Top Dining-Out Trends for a Post-Pandemic Society

Florida International University's Chaplin School of Hospitality & Tourism Management projects five dining-out trends affecting restaurants, bars, and consumers that are emerging in a post-pandemic world. The trends were presented by Michael Cheng, dean of the Chaplin School.

Top Dining-Out Trends in a post-pandemic society:

  • Dining-Out Trend #1 Transparency and Communication

  • Dining-Out Trend #2 Innovation and Creativity

  • Dining-Out Trend #3 Contactless Technology and Virtual Presence

  • Dining-Out Trend #4 A Collaborative Community

  • Dining-Out Trend #5 Reset!

"While these are signs that we see today, the next 12 months will give us better clarity of the way forward," said Cheng.

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Hotel stocks surge as govt allows resumption of hospitality services from June 8

Key Take Away

Hotel stocks are rallying after the Home Ministry's announced the re-opening of economic and other activities in the country except for containment zones, which will continue to remain in lockdown till June 30.

The government has allowed hotels, restaurants, and other hospitality services to resume operations from June 8 onwards.

Hotel Association of India Vice President K.B. Kachru said, "The pandemic and consequent lockdowns have had a disastrous impact on the hotel sector."

For More Information

www.cnbctv18.com/market/stocks/hotel-stocks-surge-nearly-18-as-govt-allows-resumption-of-hospitality-services-from-june-8-6042661.htm

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Lockdown 5.0: Chennai restaurants battle manpower crunch after migrant workers return home

key Take Away

With most migrant workers have left for their home states, many restaurants in the city are struggling to reopen for business even as the lockdown restrictions are being relaxed

Many restaurants which were owned by people from neighboring states like Kerala and Andhra Pradesh also remain closed as employees rushed back to their hometowns just before the lockdown

Local workers demand Rs 700 to Rs 1000 per day and with the outlook for business remaining uncertain, it was a risk.

But some other restaurants in the city managed to keep their workers here by taking care of their needs during the lockdown.

For More Information

www.newindianexpress.com/cities/chennai/2020/jun/01/lockdown-50-chennai-restaurants-battle-manpower-crunch-after-migrant-workers-return-home-2150830.html

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Badly hit by coronavirus-induced lockdown, Telangana restaurant owners seek KT Rama Rao's help

Key Take Away

Olive Bistro’s Shaaz Mehmood, Shankar Krishnamurthy of Fusion 9, and Amar Ohri of Ohri’s group met Telangana minister KT Rama Rao (KTR) and discussed the situation of the industry facing during coronavirus pandemic.

KTR advised the representatives to set internal guidelines in adherence to the government guidelines following global protocols. These relate to sanitation, hygiene, and social distancing.

For More Information

www.indiatoday.in/india/story/badly-hit-by-coronavirus-induced-lockdown-telangana-restaurant-owners-seek-kt-rama-rao-s-help-1680654-2020-05-22

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Cocogiri Island Resort to open on 1st December 2020

Cocogiri Island Resort, a new luxury resort situated in Vaavu Atoll is scheduled to open on 1, December 2020.

Located just 12 minutes away by seaplane from Velana International Airport, Cocogiri is already being hailed having one of the best house reefs in the Maldives, making it a dream come true for snorkelers and scuba divers.

Cocogiri is an exclusive, boutique resort featuring 20 water villas and 20 beach villas on a private island ensuring the utmost tranquility for guests.

Guests can also enjoy evenings watching the sunset while dining at Cocogiri’s beach restaurant with a range of international cuisine made by their highly experienced team of chefs, or cool off at the bar. For more adventurous guests, the resort offers the opportunity to scuba dive or snorkel with their on-island Dive School, or raise your adrenaline levels with their extensive water sports programme. Explore the surrounding islands and immerse yourself in the cultural beauty of the Maldives through Cocogiri’s daily excursions.

Regardless of the occasion, Cocogiri Island Resort assures to offer the perfect setting for rare moments of romance, adventure, excitement and memories to last a lifetime.

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Karnataka permits bars, clubs to sell liquor at MRP

The move by the Karnataka government is part of its plans to shore up revenues from excise and help the cash-starved state in its battle against COVID-19 and the economic uncertainty that shrouds it.

