Experiencing The New Reality In F&B

In a career begun in 1974, Chef Manjit Gill believes that he has been both lucky and fortunate in gaining quality experience working with the top hospitality brands where you get the courage to work the way you want to work. He has been instrumental in acquiring Indian culinary traditions and the art behind ‘fine art of cooking’, as he terms.

The Midas touch that has served Kings, Country Heads and Commoners with equal aplomb, Chef Gill has had the pleasure of feeding amongst a large list of renowned personalities, Prince Charles, Princess Diana, President Bill Clinton and Prime Minister Narendra Modi and he cherishes his interaction with them.

To be honest, today this lockdown has given us all that much, long required and vital time to re-think and see where our restaurant and culinary field is headed. I have always maintained and as recent as a few months ago that, “we don’t know where our industry is headed, how, where & why are so many restaurants of all genres coming up and even more importantly, how are they progressing and able to sustain in an overcrowded & competitive environment. And what distinguishes one from the other and what is the quality of what they are cooking and serving?”. Everyone is jumping in to the race, into the heated and fiercely competitive field and honestly without much thinking. It has become a numbers game… for the promoters to open 20 restaurants or more each year. Sorry, this industry doesn’t work like that. One has to keep in mind that you are feeding humans, good, tasty, healthy, presentable and yes, nutritious food which is also an important task. We are feeding food for wellness made intelligently, with caring hands and mind. After all food is for a long and healthy life, no?

It is unfortunate that in India, the industry has not known which route to take, as there hasn’t been much guidance in a long time. There is no F&B pundit of significance to forecast where the industry is moving to and what steps should have been taken. Forget about this lockdown, God has given us this time to think again and to guide us all in our F&B and culinary field. We must use this time at our hand in a very positive and constructive manner and start with introspection and envision where we are, where we ought to have been and ask ourselves honest and searching questions. The answers, you will be amazed, are within each one of us. All we need to do is, be honest to ourselves, our business, organization, our people and to the ones we cook for. This is the only way one can make the most of this extended stay at home, I will call holiday, and start thinking. This time should be utilized by aspiring chefs to increase their knowledge, repertoire and understanding of food, the culinary field at large, as it has evolved over generations, especially the past few years. More importantly, think of the ones we are feeding. The internet gives us so many opportunities and options to see all that my generation didn’t have the luxury off. Make the most of it. Let me tell you, this time lost, won’t come back ever and you will be poorer for you may have wasted it. Hope not.

I am not against making profits, neither am I against increasing revenue, but, I would rather suggest that the Restaurant or F&B business should be transparent and fair because we are in the divine business of feeding people and with a long term approach. Build not just brands and reputations, build faith.

Wake-up Call

According to Ayurveda, what we eat is in the heart of nature. If we eat anything, which is not in the heart of nature, it can’t be called food. We have learned this the hard way. We can keep debating this and not find a way forward. It is a wake-up call for our industry to make amends, and get back to nature. It is a reset of global order, people with any knowledge and understanding of food will come back to their feet. Until now, our industry was run by the street smart which won’t work anymore.

Essence of Cooking

In the last few years, cooking is happening more with products and materials rather than tradition, knowledge, practice, skills and sincerity. People have been showcasing origins of their products and the industry has become more product-based. The industry has to come back to its roots – tradition, knowledge and skill level, using local products.

Another thing that has always troubled me is that, we are not understanding the potential of creativity and innovation in our business. Today, creativity is just for namesake.

For me, creativity must evolve from tradition and establish over time. In the culinary field, it is very important to settle down with food which is good for us, is nutritious and in harmony with all the elements. These culinary traditions built with knowledge, technique & values we have gained over years of experience and learning at the feet of our masters, during interaction with the ones we have fed, via their feedback and handed down to us over generations are important, in as much as innovation must happen. But any innovation must be real and have a balance. There is a need of a culture where innovation and tradition interact with each other. If they don’t, it is going to harm either or both, environment and body.

Practice Regional Food

To utilize this lockdown positively, I would suggest that all aspiring and young chefs should practice their own regional cuisines while they are at home. Once again discover home ingredients and that skill, as you consume with your family what you have cooked. They will give you the best feedback which will be such a help. Practicing regional food at home will provide a lot of inputs that will improve your overall cookery skill. Get back to basics. 

It is important that young chefs master their regional foods at home and it will make for a great entry for them, while providing a cutting edge, as they master a particular cuisine. This will also be a great contribution to overall Indian cuisine, as also for the future of culinary tourism.

In-room Dining

With the introduction of the new social distancing norms in the post COVID-19 operations, hotels will move ahead with more in-room dining options, instead of meals that we offer at restaurants. Make In-room dining really interesting and exciting with the introduction of more regional foods. Give your guests more variety by frequently changing menus to their choice and feedback.

In future, the F&B and restaurant business needs to be transparent and it has to come-in in a new avatar. To be honest, we all have to understand ‘fine-dining’. I am very confused in my understanding of what fine-dining is. I’d much rather we all understood the ‘art of fine cooking’ and ‘fine art of experiencing food’. According to our Indian theory of food and gastronomy – there are three important things which will definitely define the future now in terms of fine art of cooking.

1.On the basis of nutritive quality, Nutrition in terms of wellness and increase in immunity.

2.Flavour and taste with categories

3.Delight given to artistic side

This is the time for people to read, understand and implement Indian Gastronomy.

Government’s Assistance

This is one issue which I want to point out.

* Tax support: With the hotel and F&B industry severely hit by this corona crisis, I would suggest that the government should introduce a special tax relief for the fraternity. 

* Banks support: In several other countries, the F&B industry grew very well with the support of banks. I suggest that people who have 30 or 40 years of experience in the industry should get decent funding from the banks at reasonable interest rates. There has to be some law or policy to favour and support F&B experienced professionals to get the fraternity open a good dining space which will also contribute to the country’s economy and in improving tourism.

* Rentals linked to business: For our industry to grow, we must all jointly put our heads together, think, discuss and bring forth a whitepaper on revenue linked rentals. There also has to be some control on rentals. A formula has to be worked out. 

* Trained manpower: Another area of major concern is the lack of trained people in the culinary field. We must start a system of training people. The industry must work with educational institutes to train people with a culinary bent with short term courses. And think of getting culinary workforce as an outsourced option.

Some words of wisdom

We all must have faith and belief that good times will come back soon, it all depends upon us as to how we make most of this opportunity and convert it into an advantage. This lockdown will lead to a much needed correction in our industry. Also, the F&B fraternity should be transparent and honest with the food we create, ensure it is healthy and good in quality. Service has to be top class. It should not be just about mixing food in the name of creativity. It has to be an effort of love.

Remember these famous words by Charlie Chaplin: “Nothing is permanent in this wicked world – not even our troubles.”

THIS TOO SHALL PASS!!