In an article by the Caterer they interviewed Jeremy King to receive his views on service and tradition within the industry. Firstly, in hospitality business will normally succeed when they react positively to new trends or consumer trends as this will keep the business up to date and more recognizable to a wider customer base. Jeremy King mentions that in a book he was reading it stated ‘If everything is going to stay the same, everything must change’, Jeremy King then mentions that he still believes in subtle changes to his business but he was adamant on not following the latest trends as he doesn’t want trends which are just for flash as his business is for the ‘Long term’. For example, Jeremy King was shown a new credit card technology which would mean the business wouldn’t need ‘computers, voicemail, EPoS, any of these things’, he later goes on a says ‘It’s about keeping things the same – a sense that people know where they stand as a customer – but using all the technology to enhance the ability to look after them’. From this we can say that from this hospitality characteristic of technology enhancement to business it contributes to the social and cultural importance to this industry, the reason for this is that by using technology in your business it can stand as a social media platform and from this it will mean …show more content…
Jason Shapiro who is the CEO of Transaction Tree. Transaction Tree is a provider for digital receipts solutions for retail industry. Jason’s main argument is to the use of a customer’s email address as a use of intrusive marketing, as this leads to unwanted marketing as well as an easy target for hackers to get important information. Jason Shapiro states "We are extremely against the assumption that the customer who wants an e-receipt also wants additional marketing," Shapiro said. "You already have the opportunity to deliver personal marketing messages to them on that digital receipt, but that does not give you permission to start blanket marketing to them." Available from: [Accessed 8 November 2016] and Available from: [Accessed 8 November