Planes, Trains, and a Whole Lot of Connections
Gathering foodservice professionals in Zürich for FCSI EAME Earth24 and Singapore for FHA HoReCa
Overview of the FCSI EAME Earth24 Conference and the FHA HoReCa 2024 trade show.
Get your boarding pass ready.
The past few weeks have been a whirlwind of airports, hotels, conference halls, and thankfully, a few late-night cocktails. As I crisscrossed the globe in pursuit of new perspectives, I was fortunate to revel in that rare breed of camaraderie among the people who live and breathe hospitality. As a consultant deeply embedded in this industry, I am always seeking out a bustling table full of extroverted f&b professionals willing to share their expertise. You will find them getting familiar with the waitstaff, drinking wine and analyzing every aspect of the event with each other, be it compliment or critique. If you are seeking the best insights on hospitality trends, I have learned that research is important, but dialogue is key.
I left the Levels office in Kuala Lumpur to treat with the aforementioned company in Switzerland at the Foodservice Consultants Society International (FCSI) EARTH24 conference hosted by the European Africa Middle East Division (EAME). Shortly after I was on my way to Singapore for Food&HotelAsia (FHA) for the Hotel, Restaurant, and Café/Catering (HoReCa) 2024 show. Foodservice professionals have remarkable drive; they are confident and passionate about their work. Not only did this trip reaffirm that, but it reminded me how important it was for us to be making genuine connections.
The Future of Hospitality: FCSI EAME Earth24
Zürich. In my role as Chair of the FCSI Asia Pacific Division, I attended this conference with great anticipation to see what our fellow members in the Europe, Africa and Middle East division had organized . Every touchpoint had to embody what FCSI stands for: fostering connections, inspiring meaningful conversations, and pushing the boundaries of our industry forward. From the moment the exhibition began, it was clear that this year would be a stand-out. We dug into topics like sustainability, restaurant operations, and interestingly, how Gen Z will shape our future. Discussions circled around attracting this fresh generation into hospitality, training them, and retaining them in such an unpredictable industry.
One speaker in particular, Yael Meier—a Forbes 30 Under 30 honoree—really set the room alight. She dove into what Gen Z expects from brands and workplaces, contrasting the expectations set by the seasoned veterans in the room. Offering hybrid or remote work options fosters loyalty with this generation. Flexible hours are preferred so ‘unplugging’ replaces the old clock out system. There was something electric about the conversation; it sparked debates, raised eyebrows, and reminded us that this new wave of hospitality professionals will test limitations and boundaries. By the end of the panel, those who came in with strong opinions were questioning new ideas.
We also held a student competition, which was eye-opening for a different reason. Teams from hospitality universities across Europe were given 48 hours to design a hospital concept for the year 2040. Creators worked on branding, food and beverage concepts and collateral design. Watching them dive headfirst into AI-powered presentation tools and confidently pitch futuristic ideas was humbling. The process from concept ideation to presentation was on such a rapid timeline, yet the final results were worthy of investment. It was clear: the future is here, and it’s tech-savvy.
Witnessing this glimpse into our future nudged me to rethink some of the employee policies at LEVELS. To keep fueling creative energy, we only have a few mandatory hours a week for meetings in the office. We have found that giving our team flexibility fosters a kind of creative bond and brainstorming intensity that can be hard to replicate in a rigid nine-to-five setting. The change has made us more adaptable and our time together is boosted with intention. FCSI EARTH24 was a wrap, but the residual effects would stay.
The Future of Hospitality: FHA HoReCa 2024
I was home just long enough to switch out my suitcase before heading to Singapore for the FHA HoReCa trade show. This was a milestone event for FCSI’s Asia Pacific Division. Our booth, although modest in size, was a hub of activity. Seeing the booth bustling with interest from other consultants, manufacturers, and industry insiders was invigorating. I was there to make earnest connections, and fortunately I was not alone.
I participated in a 'Future of Hospitality Design' panel series on Day 2. Sharing the stage with some of the industries top interior designers, we discussed the future of hospitality design, trends in restaurant and bar concepts and the fundamentals of what makes award-winning interior design. We engaged with an attentive audience, answering questions about hotel aesthetics to the nuances of designing high-end restaurants and bars. It always surprises me how practiced professionals can drop life-changing revelations without a batting an eye, forgetting their knowledge is not commonly known.
It was a fantastic experience that set the stage for Day 3. I had the honor of hosting the panel series titled “Future of Hospitality.” It was a packed, standing-room-only event that underscored our desire to know what is upcoming. The panel featured some of the sharpest minds from across the industry—hotel operators, interior designers, restaurant equipment manufacturers, and fellow hospitality consultants—each contributing a unique perspective. The conversation was a rich blend of insights that delved into sustainability challenges, operational nuances, and the lighter yet forward-looking aspects of our collective future. Evidently, from the sheer engagement from the audience, this was the panel most attendees were looking forward to.
Afterwards, I introduced a masterclass by Botinkit, our Gold Sponsor. This was more than a presentation, but a demonstration of the future of kitchen technology. The audience was captivated as Botinkit demonstrated how AI and robotics could transform kitchen operations. The masterclass showcased not only innovative equipment but a vision of efficiency—one where tight margins and labor constraints could be managed with smart solutions. The room was alive with questions, and the discussions continued long after the official presentation ended. Witnessing this level of interest was rewarding, understanding that these were leaders committed to advancing operational excellence.
The day closed in the best way possible—with FCSI’s networking event. Over 130 attendees came together, creating an atmosphere charged with excitement. Filled with new ideas and warm canapes, our guests were eager to trade opinions. Many attendees shared with me that the connections they made during that hour were some of the most valuable of the entire exhibition. This event was particularly beneficial for LEVELS, showcasing our commitment to thought leadership and expanding our network within the industry.
Reflecting on these trips, there is something I keep coming back to. These conferences, panels, and trade shows are not just about sharing knowledge or business opportunities. They’re about connection. They are about people coming together with a shared purpose and a shared passion. There is an undeniable optimism that we all carry, an eagerness to evolve and adapt. And if I have gathered one thing, it is that the future of hospitality will be shaped by our willingness to keep pushing, to keep innovating, and to keep welcoming every new wave of talent with open arms.
