In the latest in HRC's Hospitality Insights series, we speak to Jane Shakleshaft, General Manager for the Honourable Artillery Company for Searcys, about how advances in AI might transform hospitality and the continued importance of sustainable and eco-friendly practices.  

Tell us a bit about your current role

I am currently the General Manager for the Honourable Artillery Company for Searcys based in The City of London. The HAC comprises two indivisible parts: the Regiment (part of the Army Reserve), and a membership of 2,500 active and veteran personnel. We supply catering services to members and the regiment including a fine dining A la carte restaurant alongside events. We also run the commercial arm of the business including selling our wonderful 5-acre grounds. Unique in London!

What do you love about working in the hospitality industry?

Our industry offers a unique blend of creativity, people and problem solving. One of the most rewarding aspects for me is the ability to make someone's day better. Our fast-paced environment always keeps things interesting and provides you with a place to grow and learn. No day is the same!

What do you think are some of the major opportunities and challenges for hospitality operators this year?

I think some of the advances in AI powered systems are a great opportunity the industry can capitalise on alongside using data analytics to create highly personalised experiences for guests. One major challenge for our industry will continue to be the labour force and navigating our way around increasing NI contributions and costs balancing this against the cost of living crisis and value for money.

What do you think will be one of the major trends in hospitality in 2025?

I think we will continue to see more clients looking for sustainable and eco-friendly practices. As environmental concerns continue to grow, I think this will be a major focus for event bookers and consumers. As a venue we are continuing to look at our supply chain, sourcing local in season ingredients and supporting our local community.  End to end cooking and food waste control is high on our agenda for 2025.

What are you hoping to learn or source at HRC this year?

We have our Head of Pastry - Yvette Muller is competing in the International Salon Culinaire and we will be out in force as a team to support her. I am also looking for innovative disposable products and new CCG ideas to uplift our commercial offering.

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