The notification by the excise department says that establishments with cl-4 (clubs), cl-7 (hotels and boarding houses) and cl-9 (bars and restaurants) outside containment zones and malls or shopping complexes be allowed to resume sales to ensure its stock like beer does not expire and add to their losses.

The excise department notification comes at a time when the B.S. Yediyurappa-led state government has eased lockdown restrictions in most parts of Karnataka including Bengaluru, its growth engine, that has been classified as a red zone.He said that Prime Minister Narendra Modi should declare Covid-19 as a national disaster and that Yediyurappa should demand a ₹50,000 crore special package for Karnataka.

With taps from the centre drying up, Karnataka has already increased excise prices by 17-25% (depending on slabs) that would help raise at least ₹2,000 crores. The state had set a fiscal target of ₹22,700 crore for the current year and has been clocking high sales ,when liquor sales started in the state.

Manu Chandra, the head of the Bengaluru chapter of the National Restaurants Association of India (NRAI) says that selling liquor at MRP would deplete the investments of such establishments.

The liquor that we have in our stores right now is essentially capital or investment that’s lying with us which whenever we open we may be able to sell at whatever margins we used to

He adds that owners of these restaurants pay a higher renewal fee and the MRP model would hit its “economics for a six".

He says that the lockdown happened at the end of March and much of the stocks had depleted with restaurants normally waiting till the beginning of April to replenish. He says that not everyone in the business may be able to sustain this model and may write to the excise department to stop liquor sales and only keep the kitchen open.

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Belgian Chefs lay down jackets to protest at lockdown

Hundreds of chefs’ jackets were laid down in the center of Brussels to highlight the plight of hotels, restaurants and cafes that have been shuttered for nearly two months during the coronavirus outbreak.

The whites, separated by a stripe of black kitchen tops, were displayed in neat rows to resemble a cemetery in the ornate central Grand Place square.

Coralie Michiels, one of the organizers of the protest, said the action was partly to show the scale of the hotel, restaurant and cafe sector - providing a livelihood for 10% of Belgium’s 11.5 million people and contributing 18 billion euros ($19.4 billion) a year to the economy.

Belgium has begun easing its lockdown, bars and restaurants will stay closed at least until June, having shut their doors in mid-March.

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Hotels and Restaurants in Gujarat want 6-month tax holiday

The Hotels and Restaurants Association (HRA) of Gujarat has sought a six-month tax holiday from the state government, over losses incurred by the tourism and hospitality sector due to the Covid-19 pandemic. In a representation made to the state government recently, HRA Gujarat said the hospitality sector is reeling from a severe working capital crunch.

The hospitality sector needs a lot of working capital which has taken a 90% hit. Paying GST and advance taxes, excise, licences fees, property tax and electricity duty will be extremely difficult. Moreover, several hoteliers had taken loans to construct and run establishments and in such times, timely payment of EMIs will be difficult

The association has sought a tax holiday from GST payments up to March 31, 2021. They have sought that the interest subsidy given to new hotels be extended to existing ones as well. The association also sought an electricity duty waiver for one year. The property tax for 2020-21 should be completely waived while that for 2021-22 should be cut by 50%
The association has also sought a complete waiver of VAT on gas charges.

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U.S. Leisure and Hospitality Industy Lost 8.2 Million Jobs in 2 Months

The U.S. leisure and hospitality industry in April lost 7.7 million jobs, a 47 percent drop, and was the worst-hit sector among non-farm payrolls for the second month in a row, according to the Bureau of Labor Statistics

April was the first full month where the coronavirus pandemic raged in the United States. The job losses come on top of half a million jobs lost in leisure and hospitality in March.

It was food and drinking establishments, rather than hotels, that were most-impacted in April. The bureau stated that restaurants and bars lost 5.5 million jobs in April, or 71 percent of the total decline in leisure and hospitality employment.

The April job loss in leisure and hospitality was more than three times greater than the second-most-impacted sector, education and health services, which saw a decline of 2.54 million jobs.

The two-month employment drop, including March and April, reached 8.2 million in leisure and hospitality. Some 459,000 jobs were lost in leisure and hospitality in March, versus February, as the coronavirus pandemic began to take its toll. As in April, dining establishments and bars took the brunt of the hit.

