- What are some of the latest trends in the F&B domain?
As Food & Beverage domain changed its form after the pandemic, we are constantly focusing towards adapting ourselves with changing times. In the current scenario, plant-based protein and local harvest have taken a lot of space in our hearts, minds, souls and on the plate. Many of our regular guests have changed their dining habits, and we are focusing to keep pace with that. Vegan diets and gluten-free diets are trending. People today are even keen to know the calorific value of a food item. We have implemented the same in our dining and home delivery menus which helps our guests make a conscious decision about their consumption.
- What untapped opportunities can hotels explore by utilizing their existing F&B infrastructure?
We keep exploring untapped opportunities within our existing F&B infrastructure by realigning our business strategies and employing innovative tactics to drive F&B business. We have made extensive efforts to identify multiple avenues to drive revenues and integrate new business opportunities in our F&B model. To name a few, we recently started Corporate Catering for nearby businesses to drive incremental revenue which has been a tremendous success. And to cater to our patrons who prefer to dine within the comfort of their home, we are delivering our culinary offerings to their doorstep with “Delivering Happiness” home delivery menu. We are also extending exclusive benefits to our Hilton Honors members who can save up to 25% off dining plus earn 500 Bonus Points on eligible spends at any of our restaurants.
- How is the hotel handling food wastage?
We have activated practices like recycle waste from our kitchens in compost machines and convert used cooking oil into bio-diesel through an authorized vendor. We regularly monitor food wastage in our outlets and staff cafeteria on a daily basis to avoid any undue wastage. We also place smaller volume chafing dishes which limits the quantity of food being offered, conduct regular food audits to check hygiene and temperature in order to avoid unnecessary wastage and lastly, we offer our guests more options for live counters over standard buffet layouts, as this too helps reduce wastage.
- Should hotels consider leasing kitchens for cloud kitchen requirements during non-peak hour’s
While the concept of Cloud Kitchen is quite popular globally and looks promising from the revenue front but operationally, it comes with many obstacles. Although this concept is successful with standalone restaurants, but unfortunately, many hotels are still not very open to such trends, as it could compromise their efficiency, hygiene standards and safety protocols.
- What about hotels leasing their F&B spaces to standalone marquee restaurant brands on a revenue-share model?
This concept exists worldwide and has gradually gained popularity in Indian hospitality. This works well with brand hotels with high footfalls, plus the added advantage of having a marquee restaurant within the hotel premises offers more dining options for the guests. There is no doubt that both the standalone restaurant and brand hotel with focused strategies can make spillover revenues.
- How are training and development being taken up by the hotel for its F&B division?
I believe that learning is a never-ending process and it starts from the very first day of joining. The same further gets driven by Human Resources and Learning & Development team in the form of 7 days detailed and thoughtful orientation that helps them know the brand. Furthermore, appointing buddies to new joiners, understanding the job description and exposure to mandatory trainings continues as a journey with two important milestone of 3 month pulse check and 6 month probation review. As I believe in need base trainings, there is a departmental trainer in every outlet to carry out regular trainings and track down training hours of every team members. We also organize external trainings specially for beverages which impart a great deal of learning and develop skills for selling beverages.
