Food service management is a strategic pillar for both hospitality operations and retail sectors, and as a core subject in hospitality education, it demands ongoing adaptation.
If we learned anything from COVID-19, it’s that the food service industry must expect the unexpected and be more prepared for future pandemics and other unforeseeable crises such as natural disasters.
Events like these reveal vulnerabilities in food service operations and highlight the need for a new generation of leaders trained in resilience, innovation, digital transformation, and eco-friendly food services.
Shifting the Focus from Tradition to Adaptability
Historically, food service management curricula have centered around technical skills drawn from a fine-dining, hotel-based perspective—topics like menu engineering or food cost control (Wood, 2007).
While these remain valuable, the pandemic proved that high-touch dining models are not always feasible. With the potential for lockdowns, supply chain disruptions, and health risks, future crises could render traditional service models temporarily unviable.
Food service professionals must now consider alternative business models, such as ghost kitchens, centralized production, and contactless delivery. This shift requires a broader educational focus—less on technical operations, more on agile service design, digital customer engagement, and eco-friendly catering strategies that meet evolving consumer expectations.
Embracing SystemsThinking and Digital Solutions
Crisis management in food service hinges on systemic thinking. Today’s leaders need to understand how digital solutions—such as automated HACCP monitoring, online ordering platforms, and AI-driven inventory systems—can support hygiene, efficiency, and safety in uncertain times.
In addition, emerging technologies are transforming the entire catering industry ecosystem, driven by F&B trends. Smart kitchens now utilize Internet of Things (IoT) devices to optimize energy use and track equipment health in real time.
Predictive analytics can help forecast staffing needs and customer demand, while customer-facing digital tools like mobile ordering, loyalty apps, and self-service kiosks are redefining the guest experience. These tools not only improve efficiency but also support eco-friendly food services by reducing food waste and conserving resources.
Design thinking plays a crucial role here. By training students to approach problems with a creative, user-centered mindset, hospitality programs can foster innovation under pressure.
Research shows that designers tend to see constraints as opportunities, offering a fresh perspective on managing complex challenges (Stierand, Heelein & Mainemelis, 2020).
Addressing Workforce Challenges Through Talent Development
Labor shortages—exacerbated by both the pandemic and broader demographic shifts—continue to affect food service operations.
Crisis-resilient management must include workforce adaptability. Educators can emphasize cross-training, digital literacy, and the importance of continuous learning for all roles, from line cooks to supervisors.
Future leaders must be prepared to manage leaner teams, foster staff well-being under pressure, and implement flexible staffing models.
Talent development strategies should also focus on building soft skills like communication, empathy, and adaptability, which are especially critical in uncertain and fast-changing environments.
Building Crisis Resilience Through Simulation and Scenario Planning
To truly prepare students for future disruptions, hospitality education should incorporate real-time scenario planning and crisis simulation.
Courses can include live case studies, role-play exercises, and virtual simulations that mimic crises such as supply chain breakdowns, health emergencies, or reputational risks.
By exposing students to decision-making under uncertainty, these tools help them build the leadership skills necessary for agile and effective responses in the real world.
Embedding such experiential learning into F&B management courses can significantly improve graduates’ crisis readiness.
Sustainability as a Resilience Strategy
Sustainability is no longer a niche value—it’s a critical part of long-term food service resilience. During crises, local sourcing can reduce dependence on vulnerable global supply chains.
Similarly, adopting circular practices like composting, portion control, and reusable packaging can lower operational costs and waste—key practices in eco-friendly catering and plant-based catering models.
Technology also supports sustainability efforts through tools like carbon footprint tracking, smart refrigeration systems, and real-time energy monitoring.
Educating students on the intersection of sustainability and crisis management equips them to make operational decisions that are both ethical and strategic.
Creativity, Aesthetics, and Identity in Food Service
To prepare students for tomorrow’s food service landscape, we must cultivate their culinary creativity and encourage philosophical engagement with concepts like aesthetics and identity.
Culinary experiences and food tourism are deeply tied to emotional and social well-being—especially in times of physical distancing
Introducing students to the social sciences helps them connect their personal experiences to broader theoretical frameworks (Morrison & O’Mahony, 2003), while hands-on design exercises can make creativity tangible.
Studies suggest that aesthetically pleasing environments enhance user engagement and care, a principle that can be applied to food service design (Stierand, 2020).
Looking Ahead: Building Future-Ready Leaders
The future of food service management lies in preparing professionals who are as comfortable navigating digital platforms as they are managing teams and creating guest experiences.
The industry must adopt a proactive mindset—one that embraces crisis management, digital transformation, eco-friendly food services, and workforce development as ongoing priorities rather than emergency measures.
