SPEAKING ON a panel discussing 'New Technologies Help Kitchens Save Heat, Light, Power & Sweat' at the BW Hotelier F&B Conclave and Expo, 2016 which took place at The Grand New Delhi on July 27th, Panelist Bakshish Dean, Executive Director, Prime Gourmet said, “Kitchen environment needs to be better and technology has helped us in cost saving and increasing the production standards. It saves both in the energy as well as the manpower front”. Just for an example, refrigeration has gone high tech which helps in saving 1/4th of power of the total power he adds.
Rajeev Janveja, Corporate Chef, The Lemon Tree Hotel Company said, “We constantly look upon technology to improve the kitchen environment and cut down our cost”. Our kitchen across the company have natural light, he adds. Ventilation is another major component. How much of fresh air is one thing, but its service time matters. What time should ventilation be on and off matters and this is something we focus a lot on he adds.
David Mathew, General Manager, The Oberoi, Gurgaon, said, “Technology is surely supporting the kitchen staff in up-gradation. One side of it is that how much money will our business make with the use of technology and the other side is how much it engages our staff.” We spend a fair amount of money on technology. He adds that we need to draw a line on whether is technology giving you a greater satisfaction or is it cutting down the expenses? You need a great team with you, but the technology is equally important.
Rajat Sethi, General Manager, Radisson Blu MBD, Noida, said that more than 50% revenue comes from F&B. “Salaries, wages, manpower, food cost, etc. are some factors that cannot be controlled, but technology is something that can be controlled. He adds from` conceptualization to design, technology should be involved to make your operations efficient. The competition is immense and technology is a big tool he concludes.
Vikramjit Roy, Custodian of Asian Cuisine, ITC Hotels said, “Technology has been an important part always. If you look at early 1800’s, equipment’s and technology are being used since then and they are coming back. He adds that in our industry people come, get trained and then they move out. But, technology and equipment stay with you. You need to have a uniqueness and a consistency in the flavor of your food and technology helps you with that.
Thus, though nothing can replace the human touch that gives the flavor and taste top your food but technology supports in making the operations become efficient and consistent.
The panel was moderated by Bikramjit Ray, Executive Editor of BW Hotelier.
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