In late April, the U.S. Travel Association and Tourism Economics projected that the coronavirus pandemic would lead to the loss of 8 million jobs out of a total of 24 million in the U.S. economy. 

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‌Lorraine‌ ‌Sinclair Appointed Executive Chef At Pan‌ ‌Pacific‌ ‌London‌, United Kingdom

Pan‌ ‌Pacific‌ ‌London‌ ‌announce‌d‌ ‌the‌ ‌appointment‌ ‌of‌ ‌Lorraine‌ ‌Sinclair‌ ‌as‌ ‌Executive‌ ‌Chef.‌ ‌Located‌ ‌in‌ ‌London's‌ ‌new‌ ‌landmark‌ ‌tower,‌ ‌One‌ ‌Bishopsgate‌ ‌Plaza,‌ ‌this‌ ‌multi-award-winning‌ ‌chef‌ ‌returns‌ ‌to‌ ‌her‌ ‌home‌ ‌country,‌ ‌following‌ ‌years‌ ‌honing‌ ‌her‌ ‌craft‌ ‌at‌ ‌Sheraton‌ ‌Saigon‌ ‌Hotel‌ ‌&‌ ‌Towers,‌ ‌where‌ ‌she‌ ‌was‌ ‌Director‌ ‌of‌ ‌Culinary‌ ‌Operations‌ ‌for‌ ‌four‌ ‌years.‌ ‌

On‌ ‌joining‌ ‌the‌ ‌hotel,‌ ‌Lorraine‌ ‌will‌ ‌be‌ ‌responsible‌ ‌for‌ ‌the‌ ‌entire‌ ‌food‌ ‌and‌ ‌chef‌ ‌operations.‌ ‌Widely‌ ‌recognised‌ ‌as‌ ‌one‌ ‌of‌ ‌the‌ ‌top‌ ‌female‌ ‌chefs‌ ‌in‌ ‌the‌ ‌world,‌ ‌She ‌will‌ ‌lead‌ ‌the‌ ‌hotel‌ ‌brigade‌ ‌and‌ ‌will‌ ‌be‌ ‌putting‌ ‌her‌ ‌own‌ ‌stamp‌ ‌on‌ ‌restaurants‌ ‌and‌ ‌menus.‌ ‌

Her‌ ‌nearly‌ ‌thirty‌ ‌years'‌ ‌experience‌ ‌in‌ ‌top‌ ‌kitchens‌ ‌in‌ ‌Europe,‌ ‌Asia‌ ‌and‌ ‌the‌ ‌Middle‌ ‌East,‌ ‌has‌ ‌seen‌ ‌Lorraine‌ ‌hold‌ ‌eight‌ ‌Executive‌ ‌Chef‌ ‌positions.‌ ‌She‌ ‌was‌ ‌selected‌ ‌as‌ ‌the‌ ‌first‌ ‌female‌ ‌Executive‌ ‌Chef‌ ‌in‌ ‌a‌ ‌number‌ ‌of‌ ‌different‌ ‌locations‌ ‌including‌ ‌Bahrain,‌ ‌Istanbul‌ ‌and‌ ‌Hong‌ ‌Kong,‌ ‌and‌ ‌most‌ ‌recently‌ ‌in‌ ‌Dubai,‌ ‌in‌ ‌her‌ ‌position‌ ‌at‌ ‌the‌ ‌Fairmont‌ ‌Hotel.

‌ ‌While‌ ‌in‌ ‌Hong‌ ‌Kong,‌ ‌two‌ ‌restaurants‌ ‌under‌ ‌Sinclair's‌ ‌direction‌ ‌were‌ ‌awarded‌ ‌Michelin‌ ‌Stars.‌ ‌She‌ ‌was‌ ‌nominated‌ ‌as‌ ‌a‌ ‌"Les‌ ‌Toques‌ ‌Blanches"‌ ‌Board‌ ‌Member‌ ‌and‌ ‌has‌ ‌published‌ ‌a‌ ‌charity‌ ‌cookbook.‌ ‌This‌ ‌is‌ ‌in‌ ‌addition‌ ‌to‌ ‌her‌ ‌receiving‌ ‌multiple‌ ‌accolades‌ ‌including‌ ‌the‌ ‌BBC‌ ‌Good‌ ‌Food‌ ‌award,‌ ‌Time‌ ‌Out's‌ ‌Best‌ ‌Steak‌ ‌House‌ ‌and‌ ‌being‌ ‌placed‌ ‌third‌ ‌in‌ ‌Best‌ ‌Restaurants‌ ‌in‌ ‌2013‌ ‌by‌ ‌Esquire.

