- What are some of the latest trends in the F&B domain?
Lately, we are experiencing an increased demand for “Vegan and Plant Based” cuisine at Fazlani Natures Nest. A lot of our guests are opting for vegan cheese, meat-free dishes, and alternative milk products. Finely diced Cauliflower is especially having a moment, as the vegetable is being used as a healthy substitute for everything from mashed potato to pizza crusts.
Sustainable food products sourcing along with Eco-friendly “certified” products are also much in demand. Consumers are inquisitive about how their food has come from “farm to the plate”.
After the pandemic, awareness about health and wellness has grown manifold. Being a wellness retreat we observe that many guests coming to Fazlani Natures Nest opt for wellness and rejuvenation packages.
- What untapped opportunities can hotels explore by utilising their existing F&B infrastructure?
We are experiencing a demand from the new-age hybrid worker for creative and experiential workspaces within our Food and Beverage outlets or meeting spaces. We have cashed in on the opportunity to have intimate workstations in our pool areas which give guests privacy yet time to relax and recharge in between their online meetings. Also, our restaurants that serve for limited meal periods such as breakfast or dinner are also being converted to meeting spaces for revenue-generating events during off hours.
- How is the hotel handling food wastage?
Our key to managing food waste is “Advanced Planning and Menu Engineering”. Additionally, we implement the FIFO (First in First Out) method so that the food waste is “nipped in the bud” at the initial stages itself.
Also, our organic food waste is converted into compost in our very own dedicated Vermicompost pits which in turn is utilised in our hotel’s vegetable farm. Apart from this, there are several other ways by which we handle food waste like proper use of “POS” Software where we check on the recipe and re-order levels for each stock item. This helps and prevents us from buying extra stock. We have proper storage facilities for each item as per the standard temperature required for the same. A lot of food wastage happens because of not having a proper storage facility for raw items.
- How are training and development being taken up by the hotel for its F&B division?
Our training plans are geared towards exposing our newly minted recruits to the latest F&B cuisine trends considering the social media explosion of food shots and fancy food displays. Our training is primarily focused on the concept of wellness cuisine as this field is still in its infancy in India. Hospitality schools in the country don’t focus as much on this latest trend that is gaining popularity in the F&B domain. This also prepares our team for the future and staying ahead of the curve.
