Here's how hotels are redefining the tea experience for their guests while adding to their revenues

The entire process of growing, hand-picking of leaves, careful sorting and harvesting is fascinating and a premium-grade cup of tea commands a fitting price

Tea is not just therapeutic, but great to taste, besides being zero calories.” The rise and rise of gourmet tea Hotels serving teas beyond the regular Earl Grey and Darjeeling have helped popularise gourmet teas. Cafes and restaurants in hotels now serve single estate teas and unique blends

The making of a gourmet tea

Brewing a good cup of chai is an art and everything lies in how well it is balanced. Bala Sarda, Founder & CEO, Vahdam Teas believes gourmet tea is much like fine wines

At the Emperor Lounge, The Taj Mahal Hotel - Mansingh Road, 26 tea varieties are served, from Panch Dhatu Tea to Rooibos Apple

“A good cup of tea should be brewed at the right temperature, served in beautiful teacups from a stunning teapot, and feel fresh to the palette.”

As wellness finds its way to the centrestage of people’s lives, particularly after the COVID-19 scare, tea, with its various health benefits, will find increased acceptance.

The hotel tea experience 

At Port Muziris, Kochi, A Tribute Hotel by Marriott, guests are treated to an unusual tea tasting session at Kettle, the tea lounge. The cellar holds several varieties of teas inspired by Muziris’ spices and floral heritage. Jasmine, a common flower around these parts, lends itself to a delicate tea. Hibiscus-imbued tea leaves, a green variant flecked with saffron, the not-to-be-missed blue tea made by infusing tea leaves with the butterfly blue pea flower, and lavender-infused teas are part of the extensive cellar.

The cellar at Port Muziris, Kochi, A Tribute Hotel by Marriott, holds several varieties of teas inspired by Muziris’ spices and floral heritage.

With Mister Chai, we went all out to ensure that the typical chai time is a far more luxurious experience.” Among its offerings is Kali Mirch Chai, served with the Colaba Fish Fry Sandwich. ITC Maurya's rooftop Pan-Asian restaurant - Tian, asked Anamika Singh of Anandini Tea to work with its chef de cuisine to put together a tea-paired menu. The hotel now has a regular teatime service delivered at the room by designated butlers, exclusively for those who check-in at the women-only Eva Floor. For its executive floor guests, it has a dedicated tea lounge named Samaya, where the house blends are particularly popular.

The Lounge & Terrace on the lobby level of Four Seasons, Bangalore introduced the rarefied experience of loungy, relaxed afternoon teas to Bengaluru. In-house tea sommelier Mousumi Sharma has put together blends such as Apple Cinnamon Dust, Wild Berry Tales, Chocolate Mint and Orange Blossom, along with the classic

The art of pairing

Nair believes that each tea has its defined list of food accompaniments. High-Tea in Britain is said to be an extravagant and lavish affair,  accompanied by garden sandwiches,  scones, tarts, pies and cake. The rise and rise of High-Tea show how widely appreciated and accepted this mid-evening meal is.

The art of pairing the right food with the right cup of tea requires the sommelier to have some practice and a well-defined, sensitive palette

They  are best paired with very light food  such as white fish like sea bass or mild cheeses and desserts. Pakoras or a hot plate of vegetarian fritters go incredibly well with a piping cup of spiced chai, according to Samuel Massey, Director of Food &Beverage,Vivanta New Delhi, Dwarka.

Georgia to Reopen Restaurant Dining Rooms on April 27

In a move to kickstart his state’s economy, Georgia Gov. Brian Kemp announced that nonessential businesses can reopen and restaurants can serve dine-in customers once again .

 Theaters, private social clubs and restaurant dine-in services will return albeit with “specific social distancing and sanitation mandates.” Bars, nightclubs, amusement parks, and performance venues will remain closed. More information about guidelines will be released .

 Places of worship will be allowed to hold in-person services and essential elective surgeries will be allowed. 

“By taking this measured action, we will get Georgians back to work safely without undermining the progress that we have all made in the battle against COVID-19,” 

Kemp said the state is “on track to meeting phase one,” which calls for venues like restaurants and movie theaters to operate under “strict physical distancing protocols.”

