In the latest in HRC's Hospitality Insights series we talk to Nélio de Abreu General Manager of Ristorante Frescobaldi London, about the passion and adrenaline that come with working in hospitality and what he's looking to experience at HRC 2025. 

Tell us a bit about your current role

I manage the day to day ops of the restaurant, from accounting to reservations, events to marketing and much more, but the core of everything is our guest, making sure they get what they deserve, quality food and service.

What do you love about working in the hospitality industry?

Our industry is beautiful and so rewarding. It gives us the chance to meet so many interesting people, create amazing experiences that people treasure. Every day is different and there is not a dull day. The passion and adrenaline are always present. I can’t think of a better job to give you a smile and satisfaction.

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

The industry has suffered a lot in recent year, COVID and Brexit have been important factors. True professionals have sadly left the UK and the industry all together in some cases, leaving us with a different generation that doesn’t seem to care the same way we did. The business has changed direction, cost of leaving has taken its toll and people do not go out as much as before nor are prepared to spend over their budget, therefore one has to re-invent itself and find a product that is more affordable without compromising the quality.

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

It seems that the current trends is fast food, with lots of them using social media such as TiktTok to attract youngsters, ‘it’s cool!’, but the quality is not. However, top restaurants will always be the place to be for proper dining experience. 😊

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

When I visit HRC, I always look for new products, equipment, etc. It is very important to stay on the top of what is going on, one should never close the door to innovation.

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