A go-local approach can help hotel companies in more ways than one. It can project its position as a strong regional identity and influencer. Moreover, using indigenous elements will endear it to the growing tribe of eco-conscious travellers. It can also provide the curated, local experiences through the food and other products that it sources from the vicinity.
Of course, this requires hotels to develop a flexible and reliable network of suppliers, which is a mix of regional, national and sometimes, international vendors. This should be done in a way that it does not break their budgets. But the onus should be more on local produce, as it is more economically viable.
Parag Sawhney, General Manager, The Westin Hyderabad Mindspace recalled how the hotel’s Italian restaurant, Prego, would import most of its produce till a few years ago. Now, majority of its produce is sourced locally, which has reduced the food cost without compromising on quality. This proves that local sourcing, when done judiciously, can buffer the balance sheet.
Taking a local approach to sourcing also leaves a strong impression with the local community. This ensures better access to seasonal produce. Moreover, it can also help hotels to overcome potential disruptions in the supply chain, like the one wrecked by the pandemic. Local suppliers can bring the produce right to the property’s doorstep, come rain or shine or COVID!
