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The INDUSTRIAL EXPERT IS LOOKING AT A RESILIENT HOSPITAL SECTOR CREATING FROM THE FIRE OF COVID-19

Hospitality expert Nikos Matsikas recently launched his own restaurant consultancy and spoke of his hopes for a recovery in the sector.

Nikos, who has compared the Covid-19 pandemic to “a forest fire that burned the lush, green surroundings where some of Scotland’s most popular restaurants, bars and hotels lived,” has high-level hospitality in both worked all over the world A level with 2 rosettes and 3 Michelin stars, which indicates regeneration and “new seeds” in the underground, which “are melted by the heat like wax, so that new concepts and future-oriented companies can emerge”.

Ultimately, he believes that this will make hospitality stronger and more resilient to future fires.

“Right now, it’s not all doom and gloom,” said Nikos, originally from Chicago with Greek heritage. During his time in the United States, he took care of the likes of Barack Obama, Johnny Depp, and Jennifer Aniston, to name a few.

“As a sector, the hospitality industry is undergoing major changes that will result in persistent job losses in some cases, but there is definitely light at the end of the tunnel.”

After working in a 3-Michelin-star restaurant in Chicago, Nikos ran a luxury 5-star resort multi-food & beverage outlet operation in Greece for leading hotels in the world. He also spent time in a 1 star Michelin restaurant. He moved to Scotland and held senior positions in Food & Beverage Management at Gleneagles & Malmaison.

While at Brasserie Ecosse in Dundee, he set up a training academy where several local Dundonian youths are trained to a five-star standard in front of the house.

“I have been very fortunate to work in some amazing institutions in my career so far,” said Nikos. “The hospitality industry can open so many doors and lead to very rewarding careers in beautiful places.”

On the positive side, Nikos pointed to the growth of consulting firms specializing in hospitality operations at the moment, such as B. his own.

“Unfortunately there have been a lot of layoffs, along with older people who have left the sector. This will clearly have left a skills gap. New restaurants entering the market may turn to consultants to work on specific projects. “

“I also expect better hygiene practices across all types of hospitality businesses, and hospitality workers are much more aware of the need for a better work-life balance,” he said. “Tech-savvy solutions can now help to save unnecessarily long hours that are so damaging to mental and physical well-being. The pandemic has taught us to value mental health in the workplace, especially one that is as busy and challenging as ours. “

Nikos Matsikas

Nikos went on to see the concept of “dark kitchens” as one that should persist after the pandemic, along with home delivery that is on the rise.

“We’ll also see more outdoor restaurants and bars and cafes both indoors and out,” he said, “and there will be a real appreciation for more personal interactions – let’s face it, we’re all pretty much zoomed out and.” I would like to resume personal contact as soon as possible! ”

Companies that keep their employees and stay open to business throughout the pandemic will have more ethical support from their customers, Nikos believed. “At Brasserie Ecosse we managed to keep all employees in paid employment from March 2020,” he said. “The downtime that we had was used to further improve the training.”

Regarding what the sector wanted to evolve from as it recovered from the ravages of Covid19, Nikos pointed out that many people were now fed up with home cooking and wanted to have a son as good as they could could.

“I don’t see such long home shirts. You met a need back then, ”he said.

Nikos concluded by saying that he thought the UK would eventually stop talking about Covid all the time and instead focus on Brexit and the impact on the country’s labor market and commodities trade.

“These concerns are becoming more pressing. The main thing is to have an effective fight against our industry and minimize job losses wherever possible. New innovations and start-ups must be allowed to prevail. “

www.restaurantology.co.uk

www.brasserieecosse.co.uk

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