Editorial Board   Guest Author

Ms. Ramawela

Mmatsatsi Ramawela

CEO, Tourism Business Council of South Africa

Mmatšatši Ramawela's career in South Africa's travel and tourism industry spans over 20 years. It was her curiosity as a Bachelor of Social Science and Humanities student at the University of Cape Town, which sparked her interest in the industry. After graduating, she started her career in Cape Town within the FMCG manufacturing sector and later moved to the retail sector in packaging, merchandising and buying whilst pursuing her interest in the sector in her spare time. In 1994, she moved to Johannesburg and joined the Small Business Development Corporation (now Business Partners), in the development finance sector but kept her focus on the tourism industry, training as a tour guide for Gauteng, Limpopo and the North-West provinces (states) of South Africa. She later joined the National Parks Board (now South African National Parks) in 1996, taking charge of the Marketing the country's 22 national parks and led the organisation's brand name change in line with the country's democratic dispensation. It was her experience at SANParks which taught Ramawela the role and importance of South Africa's rich natural heritage (biodiversity).

Ms. Ramawela can be contacted at 27126640120 or exec@tbcsa.travel

Coming up in August 2020...

Food & Beverage: New Technological Innovations

In the past few years, hotel food and beverage departments have experienced significant growth. Managers are realizing just how much revenue potential this sector holds, both in terms of additional revenue and as a means to enhance the guest experience. As a result, substantial investments are being made in F&B operations as a way to satisfy hotel guests but also to keep pace with the competition. Though it has been a trend for many years, the Farm-to-Table movement shows no signs of abating. Hotel chains are abandoning corporate restaurants and are instead partnering with local chefs to create locally-influenced dining options. Local, farm-sourced ingredients paired with specialty beverages or local wine also satisfies the increasing demand from Millennial travelers who are eager to travel sustainably and contribute to a positive impact. A farm-to-table F&B program also helps to support the local economy, which builds community goodwill. Also popular are "Self-Serv" and "Grab & Go" options. These concepts stem from an awareness that a guest's time is limited and if a hotel can supply them with fast, fresh, food and beverage choices, then so much the better for them. Plus, by placing these specialty kiosks in areas that might be traditionally under-utilized (the lobby, for instance), they can become popular destination locations. Of course, there are new technological innovations as well. In-room, on-screen menus allow guests to order from any restaurant on the property, and some hotels are partnering with delivery companies that make it possible for guests to order food from any restaurant in the area. Also, many hotels are implementing in-room, voice-activated devices, so ordering food via an AI-powered assistant will soon become mainstream as well. The August issue of the Hotel Business Review will report on these developments and document what some leading hotels are doing to expand this area of their business.