Zurich based F&B veteran launches support fund for Indian Hospitality Employees

Considering the limited support available for hospitality workers in India following the COVID- 19 pandemic, Zurich based Michael Butler, former corporate director of food and beverage for Europe and India at Hyatt Hotels Corporation has decided to start a fund to support hospitality employees living in India.

Butler is asking for support from anyone across the globe who would like to contribute by donating what they can afford.

Starting from July 20, spread across several days, Butler will also walk 265 km from Zurich to Geneva, wearing a chef coat to show solidarity and support for the hospitality colleagues. He believes this will help raise more awareness and generate contributions for those who are in need.

"Remember, India does not have furloughs or the social security department that provides income or stimulus checks from the government," said Butler, describing his initiative on his LinkedIn page.
He said India has been very close to his heart for many reasons and he has been fortunate to have been able to work with great minds in the field of hospitality in the country.

"I have seen and read various news articles and guest sentiment reports. I came across one that had mentioned many restaurants and hotels have been forced to close again with the risk of 30% of them being shut permanently. I started to make my own enquiries and could see that the Indian Hospitality workers were running out of money."

Butler said he then came up with the idea of walking from Zurich to Geneva. "I hope that through this initiative, we can support many Indian hospitality workers who have lost their jobs – I am hoping we can demonstrate that globally we can get through tough times together and show that hospitality is an industry where people can pull together to help others colleagues who are going through tough times.”

The fund has been set up online and the process will entail the requesting employee submitting an email with an attachment of their relieving letters from past employers. Preference would be given to non-management workers and those who were laid off the earliest. Butler said he will also validate the claims with local support teams to ensure the neediest and deserving ones get support at the earliest.

He has also created the F&B support forum group on LinkedIn and will also seek the support from the forum members to validate the requests for aid and help generate some funds. Based on the application requests, Butler will work with the local support teams to validate the requests and will grant the aid to employees who have been out of a job for the longest time owing to the pandemic and those who will benefit the most from the aid amount. In cases where there are multiple earning members in the same family, the fund will support the ones who are single earners.

The fund has been created in late June, and Butler will officially launch it through the walk on July 20.
The status of the fund collection can be seen in real-time. Those interested can also donate through Paypal.

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One fine meal: Chef Tarun Sibal talks about the future of restaurants and the culinary industry after the lockdown

Key Take Away

With 18 years of experience behind him, Tarun is a product specialist with core competence in the food and beverage category, across production, operations, formats, food heritage, and food and liquid culture.  

Tell us about your culinary journey?

I started my culinary journey in the year 2000 at IHM Pusa Delhi. The three major milestones of the first phase of my professional life were being an Industrial trainee at the Oberoi, a Management trainee with the Habitat World, and a Sous Chef in 2006.

Finally, 2019 saw the birth of “TITLIE” Culinary Bar in Vagator Goa, based on collaborative cuisine and my most prestigious product so far, TitlIe opened to packed houses and got unprecedented love from the audience. 

How have you managed your restaurants during the lockdown? What has happened to the restaurant industry as a whole?

The first step for us was to safeguard the interest of our employees and staff members.

What were some of your culinary initiatives during the lockdown?

​​We started a massive training drive for almost 100 of our staff members and food handlers covering Hygiene and Safety protocols

For More Information Click Below:

yourstory.com/weekender/chef-tarun-sibal-one-fine-meal-titlie-restaurants







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Noma, one of the world's best restaurants, to return as a wine bar

Key Take Away

One of the best restaurants in the world, Noma in Copenhagen, Denmark, announced that it would be reopening next week with a new concept: We need to heal. So let’s have a glass and burger, you’re all invited. An outdoor wine bar with two burgers -- one meat, one vegetarian -- on the menu.

 Come as you are, there are no reservations, we are open for everyone

For More Information

www-cnn-com.cdn.ampproject.org/c/s/www.cnn.com/travel/amp/noma-reopening-copenhagen-coronavirus/index.html

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Starbucks to reopen 150 UK stores to serve takeaway coffee

Coffee giant Starbucks has announced that it will begin the “phased reopening” of 150 UK.The stores ​– which will reopen their doors on May 14 – will largely be made up of the brand’s drive-thru locations, joined by a “handful” of cafes offering takeaway, with delivery services expected to be introduced shortly. The move comes after Starbucks announced the closure of all its UK stores in March. 

Starbucks has said that the reopened locations will offer a “near-complete beverage menu”, but the food menu is to be “slightly restricted” and will “focus on more popular items”. The company will also be offering all NHS workers free beverages – in Tall size only, but in any variety – on the house.

The company has said it will introduce enhanced health and safety measures to the stores, including Plexiglass screens, contactless payments, social distancing measures and new cleaning protocols and increased hand-washing guidelines.  

In a letter to the company’s partners, UK general manager Alex Rayner said that the goal was to “be fully open by the end of June”.

“We have been learning, testing and refining these operational standards every day and have tailored to the specific needs of our Government and healthcare officials. You will be able to work safely in our stores.”

