Hospitality Insight with The SilverFox - Stephen Hickmore

33 on Bond: Raising the Steaks | Leadership, Hospitality & Building a Real RestaurantWhat does it really take to open and run a successful steakhouse?In this episode of Hospitality Insight with The SilverFox, I sit down with Meagan Devlin, one of the student leaders behind this year's exciting restaurant project at The Swiss Hotel School South Africa, 33 on Bond: Raising the Steaks.Together, we explore the vision behind transforming our student-run restaurant into an authentic modern steakhouse, where every service becomes a real-world learning experience. From menu development and restaurant operations to guest experience and teamwork, Meagan shares what it's like to lead alongside her peers while preparing for one of the biggest projects of the academic year.We also discuss:• The concept and inspiration behind 33 on Bond: Raising the Steaks• The challenges and rewards of leading fellow hospitality students• Lessons learned from industry placements and practical experience• Building confidence, professionalism and resilience in hospitality• Why experiential learning creates graduates who are ready for the industry from day oneWhether you're a hospitality student, educator, restaurant professional or simply passionate about great food and exceptional service, this conversation offers an inspiring behind-the-scenes look at how tomorrow's hospitality leaders are developed today.Join us for an honest conversation about leadership, learning by doing, and why hospitality remains one of the world's most rewarding careers.Subscribe to Hospitality Insight with The SilverFox for more conversations with hospitality professionals, educators and the next generation of industry leaders.

The Real HeroesOver the past 16 weeks, I had the privilege of working with a group of hospitality teachers from township schools in South Africa.What began as a teacher training programme soon became something much more profound.In this deeply personal episode, I reflect on the dedication, resilience and passion of educators who willingly gave up sixteen Saturdays to improve their skills and create better opportunities for their learners. These are teachers working in communities facing poverty, unemployment, violence and hardship, yet they continue to inspire hope every single day.I share the stories that moved me, the lessons I learned, and why I believe teachers are among the true heroes of our society.This episode also explores the power of hospitality education as a pathway to employment, opportunity and purpose for young people who may otherwise struggle to see a future beyond their current circumstances.Sometimes all it takes to change a life is one teacher who believes in a young person.This episode is dedicated to those teachers.Hosted by Stephen Hickmore.

Step into the remarkable story behind one of the most influential names in hospitality history.In this episode, we explore the life of Conrad Hilton — war veteran, entrepreneur, dreamer and founder of the Hilton empire. Inspired by his autobiography Be My Guest, this is not just a business story, but a deeply human one.From the dusty frontier towns of New Mexico and Texas… to the glittering halls of the Waldorf Astoria… Conrad Hilton’s journey was filled with ambition, innovation, financial collapse, heartbreak and extraordinary resilience.Discover how Hilton survived the Great Depression after nearly losing everything, how he helped shape the modern global hotel industry, and why his philosophy of hospitality still influences hotels around the world today.For hoteliers, hospitality students, entrepreneurs and lovers of business history, this episode is a powerful reminder that hospitality is about far more than rooms and revenue — it is about people, optimism and creating a sense of welcome in an uncertain world.Featuring:• The rise of Hilton Hotels• Lessons from failure and reinvention• The birth of the modern hotel chain• Conrad Hilton’s personal struggles and triumphs• The philosophy that changed global hospitality forever“The ability to create warmth… even during difficult times.”

Should restaurants ask about allergies...or should diners be responsible for telling?Drop a 🙋‍♂️ if you think the system needs less police, more honesty! Here's the deal: asking every table about allergies is complicated. But, is it a legality?But when someone’s life depends on that info, yeah, it’s a must. The real question: should diners be more upfront, or do restaurants need to chill with the allergy panic? ..What’s your take? Should we ask more or assume people will speak up?Let me know below! 👇#HospitalityTruths #FoodForThought #AllergyAwareness

Welcome to Hospitality Insight with The Silverfox.Today, I want to challenge one of the biggest misconceptions in our industry — the idea that hospitality is simply about being friendly, smiling at guests, and learning on the job.Because modern hospitality has changed.Running a hotel, restaurant, resort, or hospitality brand in 2026 requires serious intelligence, strategic thinking, financial understanding, emotional intelligence, and increasingly… formal education.Yet somehow, hospitality is still often treated as a “soft” career. A fallback option. An industry where personality matters more than intellect.I completely disagree.In this episode, I’ll explore why the future of hospitality depends on attracting highly educated, highly capable people into the industry — and why the old belief that you can simply “work your way to the top” without continued learning is becoming less realistic every year.This is about the future of leadership in hospitality.And perhaps why the industry has underestimated itself for far too long.

