FROM IMITATION TO INNOVATION

That is the journey that experiential dining has traversed over the recent times

Several restaurants had to tighten their belts when the pandemic hit and unfolded. They had to tackle several issues and focus on measures to control costs. One of them was leveraging technology and revisiting the concept of experiential dining.

Hotelier India organised the 'Future of Food' webinar on 23rd February 2022, supported by AH International. Himanshu Taneja, Culinary Director- South Asia of Marriott International curated and led the virtual event, which saw the participation of Ashish Bhasin, Director – F&B Service and Culinary Head of The Leela Ambience Gurugram Hotel & Residences, Neeraj Tyagi, Culinary Director of Pullman & Novotel New Delhi Aerocity, Sandeep Pande, Executive Chef of JW Marriott New Delhi Aerocity and Tejinder Singh, Head - F&B Service at ITC Hotels.

Vinita Bhatia, Editor of Hotelier India flagged off the webinar. She underscored the relevance of 'Future of Food' in contemporary times when F&B emerged as the bulwark for the beleaguered hospitality industry. Bibhor Srivastava, MD, ITP Media India, spoke about the shift in customers' decision-making and how F&B professionals are adjusting to these evolved expectations.

Even as it surfaced as the knight in shining armour with knives and skillets in its weaponry, the F&B sector also witnessed increased operational costs and a growing inclination for technology-based initiatives. AH International's Founder and Director, Himanshu Lodha shared how his organisation offers bespoke and customised solutions to fulfil these ever-changing dynamics.

A DIFFERENT APPROACH

Taneja started the session by highlighting how F&B professionals rethought their approach to the business post-COVID. Experiential dining especially has seen a sea-change.