Enhancing The Food & Beverage Sector In The Hospitality Sector

AT THE 4TH EDITION OF BW Hotelier Indian Hospitality Awards and Summit 2019 held at the Pullman New Delhi Aerocity, a panel discussion focussing on the theme of “The Supply Side” deliberated on how the upscaling of food and Beverage accessories work and also focused on the changing profile of the product.

The panel was chaired by Samir Kuchreja, Trustee, NRAI and Author, Indian food services Report 2019. The panellists of the hour were Nitin Nagrale, President, HPMF; Prashant Gaurav Gupta, Head of DLF Emporio and The Chanakya; Vishrut Gupta, Director of Operations, Pullman and Novotel, New Delhi Aerocity; Prashant Chadha, Hotel Manager, ITC Maurya; Abhishek Basu, EAM, Food and Beverage, The Leela Mumbai.

The panellist enlightened on how innovative and environment-friendly techniques are used by their respective hotels in order to upscale the F&B. Many hotels have now stopped using plastic packaging or bottles and have switched to the glass bottles.

Nagrale pointed out that for him upscaling was that he served as a caterer at the Ambani Wedding as well as Deepika Padukone and Ranveer Singh “s marriage, further he points out that in order to upscale the F&B the hotels should moderate their attitude towards the guest and shall work in the direction of catering the needs of the consumers. Gupta also pointed out how Pullman hotel has adopted the use of tabs as a substitute for the paper menu “s.

The hotelier industry has been expanding in its business and in order to reach the eminent heights the industry is coming up with many different techniques which are very creative and yet helps to conserve the environment as well as increases the growth of F&B.