As the hospitality industry navigates the post-pandemic climate, it is clear that the operational landscape has changed. Reduced staffing, reduced services, and reduced hours have become the new reality at many properties, and it is easy to feel like we need to do more with much, much less. This is of course, difficult, especially considering that many of these new problems are likely to persist, and “doing more with less” on a long-term basis is just not sustainable.
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