“By expanding our hospital bed capacity—including the temporary facility at the Georgia World Congress Center—we have the ability to treat patients without crisis care in hospital settings. Our proactive actions have reduced stress and strain on area hospitals as well as the communities and families that they serve.”

Georgia’s shelter in place order remains in effect through the end of April. Although he is reopening businesses prior to April 30, Kemp asked citizens to limit travel and wear face masks when in public. The governor said the elderly and those with underlying conditions should be prepared to shelter in place until at least May 13

How Each Hotel Department Can Start Preparing for A “New Normal” Re-opening

By the way, this list is based on the scientific process of baseless, wild speculation, while waiting out the quarantine.

F&B and Restaurant

• Re-draw your floor plan so that there is a minimum of 6 feet between tables.

• Research which food costs will increase when you order less volume.

• Move kitchen stations (if at all possible) to create more space.

• Create a re-opening menu with items that limit the number of cooks in the kitchen

Front Office/Reservations

·         In expectation of occupancy restrictions, add “Covid19 Out-of-Order” designation in your PMS system. These rooms will be tracked differently than regular OOO rooms.

·         Decide which rooms you will take out-of-order to ensure social distancing and limit elevator use.

·         You may have to read the temperature of all guests when they check-in so decide on whether that will happen at the front door or front desk. You may want to start writing an SOP for this.

·         Start talking to your GM about the possibility of requiring a Covid19 affidavit to be signed at the front desk where guests confirm that they have not been close to anyone with virus symptoms.

·         Start crafting a Covid disclosure for Phone Reservations to read to each guest and to post on the website (with an electronic “Agree” button).

·         If your credit card scanner does not accept contactless cards, get one that does.

Finance/Revenue Management

·         Add a new line for “Covid19 Out-of-Order” rooms to your Pace, Forecast, and Yield reports. This will allow you to better compare Year-over-Year results this year and next year. If you bundle all the OOOs together you will affect the variances.

·         If there are occupancy limitations, you may be sold-out or close-to-sold-out every night, so you have to find alternative metrics to track the strength of the market. Try putting together data from your POS or CRM to track KPIs like average guest spend for all outlets year-over-year

Marketing/Sales

• Compile “Best Guests” list from your CRM to send personalized messages. A simple email blast will be lost in everyone else’s email blast.

• Redraw your meeting space floor plans for social distancing requirements. Load the new floor plans to your website.

• Divide your Sales contact list by group size. Large groups may not be able to commit to events for a while because of logistics, but small groups are very manageable.

Upcoming Live Webinars - Restaurant Industry in NYC and Travel Industry’s Road to Recovery

What's Next for NYC Restaurants

 COVID-19 and social distancing have completely changed the way restaurants and bars can do business. Because foodservice is considered an essential service, operators can choose to remain open if they limit their sales to takeout and delivery only.

While this “new normal” will work for some operators, others will be forced to shut down. Neither choice is ideal in this new, ever-changing, and volatile business environment, and owners, operators, and their suppliers are being forced to make difficult decisions every day to protect their businesses, assets, employees, and guests.

The Travel Industry’s Road to Recovery

 COVID-19 presents a challenge of historic proportions for the travel industry. The measures put in place to stop the spread of the pandemic – border closures, stay-at-home orders, and quarantines – have brought travel to a standstill, and no one can say when these policies will be eased or if additional measures will be implemented.

This panel of travel industry experts will discuss the current market dynamics and different recovery scenarios.

Tips for Executing a Successful Takeout Program

With the industry rapidly shifting, operators across all segments are innovating new ways to serve customers by expanding their delivery and takeout services. Restaurants are aligning with state-issued orders by increasing takeaway offerings, including family style meals and curbside pick-up options. Many are even providing free, no contact delivery or offering senior-only hours to ensure the safety of their customers.

The increased delivery and takeout demand has presented new challenges for operators who want to keep food quality high and wait times low. With a full system in place, operators can maximize profits, while also ensuring the highest food quality for their customers.

