- What are some of the latest trends in the F&B domain?
Post Covid, we have given a rethink to our business module and have put more emphasis on the hygiene factors that surpasses our guest’s expectations. For example, we have reduced the use of physical menus and are working on QR Code for menus which are placed on all tables. 2023 looks like people are more concerned with what they eat and drink. We are very much focused on inventing and creating healthy food and beverage that features in our menu 24*7. We are in the process of creating a nutri menu that will boast of great combinations of fresh vegetables juices and fruit juices along with protein shakes.
2. What untapped opportunities can hotels explore by utilizing their existing F&B infrastructure?
Proper utilization of resources is the key to success. We have stared offering our restaurant venues for smaller events ( privately booked ) when all our banquet venues are sold. Optimal presence on online platforms for table reservations is a good opportunity to fill seats during non-peak hours.
3. How is the hotel handling food wastage?
One thing that we have learnt from the new normal is to layout smaller portions in buffets. Our chefs have designed menus where pre portioned salads and desserts are placed on buffet which has reduced the food wastage drastically. Secondly, we have considered revisiting our food servings from a la carte menu where the serving portion has been looked upon based on guest consumptions. Few tweeks for some dishes have been done accordingly to reduce food wastage that goes in clearance.
4. Should hotels consider leasing kitchens for cloud kitchen requirements during non-peak hours? What about hotels leasing their F&B spaces to standalone, marquee restaurant brands on a revenue share model?
Answer – Cloud kitchens are very happening and a good source of revenue; however it’s a completely different module of business. I would personally prefer to creating a time specific menu and spread it like a wild fire. Different times of the day has a different set of guests and tapping the right set of guests will generate extra revenue. For example, midnight buffets can be a talk of the town and will create that extra revenue.
5. How are training and development being taken up by the hotel for it’s F&B division?
We learn everyday and from everyone. Learning and development activities are highly encouraged in our hotel and within each department. Within F&B team there is a dedicated person in each venue who spearheads the program in his / her respective venue. Our training modules focus deeply on personality development for our colleagues. We plan tours for our colleagues to vineyards and breweries to get more involved in the business that we are into. Our colleagues engage our guests with stories that they have been part of during their trainings.