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Kempinski Hotels launches "Kempinski White Glove Service"

High quality and sophisticated service combined with authenticity and personal care are one of the highest maxims of Kempinski Hotels. To provide the most outstanding level of service and guest comfort even during and after the current situation, the international luxury hotel group with European roots has launched the "Kempinski White Glove Service". Kempinski Hotels have now reopened their doors, the Kempinski operational strategy and quality management team has launched this extensive service covering all areas of the luxury hotels while keeping in line with the regional safety and health regulations as a top priority.

To fully support the execution of the "Kempinski White Glove Service", an extremely comprehensive guidebook has been launched by the operational strategy and quality management team. The 50 pages guidebook meticulously treats any kind of measures to be taken in all departments of the luxurious hotels ranging from arrival of the guests to set-up of public areas, food & beverage to housekeeping as well as spa areas to meeting spaces. 

While hotel teams obviously have to keep their distance to the guests of at least 1.5 metres, all furniture in public areas has to be rearranged to keep social distancing rules for the convenience of guests.

Absolute privacy is offered to guests who upon check-in and during their stay decide not to allow any hotel team member to enter their room during their full stay period at the hotel. While usually a "Do not disturb" sign is used temporarily, the new "Privacy" sign assures that requested services will still be handled, but in front of the guest's room door.

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Steven Drewery Named Executive Assistant Manager for the Pan Pacific London Hotel

Pan Pacific London announced the appointment of Steven Drewery as Executive Assistant Manager for Pan Pacific Hotels Group's first London property, opening in Autumn 2020.

Steven joins from The Biltmore Mayfair, where he was an integral part of the pre-opening and operational activity for the first London outpost of Hilton's most upmarket brand, LXR Hotels & Resorts.

In the new Executive Assistant Manager position, he will support Anne Golden, General Manager, on strategic decision making in addition to overseeing all Pan Pacific London's food and beverage operations. A highly established professional within the industry, Steven has an exemplary background in luxury hotel management and F&B operations, which includes positions at JW Marriott Grosvenor House; Fairmont Bab Al Bahr; Giorgio Armani, Ritz-Carlton and Conrad in Tokyo; Swissotel Singapore; and Peninsula Hong Kong.

Set to open its doors in Autumn 2020, Pan Pacific London will be taking reservations from Spring 2020. Located in a mixed-use development at One Bishopsgate Plaza, the City's new landmark tower, the hotel is currently under construction and will provide a new hospitality offering to The City of London. 

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The St. Regis Saadiyat Island Resort, Abu Dhabi hires executive chef

Having more than two decades of experience Michael Gremer appointed as Executive Chef.He will be expected to maintain a high level of quality across all of the resort’s F&B venues while also working on new menu ideas

Prior to his appointment in the UAE capital, the 51-year old has held posts across China, Indonesia, Malaysia, Singapore, Thailand and Taiwan

Venues include Buddha-Bar Beach Abu Dhabi, Mazi Abu Dhabi serving Greek cuisine, Mediterranean outlet Olea, Southeast-Asian restaurant Sontaya, The Manhattan Lounge, and The Drawing Room pastry shop

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The first Louis Vuitton restaurant opens in Osaka

In line with the opening of its department store in Osaka, Louis Vuitton opened its very first restaurant in the world on February 1, on the top floor of the building: Café V.T

The Japanese- and French-inspired menu of the cocktail bar and adjoining restaurant Sugalabo V has been specially developed by chef Yosuke Suga, whose Tokyo restaurant, Sugalabo, has been ranked by "La Liste" as one of the four best in the world.

It is reserved only for 24 privileged clients and by invitation only

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Chef of two-Michelin-starred Greenhouse in Mayfair coming to Ossiano

Atlantis, The Palm’s Ossiano F&B venue will soon welcome British chef Alex Dilling to collaborate on an 11-course menu.

The Four Hands Dinner will include iced cauliflower and trout with a selection of canapes, including asparagus, hamachi, eel and kumquat, hibiscus and corn and pani puri yogurt. This will be followed by razor clam and seafoam, oyster vichyssoise, foie gras, and rhubarb condiment.

The menu will be paired with a choice of wines or other alcoholic beverages and musical entertainment.

Alex Dilling and Grégoire Berger

Alex Dilling and Grégoire Berger

Souk Madinat Jumeriah to host Eco-friendly food festival

They will run an Eco-friendly food festival from February 28 to March 7.

It will comprise two VeggiTech Markets, along with various F&B classes and a sustainability-focused Souk Restaurant Week and serve as a marketplace for guests to shop for locally-sourced and healthy produce which comes packaging-free or in plant-based packaging

Trader Vic’s and McGettigan’s will run beverage-related classes for guests

They will offer a selection of curated menus to visitors, all of which will incorporate locally-sourced ingredients

Walsh added: “Dubai Retail is committed to far-reaching sustainability initiatives for the good of tomorrow, and activations such as Homegrown@Souk are a great opportunity to raise awareness and get us there one small step at a time.”

VeggiTech will serve as a marketplace for guests to shop for locally-sourced and healthy produce.

VeggiTech will serve as a marketplace for guests to shop for locally-sourced and healthy produce.