Cook Food the Way It’s Intended

Vector® Multi-Cook Ovens feature up to four ovens in one with independent temperature, fan speed and cook time controls. Without flavor transfer between chambers, this allows operators to meet customer demands with an unmatched volume and variety of food at the highest quality. Exclusive Structured Air Technology® delivers optimized, focused heat that results in faster, more even and consistent cooking—two times faster than conventional technology.

Maintain Food Temperatures with Radiant Heat

Heated holding cabinets with Halo Heat® technology distribute heat evenly and hold food to a consistent temperature without degrading food quality. With gentle, radiant heat that surrounds the food, these cabinets will ensure that it is hot and ready for pick up no matter when the customer arrives.

Holding cabinets are energy efficient and easy to install with no water required—saving money, time and energy, while satisfying customers and reducing food waste

Beam Suntory pledges ₹1 cr to help restaurant workers, bartenders

Beam Suntory, a world leader in premium spirits, has come forward to support the food and beverage community in India at this time of social distancing to prevent the spread of Covid-19.

With the lockdown of restaurants and bars across the country to maintain social distancing, several thousand members of the hospitality community have been affected financially. Beam Suntory India is partnering with the National Restaurant Association of India (NRAI), the largest restaurant body in the country, to pledge support of ₹1 crore which will be used to provide relief to thousands of staff of member restaurants and their families at this period of the lockdown

Beam Suntory is also utilising The Blend, its global bartender engagement programme , to directly reach out and support the bartender community in India. The company has launched a ‘learn and earn’ program to encourage bartenders to utilise their time at home effectively by taking up online training modules.

Reading material and virtual engagement modules have been made available online, where bartenders can continue to be safe at home and enhance their knowledge and skills. To make the learning experience rewarding, The Blend will host online programmes every day, spread across 50 sessions, with prizes for the participants.

Hotels across India make meal packets for migrant workers and families

Ever since the outbreak of the dreaded Coronavirus, the hospitality industry has been doing its best to make a difference. Many hospitality companies across the country have also stepped forward when it comes to preparing meals for the needy and engaging in the best way possible with local authorities.

“At Radisson Hotel Group, we are committed to support our community and the country in the fight against the Coronavirus pandemic. 

The group has contributed INR 35 lakhs to the Prime Minister’s Relief Fund and also donated to United Way Delhi for Covid-19 related initiatives.

“We are routinely engaging with the government, industry bodies and fellow industry leaders at the highest levels to advocate for relief measures for the hospitality industry,”

The Atria Foundation, owners of Radisson Blu Atria Bengaluru has offered to serve 1,50,000 free meals every day for the needy in Bengaluru. Similarly, Arpit Projects Limited, owners of Radisson Udyog Vihar Gurugram and KJS Group, owners of Park Inn by Radisson IP Extension, New Delhi are providing meals to the needy.

The Pride Group of Hotels announced the distribution of 1000 food parcels every day till April 14th 2020 (lockdown period) in the cities of Pune, Ahmedabad, New Delhi, Kolkata, Chennai, Bangalore, and Nagpur.

Kerala Hotel & Restaurant Association (KHRA), an association with around 2500 members across the state are also contributing their bit.

“700 of our members are participating actively and supporting the state government in their community kitchen initiative. A lot of others have voluntarily offered their hotels,” said G Sudhiesh Kamar, President of KHRA.

Automating hospitality in times of social distancing

The global COVID-19 pandemic has brought the travel and hospitality sectors to a halt. The calls to enact social distancing measures mean no more travelling or meeting friends at pubs or restaurants. The consequences are devastating for airlines, hotels, events, restaurants etc. and result in closures and job loss around the world. Although governments have taken various measures to address these, we can expect consumers to remain cautious when interacting with others, thus continuing the negative impact beyond t he end of the crisis.

 Giving a careful consideration to immediate and long-term impacts of the pandemic and social distancing measures on overall consumer behaviour and business continuity, integrating automation into service operations could help addressing some of the issues around safety and access

Attitude Change

 In this period of isolation, we are witnessing how people change behaviours that long have been taken for granted: shaking hands or standing closely next to somebody to order drinks at a bar

Importantly, having limited mobility and restricted access to services while in lockdown may bring about felt needs for automated services and self-service technologies. Some consumers may get used to ordering meals online or through an app and opting for 'click and collect' or delivery for other shopping needs.