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COVID-19: How is the Foodservice Industry Coping?

The world's latest crisis - COVID-19 - has taken over our lives, irreversibly shifting our economy, society and lifestyle. But how has it affected the foodservice industry - and what big changes are on the horizon? Find out more about how coronavirus has impacted our industry and what foodservice operators should consider when adapting their business to life as our 'new normal'.

How is the industry changing?

Though the pandemic is still in its early stages, we've already seen a considerable shift in how consumers are getting their food, and how local restaurants and foodservice providers are responding.

1. Local farm shops are booming

One of the biggest shifts has been that of consumers turning to local farms for their fruit, vegetables, meat and dairy produce. While grocery stores have experienced severe shortages in supply, farms shops have been able to offer local shoppers a steady stream of fresh goods.

Another big advantage of local produce is that people know where their food is coming from, which not only helps them feel more secure about avoiding shortages from hard-hit countries, but also helps them contribute to the local economy, supporting local businesses that otherwise might not have been able to ride out the storm.

2. Restaurants are shifting to take-away or delivery models

Restaurateurs have been quick to adapt their business model to offer their customers more flexible, pandemic-friendly dining options. This has caused a surge in take-away and delivery service options, not only from quick service or fast-casual restaurants but also from higher-end restaurants.

While the commission fees of delivery service providers can be off-putting for many restaurateurs, there's good news on the horizon. Many delivery services are adapting their business models by reducing or eliminating their fees or opting for a flat-rate, subscription option so restaurants can get a better return on their margins.

But what about food safety concerns? Most restaurants have implemented stringent health & safety regulations to protect both their staff and their patrons - covering everything from sourcing, to preparation and service. In China, foodservice operators like McDonald's have responded with contactless pick-up options where customers don't have to make any contact with the staff.

3. Independent businesses are seizing the day

As many international chains such as McDonald's, Subway, KFC and Burger King have decided to close stores altogether, there's a growing opportunity for small, independent businesses to fill the gap. These businesses are more agile and flexible as they employ fewer staff and are therefore able to react quicker to serve local customers. These customers are likely to spread the word throughout their local communities, further boosting the success of these businesses and building a loyal customer base that's likely to stick around well after the dust has settled.

Food & workforce safety tips

Here are the key factors that any foodservice business should consider.

  • Set up clear protocols for your establishment and communicate these to all of your partners, suppliers, employees and customers.

  • Employees handling food should wash their hands for at least 20 seconds and wear gloves, a mask and/or hairnet as recommended.

  • Employees should stay at least 2 meters away from customers and coworkers, to comply with social distancing recommendations. 

  • While 'open food' areas such as buffets do not pose an increased risk, customers and employees should continue to behave in a hygienic manner. Where possible, food should be pre-packaged

    For restaurants offering a delivery service:

  • Delivery staff should be well-trained and adhere to public health advice regarding the collection and delivery of orders.

  • Drivers should wear clean (and when necessary, protective) clothing, and sanitize their hands before and after every transaction.

  • Delivery vehicles should be kept clean, in good condition and free from sources of contamination. They should be disinfected regularly.

  • Where possible, 'contactless delivery' options should be offered - where food can be left at the front door or on the porch.

  • You may want to consider limiting the range of menu items on offer to simplify the production process and streamline your operation.

  • Food packaging should be controlled, to make sure that it is suitable for different food types (some packaging is not suitable for hot food).

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Trivago Looks to Reorganize With ‘Significant’ Job Cuts

Faced with a drop of more than 95 percent in referral revenue in the last week of the first quarter, Trivago informed investors that it has started to “make changes to our organizational setup,” including “significant” headcount reductions.

Other than chopping jobs, and reducing costs, Trivago didn’t specify what organizational changes it is making.

