Japan’s largest travel agent, JTB Corporation, has unveiled plans to dispatch chefs to small- and medium sized accommodations in regional areas in a bid to tap international visitors’ growing interest in Japanese cuisine.
The chefs, who will be matched with accommodations and regions by JTB, will stay in the region for a specified period to research local ingredients and work alongside local colleagues to create new dishes and menus.
As food and drink is “one of the major purposes of travel,” JTB hopes the project will support lodgings facing “a qualitative and quantitative chef shortage,” the company said in a statement.
“The challenge of human resource shortages in the tourism industry has become even more apparent in the wake of the Covid-19 pandemic, amidst the rapid influx of inbound travellers to regional areas …
“In addition to helping remedy the shortage…
Boutique Travel VC raises investment cap from $1.5M to $10M to lead rounds and support portfolio companies through growth Travel...
Read moreDetails