Beneficial Automation

As suggested here, key to implementing automation in travel and hospitality is ensuring that the technology will bring value and benefits to the industry and its people. We have seen cases where robots and other automated machines can help with the operational upkeep of buildings and facilities. Hotels employ robots to sanitise rooms and common areas, freeing staff from risk of contamination

With the likes of World Health Organisation (WHO) implementing chatbots to spread information about COVID-19, businesses can use similar conversational agents to engage employees and customers while they are on lockdown

Responsible Adoption

Looking into the future, the emphasis should be about responsible adoption of automation, whereby technologies augment people in delivering what the businesses do best: hospitality. As outlined here, adoption of automation in the travel and hospitality sectors should be balanced with priorities to invest in people. Perhaps while letting the robots handle things at work, we should give employees opportunities to up their digital skills at home, but only if they wish to.

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Payment Processing Data Shows Severe Impact on Hotels and Restaurants

Shift4 Payments, the leader in integrated payment processing solutions, has announced the launch of Shift4Cares.com, a round-the-clock online resource for government agencies, news outlets and businesses affected by COVID-19. The website offers a wealth of valuable information on the economic impact of this pandemic and is part of Shift4’s initiative to raise over $200 million for restaurants and other small businesses — including up to $10 million contributed directly from the company.

Nationally, restaurant transactions declined from 42 million to 11 million during this time period, while hotel transactions declined from 144 million to 20 million. Nationwide and state-by-state data is available at Shift4Cares.com.

Shift4 to Raise Over $200 Million for Small Businesses

In addition to this transaction data, Shift4Cares.com includes the ability for consumers to support local hospitality businesses greatly affected by the Coronavirus crisis by purchasing gift cards, with Shift4 contributing an additional 5% of the amount spent to each merchant. Shift4 is working to raise over $200 million for the small business community through this gift card initiative — with Shift4 donating up to $10 million of the company’s own money.

For every gift card purchased through the site, Shift4 Payments will contribute an additional 5% to the business — up to $10 million. For example, a $100 gift card purchase on the site would result in $105 for the merchant.

Coronavirus: Chef Floyd Cardoz, co-owner of Bombay Canteen, dies of Covid-19 in New Jersey

 He was the co-owner of two popular restaurants in Mumbai – the Bombay Canteen and O Pedro. He had recently launched his third venture, the Bombay Sweet Shop.

The Mumbai-raised chef had been in Mumbai until March 8. In an Instagram post on March 18, he said that had admitted himself to hospital in New Jersey, where he lived, since he was feeling feverish

The Hunger Inc, the company that runs the restaurants, later put out a statement confirming that the restaurateur-chef had tested positive for the virus in New York, Mid-Day reported. “As a precautionary measure we have informed the Health Department in Mumbai about the same,” it said. “We are also reaching out personally to people who have interacted with him during his visit to India, so they can take necessary medical advice should they indicate any symptoms [fever, cough, shortness of breath] and or [put themselves in] self-quarantine.”

“Floyd tested positive for Covid 19, in USA, on March 18th and on March 25, 2020 he passed away  in New Jersey, USA,

Radisson Hotel Group Continues Its Strong Expansion In Turkey With Three New Hotels

Radisson Hotel Group’s investment in Turkey continues to grow as the group prepares to open three hotels during 2020. Radisson Hotel President Beyazıt Istanbul and Radisson Hotel Istanbul Sultanahmet will open in the second quarter of 2020 in two of Istanbul’s major touristic locations Beyazıt and Sultanahmet, respectively, with investor Pantur Turizm ve Ticaret A.Ş, while Radisson Hotel İzmir Aliağa will open in Turkey’s third largest city Izmir, with investor Elif İntro Otelcilik.

Radisson Hotel Istanbul Sultanahmet will feature four restaurants. While, Radisson Hotel President Beyazıt Istanbul will offer a spa as well as a ballroom and various restaurants. Both Radisson Hotel Istanbul Sultanahmet and Radisson Hotel President Beyazıt Istanbul have prime locations in proximity to the Grand Bazaar, Hagia Sophia and Topkapı Palace.