Trivago notched a small profit, roughly $18.7 million (euro 17.2 million) in 2019, but was already struggling heading into 2020.

In a letter to shareholders last week, Trivago said it reduced its advertising spend “to an absolute minimum” because of the coronavirus-driven drop-off in demand.

As part of its reorganization, Trivago said “we are targeting a substantial reduction in our cost base going forward.”

GIVING PARTNERS A BREAK

Like Tripadvisor, which is giving a break on subscription bills to hotel and restaurant partners, Trivago said: “We have accommodated the requests of many advertisers to extend payment dates and to pay outstanding invoices in installments.”

Trivago was among eight German startups that pleaded with Google to give them relief from a portion of their first quarter advertising bills.

“Our travel partners are facing unprecedented challenges and we’re working with partners to help protect their businesses, including helping them surface their cancellation policies in our travel search products and expanding our ‘pay per stay’ pilot earlier this month to all hotel ads partners globally to shift the cancellation risk from our partners to us,” 

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Accor and Bureau Veritas launch a label based on sanitary measures

Accor, a global leader in augmented hospitality, and Bureau Veritas, a world-leading provider in testing, inspection and certification, have joined forces to develop a label designed to certify that the appropriate safety standards and cleaning protocols have been achieved to allow businesses to reopen

The label will cover both accommodation and catering, and will set the sanitary standards applicable to all the Group's hotels as well as to other chains and independent hotels. The project was carried out in partnership with doctors and epidemiologists, and has been developed in collaboration with Accor owners and trade associations, such as UMIH, GNC, and GNI.

The project will be shared within Alliance France Tourisme as well as with the relevant ministries (French Ministries of Tourism, Health and Labor) so that they are actively involved in - and validate - the recommended standards. 

European customers will be able to check on a dedicated Bureau Veritas website, before they book their next stay whether any hotel or restaurant has been certified or not by Bureau Veritas.

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Coronavirus Pushes a Traditional Industry to Go Digital

 Kempinski Hotel Beijing Lufthansa Center innovates its food and beverage service to reach customers to combat the novel coronavirus restrictions. Updates to recent delivery services include a new delivery app addition to the restaurant's repertoire, alongside the advanced WeChat ordering options. The unveiled WeChat online menu allows customers to pre-order online and set up a pick-up time at the restaurants

The novel coronavirus pandemic of 2020 quickly brought the topics of public health and non-contact services into the public eye. 

Bilingual Ordering and Social Distancing

For the convenience of surrounding businesses, residences and embassies, a clear bilingual system created the newest WeChat ordering function. Guests can easily find Paulaner Bräuhaus's full Bavarian menu,

'Bilingual services are very important to Kempinski Hotel Beijing. We hope guests, both Chinese and foreign, can have a simple and easy-to-use platform to enjoy the services of the five-star hotel at such a time,' Hotel Managing Director Brice Péan explained. Continuing to describe the benefit to guests, he said, 'This system allows customers to take the food without having to wait after they arrive at the store, reducing contact and gatherings.'

Numerous Take-out Platforms and 100s of Five-star Food Delivery Services

Kempinski Hotel Beijing implemented more stringent safety standards, including mandatory temperature checks for all kitchen and restaurant employees; a requirement to present public health certificates in public areas ;air sanitisation in the dining area daily; strict ingredient regulations; and frequent disinfection of all equipment. 

Paulaner Bräuhaus's operating hours have been adjusted to 12:00 to 21:00. Kempi Deli's operating hours have also been adjusted and are now from 8:00 to 20:00.

 At the same time, we hope to explore how to reduce the number of plastic products to lessen the environmental impact caused by excessive packaging, as we have the opportunity to create sustainable development of this entire industry,' Brice Péan, the Hotel Managing Director

.

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Lithuania turns capital Vilnius into open-air cafe to maintain social distancing

Lithuania turns capital Vilnius into open-air cafe by giving much of its public space to bars and restaurants ,among others ,to maintain social distancing.Seating will only be allowed outdoors and customers seated at different tables must be at least two metres apart.

The Batlic nation of Lithuania has reported 1,449 coronavirus cases and 45 deaths

A Message to Employees From Tripadvisor CEO and Co-founder, Steve Kaufer

Due to the effects of the COVID-19 pandemic on our business, Tripadvisor announced a workforce reduction that will impact more than 900 employees, which is approximately one-quarter of our total workforce. 

