Roundtable interview with Gautam Kumar, Head Culinary, Moksha Himalaya Spa Resort

• What are some of the latest trends in the F&B domain?

There is a growing number of consumers who are looking at healthier lifestyles. So, eating food that is derived from organic sources and is regional in nature is much in demand. 

Meat and dairy-free diets are growing in popularity thanks to the concept of ‘Veganism’ being promoted by celebrities as well as modern chefs. The method of preparation of local cuisines is also ‘rustic’ to maintain authencity. We have seen in our restaurant, healthy cuisine that helps to balance body, mind and soul finds many takers these days. So, it is no more just about taste buds but health has also taken centerstage.

• What untapped opportunities can hotels explore by utilizing their existing F&B infrastructure?  

I think food delivery has become very popular after the outbreak of the pandemic. Hotels can focus on this segment considering the state-of-the-art existing F&B infrastructure they have in place. 

Addition of cuisines that are immunity booster or are intelligent snacking can help hotels to attract new age health-conscious guests. For example, bowl of fruit, a handful of dried fruit and ragi pancakes are some intelligent snacking options that should be added in the menu.

• How is the hotel handling food wastage?

Hotels need to be environment conscious as maintaining ecological balance of a destination is key for them to attract tourists. We offer guests an option to order small portions so that food wastage can be reduced. 

We also utilize digital tools that help us to understand which F&B offerings are much in demand in our restaurant that helps us offer choices where there is negligible food wastage. We convert a part of food waste into fertilizers that is used in our farm where we grow vegetables.

• How are training and development being taken up by the hotel for its F&B division? 

We regularly conduct training session for our F&B staff in order to educate them about the latest trends taking place in the culinary world. We also invite experts from outside to educate our staff.