HospitalityBiz India
Hotels FoodService Operations Ministry Associations Equipment Editorial HR Technology Technology Advisory Board Community
Follow us on Facebook Follow us on Twitter instagram
    Home > NewsTrack
NEWSTRACK

‘A high-quality food service is one that is done with a genuine smile'

Wednesday, August 18, 2021, 10:00 Hrs  [IST]
HBI Staff | Hyderabad

Ritesh Sen, Corporate GM-Food & Beverage with Fern Hotels & Resorts, started his career as a Commis in 1997 and has worked in almost all segments of the Food Industry, right from restaurants, and cruises, to airline catering and hotels including both national and international brands. With his long and varied experience, Sen has witnessed the changes in customer preferences over the last 25 years. Asmita Mukherjee spoke with Sen to know about his thoughts on the recent shifts in the global and local food industries.

 

According to a report, the deadly pandemic has changed 85% of consumers' food habits. According to a report, four out of five consumers say that the coronavirus pandemic has changed their food habits, driving them to dine–in, cook, eat, and think only about good clean food. Sharing his insights, Sen said, “Definitely there has been a change in consumer preferences all over. Dining at the hotel restaurant has taken a major setback. However, parcel orders have boomed. In-room guest now wants to dine more in the room than at the restaurant. One-time usage of cutlery, crockery, and glassware are more in demand including table condiments like salt, pepper & pickle.”

 

Amidst the economic turmoil caused by the coronavirus pandemic, it has indeed become a necessity for businesses to cut costs. Commenting on the steps taken by Fern Hotels & Resorts to keep the lights on, Sen informed, “We have tied up with various food companies and have got a price advantage pan India due to our huge number of units. It’s a win-win situation for both of us. We get a better price, whereas, the food company gets an assured business in whole. We have designed our menus in such a way that we are less dependent on imported/hard to procure materials, and more on local and seasonal products, as they are much fresher and less costly. A smaller menu means lesser mise en, which in turn reduces wastage. A smart menu, in which, a single raw material is used in multiple ways, can give several choices to guests without increasing your inventory.”

 

Speaking about the stringent measures taken by the Fern Group’s F&B department to ensure that their restaurant’s food-service segment remains at the top of the list in customer’s preferences, Sen said, “One of the biggest challenges of working in a group is to ensure that each and every client of ours has the same experience in each and every hotel that they visit. To ensure that, standardization of buffet offerings, recipes, and presentations is very critical. I have been consistently working on the same to ensure that each hotel of ours in a particular category gives the same satisfaction, wherever the client goes to.”

 

While mentioning the trademarks of high-quality food service, Sen said, “A high-quality food service is one that is done with a genuine smile. Although intangible, the look and feel of the food that is served, as well as, the way that it is served makes the road to high-quality service.”

asmita.mukherjee@saffronsynergies.in

 
Print News Email News Back
Bookmark to Add to NewsvineNewsvine Bookmark with del.icio.usdel.icio.us Digg ItDigg
Add RSS to Add to Google Add to My Yahoo! Subscribe with Bloglines Subscribe
 POST A COMMENT
* Name :    
* Email :    
* Message :  
   
RELATED NEWS
»  EatFit introduces HRX’s Premium Functional Food to its Platform
»  Pre-packaged food under GST, 12% tax on hotels with tariff up to Rs 1,000
»  Horn OK Please, Food Festival 2022 Edition 8.0 scheduled from June 24
»  Japan’s Ise Foods Launches High-quality Egg Sales in India
»  The Clarks Hotels & Resorts appoints Mr. Ajit Kumar as Director of Food & Beverage
»  KFC India Sahyog Extends Support to local food businesses in Kolkata
»  Barbeque Nation at Sayaji Hotel Kolhapur hosts ‘Andaz - E – Lucknow’ food festival
»  Crowne Plaza New Delhi Okhla announces Silk Route Food Festival
»  Novotel ibis Chennai OMR and Novotel Chennai SIPCOT provides ‘Cooling Kit’ for all the riders of food aggregator platforms
»  Tata Starbucks introduces a Vegan Food Menu in association with Imagine Meats by Riteish and Genelia
»  Mercure Chennai Sriperumbudur presents an culinary journey through Chettinadu Street Food Festival from 7th to 18th June 2022
»  Levy of Service Charge by a Restaurant is a matter of individual policy and there is no illegality on levying such a charge: NRAI
»  FHRAI Clarifies All Concerns Related To Service Charge In Its Meeting With DoCA
»  NRAI has announced one of its kind virtual Knowledge Series for the F&B Fraternity - NRAI Insider’s Guide to F&B powered by Petpooja. Through this ser
»  DoCA Calls FHRAI For Meeting To Discuss Restaurants Service Charge Matter
»  FHRAI-IHM Completes One Successful Academic Year, Hosts Annual Day Festivities
»  Double tree by Hilton Agra appoints Ayan Karmakar as Food and Beverage Manager
»  Symega Food Ingredients aims to become Asia’s Largest Plant-based Protein Manufacturer
»  Mistakes one should avoid while setting up a beer brand in India
»  Mistakes one should avoid while setting up a beer brand in India
 
CoverStory
Analysis
 
  The Indian Institute of Architects (IIA) Natcon 2020 virtual event concludes successfully
  Winners of The Park Elle Décor Student Contest felicitated at Indian Design ID 2020
 
weekly
Receive the best of Hospitality content in your mailbox.
Weekly e-Newsletter
Events Calendar




Events
 
 
people
interview
newappoint
expert
© Copyright 2016 Saffron Synergies Pvt Ltd
HOME   |   ABOUT US   |   CONTACT US   |   FEEDBACK   |   DISCLAIMER   |   SITE MAP   |   ARCHIVES