1. What are some of the latest trends in the F&B domain?
The latest trends are dynamic in the F&B sector, we have seen a rise in Sustainability and Responsible sourcing along with elements of surprise like pop-ups as more and more people are now looking for sensory stimulation when they dine out, experiencing global flavors are some broad strokes in gourmet experiences. When it comes to beverages, artisanal cocktails, No lo beverages and some unique elements like aged cocktails in claypots etc are some of the overriding trends right now.
2.    What untapped opportunities can hotels explore by utilizing their existing F&B infrastructure?Â
We have utilized unused spaces like parking lots for grungy looking events, beautifully decorated all the nooks and corners of our gardens for date nights and also opening up spaces for pet dining. We have more plans to create fun and exciting avenues to ensure our existing infrastructure is used to its utmost creativity.
3. How is the hotel handling food wastage?
We have installed a device by Lumitics which helps us in measuring and identifying high wastage items from the buffet and thereby reducing the bulk of it. We have a keen pulse on conservation of resources and our buffet preps are done very mindfully by chefs.
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?   Â
For hotels like ours, leasing out to cloud kitchens may not be the Ideal solution as it would eat into the business. However, what we have been pioneering in the city is organizing some short burst pop-ups and takeovers from renowned restaurants and bars across the globe. This has really helped us amp up our game, kept the curiosity factor going and spread the good word. We’ve had the Ministry of Crab, Botanik, Hanky Panky, Rempapa and many such renowned organizations take space in our outlets and use it as a creative stage.
5.    How are training and development being taken up by the hotel for its F&B division?Â
Training is our top priority and at Four Seasons we have a seamless way of cross exposing our team members on different global Four Seasons properties. This instills a huge confidence in our teams and they return with many new ideas and best practices that they would have seen in other hotels. There’s a huge talent crunch right now and training, nurturing and retaining talent is the only solution.
