With a passion for cooking, Chef Feroz Patel completed his Hotel Management & Catering Technology (HMCT) degree at Pune University. Chef Feroz has 15 years of expertise in the culinary field and is well-versed in all aspects of food and beverage operations. He specializes in Bakery, Continental and Fusion Foods. A seasoned and accomplished culinary professional, Chef Patel is passionate about curating an experience that nourishes the soul.
1. The pandemic has disrupted the whole hospitality industry and especially F&B industry, what are the key changes you see in the industry today viz-a-viz pre pandemic?
The hotel business is undergoing significant change in the post-pandemic era; in my opinion, the two most important developments are the expansion of the industry’s digital infrastructure and the standards for hygiene. We see significantly altered consumer behavior after COVID-19. Customers would anticipate less in-person connection but the highest levels of hospitality and hygienic standards.
Another significant change would be the widespread adoption of digital and contactless services, which would ensure the hotel’s readiness for the digitization of key operational procedures like check-in and check-out, self-service payment methods, mobile room keys, high-speed internet, and Wi-Fi connectivity. Digitalization offers the industry incremental economic development.
2. Is there a significant rise in home chefs? What is their differentiator?
During the lockdown months, there is a significant increase in the number of home chefs, who are generally people from the business and those who cook for passion and as a source of income.
The Home Chef company exploded during last year’s shutdown, when home delivery services were severely hampered and the rules of the “infection game” were unclear. Starting in March 2020, the home delivery company really took off during the initial lockdown months, as individuals saw working from home as a vacation and ordered like anything else. According to the figures, customers were eating more meals out of necessity as well as a lack of choice and chance to go out.
3. Cloud Kitchens existed even before the pandemic. However, they have managed to be successful and create a make for themselves only post the pandemic. What do you think is the reason behind this?
The concept is not new and has existed before the pandemic took mankind by surprise. Most FSAs have been running cloud kitchen for the past few years, and various startups also have been growing successfully on the same model.
Cloud kitchens have set their foot almost everywhere in the world providing solutions to restaurateurs to enhance operational efficiency, deliver stellar guest experience, and improve the bottom line of their business. The advantages that cloud kitchens provide are no doubt huge in number. They are the “tech startups” of the restaurant industry that operators can leverage for an easy entry into the market with maximum efficiency, flexibility, and better profit margins. Therefore, even after the pandemic is over, it is only fair to say that cloud kitchens are here to stay.
4. Do you see home chefs or cloud kitchens becoming a threat to the organized F&B industry or the seasoned players?
In the current environment we don’t foresee any threats as such, but I’m certain that there will be some impact on the industry in the future. The epidemic has acted as a “catalyst” in the development story for the Indian food and beverage sector, which is seeing a profound transformation from dine-in to delivery operations.
As cloud kitchens expand, traditional restaurants will probably see a decline in their delivery revenue unless they optimize, i.e., elect to deliver and increase their delivery advertising. That might result in an increase in sales of up to 30% for some establishments.
5. Do you think customers are bothered about Food and Safety certifications while they order food these days?
The consumers worry about food safety may point to a discrepancy between perception and reality. Businesses that allow customers to digitally examine a product’s features can reduce the trust gap. Consumers are even prepared to pay extra for trusted items since food safety is substantially more important to them than environmental concerns. If the producer or product is accredited to a food safety standard, or if the product’s information has been validated. Customers gain faith in the products when they see these certificates before buying food online.
6. What is the primary channel of discovery of new restaurants, new brands for customers?
We anticipated that the primary route through which consumers would discover about new restaurants or businesses in this era of social media and digitalization would be the online platforms.
Having an online presence not only increases revenue but also gives businesses additional options to expand and attract more customers.
The restaurant industry is not an exception to the digital world of the twenty-first century. The pace of technological advancement is accelerating, and it has affected practically in every industry.
