Coping Up The Impact of Pandemic Challenges

As with other industries, the food and beverage sector is making endeavours to bounce back in business.

- Sharmila Chand

The impact of the pandemic has been a severe blow in a number of ways. Yet, the F&B professionals are upbeat and hopeful about regaining the confidence of their guests through planned strategies. We ask experts to share with us how they are gearing up to face the situation and adapted to the ‘New Normal’.

Strategies & Processes In Place

Praveen Shetty, Executive Chef, Conrad Bengaluru

“As we were gearing up and redefining our safety assurance with our guests, our hygine manager worked together to ensure every corner of the hotel, from lobby to guestrooms, to our back areas were hygienically well equipped and maintained.

Conrad brand always tries to aspire in every way, never just stay, stay inspired has always been experience. During the time when the lockdown phase was lifted and guests started visiting our restaurants and enjoying their staycations, to give them assurance on their very first step, with the global Hilton CleanStay programme already in place and with time and tested from our local traditional drink Kashayam infused with couple of immunity boosting ingredient were served as their welcome drink.

Conrad Bengaluru is accredited with ISO 22000 : 2018 certification where in preparation, cooking and serving food and beverages within the premises are in accordance with industries management standard procedure. And it is one of the few hotels to have this accrediction and to have an in-house Lab to check each and every processsince the pre-opening stage of our hotel. All food items were thoroughly washed. Fruits and vegetables (which are to be consumed raw) are being washed in 50 ppm chlorine and clean potable water before storage since the beginning of the hotel operations.”

Sumit Sinha, Director of Food and Beverage, Crowne Plaza Today New Delhi Okhla

Heightened safety and cleanliness protocols: