and they are even darker now. But if we are lucky, it may be our friends in hospitality who can shine a light when we most need it.