7 July 2026
On the morning of June 9th, Nespresso Professional hosted an exclusive event at the Virgin Hotel Edinburgh, bringing together some of the best in the hospitality industry to discuss the road ahead.
Over Nespresso coffee, guests engaged in a forward-thinking dialogue about the future of hospitality in Scotland and beyond.
The highlight of the morning was a panel discussion featuring some of the industry’s most respected voices including Chef of the Year Dean Banks, Michelin Star chef and Chef Patron of UNALOME and LUMA, Graeme Cheevers, and General Manager at House of Gods Glasgow Iain Fleming. The conversation on everything from mastering your coffee offering to tangible shifts required to thrive in a changing landscape.
Throughout the morning, the panel discussed the realities of running a venue in today’s climate. A key theme of the discussion was around the financial and operational pressures facing the industry this year. Iain Fleming highlighted the critical need for careful financial management: “With the cost of things like energy and labor all going up, keeping control and a close eye on costs has never been so important.”
Addressing the ongoing labor shortages, Dean Banks emphasised that the solution lies in improving the employee experience to make hospitality an attractive, long-term career option: “We have to focus on how to keep people in the industry and encourage them to follow it as a career. That means making sure they are well paid, looked after, and provided with real opportunities to develop.”
Backing up what Dean said about employee wellbeing, Graeme Cheevers discussed how the industry’s workplace culture has shifted for the better: “It’s really important to ensure staff are happy.The industry has improved a lot, the days of shouting in the kitchen are behind us.”
When discussing the finer details of the guest experience, both Dean and Graeme highlighted why they refuse to compromise on coffee, noting it as a vital part of the dining journey. Dean Banks shared his reasoning for partnering with Nespresso across his portfolio of restaurants: “Having a number of sites, I realised the quality of the coffees we served was inconsistent. That is why I moved to Nespresso, now they are consistent, and really good quality.”
Graeme Cheevers added that coffee serves as the crucial end of a meal. “I know people visit my restaurant for the food, but the coffee is always the last thing people have before they leave, so it’s essential it’s good quality.”
Ready to upgrade your coffee experience? Explore our range of coffee machines to find your perfect match, or book your personalised coffee experience today to discover what Nespresso can do for your business.
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