3 minute read
TIMESTOPPER
CHOPARD
ALPINE EAGLE
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The importance of food and beverages in a hotel
An insight into how food and beverage outlets play a key role in providing the holistic hotel experience
SUVEER SODHI GENERAL MANAGER ALILA DIWA GOA AND THE DIWA CLUB
76 76 A s someone rightly said, “food may be essential as fuel for the body, but good food is fuel for the soul”! The food and beverage sector has evolved over the years and now is the time to embrace this change and for hotels to realise its importance. Food is no longer a mere necessity but a source of pleasure. A high-quality dining experience can enhance the overall guests’ experience while travelling on a business or leisure trip. This experience spans restaurants, bars, and banqueting. If done right, the food and beverage offerings of a hotel can become an important source of recognition, guest satisfaction, and overall revenue for the hotel. F&B experiences can prove to be the biggest “memory makers” for someone travelling away from home. Tastes and preferences of travellers are evolving and adapting as the ease of global travel has exposed them to different cultures, traditions, and most importantly the varying food cultures of different nations. Guests are more discerning about their preferences and are also willing to pay more for top-quality experiences. Their preference is not limited to just the rooms they stay in and recreational facilities but the overall experience of the hotel in which food and beverages play an important role. After all, people socialise and connect over a meal and drinks.
Modern travellers seek personalised experiences and want to imbibe the culture of the destination they visit. Stand-alone food and beverage concepts have set the benchmark quite high and are constantly challenging the status quo. Hotels are realising this, and a lot of attention is being given to food and beverage concepts within a hotel to elevate the overall guest experience and retain guests within the hotel. Existing outlets are being renovated, new conceptbased outlets are being opened and dining is being made more affordable and comparable to non-hotel restaurants. Furthermore, the addition of curated private dining experiences is proving to be popular with an intimate setting coupled with a menu inspired by local produce and hyper-local beverages within an intimate setting in the resort.
Another event that is progressively gaining popularity is bar takeovers with visiting bartenders from within and outside the country. Pop-up restaurant concepts in under-utilised spaces at hotels are also being executed to keep the offering more dynamic and exciting. There is a considerable level of innovation within event spaces too. One such example is Udeta, approximately 1672 sqm of concept event space, recently opened at Alila Diwa Goa. The grand space is one of its kind in Goa with about 780 sqm of pillar-less indoor space, that opens to a theatre kitchen to offer a visual treat of chefs preparing and serving fresh gourmet delights.
Guest satisfaction is not only limited to the food and beverage offerings of the outlet but also extends itself to the design concept as well. Every new outlet is trying to create a distinct character for itself that synergises with the food & beverage concept to offer an immersive experience to guests. Old outlets are also undergoing an up-gradation for a new, refreshed look and change of atmosphere.
To sum it up, in my humble opinion this is just the beginning and in times to come food and beverage options in hotels will keep evolving and innovating to stay ahead in the game of hospitality. BTI
