Raising The Bar

From watering holes for single travellers and those looking for a relaxed evening out, contemporary bars in hotels have transformed into destinations in themselves.

- Madhulika Dash

Traditionally, bars in hotels have always been formal spaces, attracting the well-heeled and well-travelled. They have worked like a salve for solo business travellers and are a perfect setting to clinch the big deals. In fact, for years, a good-looking, stately bar was a significant offering in hotels—both luxury and boutique. “Bars”, says seasoned bartender and consultant Yangdup Lama, “were the early birds [as far as] implementing concept-based/theme-based ideas go. From Patiala Peg-Polo Bar to The Imperial, Delhi (1936), Chhota Bristol (Shaw Brother’s), Kolkata (1872), Harbour Bar, Taj Mahal Palace Hotel, Mumbai (1933), or even Thugs in Broadway Hotel—each was a story that recreated a certain concept or even a mood.”

More often than not, Lama believes, bars were revered for their luxury [element]—some of the finest alcohol could be had here. They were also known for their unique ability to bring together different elements and yet weave it into a fantastic, relatable story.

Fascinatingly, even after a century, the game has remained unchanged, believes Atul Tiwari, Sommelier and Assistant F&B Manager, The Leela Palace, Delhi. “It continues to be about how well you tell a story.” What has evolved are the formats. And the fact that they are attracting higher footfalls, and even driving business to the restaurants and coffee shops within hotels.

According to an HVS-FHRAI survey, over the years’ revenue from the F&B segment has jumped considerably. Experts tell us that they may even make up 50% pf the pie. Parveen Chander Kumar, General Manager of the storied Taj Land’s End, Mumbai, says, “Bars are not just standalone revenue earners; they have become outlets that feed the restaurants and coffee bars. They attract far more people, who often head to a restaurant or coffee shop within the hotel, after a drink.”