Here’s a brief summary of what I shared with our team earlier today:

Team:

I delivered some tough news about steps we are taking as a company to seek significant cost savings that will help Tripadvisor get to the other side of the COVID-19 pandemic. I know that today marks a difficult day for many of our colleagues and friends.  Everyone’s lives have been upended by this virus, and I continue to be profoundly humbled by and, at the same time, so proud to see everyone in this company rising to the occasion. I’ve been in awe, watching you all work day and night to ensure travelers and our travel partners receive the high level of service expected of our brand as teams remain virtually connected and productive.

But sometimes, the most valiant of efforts aren’t enough to counter outside circumstances and, as a public company, it is our responsibility to adjust, adapt and evolve to the environment that surrounds us. 

Here is our new reality as a company

We need to take action to ensure Tripadvisor can focus on its mission to serve travelers for years and decades to come. The management team and I have been executing a three-phased plan to navigate near-term challenges and position our business for recovery. 

As I shared with you a few weeks ago, this included a series of Phase 1 decisions: 

  • We cut nearly all but the most essential discretionary spending, effectively ending all business travel, ending non-essential vendor relationships, pausing nearly all hiring and significantly reducing office perks and benefits; 

  • I declined a salary for the remainder of 2020; and 

  • We would pull every lever we could in order to preserve as many jobs as possible. 

As the pandemic progressed faster than anyone anticipated, we determined the need to enact Phase 2 of our cost reduction plans. 

Taking advantage of government subsidy programs in Europe, we were able to swiftly furlough hundreds of employees, primarily at TheFork, in sales-related roles.  We hope to bring back these furloughed employees later in the year as the industry recovery is realized. This immediate action helped Tripadvisor to preserve needed operating capital. 

We had hoped cutting discretionary expenses and furloughs would be enough, but as the pandemic worsened, it became clear that the company needed to take additional cost saving measures. 

Today, I announced Phase 3, which includes a significant workforce reduction and additional Tripadvisor employee furloughs.  

In most markets, we will also be asking for the majority of our remaining salaried employees to take both a temporary pay reduction and also to work a reduced schedule for the summer months. 

Some of the guiding principles that influenced these decisions include a focus on:

  • Reducing our overall headcount across the company, particularly in areas where we are seeing reduced client demand;

  • Reducing management layers, giving more responsibility to a fewer number of people;

  • Closing open roles within the company that are not deemed essential to our immediate needs, as we radically focus on the most important priorities; 

  • Reducing our global real estate footprint (which currently includes 52 offices we maintain around the world);

  • And importantly, supporting our people as they exit the organization.

    To help, we are launching the Tripadvisor Alumni Network, a community of current and past employees of this company who can assist in transition efforts. As a part of the network, we are creating an opt-in list of impacted employees that we will share with our network in the hopes that they might help our teammates who are seeking future employment. We will also provide a secure, private way for both our employee and alumni communities to share job leads, provide support, and keep in touch.  iT will support those leaving the organization by facilitating connections, sharing job leads, and, for those employees who opt-in, making their names visible to organizations that are hiring.

Our path moving forward

Tripadvisor was organized in a way that allows for ambitious and transformative improvements to the consumer experience. We reorganized Tripadvisor to more directly focus on the traveler.  As ONE Tripadvisor, we’re thinking more holistically about the traveler seeking advice on where to go and stay, thinking about how to get there and what to do when they arrive. Decisions that impact travelers have been made holistically, with detailed consideration of the trade-offs that relate to our Tripadvisor platform operations, our business strategy and our anticipated financial results.

Creating compelling consumer offerings for travelers and diners

As a result of these changes:

  • We are integrating the Tripadvisor Flights, Car and Cruise teams into the B2C team under Lindsay.  

  • Cruise Critic will continue to run as a standalone business, and will now report into Ernst Teunissen, our Chief Financial Officer and a member of the Executive Leadership Team.

  • Additionally, we will also be dissolving SmarterTravel as a business unit. As we determine the future path for these media brands, we will integrate SmarterTravel’s portfolio of branded sites into Lindsay Nelson’s organization. 

