Founder of Queo Consulting
Hospitality, leadership & human resources management expert with 20+ years of experience in Croatian and regional hospitality industry. Extensive hotel background (from bellcaptain to president of the board) in 4- & 5-stars hotels both on the seaside & inland; leader in different ownership environments (banks, private owners, funds, management companies, etc.)
Founder of Queo Consulting, a boutique company specialised for hospitality in Croatia and founder and managing Partner of Best Hospitality Solutions; regional white label management leader with more than 100 successful projects in the region.
Lecturer at prominent Croatian faculties in the field of tourism addressing the topics of human resources & destination management. Led more than 100 in-house workshops on leadership, soft skills and human resources.
Presentation title: Fresh and local food in hospitality business – myth or reality?
All stakeholders in hospitality business love to speak about fresh and local food gathered just couple of meters off their hotel, but is that a reality? Modern hospitality concepts are definitely striving toward authentic and organic food, and there is a huge trend buzzing around this topic. But, when it comes to costs, the majority of companies turn back to their classic way of procurement and healthy and local stays just a nice story.
In the case study, a superb example of implementation of local & healthy story in hospitality business will be shown. The hotel company “Terme Sveti Martin”, in the region of Međimurje, Croatia, is a regional leader in this field with almost 70% of food coming from local producers and small agricultural entities / employees. Phases, obstacles and milestones will be presented in order to observe what steps are to be done to secure successful implementation.