The impact of the pandemic has been a severe blow in a number of ways. Yet, the F&B professionals are upbeat and hopeful about regaining the confidence of their guests through planned strategies. We ask experts to share with us how they are gearing up to face the situation and adapted to the ‘New Normal’.
Strategies & Processes In Place
Praveen Shetty, Executive Chef, Conrad
Bengaluru
“As we were gearing up and redefining our safety assurance with our guests, our hygiene manager worked together to ensure every corner of the hotel, from the lobby to guestrooms, to our back areas were hygienically well equipped and maintained.
Conrad brand always tries to aspire in every way, never just stay, stay inspired has always been experiencing. During the time when the lockdown phase was lifted and guests started visiting our restaurants and enjoying their staycations, to give them assurance on their very first step, with the global Hilton CleanStay program already in place and with time and tested from our local traditional drink Kashayam infused with a couple of immunity-boosting ingredients was served as their welcome drink.
This story is from the December 2020 - January 2021 edition of Food & Beverage Business Review.
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This story is from the December 2020 - January 2021 edition of Food & Beverage Business Review.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Sign In
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