Crystallising The New Chapter of Hospitality:

An Interview with Glion Students, UK & Ireland Future Leaders Challenge Winners

Excitement crackled through the air on Monday the 9th of June, at the UK & Ireland edition of the Future Leaders Challenge (FLC). Students, educators and industry leaders united under a shared goal: To reimagine the future of hospitality and tourism in an ever-changing world.

Organised in collaboration with leading hospitality schools and employers, the FLC is a competition designed to develop the next generation of hospitality leaders. University teams are challenged to tackle real-world industry problems through innovation, collaboration, and strategic thinking. The UK & Ireland winners go on to represent the region at the global finals, a platform that helps launch careers and ideas with impact.

This year, the winning team was from Glion Institute of Higher Education. Together, Gillian Skye Brady, Brendan George Taylor, Maxime Antonio Borgers, and Sofia Perotti captured lightning in a bottle with their creativity, innovation and people-first strategy, as they considered how to make real-world impact for the sector.

“To take part in an opportunity like Future Leaders Challenge was such an incredible experience. Between the workshops, the networking opportunities, the career fair, it already felt like a win for us to take part.” Says Taylor.

“We all had that fire within us to do something and make a difference in the industry.” He explains. “And we saw people felt that, so being recognized for it is something I think we’ll all carry with us for a very long time.”

Their challenge was to explore ways to empower hotel employees and front-line staff, and the Glion team delivered a passionate message: The key to building a stronger future for hospitality starts with supporting, inspiring, and empowering people.

“It’s all about prioritizing the people who are working within the industry.” Says Borgers. “Those working in hotels are the true creators of the unforgettable experiences for their guests, yet turnover rates are rising year after year. One of our key ideas was bridging the gap between technological advancements, while fostering an environment where jobs are not at risks because of this.” He says.

In an industry where burnout is commonplace and retention is so low, and where people are constantly leaving their jobs for new ones, the Glion University team sought to break the cycle and propose long-term solutions. Their idea? A tech-driven support system called Ember.

“Ember doesn’t take away the power of the workforce, but rather heightens that power and helps them with their day to day activities.” Explains Borgers. “Burnout is so prevalent within the industry so we wanted to focus on employee wellbeing.” He says. “And with our product, Ember, that is what we wanted to emphasize as it is essential in maintaining the longevity of the industry.”

Brady adds: “Hospitality is such a broad industry with global opportunities, but high turnover means employees often don’t get the chance to explore those paths.”

 As a result, what we’re seeing is stagnation, where employees aren’t developing and the industry isn’t evolving.

After all, the employees, the people behind the scenes and those delivering the services, are the ultimate strength of the industry. Just as the team from Glion highlight, if we wish to build a stronger, more sustainable future for the hospitality sector, we must begin by investing in those within it.

“It was always about the people for me.” Says Taylor. “They are the ones who are able to connect people from different cultures and backgrounds in so many different ways, creating this hotpot of diversity where everyone is flourishing from different perspectives.” He says.

“With that mix of perspectives, you can create better moments and experiences for the guests.” Describes Taylor. “There’s something about the hospitality industry where a simple moment can really change someone’s day positively that gives me the drive to keep going.” He explains.

“However, when you only focus on how the guests feel and the value for guests, this can often overshadow how the employees themselves feel.” Taylor describes. “I think that’s the biggest weakness that we’re facing now and that’s why we created Ember, to help alleviate and reduce that risk and show the industry that it needs to start pivoting the viewpoint towards employees rather than solely on guests.”

As aspiring leaders, the Glion team recognize that in order for the hospitality industry to unleash its true potential and better support its employees, leadership within the sector must undergo a transformation: Shifting away from hierarchies and moving towards inclusive networks of collaboration.

“The best leaders aren’t those who micromanage, but are those who give you the space, tools and responsibility to grow.” Says Brady. “The best leaders are the ones that create other leaders.” She believes.  

Taylor agrees: “At the end of the day, it’s not about what your title is, or how many answers you have, but more about stepping up when no one else wants to and helping people.”

The team also reflected on how failure shapes future leaders, especially for young professionals learning to navigate a fast-moving world. “What makes failure so hard is also what makes it very transformative.” Says Borgers. “Seeing others succeed when you may be a few steps behind can feels like failure at the time.” He describes. “But I truly think these are the moments that challenge your confidence, and when your confidence is challenged, that’s when you’re most susceptible for change.”

In January 2026, The Glion team will go on to represent the UK and Ireland at the Future Leaders Challenge Finals in Dubai. Excited and ready to give it their all, the four Glion team members look forward to the new challenges the Finals will bring.

As they prepare to graduate and begin a new chapter in each of their journeys, the Glion team set their eyes on the future, hoping to crystalise the person focused era of hospitality.

An interview by Katie Wilson, EP Business in Hospitality