Editorial

Shelagh Mooney and Tracy Harkison

Kia ora koutou.

Once again, we bring you a new issue of Hospitality Insights in a time of important change for the hospitality industry. At present, there is great excitement, as our hospitality community welcomes the reopening of our borders and the dropping of Covid restrictions in many countries, including Aotearoa. As we make ongoing adjustments to new situations, we hope that our research will provide hopeful and helpful insights for hospitality practitioners. This issue centres on what is required to improve the wellbeing of employees and guests in our post pandemic industry. It includes an industry opinion piece about the importance of being open to new approaches to work-life balance to enable the next generation of hospitality professionals to thrive. Also included are research summaries on what happened to the mental health and wellbeing of chefs during the pandemic, responding to the different needs of customers with dementia, parallels between gendered food bias in domestic settings and gender bias in the hospitality industry, and finally, the onboarding of new managers in food and beverage operations.

Through knowledge comes understanding and growth, offering us new opportunities to create a more hospitable society.

Mā te huruhuru, ka rere te manu

Adorn the bird with feathers so it can fly