New research has found only eight percent of guests would feel comfortable checking in and checking out via a reception desk, as consumer habits favour a more digital guest journey during a hotel stay.
Research conducted by UK-based Criton highlighted that 80 percent of guests would download an app that would enable them to check in and check out
Germany hotelier firm Deutsche Hospitality has opened its second IntercityHotel-brand property in Oman, part of the group’s plans to expand across the Middle East.
The hotel features 120 keys, as well as a restaurant, a café, and a pool bar. Despite the ongoing challenges presented by the coronavirus, the group has managed to continue this mission with the recent Omani opening.
NutriCal, a Food Data Intelligence Software, has launched in the region with the aim to equip businesses with the information they can use to attract and retain customers.
NutriCal can be integrated by restaurants, cloud kitchens, food delivery companies, aggregators, food manufacturers, and brands.
The system has data and intelligence of over 25,000 ingredients from the United States Department of Agriculture (USDA) and other international databases
For More Information Click Below :
www.hotelnewsme.com/news/food-data-intelligence-software-nutrical-launches-in-the-uae/
Offering flavors of the Indian subcontinent, Martabaan by Hemant Oberoi has reopened with a contemporary fusion of classic dishes.
Mawal, a Lebanese Restaurant, has also reopened and is back to filling tables and plates with mezze and mixed grills in an ambiance complemented by Arabian-style hospitality.
Le Vendôme, located in Emirates Palace, has reopened earlier this year. In compliance with COVID-19 safety precautions, service will be à la carte rather than a buffet.
The restaurant serves à la carte delicacies for breakfast, lunch, and dinner, mixing traditional continental recipes with Middle Eastern dishes.
According to the Tourism Association of BC, over 100-thousand jobs in the sector have been temporarily or permanently lost due to the pandemic.
The sector is seeking a 680-million dollar stimulus recovery package from the BC Government.
Chairperson, Vivek Sharma told Vista Radio businesses are facing some increased costs after re-opening.
“Any businesses that have re-opened has had to do at a significant cost to change the way they do business bringing in barriers, personal protective equipment, and implementing ways of doing contactless operations, all of that comes at a cost.”
Sharma added several businesses have been ravaged because of COVID-19.
“Ten percent of our restaurants have closed permanently and another 50% are expected to close if they don’t get any assistance. Hotel occupancy has been down about 65% for June over previous years.”
“We need to get strategic on how we aid industry now and when we came up with this amount we broke it down into three categories so that we know how the aid is required.”
The three components are:
A Working Capital Recovery Grant ($475 million) to help sustain and maintain solvency for businesses that have prospects to return to profitability in the medium term (i.e. 18 months). This could include the provision of low or no-interest loans with an extended payback period. As the timing and magnitude of out-of-province visitors are uncertain, the immediate priority would be to sustain businesses that normally rely on these visitors and generate significant revenues for the visitor economy, as well as businesses that play central roles in attracting visitors to a community or a region.
Support for Adaptation Costs ($190 million) that would provide funds to help businesses adapt their operations to the health and safety requirements of COVID-19 and protect their workforce, visitors, residents, and local communities; and develop innovative ways of delivering tourism experiences to augment and accelerate recovery.
Support for Developing Resilient, B.C.-focused Supply Chains ($15 million). The goal would be to support industry subsectors (accommodation, attractions, transportation, food services, and retail) refocus their supply chains and forge new relationships with B.C. suppliers, to create supply chains that will not only promote recovery over the next 18 months but also contribute to the industry’s resilience going forward.
Destination BC’s projection for this year is a 69% decline in tourism revenue from the $20.4 billion generated in 2018 to $6.7 billion in 2020.
Dubai has launched a compliance program to certify and recognize hotels and retail establishments, F&B outlets, and attractions that have implemented all public health protocols for the prevention and management of COVID-19.
The initiative is part of efforts to showcase Dubai as one of the world’s safest destinations as it continues to receive tourists following the city’s reopening to international visitors on 7 July.
A verification and validation process has been established in collaboration with the Department of Tourism and Commerce Marketing (Dubai Tourism), Department of Economic Development (Dubai Economy) and Dubai Municipality for issuing the ‘Dubai Assured’ stamp to the hotel and retail establishments, F&B outlets and tourist attractions that have complied with health and safety guidelines issued in accordance with the preventive protocols outlined by Dubai’s Supreme Committee of Crisis and Disaster Management.
