Q & A with Andrew Rigie, Hospitality Alliance

unnamedExecutive Director of Hospitality Alliance, Andrew Rigie, explains his insights into the hospitality industry in new York City from the creation of The Alliance to the front line of regulatory reform.

What led to the creation of the Hospitality Alliance?

The vast size and scope of the New York City hospitality industry is larger than many states with more than 24,000 eating and drinking establishments. In essence, the hospitality sector is a vital source of economic growth and social landscape for NYC. The creation of the Hospitality Alliance is necessary as it is an independent organization represents the industry’s interests to government and the media.

In just three years, since the launch of the Alliance, this marketplace has really changed. How have the needs of this group changed?

The hospitality industry is always changing, but business owners still face old and some new problems. Over the past three years, the need for education on labor law compliance, food safety, and how technology and real estate are affecting the industry is prominent. Hospitality Alliance hosts seminars and conferences to provide information business owners need to know and create forums to facilitate current trends and issues. Different perspectives can be introduced and elevates the industry through these events.

Rigie continues to discuss his perspective on the current trends and issues of the industry

How is the Hospitality Alliance dealing with the October 1 EMV chip technology regulation?

The biggest concern for many businesses is that they are not familiar with EMV and the new liability regulations. Many small business-owners are now liable. Members are recommended to comply and speak with their POS and merchant providers, and lawyers to better understand options regarding this new regulation

How do you assess the future and the growth of the restaurant industry?

The restaurant industry has now become a driving force for many other industries and for consumers. While food and beverage was always labeled as an amenities in hotels and office buildings, both tourists, and locals are now demanding and searching for better food accommodations. The hospitality industry is evolving and is becoming a positive effect on both economic and social development.

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