From fiery tempers and military-style kitchen brigades to emotional intelligence and modern hospitality leadership, this week on Hospitality Insights with The SilverFox we dive deep into the fascinating psychology of chefs and kitchen culture.Joining us is Chef Karen Rossouw, Head of Culinary at The Swiss Hotel School South Africa, for a candid and often humorous conversation about what really happens behind the pass.Why are professional kitchens so intense?Do screaming chefs still belong in modern hospitality?Can discipline exist without fear?And what personality types exist in every kitchen — from “The Ramsey” to “The Burnt-Out Veteran” and “The Michelin Fantasist”?We explore chef burnout, toxic kitchen culture, mentorship, psychological safety, emotional intelligence in hospitality leadership, culinary education, restaurant pressure, and the future of professional kitchens.Packed with real stories, honest insights and plenty of humour, this episode is essential listening for chefs, hospitality students, restaurant owners, culinary educators and anyone fascinated by the world of food and hospitality.Chef Karen Rossouw A renowned culinary professional and educator, currently serving as Head of Culinary Arts at The Swiss Hotel School in South Africa.Professional Background Chef Karen Rossouw brings extensive experience in both professional kitchens and culinary education. She was recently appointed as Head of Culinary Arts at The Swiss Hotel School where she leads a distinguished faculty and contributes to a curriculum that blends classical techniques with modern culinary innovation, preparing students for leadership roles in the hospitality industry. Her leadership strengthens the school’s reputation for excellence in culinary training and mentorship.#Hospitality #ChefLife #KitchenCulture #CulinaryArts #HospitalityLeadership #RestaurantIndustry #HospitalityPodcast #ChefKarenRossouw #SwissHotelSchool #Leadership #RestaurantLife #HospitalityManagement #FoodIndustry #TheSilverFox

Why do restaurants feel so expensive right now—and are they actually making more money?In this episode of Hospitality Insight with The SilverFox, we break down the real economics of the restaurant industry, from food costs and labour to rent, VAT, and shrinking profit margins. If you’ve ever wondered why a simple night out feels like a luxury, this episode reveals the truth behind restaurant pricing, hospitality costs, and industry challenges.Perfect for hospitality students, restaurant owners, chefs, and food lovers, this episode delivers honest, real-world insight into the food and beverage industry, restaurant business models, and hospitality trends in South Africa and globally.No fluff. No filters. Just the reality of running a restaurant today.hospitality podcast, restaurant industry, food and beverage, restaurant costs, hospitality insights, chef life, restaurant business, hospitality careers, food industry trends, restaurant pricing, hospitality South Africa

The truth about celebrity chefs—what you see isn't always what you get. Are they really cooking, or just managing empires? Behind the scenes, many celebrity chefs are no longer in the kitchen—they’re branding, television, and empire-building. The glossy image? Often stage-managed. Shows like Kitchen Nightmares? Sometimes just production chaos for entertainment, not real turnaround stories. Even Michelin stars don’t guarantee longevity—many are struggling to stay afloat because rising costs and shifting customer habits hit hard. What matters: the real work—discipline, resilience, consistency—happens away from the spotlight. So, next time you’re tempted by a ‘famous’ restaurant, ask yourself: are you buying authentic craft, or just the name? Because fame fills seats, but only good execution keeps them.Would you rather a chef’s skill or their star power? Please leave comments#HospitalityTruth #BehindTheScenes #RealChefLife

What really happens behind the scenes in the restaurant industry? In this episode, ‘SilverFox’ Stephen Hickmore reveals untold realities of kitchen life, from hidden costs and service pressure to what chefs and restaurant managers don’t tell you.With nearly 50 years in hospitality, discover how restaurants actually operate, what drives profit, and the skills needed to survive and succeed in high-pressure kitchens. Perfect for aspiring chefs, hospitality students, and anyone curious about the truth behind dining out.hospitality industry, restaurant industry, chef life, culinary arts, kitchen management, hospitality careers, restaurant business tips, food and beverage, guest experience, working in restaurants

Ever wondered what makes a hotel extraordinary? Here’s the truth from the legendary Sol Kerzner! Sol Kerzner didn’t just build hotels; he created experiences that guests remember and cherish. His journey from humble beginnings in Durban to revolutionizing the hospitality industry is packed with lessons for all of us. 1. Great hospitality is built on strong financial discipline. 2. Expose yourself to bigger ideas—don’t just copy what others are doing. 3. Entrepreneurs must be willing to take calculated risks. 4. Details matter! Excellence is in the small things. 5. Never stop evolving—always seek to improve. 6. Behind every success story, there are sacrifices and challenges. What can we learn from Sol’s legacy? Are we just delivering service or creating unforgettable experiences? #HospitalityBusiness #SolKerzner #Entrepreneurship #ExperienceEconomy #LuxuryHotels

One of the biggest mistakes we make in education is telling every young person that the only path to success is a traditional university degree. The reality is that many young people are better suited to practical, applied careers where they can learn by doing, gain experience quickly, and start earning sooner.In hospitality especially, we see young people thrive when they are given the opportunity to work in real environments. A student can study hotel management in the classroom, but until they have stood at a front desk with a queue of guests, worked in a busy kitchen, dealt with a customer complaint, or managed an event under pressure, they have not really learned the industry.

The Experience Economy Has Won: Why Hospitality in 2026 Is No Longer About Rooms, but MeaningFor much of its history, the hospitality industry has traded on a fairly simple promise: a comfortable room, a good meal, and efficient service. That formula built an entire global sector. But in 2026, what is the future of Hospitality?Something fundamental has shifted.

What makes a great hospitality professional?Hospitality is fundamentally about human connections. Energy and enthusiasm - Resilience - Curiosity and learning - Team Spirit.

Running a hotel today is not just about service - it's about leadership, strategy and technologyThe opinions broadcast are those of Stephen Hickmore in his personal capacityFor more News, opinions and insights check out Hospitality.co.za

This Friday's podcast talks about why Generation Z are anxious, social media influences and how the hospitality industry is well placed to fix them and make them great leaders. The opinions broadcast are those of Stephen Hickmore in his personal capacity