Hospitality Today Spring 2017 - Page 15

voy Lecture 2017 retention and reducing the current turnover rate of 35%; and the sheer intensity of the competitiveness of the market. In a situation of uncertainty, we need to be fleet of foot, flexible and alert. The industry must work together as one body, operators and suppliers are in the same boat so partnership is crucial, and it’s not a good time to be speculative but a time to be sensible and understand your own business and the market in which you operate. The panel offered its advice to Theresa May as she enters negotiations: empower free movement of people and goods get inflation under control asap home-grown talent; and there will come a point that inflation will have to be passed onto the consumer. It was agreed that Brexit is not to blame for all industry woes, but it has brought many existing issues to a head. These include: the skills shortage gap; engaging the younger generation; enhancing public and government perception of foodservice and hospitality as a progressive employer and industry of opportunity; staff understand the foodservice and hospitality industry and what it means to the UK and adjust policies accordingly ignore the press and get on with the job! The bottom line is that there will be a deal - there has to be - but what it will look like, no one yet knows. So, as a big industry that contributes significantly to the economy we need to use this lobbying might to positively influence the outcome.