Chefs are keen to use locally grown ingredients as it is fresh and has lesser carbon footprint – Sujan Mukherjee, Executive Chef, Taj Coromandel, Chennai

2017 will be the year of going back to roots in the culinary industry. Chefs are keen to use locally grown ingredients as it is fresh and has lesser carbon footprint. Coming to dining trends there are now Michelin star chefs serving sharing plates in high-end restaurants, which shows the overall change in the service pattern as well as guest preference. Diners are looking for lesser-known cuisine like Kashmiri Pandit, Orissa’s Temple food, Syrian Christian, Royal Haveli food, etc. However, trends must be backed with skill. Good business value can be delivered by training of associates, constant monitoring of ingredient quality, production line and proper execution. Service associates should also be knowledgeable about the cuisine served. Excellent supplier chain for specific cuisine-based requirement is very essential. To get a grip on the sale trends, it is important for the F&B team to identify bestselling dishes and focus on the popularity chart