F&B Speak

Change is the key

With the global tastes and preferences changing rapidly, hotels and their F&B outlets need to be on their toes to keep up with the change, feels Mrinal Sarkar, director (F&B) at Le Royal Meridien. By Sayoni Bhaduri

Mrinal Sarkar Director (F&B) Le Royal Meridien

Why is an F&B outlet important for a hotel? Apart from the revenue earned point of view, "for a traveller, food is the next most important requirement after accommodation," says Mrinal Sarkar, F&B director at Le Royal Meridien.

So what does the guest expect? According to Sarkar, when they step into a five-star hotel they look for exotic food. "They know what they want, how they want it and they want value for the money they spend. They wouldn't mind paying extra for a quality meal." Accordingly, the demands made by guests also change and the F&B department of a hotel has to constantly innovate.

The entire focus of an F&B outlet has shifted from what the kitchen prepares for the guest to what the guest wants. Health consciousness is the reason why breakfasts are back in fashion, says Sarkar. People look for natural and organic products and this is not just because of the dieting fad but due to a change in people's mindsets. "There is a clear and evident change in the food culture. Earlier, in beverages it was rum and whisky, now the shift is towards soft spirits like wine and champagne. This is also because the trade policies have been made flexible and importing of such products is easier than what it used to be," he said.

In with the young

Sarkar goes on to talk about the preferences of the young generation. "They are looking at authenticity and originality in food; they do not want the cosmetic look," he feels. Kitchens can no more be classified as a backend work area. A guest can create his or her own meal by talking to the chef - there are no rules. They also expect a lot more from a restaurant than ever before and it is not just limited to the food. Sarkar also believes that people are moving away from fine dining to casual dining. "Guests have moved away from course meals and hence away from the overbearing look at the dining table. The trend has moved away from the gaudy and heavy furniture to private dining spaces and communal tables. They are looking for a homely atmosphere with a clean and clear-cut look," he says.

Food and the overall experience in a restaurant are of utmost importance. The food should be of high quality and the menu selection should have a wide variety. This requires a thorough market study about what the demand is. The presentation also counts for a lot. Sarkar opines, "You should feel good and comfortable looking at the food; you should feel like eating what you see in front of you. It should not be complicated, yet appealing to the eye."

International trends

When asked about the global trends on popular cuisines, Sarkar believes, "The heat is on - the world is moving from bland food to spices." The global palate is catching on to spices from all over the world. He feels that Mediterranean food will be the next 'in' cuisine. But there is no guarantee to what the next trend will be, "whatever interests people will become popular; change is the key." The menu needs to be constantly changing because of the changing trends in eating habits. "The menu requires constant research and innovation to keep the customer interested in what you have to offer," Sarkar says.

Discussing the innovation - Progressive Dinner - he was involved within his hotel, is basically an American concept where the dinner party moves from one house to another according to the changing course. This format best works if the close-knit friend circle is in the same building or in the same housing lane. "The idea was to provide the guest an overall experience of the various restaurants we have in the hotel." At the same time, it is also important to check the availability of ingredients and its cost-effectiveness while deciding a menu. Yet it should not be overpriced so that the customer feels the lack of value for the price. The menu needs to have a balance between not being restrictive and lengthy to give guests variety with quality. Sarkar feels that there is a dearth of people who work for the passion of creating and not for the money. "There should be love and passion for creating and serving guests; creating an experience for them." The bigger challenge that Sarkar believes the industry is facing is attrition and poaching of trained staff by other industries. Sarkar says, "There can be the best of hardware in a hotel, but what counts is the software - the human touch."