- What are some of the latest trends in the F&B domain
Veganism, vegetarianism, sustainability has taken over the world. Travellers these days from across the world are well read and educated and are looking for options that are healthy. With plant based foods still going strong, it will remain a trend. Another trend will soon be seen as the new luxury is personalization, this touches the guests and they will always remember the special treatment by the hotel.
2. What untapped opportunities can hotels explore by utilizing their existing F&B infrastructure?
Co-working spaces, leasing kitchens for cloud kitchen requirements during non-peak hours are some untapped opportunities hotels can look at.
3. How is the hotel handling food wastage?
Adopting a limited stocking strategy is the greatest method to avoid food waste, especially for perishable foods. Quantity of serving food. Use of technology for maintaining inventory
4. How are training and development being taken up by the hotel for its F&B division?
Soft skills is the top priority in terms of training the team, a defined career path for all individuals are discussed and shared with them. A monthly food or beverage partner training is scheduled for the team to keep them updated on the trends and new arrivals.Â
