Author
Author

Heleri Rande

Partner, THINK Hospitality

Heleri  Rande

Originally from Estonia, Heleri has lived in seven countries and holds a Bachelor’s Degree from New York University in Economics and Business, as well as an Executive MBA in Hospitality Administration from École Hôtelière de Lausanne (EHL) in Switzerland. After leading Puccini Group’s growth in EMEA for two years, she has partnered with THINK Hospitality to deliver on F&B strategy projects helping brands and owners assess the market, find the right concept positioning and/or operator & chef for the properties. Her portfolio includes the likes of Accor, Hilton, Kempinski, EC4 Hotels, SuperCity Group, Puro Hotels and Marriott. She is the Contributing Editor of Supper Magazine & programme director and moderator at various major hospitality events around the world.

Insights by Heleri Rande (3)

Back to Business Webinars - Episode 6 on 29th July 2020

New Baltic Hospitality Forum Presents:TOPICL Real Estate and Finance ViewKaarel OtsCEO @ Nasdaq Tallinn Stock ExchangeGerhard ErasmusCEO @ Apex Alliance Hotel ManagementPirjo OjanperäHead of Real Est.

Hospitality Industry vs Coronavirus |Best Practices, Trends & Challenges | Matt Plapp & Heleri Rande

No wonder, the deadly #coronavirus has devastated the #hospitality industry. As the health experts have strictly stressed on the importance of social distancing, an effective measure to stem the spread of the contagion, restaurants are seeing major declines in patronage.

How can restaurants & bars survive COVID-19 pandemic?

We are in unprecedented times with the COVID-19 pandemic ravaging the travel and hospitality sector. Public health organisations and governments may advise us on how to deal with the disease here and now, but there are many unanswered questions as to how to deal with the fallout.
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