- What are some of the latest trends in the F&B domain?
The latest trends in the F&B domain are destination weddings and destination events, which have become the norm now. Just like the event, the venue has become equally important for people, so we see more and more large scale weddings and celebrations. Over the past few years, weddings in holiday destinations, resorts, hotels, cruise ships, have become a trendy thing all over the world and in India as well. These events have become F&B oriented, the F&B plays the largest role apart from the entertainment. Also, another thing is the bloom in the digital/ social media, it also has a great impact on the F&B sector.
Also, now if we see the traditional settings of buffets at any hospitality property, that has also significantly changed. The use of frills, satin clothes etc have become things of the past, the décor and presentation has become much more simpler and exquisite. Simple, neat and clean as the major focus is now on the food rather than the decoration and settings. People are more interested in the food and not the décor and layout of the setting, it is much more on the creativity, variety and detail by the chefs.
- What untapped opportunities can hotels explore by utilising their existing F&B infrastructure?
The industry has become quite vintage, hence every available opportunity is being used or being created. I have seen many creative heads in the F&B sections. I feel entertainment and events is something that keeps changing the dynamics, whereas F&B when included in the packages compliments the over theme of the event/ entertainment. So I feel, the hospitality, décor, entertainment, F&B together is what syncs the dynamics and the opportunities to make changes and differences is vast in these sectors as a whole.
Also, with people travelling more and more they experience a lot of different varieties when it comes to F&B, hence it’s an opportunity for the sector to either get the experience here or customize the international experience for the locals like we do at Cordelia Cruises.
- How is the hotel handling food wastage?
Handling Food wastage is a major concern / issue for everyone in the hospitality business and from what I have seen, most of the hotels have effectively started channeling the food wastage. Thanks to the government and the municipalities, and all the others who have brought this time in the limelight which was not very well taken care of earlier. What has started happening is, the hotels have started doing what the cruise industry has been much before- separating the hard food and soft food wastes and recycling it to the farms.
Another thing I would like to add is, most of the Hotels have started to bring awareness to food wastages through humorous campaigns like- Take all that you want, but EAT all that you take and some other punch lines like these which are not offensive but do bring the awareness. The other thing that helps is having a shorter buffet, reducing the number of items but giving quality and premium food. Of course, forecasting the waste and planning according to the guests and needs, plays a larger role to avoid food wastages and positively it’s been picked up by many Hotels and proactively participate to avoid food wastages.
- How are training and development being taken up by the hotel for its F&B division?
Answer: Training and Development can be basically divided into 2 parts which is the theory and the practical part but more crucial than anything is experience that makes training and development much easier and better over the time. With the shortfall in the industry and lesser manpower the gap between the demand and supply is huge for the manpower in the F&B Industry. We do a few talents HRs who identify and pick up talent from their elementary and primary education. They brief the personnels on the theory and operations needed for the industry and they put them to the practical learning of the operations, this way the practical and the training is done in sync. The division is done for the simultaneous understanding and growth of the person. 6 months of practical’s and 3 months of theory is what is needed to make them qualified for the job. That said, experience in dealing with situations and circumstances makes them hands on ready. To give the trainees a proper exposure and opportunities to face the real situations and issues is very important.
