WHAT'S ON THE MENU?

Frugality, flexibility, innovation and a tech-first approach – that is what F&B managers are serving up

- PRANITA BHOSALE

IDEAS & OPINIONS

• Amanpreet Matharu, F&B Manager, Four Seasons Hotel Mumbai

• Manto Alpatt, Assistant Director-F&B, The Ritz Carlton, Pune

• Pradipt Sinha, F&B Director, Crowne Plaza New Delhi Okhla

• Prasanna Venkatesh, F&B Director, The Westin Hyderabad Mindspace

While no pre-emptive knowledge about dealing with the pandemic, hotels gradually got back on track with due diligence, permutation and combination methods.

When room revenue plummeted during the pandemic, many hotels leveraged their existing F&B assets, mainly focusing on takeaway and food delivery. Now, they are keen to turn this page to explore other untapped opportunities.

Hotelier India checks with some F&B professionals on how they are realigning their business strategies and employing innovative tactics to help their properties make a comeback.

What untapped opportunities can hotels explore by utilising their existing F&B infrastructure? Prasanna Venkatesh, F&B Director, The Westin Hyderabad Mindspace: While no one had pre-emptive knowledge about dealing with the pandemic, it was with due diligence and permutation combination methods that we could gradually get back into the business and cater to our guests. Extensive F&B efforts were run throughout the pandemic, and we were able to return more robust post each wave.

We explored multiple avenues of driving revenues during this period and integrated newer business opportunities in our F&B model. With Marriott Bonvoy on Wheels, we brought luxury services to our guests’ doorsteps and regained their confidence and trust.