Recent trends and challenge in operating F&B operations

Trends:

• Focus on value

With the obvious decline in all sectors of disposable INCOMES, that is the amount of money we have in our pockets at the end of the day once the cost of living is removed, a real focus on value has been the most significant change. Intangible items that represent decadence are on the decline, the death bell for white-gloved fine dining has been rung and guests are looking for authenticity and upscale elegance that represents real bang for their buck.

• Rise of gourmet fast food

On that point the rise of high end or gourmet fast food establishment and the transformation of traditional take away or PAPER BAG meals to sit down dining experiences with proper tableware and alcoholic beverage crystallizes this paradigm shift. Truffle essence burgers with a cold imported beer and a knife and fork to enjoy it with was unheard of 10 years ago as was the duck and foie gras hot dogs. Taste sensations without the sensationally high price tags!

• Healthy cuisine

Another trend that has been building in many countries across the globe and will soon hit Asia with heavy impact is the Healthy Choice sector of diners that choose a lifestyle of healthy cuisine choices, environmental factors, sustainability and super-foods. This sector ranges from health conscious consumers with an increased focus on additives, allergies and dietary requirements to companies and suppliers looking to monitor and market reducedCARBON FOOTPRINTS and environmental consciousness. The sector can include weekend warriors, hybrid car drivers, concerned parents and go as far as dedicated vegans. The main point here is that this sector is growing in market presence and therefore restaurant impact.

• Quality beverage

The final trend we are seeing is the focus on quality applied to beverage items – higher quality wines rather than bulk cheaper wines, SPECIALTY COFFEEand tea service rather than traditional items / service and again the upgrading / gourmification of every day beverage items such as coffee.

Challenge

The best service any hotel can offer is the ability to serve guests high quality food in their hotel room in a timely manner with excellent service.Most often, unless in some exclusive luxury brands with a signature chef and restaurant (they are smart to have required separate kitchens when designed) the food for private dining comes from the same line as the equally diverse restaurant menu. This is the mark of a good chef, you are only as good as your Private Dining food. Anything you do, the legacy of this menu and deliverance will mark your success.

Three areas of Private Dining Culture we can comprehensively improve:

1. Cook

It is a verb, chef is an attitude, a goal, a direction, a purpose. The youngest and greenest cooks know that ‘chefs’ do not cook room service food. False, we didn’t get this job until we embraced Private Dining. It is the toughest challenge to make that Caesar salad or burger be the best the guest has ever had inside a room with four walls in a city rarely visited.

2. Service

We as leaders must take great pride in them just as we do our food, we cannot forget them or give them any less compassion than anyone else. They must be fluent in the glossary of food terms and ingredients, ready to have a conversation about the recipe and technique of preparation, or at the minimal some fluffing of the chefs ego. There are some people who have challenges with a hospitable, professional conversation with the guest. Voice patterns of a professional in hospitality will make the guest secure and confident about their choice of hotel or resort.

3. Expectations of the Guest

Arrives to destination, maybe without any hassle at the airport or with family members. Some people just want to eat when they stop moving for the day. Look at how popular dinner is at home or restaurants. Food brings closure to those that travel, and closure to the day, hence the pedestrian items on the menu. We appeal to all those who want comfort food. It will bring me great pleasure to finally remove Cobb/Caesar salads, club sandwiches and crispy chicken strips from all private dining menus. We need the guest to expect more.


Source: http://hmsilent1234.wordpress.com/2012/10/08/find-out-more-recent-trends-and-challenges-in-operating-fb-operations/