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What defines a great restaurant in a hotel? According to Bart Buiring, chief operations services officer, Asia Pacific of Marriott International, it is an F&B outlet with a great vibe, which also happens to be in the neighbourhood establishment. In his opinion, any property that is relevant to the local community within a couple of kilometres radius is doing a really good job.
In our cover story this issue, which incidentally is focused on the vibrant F&B domain, Buiring tells us how Marriott is concentrating on three things – delivering the best local food; attracting the best talent, and engaging with customers through creative marketing. He also revealed how this year Marriott will identify F&B outlets that need to be refreshed, since all food concepts have a time frame. It will renovate these establishments, working in close partnership with its owners. Read the article to know what Buiring has on his plate!
We also have Jean-Michel Cassé, COO, India and South Asia of AccorHotels explain how intuitive technology is making inroads in hotel kitchens – be it in food order, presentation or delivery time. It can be used effectively to overcome the perennial manpower problem to a certain degree.
As guests become more fastidious about what’s on the menu, hotels and restaurants are doing their best to create distinctive experiences for even the most discerning customer. We ask some leading chefs to share their insights about emerging trends, as well as topics of interest that will dominate conversations this year.
And while chefs work on enthralling guests with their culinary masterpieces, we find out how F&B managers and directors are brainstorming on strategies to generate additional F&B revenue, especially from underutilised spaces at a hotel. They divulge how many properties are reinventing in-room dining to make it more personalised in terms of food preparation and presentation, in a bid to encourage guests to order in often.

Hotelier India Magazine Description:

A definitive guide to successful Hotel Management.

Published by ITP Media (India), and circulated to a carefully targeted audience of hoteliers country-wide, Hotelier India combines the latest news analysis, products news, industry features, business trends and best practices to create a must read title for professionals in the country's hospitality industry.

Regular sections in the title include up-to date local and international news; interviews with hotel general managers and other senior staff; comment and analysis from industry professionals; market intelligence; round table sessions with every sector of the hotel community; industry case studies, destination reports and product updates. Hotelier India's combination of strong industry-specific content, including a heavy focus on new products and service innovations, and its local industry audience, makes the title the perfect advertising platform for suppliers to the industry. India's hospitality industry is forecast to become one of the most stable in the coming years. Today, there has never been a greater need for Hotelier India, nor a better time for suppliers to enter this market.