Q 1. What are some of the latest trends in the F&B domain?
Letting the diners witness a dish’s journey from preparation to the plating. In addition to providing great serving that satisfies the taste, retail chains offer warm and efficient service. The visitor values frequent connections with chefs, service staff, and the F&B team during the dining experience. they feel more pampered and individually catered to.
Q 2. What untapped opportunities can hotels explore by utilizing their existing F&B infrastructure?
One-on-one encounters with visitors, as well as digital contacts with guests. The chef’s social media profiling grabs the most attention and demonstrates certain talents at work while working digitally and in live setups. Workplace bartenders, mixologists, and hostesses are connecting digital bubble space.
Q 3. How is the hotel handling food wastage?
OWC Organic Waste Composting machine. Wet trash is transformed into manure, which is used in landscaping and gardening on the premises. This is an eco-friendly SOP for waste food handling in our facilities.
Q 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?
Leasing a kitchen is an excellent option for independent businesses, but for chains, it raises concerns about brand standards, privacy, and SOPs. Non-peak hours are typically occupied with IRD orders that serve our home guests. It’s considered and prioritizes standards, brand offers, and service quality over revenue-making potential.
Q 5. How are training and development being taken up by the hotel for its F&B division?
Working on soft skill dynamics to improve visitor experiences and hence brand experience. This builds trust in the brand and its offerings. Guest feedback analysis and gathering by service employees. To increase effectiveness, the workforce is trained in executive presence to produce future leaders.