The specially designed ‘Dubai Assured’ stamp, to be issued free of charge, will have a validity of 15 days. It can be renewed every two weeks upon further verification by inspectors from the relevant authorities. With the reopening of many public and private facilities and amenities, including beaches, shopping malls, restaurants, swimming pools, and golf courses, and the resumption of popular activities like water sports and camping, the ‘Dubai Assured’ program will cover all key tourism touchpoints across the city. Over 1,000 establishments have already been inspected for compliance with relevant guidelines, as part of the program, making them eligible to receive the ‘Dubai Assured’ stamp.
The stamp is a visual mark reassuring guests that safety and hygiene measures prescribed by the authorities have been complied with across all tiers and categories of tourist and resident touchpoints such as hotels, attractions, retail, food & beverage, and leisure and entertainment. The establishments can feature this stamp in their marketing communications.
Helal Saeed Almarri, Director General, Dubai Tourism, commented: “The successful strategy adopted in combating the pandemic, based on the vision and wise leadership of His Highness Sheikh Mohammed bin Rashid Al Maktoum, Vice President and Prime Minister of UAE and Ruler of Dubai, and the follow up of His Highness Sheikh Hamdan bin Mohammed bin Rashid Al Maktoum, Crown Prince of Dubai and Chairman of The Executive Council of Dubai, has helped create an environment that is conducive to reopening our city to tourists from 7 July. Nonetheless, the health and safety of our residents and visitors remain our utmost priority. The compliance program we have rolled out across the hospitality sector with the wholehearted support of Dubai Economy and Dubai Municipality is not the only testament to the continued efforts being made to further enhance health and safety standards but is also a confidence-boosting measure to reassure travelers that Dubai is one of the world’s safest destinations.
“With health and safety foremost on the minds of travelers when selecting their destination, the ‘DUBAI ASSURED’ seal is a simple yet critical mechanism to ensure tourists enjoy a smooth and safe experience at every stage of their journey, from arrival at our airports to their departure from Dubai. The Safe Travels stamp Dubai received recently from the World Travel & Tourism Council further validates the city’s efforts to implement stringent hygiene and safety protocols and align itself with international health and safety standards and best practices,” HE Almarri added.
Sami Al Qamzi, Director General of Dubai Economy, said: “The outstanding commitment demonstrated by commercial establishments in complying with precautionary measures has contributed significantly towards Dubai being able to reopen for business and welcome visitors in spite of the global pandemic threat. In fact, we have seen stronger coordination and co-operation between the government and the private sector, and a new level of preparedness in Dubai. Safety, stability, and resilience are paramount in the new scheme of things, and ‘Dubai Assured’ is an inspiring statement that Dubai has strengthened its credentials as a safe destination and global hub for tourism, retail, and leisure.”
Dawoud Al Hajri, Director General of Dubai Municipality said: “Dubai Municipality is taking effective steps to promote health and safety and facilitate a gradual return to normal life in a safe environment. We are committed to ensuring that tourists can enjoy a comfortable and safe stay in hotels in Dubai. We have outlined precautionary measures for all hotels to ensure their guests can enjoy activities in all its facilities including beaches. We continuously follow up to ensure compliance with precautionary measures as part of making sure all hotels in Dubai are prepared to receive guests with the highest standards of hygiene and safety.”
According to a survey by global consulting firm HVS on future destination selection, 85 percent of travelers will prioritize their travel plans based on the destination’s reputation and the action taken by its government in managing the pandemic including safety and security measures and the quality of the healthcare system and services.
Besides the standard precautionary measures of social distancing and wearing masks at all times by guests and employees, Dubai hotels have deployed stringent disinfection measures covering contact points in lobbies and other areas including restaurants and swimming pools. Entrances have been fitted with equipment for contactless screening of guests. Mall operators are using advanced technology to minimize risks including the use of thermal scanners and cameras to monitor traffic at entry points. Public parks and beaches under Dubai Municipality have reopened with strict guidelines for visitors while restaurants are allowed to serve guests with reduced seating arrangements and the enforcement of a distance of two meters between tables.
