Hampton was kind enough to sit with us amongst the hustle and bustle in the Grand Tasting Village and share his insight on where the business of hospitality is going. Dean Hampton explained what he thinks the hospitality industry has to offer people at all points in their careers, including college students at the entry level and professionals looking for encore careers.
Of course, the essential skill in the hospitality business is the art of welcoming guests and being personable. Technology is a newer component that provides new ways of connecting with guests and customers. Dean Hampton gave the example of the restaurant Bone’s in Atlanta, which uses iPads to facilitate wine and food menu choices.
After the festival, we connected with Brian Phelan, Director of Procurement for Feeding South Florida. Phelan and his team coordinated a massive food rescue effort after the South Beach Wine & Food Festival. Food rescue means safely using unserved and still consumable food. In the case of the South Beach Wine & Food Festival, chefs and restaurants have to overprepare so they don’t run out of food. This year, Phelan and his team rescued about 40,000 pounds of food.