Hotelier and chef Uğur Talayhan: 'The interest and concern shown by Turkish people towards their guests ensures that our hotels offer an unforgettable experience to our guests. We make an effort to give our guests a 'welcome' feeling, to take care of them and to understand their needs. In general, we feel the Turkish hospitality from our foreign guests and receive positive reactions. However, it is very important that all employees in the sector adopt and implement this understanding of hospitality.'
Turkish hospitality is now a concept. It is very important to reflect, feel and show this concept not only within the borders of the country or in certain sectors, but also everywhere and in every field. It's the same with our hotels. Considering that foreign guests are very busy in the hotels in our country and that our country is an important location in terms of tourism, this importance increases many times. We also talked to the Swissotel General Manager and Accor Turkey Hotels Vice President of Operations, Uğur Talayhan, on both the reflection of the Turkish hospitality concept in the hotels and how to prevent food waste, which especially occurs in hotels during this busy season.
Are you happy to be involved in this sector (Hotel management, chef, etc.)?
Being in the hotel industry is a great source of happiness for me. It is a great privilege to have the opportunity to use my creativity to offer new and unique experiences. In addition, working to ensure guest satisfaction at the highest level, touching people's lives and creating unforgettable memories for them is a great source of satisfaction for me. Since hotel management is a multifaceted sector, our fields of work are also quite wide. We need to be in constant interaction with different disciplines such as communication, marketing, customer relations and human resources.
When we look at a process that starts very early in yours; Do you ever get bored or tired?
Of course, as in any profession, boredom and fatigue can be experienced from time to time in the hotel business. But I use a few different methods to motivate myself. First of all, spending time with my loved ones is an important source of motivation for me. Spending time with them keeps me energized and mentally refreshed. In addition, the energy and support I get from my team motivates me. Interacting with my colleagues, working together and exchanging ideas has always made me happy. On the other hand, traveling is also a great source of motivation for me. Exploring new places, experiencing different cultures and improving myself has always excited me.
WE MUST ALWAYS IMPROVE OURSELVES
What do you think is the situation in Türkiye in terms of hotel management? Do we know this business, according to you?
Türkiye is a country with great potential in hotel management. We have an important position in terms of our historical and cultural riches, natural beauties and tourism. However, I think that we need to work continuously for the further progress and development of the sector. One of the positive aspects is the reflection of Turkish hospitality and warmth to the sector. The interest and concern shown by Turkish people towards their guests ensures that our hotels offer an unforgettable experience to our guests. In order to meet the expectations of our guests at the highest level, we must constantly improve ourselves and provide service in accordance with international standards.
Do you think we can reflect the concept of Turkish hospitality to our hotels or accommodation places within the borders of Turkey?
Turkish hospitality is significantly reflected in our hotels and accommodation within the borders of Turkey. The friendly and helpful nature of the Turkish people enables us to offer a special experience to our guests in the hotel industry. We make an effort to make our guests feel "Welcome", to take care of them and to understand their needs. In general, we also feel the Turkish hospitality from our foreign guests and we receive positive reactions. However, it is very important that all employees in the sector adopt and implement this understanding of hospitality.
GUESTS ARE SEEKING AN EXPERIENTIAL HOLIDAY
Are there any details/subjects that you think will change, disappear or, on the contrary, be derived/added in the Turkish hotel management system in the long run, what are they, can you share?
I think there will be various changes in the hospitality industry in the long run. Especially after the pandemic, there is a transformation in the travel and tourism sector. The understanding of "less is more", which is a simpler and minimalist approach, has started to show its effect in hotel management as well. This approach aims to offer a less concise experience. It is also expected that different concepts such as "small hotels" and "yacht hotels" will come to the fore. Guests are now looking for a more extraordinary and experiential vacation rather than an ordinary accommodation experience. For this reason, we can predict that the hotel management system will change to offer more innovative, experiential and sustainable services. On the other hand, the hotel industry is a sector that needs young talents. Young people can have career opportunities in hospitality around the world. In order to be successful in this sector, it is important for young people to trust themselves and believe that they can be successful while working with satisfaction and smiling. Although working in this sector has its challenges, it also has pleasant aspects and offers international opportunities to its employees. I would like to emphasize that the new generation talents should not be afraid to step into this sector and they can be successful if they trust themselves.
FOOD WASTE IN HOTELS IS A SIGNIFICANT PROBLEM
What do you think about food waste, especially in hotels and restaurants?
The issue of food waste is an important issue for hotels and restaurants and needs to be worked on. It is important to find solutions to this problem both individually and in the context of the hotel. Individually, we can take steps such as ordering food in moderation, cooking it to the right measure to avoid waste, and utilizing waste properly. In the hotel context, solutions such as effective kitchen management practices, regular inventory control, donation programs and waste management systems can be implemented. At the same time, it is important to raise awareness of employees about food waste through awareness-raising and training. We are the leading hotel in this regard with the actions we take.
It is said that there are radical differences between the hotels in Turkey and the hotels abroad in terms of food waste. Do you agree with this?
Yes, unfortunately I can say that there are differences in food waste between hotels in Turkey and hotels abroad. As Swissôtel, I can proudly state that the Accor Hotels chain, to which we are affiliated, is a pioneer in sustainability studies. Some overseas hotels have adopted more sustainable and waste-preventing practices. In these hotels, further steps are taken in solutions such as reducing food waste, recycling and donation. However, in recent years, awareness on this issue has increased among hotels in Turkey and measures have been taken. Some hotels have introduced waste management systems and recycling programs to reduce food waste. However, I think more work needs to be done and it is important that all hotels take responsibility for this.