Dubai has also deployed a wide range of preventive measures across all other customers facing high-frequency touchpoints of visitor and resident interaction in line with detailed reopening guidelines for both government and private establishments.
When Premtim Gjonbalic was 23 years old and operating a restaurant, he saw the inefficiency in the hotel market in regard to the food offerings and the in-room dining experience. A son of Albanian immigrants from Montenegro who moved to New York in the early nineties, he grew up in the back of the kitchen. His father worked a myriad of restaurant related jobs before opening his first eatery, where Gjonbalic worked as a busboy, food delivery, and later a manager.
What Gjonbalic noticed was that hotels were actually losing money on room service, due to high labor costs and inconsistent order volumes, yet they needed these amenities as they qualified them additional stars.
“They were losing money because there was no benefit to scale for them. You had a 150 room hotel that had a full staff, 7 days a week, 3 shifts a day, selling a product that is disposable,” Gjonbalic says. “They had created a monster that where it was not advantageous to not have because they could not sell corporate groups with inclusive breakfast, and if they did have it, they were losing a lot of money.”
The company operates from four such hotel restaurants in New York, delivering food and other room service amenities to 119 hotels and a total of over 30,000 rooms. Among its clients, Butler Hospitality counts hotels like Hilton, Marriott, Hampton Inn, and Holiday Inn.
Gjonbalic says that the company has doubled the room count it serves year over year, ending the year with 250 employees (all of whom are full-time). Butler Hospitality currently operates in New York City, but it is growing to three additional markets this year: Chicago, Miami and D.C.
The company operates as a B2B2C model, with hotel customers ordering directly through Butler, and the hotel collecting payments at the front desk through the folio. Butler Hospitality receives 90% of the revenue with 10% going to the respective hotel.
Though the investment comes at a difficult time for the hospitality and tourism industries as Covid-19 has had a decimating effect, Gjonbalic is hopeful that hotels and in-room service won’t lose their charm, as soon the industries recover.
Following the initial $5 million seed round in 2018, the total amount of equity financing in the company has grown to just over $20 million.
“Hotel guests were stuck ordering club sandwiches and chicken tenders because they thought the hotel service would take too long and would be very expensive,” Gjonbalic says. “I thought that was unfortunate because in-room dining should be this indulgence feeling. We wanted to make it feel like magic, which is what a hotel is.”
Leading fine dining restaurants and cafes including Social, Smoke House Deli, Town Hall, Olive, The Beer Cafe and Lord of the Drinks, which have opted to keep the majority of their outlets shut even one month after lockdown curbs were eased
While announcing Unlock guidelines, the government had issued standard operating procedures for restaurants including reducing the seating capacity to half, ensuring social distancing, and restricting serving liquor.
Industry estimates say the restaurant sector risks losing about two million jobs, with many brands having to deal with permanent closure.
For More Information Click Below:
In the six years since its inception, fine-dining restaurant Corner House has been synonymous with its plant-forward menu that reflects the history behind its location in the storied Botanic Gardens. Executive Chef David Thien takes over from long-time chef Jason Tan, who left to start his own restaurant which is slated to open in September or October this year.
For More Information Click Below :
cnalifestyle.channelnewsasia.com/dining/michelin-star-restaurant-corner-house-chef-12908874
Frasers Hospitality is reopening its properties with new health and safety initiatives in place in the wake of the COVID-19 crisis.
Following the easing of restrictions in the UK, serviced residences in England reopened on July 4 and those in Scotland will open on July 15, with a phased reopening of boutique lifestyle hotels Malmaison and Hotel du Vin.
Fraser says it has introduced the following measures across its properties as part of its new #FraserCares initiative
For More Information Click Below:
With Goa hotels opening their doors to customers and new bookings, there seems to be a glimmer of optimism in a corner of the industry in a state which has had a fantastic run when it comes to hospitality.
Amongst the many resorts in India luxury ones, The Leela Goa possibly the highest repeat guest ratio which runs into as high as 36 percent year round, touching 50 percent on some months.
For More Information Click Below:
The Maharashtra government, through an order allowed hotels and other accommodation providers to resume operations with restricted entry and at 33% capacity outside containment areas from July 8, but industry insiders said smaller, boutique hotels in the state are likely to stay shut given the limited number of rooms, new standard operating procedures (SOPs), and costs of doing business.
