F & B Profile

More than an IT hub

"While other cities are about to reach their saturation point, Hyderabad still has a long way to go," says Ashok Tanna, F&B manager of The Manohar, Hyderabad. By Rupkamal Sarma

At first glance he might pass of as a kind, but firm English teacher, from some school in a hill station during the days of the Raj, paying infinite attention to the pronunciation of every syllable in a word. However, appearances are deceptive, and this holds true for Ashok Tanna too, who is the F&B manager of The Manohar, Hyderabad.

Bespectacled and of slight build, Tanna is an IHM, Allahabad graduate with a post graduation degree from Switzerland. And with more than 14 years in the industry, he is no stranger to administration.

An oft-repeated cliché, but nonetheless one which is true, is that Hyderabad is fast expanding and the industry is doing well. Tanna couldn't agree more. He says, "Hyderabad has expanded. Migration to other cities is less. Therefore the development of Hyderabad is progressing hand in hand with the infrastructure. Everything today is conveniently located, and thus you don't have to plan anything way in advance."

So what is different about the hospitality industry in Hyderabad? Pat comes the reply. "Hospitality is growing at the right pace. While other cities are about to reach their saturation point, Hyderabad still has a long way to go. With the winds of change hitting the hospitality industry, the trends in F&B, too, are undergoing change. Hyderabad is now coming out with Thai, American, Chinese and Italian cuisine," says Ashok.

He chooses to classify cities into different levels, based on their adoption of emerging trends. "There are three levels at which a city can be classified. Hyderabad is currently at the second level and Mumbai is at the third level. For e.g. In Mumbai people wouldn't mind trying fusion food. Hyderabad is yet to reach that level, but is catching up pretty soon."

He shares his thoughts on HR issues, with respect to the quality of HR personnel, by stressing on the need to switch off the "yes sir" mentality. "Although this "yes sir" mentality is a colonial hangover, in Europe and Britain, it is no longer used there. The barrier between the staff and the guest is removed, only when the hosts are welcoming and friendly, and the guests can relate to the staff." He continues, "In places like France, the profession is treated with as much respect as any other profession. Change has to start from the grass root level, gradually extending to F&B forums, GM forums and Chef's forums for the changes to be seen and effective."