HostMilano puts out “feelers” across the globe, thanks to partnerships with leading operators in the relevant sectors of the International Hospitality Exhibition. It draws on the services of professionals who “know where it’s at” and can offer glimpses of the trends that are transforming the hospitality sector, in this case in Canada.

Joe Baker, CEO of Joe Baker & Co., a human capital consultancy company, is also a journalist and influencer. He has spent his entire career working in Canada’s hospitality industry, and we asked him to update us on developments there. “From the hotels and restaurants my grandfather owned and operated in Western Canada, to the vibrant diversity of Canada’s modern-day foodservice and accommodation establishments, I have seen both the resilience and the reinvention of this industry over the decades. Looking ahead, I believe the future of hospitality is one that moves from individualism to collectivism. One that becomes rooted in conscious capitalism.”

What does that mean specifically? “Businesses will work to achieve their economic goals while contributing positively to the environment and making a constructive social impact. We will witness the convergence of biodiversity, regenerative practices, and sustainability. We will strive to offer more value to our guests in new ways as we embrace the experience economy. Technology will become integrated with talent. Operators have the UN Sustainable Development Goals as a comprehensive framework to help our industry build toward a purposeful and meaningful future. And our people, the talented workforce within our hotels and restaurants, will be elevated as part of the sustainable future we are co-creating.”

From another important area of HostMilano, Host Ambassador Nancy D'Souza, of the blog She Said, She Said, says: “I like to explore the hidden bars and speakeasies of Toronto, many of which are causing quite stir with their carefully planned drinks. Mother Cocktail Bar at Queen West in particular, is notable for its use of ingredients in season and others that would be more commonly found in the kitchen of a restaurant than behind a bar: caramelised yogurt, smoked onion, Za’atar spice or Shiitake mushrooms, for example.”

The bar also has a fermentation room in the basement. “Sitting at the bar and watching the bartender in action is an experience in itself.”