Several restaurants in India’s food service and hospitality industry have opted for contactless dining, which can instil a heightened sense of assurance and confidence among the guests.
However, contactless dining can be effective in restaurants only if carried in tandem with a comprehensive range of government prescribed hygienic measures like mandatory wearing of mask for guests and as well as restaurant staff, recording of the body temperature of every guest entering the restaurant, having seating arrangement while keeping the social distancing norms in mind, etc.
Digital and Traditional Routes
“Other than taking all the necessary precautions like regular sanitation of the outlet and kitchen, and keeping a tab on the personal hygiene of all the staff members, we have introduced contactless dining in our restaurant as well. We live in a digital era so why not make good use of it. With us, now the customers view the menu online instead of the physical menu,” informed Shivam Sehgal, Founder, Josh-The High Energy Bar, located at Pitam Pura, New Delhi. One of the integral facets of contactless dining is digital menu.
La Pino’z, Noida is one of the many restaurants in India’s food service industry, which has also introduced comprehensive changes in its dining process to prevent the entry of Covid in its outlet. “We are providing menu link or leaflets instead of laminated menu. Leaflets are disposed off after every use,” asserted Shweta Saran, the Owner of La Pino’z, Sector 104, Noida.
Of course, not all initiatives towards comprehensive hygiene at restaurants are digitally routed; some are perhaps nothing but reinforcing of the old fashioned impeccable hygiene standards which we had conveniently forgotten but are now forced to recollect and practice, and some are based on the new and disturbing but essential culture of social distancing.
“Our seating arrangements have been made keeping the social distancing in mind. Disposable gloves are being used by our staff to service the customer and after every dine in, the tables and chairs are properly disinfected. Moreover, we have started using sachets instead of bottles,” disclosed Shweta.
“We disinfect our raw materials and wash the vegetables and other food items every time before using them. The Chef caps and gloves have been made compulsory in our kitchen. It is mandatory for the delivery boys to dispose off their gloves and wash hands after every delivery. Our staff has been trained and groomed well as per the norms of WHO to ensure every hygiene rule is being adhered to,” she explained further.
Cutlery at Josh-The High Energy Bar is also sanitised and sealed packed until it is used, which is a reflection of impeccable hospitality that is so apt for these disturbing times.
“We have changed the set up of our tables. The new set up includes individual sanitiser bottle, tissue box on each table and replacing the cloth napkins with use and throw paper napkins. The most used facility in a table set up apart from the cutleries and glass is the cruet set. So we have started using sachets of salt and pepper.
By this we have eliminated the multiple contact involving the cruet set. Also we have ensured all the tables are sanitised after each use to emphasise on maintaining the highest possible level of hygiene,” explained Prasanna Kumar, Food & Beverage Manager, Oakwood Premier Prestige Bangalore, while talking of comprehensive hygiene initiatives taken at the hotel’s three restaurants; Soul City - a chic bistro offering global cuisine ranging from Indian, Continental to Thai, La Bistro, and the roof-top bar & restaurant Ozaa.
Continue reading your story on the app
Continue reading your story in the magazine
Revving up the Revenue
The corona virus outbreak has not only impacted travel in affected regions it has also caused the cancellation of some of the world’s biggest exhibitions, which has adversely affected the hotel industry globally. Though the lockdown for India’s hospitality sector was lifted from June 8 by the central government several states have continued with curbs on usual operations. This has affected the industry on several fronts. Ashok Malkani reviews the upshot of the pandemic on different aspects of the industry and the steps taken by it to tackle this situation effectively.
Coping Up The Impact of Pandemic Challenges
As with other industries, the food and beverage sector is making endeavours to bounce back in business.
The Growing Role of Contactless Dining
Contactless dining has become a buzzword for India’s food service industry in these trying times. It can be helpful in preventing the menace of Covid-19 from invading the guests and staff.
Serviced to Hospitality
Despite the temporary slump in India’s hospitality industry due to Covid-19, one can say with confidence that in the near future, business travel in India would pick up its original momentum. In fact, not only business travel in India is expected to pick up its original momentum soon but it is expected to grow appreciably say five years down the line.
