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Most people who have worked in the hospitality industry understand the “full service” circle. This describes how we have to work hard for our guests to provide them with exactly what they want, whether in a restaurant, bar, or hotel, by working as a team.

theleisureway column by Gastón Gaitán.

Foodservice Column by Jonathan Doughty, Regional Director & Head of JLL Foodservice Consulting.

Are you sitting comfortably? Are you relaxed, open to ideas? Willing to disconnect and get some “you time”? Let theleisureway (TLW) take you away.

I’m with my theleisureway colleagues, Pablo and Carlos, in a place in the old center of Zaragoza. It’s a tapas bar, I confess, but I might justify it by saying that it would tick a lot of boxes as one of Ray Oldenburg’s “Great Good Places.”

So, here we are at the pre-Mapic breakfast. There’s the chat, the stronger-than normal-coffee, and most have ordered an omelet with the inevitable comparison between French and Spanish recipes. But there’s technology on the table and the conversation turns to client appointments and strategy. Then: A last-minute panic fumbling with ID badges and we are inside Mapic.