- What are some of the latest trends in the F&B domain?
The emphasis on immunity for the body was key during covid 19 and food plays a major role in enhancing immunity. More and more people are conscious of – What is on their plate, how it is prepared, where it is sourced from, how much of it is fresh, whether it is nutritious and whether is it processed.
There is a shift to vegetarianism even in hard-core meat-eating sections/countries. In choosing a restaurant, rather than just popularity, it is important for many to know the face behind the cuisine and the story-line of the food experience, the amount of detail as well as the hospitality quotient. Employees make a big difference in the success of a restaurant. How motivated and happy they are, speaks a lot.
The focus on cuisine now is:
Cuisine – plant-based, raw, conscious, wellness, anti-inflammatory cooking Styles – chef-driven restaurants, fast casual, pop up with home chefs
Knowing the source of the food and how it is grown (carbon footprint, cultivation method, whether organic etc., are all taken into consideration).
In India, the government too is taking proactive steps to ensure nutritious food reaches the table. The FSSAI has mandated nutritional values to be displayed on menus so that people can make informed decisions on nourishing food. It is also declared the year of the millet and this focus at many levels educates the countrymen about healthy alternatives that are available in plenty.
2. What untapped opportunities can hotels explore by utilising their existing F&B infrastructure?
Technology has helped hotels to reach food to the guest wherever they are. Other than the deliveries there can be many other ways too in the form of subscription meals, pre-booked diet meals, packaged office meals, packaged meals for office events, packaged meals for small intimate gatherings etc.
Post the pandemic, we see an urge for human connect and interaction. More and more clients seek the excitement from freshly cooked meals that are nicely plated, and to be pampered and recognised.
3. How is the hotel handling food wastage?
The best way to handle food waste is to be smart at the planning stage so as to prevent wastage from happening.
The menus need to offer a fair choice of that which can be offered best. Having a lot on the menu could lead to wastage. And it is impossible to please everyone with many choices. Offering a lot can also mean a mediocre product at the end.
Business intelligence and a good forecast can help in preparing the right amount of food and thereby reduce wastage
In the event of food waste being generated, Bio digesters help convert waste to energy and Composters help convert waste to usable garden fertiliser
4. Should hotels consider leasing kitchens for cloud kitchen requirements during non-peak hours?
A specialised restaurant operation cannot think of this, as there is a lot of effort that goes into bringing out the best product to the end consumer. Any attempt to dilute this will result in a product that is mediocre.
Good planning and strategy will ensure the right product, positioning, and customer, leading to successful operations. Any interim arrangement is not a right plan.
5. What about hotels leasing their F&B spaces to standalone marquee restaurant brands on a revenue-share model?
It is a model that is successful. Running an F&B outlet is a specialised job and requires proper focus, time, effort and thought process. It will be a wise decision to outsource if one is not an expert. It can make good sense from a real estate point of view as well.
6. How are training and development being taken up by the hotel for its F&B division?
The world of cuisine has evolved considerably in the last few years. Through social media and other technologies, people know what the best offered in this space is. Unfortunately the same is not the case for many hotel management colleges and culinary institutes. They appear to be following a curriculum that is outdated. Imparting the right learning to fresh recruits hence becomes a priority.
To remain the best means to expose the brigade to the best around, to be able to beat it. Cross exposure, ideation drives, and R&D, also are requirements for developing talent. This will help reduce attrition which is the biggest challenge that the industry faces.
While training is the need of the hour, there should also be a strategy involved to develop talent, instil passion and creativity; and showcase the warmth and the personality of the personnel, who engages with the guest. This level of engagement will make the overall dining and culinary experience unique and plant in the guest a yearning to revisit.
