TALKING ABOUT FOOD

This article was first published in Issue 2 of the  CODE Quarterly A new industrial revolution is happening and it is not represented by an iron structure built in the middle of Paris. This revolution is supported by dark rooms in distant lands – servers processing your apps, your social media timelines, your daily steps through the city. In the world of service and hospitality we have online booking apps, with OpenTable being the main player; and iPads are now appearing on tables instead of waiters. Therefore, business sense means we need to investigate ways to get connected and tapped into the app-savvy foodie. So technology is booming, but where is it taking us? And how does it affect the hospitality industry, from the inside and as a guest?

A short film, because sometimes it's hard to find words to describe what I mean. I have the privilege of being able to go on holidays, and being in London means there are so many possible destinations. So many flights around the world, from multiple airports. In March I went to Hong Kong (to see old friends), Hanoi and then home to Malaysia. I hadn't been to Vietnam before, and I loved Hanoi. Can't wait to go back. So many things to say, that in the end, I just cobbled together my photos and film and wrote a poem/prose thing of my thoughts.