Raising the bar

After the lockdown almost decimated the country’s hospitality business, the recent unlocking guidelines across various states came as a relief to the industry. Many restaurants and bars kick-started operations with cautious optimism – optimistic because they could resume business and cautious because local administration permitted them to function for limited hours with 50% seating capacity. 

Burdened by these restrictions, restaurants and watering holes are using their creativity to boost sales from their bar menu. After all, bar sales can contribute 50% to 100% of a hospitality outlet’s F&B revenue, depending on the brand’s location and positioning.

Anand Virmani, Co-Founder, CEO and Distiller at NAO Spirits

Anand Virmani, Co-Founder, CEO and Distiller at NAO Spirits tells Vinita Bhatia how establishments like Sidecar, Tesouro and Perch have hit upon the idea of using pre-mixes created by their bartenders and offering these to consumers so they can replicate their favourite cocktails at home. He added that restaurants and bars would have to adjust their existing game plan and come with these kinds of out-of-the-box strategies for sustenance and survival. 

With constraints like restricted operating hours and limited seated capacity, how can F&B outlets adhere to state mandates and meet guest expectations while keeping their business going?
It is a tough one truly. Bars in Hong Kong received a mandate from the state on how to operate keeping in mind strict COVID-19 protocols. The local administration gave bars with vaccinated staff more liberties, and allowed them to serve vaccinated guests.

The laying out of these guidelines has at least allowed these establishments to plan for an eventual business comeback. A similar outline is needed in India to help restaurants and bars, which are trying to achieve normalcy.

Should they bottle their customised cocktails and provide it to their guests to bump up business?
We have already seen this happening in India and around the world. However, there is a limiting factor in India. The laws do not allow us to put alcohol into bottles and sell it as a separate product. Hence, there are mixes available instead where the consumer can add the spirit from their end.

Are concepts like bottled or to-go cocktails likely to grow in the future?
Yes, and it should be allowed to grow. For that to happen, bars should be given the permission to make proper bottled cocktails and not just be forced to sell premixes without any alcohol in them.

How relevant are locally sourced, curated cocktails in contemporary times? 
It was prevalent earlier too, and now bars can build a narrative around their creations. The storytelling direction for each beverage or bar should be unique to give it a distinctive edge. When executed well, it adds to the overall story behind the outlet and the concept, boosting revenue.

What role does the right glassware play in contemporary times from the safety perspective?
Glassware and hygiene have always played a key role. However, sterilisation of glassware has now become the norm.

Bars will find ways to ensure customer safety and these could well become differentiation points for them going ahead.

With the concerns about hygiene, are disposable or recyclable tossware the answer?
We have not seen this shift take place. Also, I think it would not be an appropriate response to the problem of hygiene. Bars want to provide a great experience and disposable glassware is not usually a part of this.

With sustainability and health becoming key buzzwords, how can F&B outlets feature zero-waste cocktails and home-grown fermented beverages?

Buzzwords are great, but bars in India are already taking these general concepts and making them their own. We are going to see more of these in the coming future as bars open back up and push themselves to create new, unique concepts that will resonate with their customers.

How can setting up a pop-up bar in public areas and organizing cocktail classes help hotels to engage with customers while enhancing their revenue?
We need to understand how to better use our outdoor spaces to open up bars and restaurants keeping safety in mind as well. Governments should also take a more lenient stance to outdoor pop-up events or al fresco concepts in general to encourage socialising in outdoor environments.