Hoteliers synchronize services with changing customer habits: The Tribune India
Tribune press service
Amritsar, July 21
Struggling to revive business in the aftermath of the pandemic, the city’s luxury hotel chains are seeking to diversify their sources of income by offering services in line with changing habits. Adapting to the new standard defined by the SOPs and to the changing eating habits of their customers, these hotel chains, which previously relied on gastronomic experiences, now offer services such as home delivery, instead of cloud kitchens and even menu customization to ensure business gets back to normal.
As the pandemic has put the service and hospitality industry in dire straits, luxury hotel chains are showing flexibility as the best defense. “Of course, the luxury hotel industry has changed forever with the pandemic, but innovation and reinvention is the best way to cope. We have redesigned our niche Italian restaurant into a fusion restaurant, where we offer a limited but exclusive fusion of popular Italian and Amritsari recipes. We have also allowed all-day attendance and are offering a new themed menu each week, ”said Manisha Singh Gupta, Deputy Director of Marketing, Holiday Inn.
Holiday Inn Executive Chef Binay Kumar also put a premium on cooking to provide therapeutic foods.
“We now offer specific recipes to strengthen the immune system, including a special breakfast consisting of all types of herbal teas and kadas. We grow herbs in our organic garden, using them in our recipes, ”Taj, one of the country’s largest luxury hotel chains, also recently launched its Qmin home delivery app for gourmet cooking. Taj Swarna in town received a good response from the home delivery service.
“Keeping social distancing in mind and practicing SOPs that discourage many from coming for fine dining at the hotel, offering the same dining experience in the comfort of their own homes have received a favorable response from most of our guests,” said Paramveer Singh, Managing Director, Taj Swarna.
While weekday attendance is relatively absent, weekend attendance for the hotel’s gourmet restaurant is slowly increasing.
Hyatt has also reduced its menu options to provide fusion and personalized cuisine to its guests and reduce waste in the kitchen. To reduce exposure and maintain social distancing, it has also opened an open-air terrace for fine dining for customers who prefer to pay special attention to health safety when dining in restaurants.