Kimpton Hotels & Restaurants Announces First Project in Fort Worth

Kimpton Hotels and Restaurants will open a boutique hotel in downtown Fort Worth, an adaptive reuse of the historic XTO Energy Headquarters building and it is set to open in the spring of 2021 and will mark the third property for the boutique hotel company in Texas, joining Kimpton hotels in Austin and a Dallas project slated to open this summer.

Fort Worth’s Bennet Benner Partners Architects and Los Angeles based Forcheilli Glynn interior designers will oversee the project, alongside Kimpton’s Global Senior Vice President of Design Ave Bradley. 

Mike DeFrino, Chief Executive Officer, Kimpton Hotels & Restaurants, said: “Texas is a natural place to expand our brand. Adding Fort Worth to our portfolio, alongside Austin and Dallas is vital to our growth in the Southwest. Development Services Group is the ideal partner to help bring Kimpton to this part of the state and to the historically rich, energetic and exciting community of Fort Worth.”

Radisson Hotel Group Expands Further In Riyadh

Radisson Hotel Group is proud to announce the signing of Radisson Riyadh Airport in the Kingdom of Saudi Arabia. As one of the fastest growing companies in the Kingdom of Saudi Arabia, the newest addition brings the group’s portfolio to over 45 hotels, resorts and serviced apartments in operation and under development, accelerating Radisson Hotel Group’s expansion across the country.

Riyadh is the largest city and capital of the Kingdom of Saudi Arabia. King Khalid International Aiport is about 35 kilometers to the north of Riyadh city and home to Radisson’s newest hotel. As the economic and commercial capital of Saudi Arabia, the total number of passengers departing and arriving at King Khalid International Airport exceeded 26 million passengers in 2019. Located within close proximity, the hotel will be conveniently accessible from the airport and the city center can be reached via Riyadh’s new metro system, making it an ideal location for both business and leisure travellers

. The hotel will consist of 471 keys across various room types including serviced apartments and villas to be able to cater to guests that require larger units or long stay units. The property will feature an all-day dining restaurant and two specialty restaurants

RADISSON CONTINUES GROWTH IN LATIN AMERICA WITH HOTEL OPENING IN SÃO PAULO, BRAZIL

About Radisson

Radisson is an upscale hotel brand that delivers Scandinavian-inspired hospitality and enables guests to focus on a work/life balance and find more harmony in their travel experience. Based on building meaningful relationships with guests, it features a Yes I Can! service attitude designed to deliver satisfaction to every guest. The hotels can be found in suburban and city settings, near airports and leisure destinations

It is part of the Radisson Hotel Group, which also includes Radisson Collection, Radisson Blu, Radisson RED, Park Plaza, Park Inn by Radisson and Country Inn & Suites by Radisson.

Radisson, announced to open t Radisson Hotel Oscar Freire at Rua da Consolação, 3555 Cerqueira Cesar, São Paulo, Brazil. Located in the upscale Jardins neighborhood, the hotel places guests traveling for work or pleasure within minutes of the area’s top attractions. Oscar Freire Street, home to designer storefronts, art galleries and quaint cafés, makes for a perfect day on the town, while Avenida Paulista, full of hip restaurants and lively nightlife, makes for an unforgettable evening. For those traveling on business, the hotel is a three-minute walk from the Oscar Freire metro station and a ten-minute walk from Reboucas Convention Center. The hotel is about six miles from Congonhas Airport (CGH) and 19 miles from Guarulhos International Airport (GRU).

The hotel boasts 139 suite-style rooms outfitted with kitchenettes and for an upgraded stay, guests can reserve a Business Class room with a balcony overlooking the scenic views of downtown São Paulo

Everything from larger receptions and celebrations, to medium-sized affairs or intimate meetings, can take place in one of the hotel’s five onsite meeting rooms. Equipped to host up to 140 guests, the hotel’s event spaces include access to free Wi-Fi, catering services and onsite event coordinators. Guests seeking a convenient and delicious meal are encouraged to enjoy a complimentary breakfast and French cuisine at Marcel, the hotel’s restaurant. Lunch and dinner options are served from the à la carte menu of traditional French entrées. Room service is also available 24-hours a day.

