Adapting To New-Age Dynamics

F&B managers from some of the top hotels across the country delve into the latest trends, opportunities and challenges in the domain

PANEL OF EXPERTS:

• Ajish Menon, EAM F&B, JW Marriott Hotel Bengaluru
• Aporve Baranwal, Director of Restaurants & Bars, Four Seasons Hotel, Bengaluru
• Hitesh Sangwan, Director of Food & Beverage, The St. Regis Mumbai
• Mahiul Islam, Director of Food & Beverage, Sheraton Grand Bangalore Hotel at Brigade Gateway
• Soumen Paul, Food & Beverage Manager, Radisson Blu Resort & Spa Karjat

"Hotels use premium products in restaurants and bars be it cutlery, crockery or glassware and if given an opportunity, consumers will be interested in purchasing items from here which will become an additional source of revenue for the hotels."

What are some of the latest trends in the F&B domain?

Ajish Menon (AM): Sustainability has become a primary focus for many in the hospitality industry in recent years, with hotels trying to reduce their carbon footprint. Sustainable and eco-friendly practices like using locally sourced natural ingredients, reducing food wastage are being incorporated in the F&B industry. Consumers today want to know where their food came from. Factory farming is still prevalent, but most people want ethically sourced ingredients, particularly when it comes to meat. Free-range cattle and cage free chickens are more desirable.

Aporve Baranwal (AB): 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 flavours are some broad strokes in gourmet experiences. When it comes to beverages, artisanal cocktails, NoLo beverages, and some unique elements like aged cocktails in clay pots, etc., are some of the overriding trends right now.