Trends

New age banqueting

Banqueting, one of the most profitable services in hospitality, has been in a state of constant flux. Praveen K Singh finds out what trends are currently influencing the market.

Banqueting has never been so much in demand than it is now. And going by market feedback, standalone banqueting, rather than that in hotels, has been calling the shots. This is so because many hotels supposedly don't give customers enough options. For instance, when it comes to food, which is probably the most important aspect of banquets, most hotels tend to go no further than their pre-set printed menu. On the other hand, the newer standalone players are particular about their clients' needs - they even have a separate innovation cell.

Hotels still have a very structured approach towards banqueting and cannot match a standalone banqueting facility in terms of personalisation. The compromise that hotels make is not so much in terms of food but novelty and innovation. This become even more apparent in light of today's demanding customers. Anil Tondon, vice president of Delhi-based Tivoli Garden Resorts, says, "Earlier customers weren't as demanding, which is why hotels and banqueting companies did not believe in innovating. But all that has changed now; customers today know what they want. They have become more stylish and classy in the food, the décor, etc. The best part is that they don't mind paying that extra amount. Their tastes have become more aesthetic and modern when it comes to planning a banquet."

Vikas Chopra of Anupam Restaurant agrees. He feels that customers have become smarter and clearer about their preferences as far as banquets are concerned. "They come prepared with ideas on how they want their events organised. Satisfying customers today is far more difficult than it ever was; there is no scope for any error," he adds. With competition getting stiffer, hotels and foodservice operators are not leaving any stone unturned to offer consumers with a wider net of choices. Tondon explains, "We try and predict market demand and trends."

Additional space

According to Tondon, customers organising conferences demand fewer or no pillars and more space. "The hall should be spacious to cater to all needs of the event. Past trends also seem to be making a comeback in terms of the style of serving with sit-down services, either pre-plated or served from platter to plate. The idea is to make guests feel comfortable and pampered," he adds.

Taking this further is offering guests valet parking. Rajeev Choudhary, a Delhi-based consultant, says, "This could be the first arrangement your guests will require when they step into your hotel. Hassle-free parking marks a great beginning for an event." And further away from the city, the better it is for guests. He adds, "People don't mind going a little farther in search of a good banquet. They don't mind travelling that extra mile, away from the hustle bustle of the main city."

Cuisine and decor

Classic French cuisine for a party has given way to nouvelle cuisine with some influence from Thailand and our neighbouring countries, which takes care of the spicy Indian palate. Tondon adds, "Another trend emerging across the industry is on the F&B front, with many hotels laying out an attractive and bigger F&B spread."

Décor is another area where trends keep on undergoing changes. People want to choose a very attractive banquet hall and they don't mind paying more provided they get value for money. Chopra claims, "Banquet halls with a good amount of aesthetic appeal and inbuilt decent décor are quite in vogue. A few personal favorites could always be added here and there. Weddings are being organised with splendour and elegance."

Anurag Kashyap, a freelance event manager, adds that guests are even making demands for sets of palaces. "A lot of stress is also being laid on the lighting effects in the banquet hall. Lights can help to set the desired mood for the event. Bright lights are apt for a day event while soft lighting looks good in the evening. You could also make certain areas brighter then the rest, depending on the highlight of the event."

Technical support requirements like electronic gadgets, amplifiers, adaptors, and microphone and high-fidelity sound systems have also become equally important for any event. Kashyap points out, "Sound plays an important part in the success of any event. These days people also ask for video conferencing and live telecasting from venues like operating theatres in case of medical conferences, etc. Customers also want to control room lights, which is why most hotels have introduced a panel from which the lighting, temperature of the room and the projection screens can be controlled." The use of wireless Internet is also in great demand as companies prefer to get this service while they organise their seminars, he informs.