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HOTREC ‘MEAL-SHARING’ PLATFORM POLICY PAPER – MAY 2018
Background
& Introduction
Food and beverage culture is an integral element of
destination experiences worldwide, and in recent years
it has occupied a greater share of travellers’ time and
expenditure. All kinds of traditional ideas, values, practices,
processes, techniques and ingredients related to dining
experiences have been subject to constant innovation and
improvement, and the regulated hospitality industry has
played an integral role in this.
Customers (and travellers) are increasingly defining
themselves as ‘foodies’. This ranges from a unique or
adventurous experience to a heightened desire for
healthy nutrition and environmentally-friendly practices
in the production of the food they eat. Yet for all, dining
experiences are very often the key to truly connecting with
their destination in an authentic way, through understanding
an integral part of its culture, creating meaningful social
connections, and enjoying pleasurable moments around
the table.
The almost 1 million restaurants, pubs and cafes all over
Europe are well aware of what it takes to stay competitive
in this new environment. The vast majority of these highly
regulated hospitality businesses are micro-enterprises
employing less than 10 people, over 300.000 of them
having maximum 1 employee. Restaurants employ on
01
This report has been developed to explain how ‘meal-sharing’
and home restaurant practices could contribute to tourism in a
responsible manner.
average, including the chains, 5,67 employees. These businesses
in Europe are continually required to invest in innovation and
enhance various aspects of their offerings in order to meet
changing consumer expectations and excel in service quality.
To do so, hospitality businesses in Europe also need to prepare
and execute their plans without worrying that some operators will
take advantage of grey legal areas and ignore common obligations
which are respectfully followed by regulated enterprises.
How does the so called ‘collaborative’ economy fit into this
discussion? As well as short-term rentals and ride-sharing, home
restaurants comprise another type of ‘collaborative’ offers which
have so far failed to comply with established rules. This has
happened either in the absence of explicit regulations or due to
the limited awareness of public authorities in specific destinations.
This report has been developed to fill a knowledge gap in this field
and explain how ‘meal-sharing’ and home restaurant practices
could contribute to tourism and the wellbeing of destinations in a
responsiblemanner. Such activities need to comply with consumer
protection and the terms and rules of fair competition. This policy
paper sets out an analysis of the sector, as well as an overview of
HOTREC’s key concerns with regard to the emergence of home
restaurants, and recommendations for ensuring that public safety
is safeguarded and all compete on a level playing field.