Transcript excerpt from a YouTube video by Mark Simpson (uploaded June 24, 2023) arguing that hospitality will split into low-service, highly automated/cheap models and high-end, full-service hotels that charge significantly more to properly pay skilled staff and offer personalized services (sommelier, doorman, porter, local knowledge).
I think we're going to see a.
Divide in.
Hospitality, certainly the service level side of hospitality. I think we're going to see more.
Of the, I want to say, the.
Weatherspoon type, the low service, you know, go in order on your app. The food comes from a microwave in the kitchen, off a conveyor belt. And, you know, it's as cheap as it can be. And there's no staff because we all know the cost is staff.
But.
But then the high end hotels, the traditional hotels that give the full service.
Will be charging.
Way, way, way, way.
More because.
Their staff want paying properly. And people appreciate.
Having the knowledge of.
A sommelier, the knowledge of.
A doorman and a.
Porter and that sort of.
Thing that can help them with their.
Stay in the local knowledge and all that sort of.
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