- What are some of the latest trends in the F&B domain?
Outdoor Dining –
Eating in an outdoor restaurant is becoming popular nowadays. After Covid there’s nothing more tempting than dining at an outdoor restaurant, for many reasons ranging from socializing to fresh air to their favourite cuisine.
The benefits of outdoor eating are not only enjoyable but that can also be called as a sensible investment. I strongly feel after covid restaurants that installed outdoor dining must have realised their income growth by 25%.
Brunches at an Outdoor dining space has seen the most popularity in recent months. Nowdays the SEO’s are more active for Outdoor dining brunches and the hotels who has them always experience successful brunch.
Rooftop restaurants & Bars are experiencing a new beginning right now with the Views of sunsets, water, skylines from rooftops are in high demand.
At Hotel Royal Orchid Bangalore we offer Outdoor dining experience at all our Outlets & Bar.
- Limelight -Set against the lush green lawns with alfresco and indoor dining options. The colourful, trendy décor, natural light of this place creates a pleasant ambience
- Tiger Trail – Tiger trail our specialty Indian restaurant serves authentic cuisines from the North West frontiers. Witness the live cooking counters of traditional Indian dishes in a gazebo setting
- Jeff’s – Our Award winning English pub one of the best resto-bars in Bangalore. The wooden and classy interiors provide a remarkable indoor & outdoor atmosphere.
Plant-Based Meals
Veganism, is a philosophy and way of living which seeks to exclude as far as is possible and practicable all forms of exploitation, and cruelty and by promoting Natural, plant Based food for living, this is not only for wellbeing it’s a small contribution to our environment. There is no doubt that veganism is no longer a trend, but rather a lifestyle.
Hotel Royal Orchid Bangalore’s Sunday Brunch at Limelight not only focus on the Masses, we value even those who have special dietary be it Vegan, Kosher, Lactose Intolerance, Gluten free, sugar free, egg less etc.
Global Flavours –
Internationally inspired flavours are lending new excitement to all kinds of dishes. The exposure to and interest in global flavour provides an opportunity for Chef’s to broaden the borders of their menu’s. Flavourful recipes, new arrivals on the menu, Pop up dinner’s and curated recipes for experience hungry guests can put wonders.
The internet has connected the world like never before, which means guests are exposed to many more cuisines. And the best way to explore or experience a new cuisine is to taste the cuisine in your favourite restaurant.
- What untapped opportunities can hotels explore by utilising their existing F&B infrastructure?
At Hotel Royal Orchid Bangalore we discovered lot of avenues to drive revenues and introduced newer ideas.
We have worked smartly on our take away business, be it lunch boxes or corporate caterings at offices, Zomato & Swiggy delivery, through all this we brought our best services for our guests which in return built trust and confidence in us.
Apart from this we also focused heavily on Weddings. Hotel Royal Orchid Bangalore is a perfect place for destination weddings as the lush green natural beauty adds extra stars to weddings.
- How is the hotel handling food wastage?
Handling food wastage has become an important task in a day to day operations for all hotels Chef’s & F&B heads.
We do follow below steps to reduce & control the food waste
- Daily waste food reports
- Chef’s creates a plan & strategy for left over ingredients
- Categorization of different types of food waste
- Sorting Food waste
- Maintaining a record of types & quantities of Food waste
- Should hotels consider leasing kitchens for cloud kitchen requirements during non-peak hours?
The cloud kitchen concept has been doing rounds all over the globe. However, post pandemic where markets & travel destinations are open without any restrictions. Hotels will always have the upper hand to work on their strategies on what they would like to sell through their aggregator’s in non-peak hours. To promote this I believe Instagram is the best tool. Hotels who has the most organic followers visiting their page will have the upper hand.
Additionally, Every brand has their own Policies & procedures to operate their kitchen’s.in that way managing cloud kitchen will be difficult and time consuming resulting in low competency.
- What about hotels leasing their F&B spaces to standalone marquee restaurant brands on a revenue-share model?
Post Pandemic collaboration is the most favourite tool to get succeed in F&B business. This concept does wonders globally and it has been valuable as well. It adds on the value to the brand by introducing and collaborating with them. This also offers unique dining experience, visibility to their existing guests resulting in higher revenues, increase in footfalls & profitability.
- How are training and development being taken up by the hotel for its F&B division?
Following the brand SOP’s is key role here which ease the job for many of the Hoteliers. SOP training helps in setting up the expectation for our associates which further help them to evolve and flourish in their tasks. Training & development is a never ending tasks for everyone. Apart from SOP we also offer and plan for Skills, Knowledge & personality development trainings to our team.
