Professional Comment

By Benedict Pek, Lecturer, School of Hospitality & Tourism at LSBF Singapore (www.lsbf.edu.sg)

By Kate Palmer, HR Advice and Consultancy Director at Peninsula (www.peninsulagrouplimited.com)

By Kunal Sawhney, CEO of Kalkine (www.kalkine.co.uk)

By Richard Drummond, COO of Hop Software (www.hopsoftware.com)

By Gavin Peters, chief marketing and strategy officer of Onvi, a leading mobile Order & Pay provider to the hospitality industry (www.onvi.com)

By Megan Sowney, UK Managing Director at Wrkit (www.wrkit.com)

By Dan Brookman, CEO of Airship (www.airship.co.uk) and Toggle (www.usetoggle.com)

By Greig Johnston, CEO at employee engagement specialist Engage4 (https://engage4.vidatec.com)

By Danilo Mangano, General Manager Europe, SevenRooms (www.sevenrooms.com)

With lockdowns having a huge effect on the food service sector, consumer rou- tines and eating habits have inevitably had to change. Alastair Cupper from allmanhall (www,all- manhall.co.uk)

Commercial Director of Wanis International Foods (www.wanis.com), George Phillips talks about why venues need to offer more than great food in 2021.

By Richard Drummond, COO of Hop Software the cloud-based Property Management System (www.hopsoftware.com

As UK hospitality managers consider what the future looks like for their businesses after an incredibly challenging year, Dr Clare Holt, a Programme Leader at online learning provider, Learna Business School (www.learna.ac.uk)

By Kunal Sawhney, CEO of Kalkine (www.kalkine.co.uk)

By Stephen Taylor, Managing Director, Guy Simmonds (www.guysimmonds.co.uk)