IHCL partners with Paper Moon to launch its Italian cuisine restaurants

South Asia’s largest hospitality company, Indian Hotels Company (IHCL), has signed an agreement with Ristorante Paper Moon S.R.L, to launch the globally acclaimed Italian cuisine restaurant, Paper Moon, at its marquee hotels across key locations.IHCL will be opening five Paper Moon restaurants over the next few years

Paper Moon will debut at Taj Fort Aguada Resort & Spa, India’s first luxury beach resort that opened its doors in 1974 and firmly established Goa on the global tourist map. Spread over 42 acres, Taj Fort Aguada Resort & Spa is built on the ramparts of a 16th-century Portuguese fortress. A family-run restaurant, Pio Galligani and his wife Enrica Del Rosso opened the first Paper Moon in the heart of Milan’s fashion district in 1977.

It provides a wide selection of Italian cuisine in a vibrant contemporary atmosphere and design is warm, clean and simple. that allows guests to enjoy mouthwatering meals with family, friends, and colleagues

The comfortable furniture and mood lighting is interspersed with natural greenery inspired by the local Goa vibe. The restaurant will offer authentic Paper Moon flavors, combined with a wide selection of the finest wines.

Hyatt Regency in Delhi warns coronavirus patient dined at restaurant

The hotel has since started precautionary operational protocols, undertaken deep-cleaning measures in the restaurant, colleague lockers and all the public areas, restaurants and meeting spaces across the hotel.

The Hyatt Regency Delhi has asked its staff to go on a self-quarantine procedure for 14 days after they discovered that an individual who dined at their La Piazza restaurant on February 28 has been diagnosed with coronavirus.

They also said that they are monitoring the situation and are following the guidelines and protocols recommended by international and local authorities

Coronavirus news: The hotel has since started precautionary operational protocols

BNP Paribas REIM acquires a hotel in Marseille in VEFA

The sale off-plan before completion (VEFA), scheduled for delivery at the end of 2021, will feature the Meininger hotel group and is being carried out with the developer COFFIM

The future 194-room hotel is located in a developing area and will benefit from the attractiveness of the new Euroméditerranée district, which includes shops, restaurants, offices, and pedestrian areas.

It will also offer rooms with a modular capacity ranging from double rooms to "6-bed dormitories" to accommodate business and leisure guests.

The Meininger Group, for its part, opened two properties in France in Paris and Lyon in the second half of 2019.

SOURCE : hospitality-on

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Nobu Hotels announces eight new hotels in 2020

The brand, founded by Chief Nobu Matsuhisa, Robert De Niro, and Meir Teper, will soon welcome new properties in Warsaw, London, Riyadh, and Chicago, as well as the completion of the transformation of the Nobu Palo Alto Hotel in California (USA). It was founded after extending the Nobu Restaurant brand to a lifestyle hotel brand. The first Nobu Hotel opened in 2013 in Las Vegas

Hotel openings announced for 2020 are:

• Nobu Hotel Warsaw, Poland (117 keys)

• Nobu Hotel Palo Alto, United States (73 rooms)

• Nobu Hotel London Portman Square, United Kingdom (259 keys)

• Nobu Hotel Chicago, United States (119 keys)

• Nobu Hotel Riyadh, Saudi Arabia (119 keys)

SOURCE: hospitality-on

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Restaurants should embrace ‘inclusive dining’ says Master Chef winner

Elena Duggan, the winner of Master Chef Australia 2017, has called on restaurants to embrace a more inclusive approach to dining that doesn’t prevent people with certain disabilities or allergies from eating in their venues.

‘Inclusive Dining’ to mean making items gluten-free and using natural sugars in fruit rather than adding refined sugars. On her winning run on Master Chef Australia, she used gluten in only two dishes out of 6

According to Statistic in  Australia up to 20% of people have a disability of some sort, she said that the benefits of inclusive dining would speak for themselves

She will be hosting a three-day residency at MasterChef, the TV Experience in Dubai on February 18-20, where she will serve a five-course flexi-menu that can be adapted to suit customers’ dietary requirements.

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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