While finding the right vendor for pest control is one of the biggest challenges that housekeepers face, their job does not end in outsourcing the work.
Among the cha l lenges that the restaurant managers face, controlling pests is one of the toughest. It is of utmost importance for housekeepers to see that the chemicals used in the products do not in any way come in contact with the food. Moreover, the emphasis is now more on reducing the amount of harmful chemicals in the process of pest control itself as guests might not be comfortable with the smell of such chemicals and such chemicals may also be bad for the environment. So the focus is now more on integrated pest management (IPM) that emphasises on prevention of pests rather than on eliminating them.
“At Sofitel Mumbai BKC, IPM has been established to control their presence in the premise. The activity is carried out everyday with effective and a minimal use of toxic chemicals, so that it is safe for the guests, the staff as well as the environment,” said Ketan Kerkar, Assistant Executive Housekeeper, Sofitel Mumbai BKC.
An essential part of IPM is to close the entry points for pests so that the restaurant does not become the breeding ground for these unwanted species. Therefore it is important for pest controllers to seal all the small and big gaps that the property might have. But this is easier said than done, especially when the restaurant is not set up within a mall or other “closed” establishments.
As Subhajit Mitra, Executive Housekeeper, Holiday Inn Mumbai International Airport, remarked, controlling pests is a bigger challenge for those restaurants that are set up in open spaces.
“Most of the restaurants are set up in open areas. It is very challenging to control the easy entry of pests or flying insects from outside,” Kerkar said.
Esta historia es de la edición February - March 2019 de Food & Beverage Business Review.
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Esta historia es de la edición February - March 2019 de Food & Beverage Business Review.
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Healthy Food - An Attempt to Meet Diners' Desire
Sustainable Development Goal 3 (SDG 3), one of the 17 Sustainable Development Goals established by the United Nations in 2015, was about "Good Health and Well-being". This could be said to be an eye-opener and the source of making people aware of maintaining their health, which became more pronounced due to the Covid-19 pandemic. Consuming healthy food, since then, has become a significant - if not imperative - element in lives of almost everyone. And this healthy and nutritious food is also playing a significant role in the success of restaurants. Diners are now becoming more particular about the food they consume, making the F&B outlets offer a diverse and appealing menu of healthy food options. Ashok Malkani tries to evaluate how the restaurants and chefs are meeting this desire for nutritious food by customers and what are some of the healthy food options.
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