Brigade Group
The most important thing we have been doing, and will continue to do, is to keep our heads above the water. Conserve capital as much as possible to achieve operational break even. While there have been a few green shoots emerging in the industry, we must maintain the survival mode to ensure we are not caught off guard. Our vision continues to be what it always was—to create world-class products that can withstand the test of time, and pandemics too.”
The Brigade Group put the vulnerable poor and marginalised at the core of their operations during the lockdown by digging into their resources through the Brigade Foundation and contributed close to Rs. 2.5 Crores towards various relief measures.
The staff at Brigade Foundation, too, pitched in by contributing Rs 4 lakhs towards relief measures. As an organisation, whose core values include ‘Responsible Socially’, Brigade Hospitality undertook several COVID-19 relief measures and initiatives, including donating to several relief funds and NGOs.
Among their many initiatives: Distribution of rations and monetary aid to about 9,500-10,000 migrant workers; over 80,000 meals served to the distressed migrants and locals in and around Bangalore every day for a month; sponsorship of another 3,65,000 meals through various organisations; transportation of truckloads of rice to Chennai and Mysore to be distributed to the underprivileged; and donation of ventilators and beds with ICU modules to hospitals.
Frontline Heroes
Krishan Kumar, Restaurant Manager, Four Points by Sheraton Kochi Infopark
In the absence of his department head, Krishan Kumar used his considerable experience to support the F&B service operations that were severely impacted due to the pandemic. Handling large groups of seafarers and maintaining all the precautions was a tough task and Krishan led the team with meticulous planning and enthusiasm at a time when the manpower crunch was intense.
Like many hotels, home deliveries formed the lifeblood of the operations and Krishnan spent time studying which dish was in high demand at the restaurant and made a combo menu in coordination with the executive chef.
The hotel is now hosting social functions such as marriages, engagements, baptism, birthday function and outdoor caterings despite the restrictions on the number of people. Krishan has helped identify and train trained team members from other departments to multitask and excel.
Chef Rajender Singh Mehra, Demi Chef De Partie, Holiday Inn Chennai OMR IT Expressway
Chef Rajender Singh Mehra, a passionate and talented Demi Chef de Partie, came up with healthy immunity-boosting meal options guests’ well-being during the lockdown.
His concern for every guest’s well-being won hearts their vote and their hearts. In the words of a guest: “We would always be served some vegetable soup while we waited for our order to arrive. Chef Rajender Singh would personally meet us to inform us about the benefits of his soup for building the immune system. I truly appreciate the care received from him, just as my mother would provide in these tough times.” The three frontline heroes stayed at their hotels to avoid infection and are available 24×7.
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