W O R K F O R M E / S P R I N G 2 0 2 1 34
T
here were certain in-
dustries that the COVID
19 pandemic hit harder
than others. Maine's hospitality
industry was one of them. But
industry leaders see a bright
future for Maine's tourism and
hospitality workers.
"Consumer sentiment stud-
ies indicate people are ready to
consider traveling again," says
Steve Lyons, director of the Maine
Office of Tourism. "They are look-
ing for safe and healthy environ-
ments with wide-open spaces
and plenty to do in the outdoors.
Maine can deliver on all of these
and we are looking forward to
a tourism season that benefits
Maine's economy and keeps our
residents and visitors safe."
As established hospitality
business learned to pivot and
think on their feet, new hotels
and restaurants continued to
open even in the midst of the pan-
demic. All are eager to engage a
new workforce, whether re-hiring
for positions that are coming back
or new opportunities.
Partnerships
Matthew Lewis, president and
CEO of HospitalityMaine, says
that a full recovery from the
pandemic could take years in
an industry already faced with
labor shortages but the asso-
ciation, which advocates for
Maine's hospitality industry, is
working on expanding programs
with Maine's many community
colleges to find and encourage
students to consider careers
H o s p i t a l i t y / R e t a i l
Maine's hospitality
industry is looking
forward to a
strong comeback
B Y C A T I E J O Y C E B U L A Y
back
Welcome
P H O T O / G A B E S O U Z A
Jesse Souza is executive
chef at Front & Main in
Waterville.
