CNERG: Challenges and opportunities in the hospitality industry on islands on the Great Lakes

Carrie Herzog, PhD, School of Hospitality & Culinary Arts

During the COVID-19 pandemic, hospitality businesses in rural and remote areas of Ontario were hit hard by the crisis. While facing similar challenges to their urban counterparts such as lockdowns, labour shortages, and supply chain problems, businesses in rural and remote communities had unique obstacles to overcome. 

For instance, the hospitality businesses located on Manitoulin Island, a remote island community in northern Ontario, had to deal with significant supply chain and labour issues while also experiencing a drastic drop in the number of customers they had. The isolation of the island made it difficult to source essential supplies and hire enough employees to keep the businesses running. 

However, in the face of these challenges, some businesses on Manitoulin Island managed to survive and even thrive during the pandemic. By adopting innovative approaches to their operations, products, delivery methods, employee numbers, and marketing channels, these businesses were able to overcome their unique obstacles and build resilience. 

By investigating innovations to their operations, products offered, delivery method, employee numbers, and marketing channels, best practices were identified to provide a framework for new and existing hospitality businesses to build resiliency and success during the COVID-19 pandemic recovery period.