Hyatt Announces ‘Hyatt Loves Local' Initiative
Driven by Hyatt’s purpose to care for people so they can be their best, Hyatt Hotels Corporation announces the ‘Hyatt Loves Local’ initiative, a global effort by Hyatt hotels to uplift and collaborate with small businesses that have been impacted by the COVID-19 pandemic.
A Passionate Hotelier - Wajeed Bagwan, General Manager, Oakwood Premier Prestige Bangalore
Wajeed Bagwan, General Manager, Oakwood Premier Prestige Bangalore has over 27 years of experience in hospitality in India and the Middle East, specializing in setting up and launching new star properties. Having worked with world-renowned groups including the Taj Group of Hotels, Oberoi Hotels & Resorts, The Leela Group and Radisson Hotels & Resorts. As a specialist in pre-opening and operations, Mr. Bagwan has an excellent record of accomplishment of efficiency, which includes functioning and capacity building style of management. In an exclusive interview with Sharmila Chand, he talks about his working mantra and more…
Effect of COVID-19 on Hospitality Industry
The economic damage caused by COVID-19 novel corona virus pandemic is difficult to predict. However, there is widespread agreement among economists that it will have severe negative impacts on global economy. The hospitality and leisure clients were the first ones that experienced bad weather conditions but they are moving quickly and remain focused to understand and quantify the operational and financial impact for their business. The hospitality industry showing maturity, by working together, is showing true hospitality commitments by helping the society, where it can. With the Mission Begin again and the subsequent unlocks, the hotels were allowed to open, with SOPs. Ashok Malkani tries to gauge the impact of the lockdown on the hotel industry and how it is meeting the challenge of keeping the properties’ environment safe for the clients.
Hospitality Resumes with Added Safety
With hospitality properties being allowed to resume operations across India, it seems that the pitch dark period for India’s hospitality industry which began in the end March of this year, is showing signs of erasing to a new dawn.
Facilitating a Hygienic Kitchen
Hygiene doesn’t come on a platter, especially in the commercial kitchens
Incorporating Greenery in Hotels
Landscaping is an important component of hotel design and plays a crucial role in enhancing the property’s value.
India thought it had the virus beat. The virus had other ideas
Governments around the world keep repeating the same mistakes. In a country of 1.4 billion, the consequences are on a whole new scale
Reincarnation And Realpolitik
China, India, and the U.S. are vying to influence the selection of the next Dalai Lama
An Exclusive Interview With Nandakumar Narasimhan
The Little Red Train
A Room for Dad
Before Mom passed, I made a promise to her
THE DANGAL IN THE JUNGLE, PART 1
YOU KNOW YOU’RE SOMEBODY WHEN YOU’VE APPEARED ON AN INDIAN DANGAL POSTER — IN OTHER WORDS, IN A WRESTLING ADVERTISEMENT.
WOUNDS AND THE WOMB
JULIE PETERS explores how to heal a relationship with the sacred womb, a place of death, life, and possibilities.
Giant squirrels, giant lessons? Animal chaplain SARAH BOWEN explores what squirrels can show us about mindfulness.
E8 Caste and the Indian Tech Ivies
IIT grads are highly sought after in Silicon Valley. Are they bringing deep-rooted prejudices with them?
I was happily married, happily employed, just plain happy. Until the accident
IN SEASON Chickpeas (GARBANZO BEANS)
Chickpeas appear in early recordings in Turkey well over 5000 years ago. India produces the most chickpeas worldwide but they are grown in more than 50 countries. An excellent source of carbohydrates, protein, fiber, B vitamins, and some minerals, they are a nutritious staple of many diets. The name chickpea comes from the Latin word cancer, referring to the plant family of legumes, Fabaceae. It is also known by its popular Spanish-derived name, the garbanzo bean. Kidney beans, black beans, lima beans, and peanuts are other familiar foods found in this legume family.