The order allows restaurants in hotels to operate for resident guests with social distancing norms
For More Information Click Below:
Florida’s greater Miami area became the latest U.S. Coronavirus hot spot to roll back its reopening, ordering restaurant dining closed as COVID-19 cases surged nationwide by the tens of thousands and the U.S. death toll topped 130,000 and according to latest update is raised to 1,33,000.
California, Texas and Florida are all among two dozen states reporting high infection rates as a percentage of diagnostic tests conducted over the past week.
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Sarovar Hotels and Resorts which started its journey 25 years ago, is on the verge of completing 100 hotels by 2021. With about 30 properties under development, the group aimed to achieve the target by the end of 2020. However, the disruption caused by the COVID-19 outbreak has pushed the milestone to 2021.
Sarovar Hotels operates in various segments, i’e, budget, mid-budget and luxury.Average Room Revenue in every segment is equally hit where 20% to 40% of ARR is bleeding. Sarovar Hotels is also focusing on the international market. The hospitality major had strategically expanded into Africa.
For More Information Click Below :
According to Mint, food, and beverage retail company, Lite Bite Foods(LBF) that runs various casual and fine-dine restaurant formats has stepped up plans to open over 35 cloud kitchens in five cities.
The company will invest INR 25 crore in creating its cloud kitchen infrastructure under LBF Cloud Kitchens. The first kitchen is set to go live in August starting with Delhi. It will set up two formats—a hybrid kitchen format and QSR focused kitchens.
LBF will soon launch its own food app 'FOOGO' which will allow consumers to order food from across the company's food formats.
For More Information Click Below:
Taking a cue from European Countries, South Delhi Municipal Corporation (SMDC) is planning to allow open-air restaurants in the areas falling under its jurisdiction.
They will also be allowed to play light music, though seating diners on the pavements as done abroad will not be permitted.
For More Information Click Below :
Opening a restaurant or running a hotel or a showroom in Lutyens’ is going to cost more as New Delhi Municipal Council has increased the yearly health trade licensing fee and penalty from 2% to 5%.
The license fees for various trades have been revised by the council’s resolution. Late fees will be charged in cases where the renewal application is received after April 30.
If the application is received within a year from the date of expiry of the license, the fees would be an additional 5% per month, and after a year, the fees would be doubled and would be multiplied with the number of years.
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Be it the Garma garam New Lucky Restaurant ki chai, piping hot bhajiyas at Ashtodiya Bhajiya House, Gujarati thali at Chandravilas, or mouth-watering non-vegetarian delicacies at Moti Mahal, the eating out experience in Ahmedabad is incomplete without going to these iconic eateries.
After being closed for more than two months, these eateries are back in action again, but with all safety measures in place.
From face masks, hand gloves, and sanitizers to social distancing and thermal scanning, they have seamlessly adapted to the new normal.
For More Information Click below :
Key Take Away
The Punjab government moved towards the further reopening of the economy, allowing hotels, restaurants, and marriage halls to operate at 50 percent capacity, with strict adherence to social-distancing norms and other health protocols.
According to fresh guidelines issued here, restaurants in the state are now allowed 'dine-in' facility till 8 pm, with 50 percent occupancy or 50 guests, whichever is less.
The bars shall continue to remain closed. Liquor can be served in the function as per the excise policy of the state.
For More Information Click below :
Key Take Away
RI Andy Ross, Managing Director of the Brenton Hotel, the new 57-room luxury boutique hotel on the harbor opening in July 2020, announced the appointment of Kevin Wood as Executive Chef and Emily Brakenhoff as Food and Beverage Director. Ross said, “Kevin and Emily are the perfect teams to bring to life every culinary touchpoint at the Brenton.
With nearly 35 years of experience in the restaurant industry, Kevin Wood was previously the Executive Chef at Newport’s iconic White Horse Tavern, “America’s Oldest Tavern”.
Emily Brakenhoff brings nearly 10 years of front-of-house restaurant operations and guest relations expertise to her new position at the Brenton Hotel.
For More Information Click Below :
whatsupnewp.com/2020/06/brenton-hotel-introduces-new-culinary-leadership-team/
Kevin Wood ,Executive Chef & Emily Brakenhoff ,Food and Beverage Director
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Eclat Weekly Newsletter - 45 by Eclat Hospitality
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