    Serving our media partners and the 8 Million+ travel, hospitality and tourism businesses listed on Tripadvisor

    Kanika Soni, our Chief Commercial Officer, will lead a unified B2B organization that supports all 8 million+ partners listed on Tripadvisor by helping them reach our highly qualified audience via the Hotel Auction and our existing advertising products and media solutions. 

    As we look to diversify and grow our revenue, our B2B teams will also:

  • Merge Tripadvisor’s B2B Restaurants team with our B2B Accommodations team By joining forces with the group formerly known as Hotel Solutions, we are going to bring the best minds in the company together to deliver and offer best-in-class support for ALL of our partners

  • Focus on launching and expanding our new SaaS offerings (e.g. menu distribution, reputation management) for both our Hotel & Restaurant partners.

  • Unify our advertising sales organizations, inclusive of the non-endemic display sales team

    The future of experiences and restaurants reservations

    Our experiences and restaurant reservations businesses face the same challenges as Tripadvisor during this pandemic, but I continue to believe that both TheFork and Viator have bright futures before them as each of these brands navigate this crisis. As such:

  • TheFork has been one of the fastest growing businesses within Tripadvisor’s portfolio, and with Bertrand’s entire focus back on this business, we are confident this trend will continue. 

  • Viator’s future remains bright as a standalone Experiences OTA, under the leadership of Ben Drew as its president and ELT member

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Lodging Interactive Launches Touchless Digital Menu System for Restaurants and Hotels

 Lodging Interactive the hospitality industry's premier provider of full-service social media marketing and guest reputation management services , announced the launch of MyMenusOnline, its new touchless digital restaurant menu system. With MyMenusOnline restaurant guests simply scan a tableside QR code or NFC tag to view the restaurant's menu on their own mobile device. The system is meant to replace traditional printed menus and eliminates concerns in potentially passing germs between in-house dinning guests handling the same menus.

MyMenusOnline is managed and updated by the dinning establishment via any mobile device, tablet or desktop PC. All changes are pushed out to consumers in real-time, ensuring "daily specials" are always up to date.

MyMenusOnline is 100% web-based and mobile optimized and there is no need for any app download. Consumers scan a unique QR code or NFC tag and automagically the restaurant menus appear on their devices. Consumers can also save restaurant menus to their mobile device home screens for future access.

"According to a recent COVID-19 report published by the National Restaurant Association, restaurant operators that are getting ready to reopen will need to consider how they operate under much stricter sanitary guidelines," said Vallauri. "Some industry experts are calling for one-time-use disposable menus, which is sure to increase the operating costs for restaurant owners. With MyMenusOnline, we take that cost out of the equation."

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Major Brands Offer Relief in COVID-19

Major global hotels brands have implemented a number of fee reducttions and relaxed several standards and initiatives amidst the coronavirus outbreak

Marriott

  • Fee Relief

    50.0% credit for the fixed portion of the PSF for April and May ,with payment deferred until 9/1/20

    60.0 -70.0% reductions in shared services costs ,including RMAS and Field Marketing

  • Cycle Renovations

    Deferring all cycle renovations that are due in 2020 by one year

  • FF&E

    Walving required funding of FF&E reserves for six months with ability to borrow FF&E for working capitals needs,with lender consent as needed

  • Brand Standards /Initiatives

    Guest Satisfaction Surveys will be suspended for Wave 1,2020(1/1-6/30)

    Deferred all brand and global initiatives with only mission -critial areas

  • Audits and PIPs

    Brand Standard Audit activities are paused until 6/30/20 .This include BSAs asa well as audits for beverage and experientials

  • Meeting & Training

Paused all mandatory ,in-person,off-site training classes and will instead leverage Digital learing Zon

Hilton

  • Fee Relief

    RMCC hotels -50.0%fee for 90 days for any hotels with occupancy <50.0% over that time period

    Suspended RMCC hotels will receive a 75.5% fee reduction while out of operation

    Temporary suspension of guest assistance intervention fees

  • Cycle Renovations

    Awaiting Annoucement

  • FF&E

    Does not have an FF&E reserve in franchise agreement

  • Brand Standards /Initiative

    SALT scores have been suspended

    Reassessing compliance dates for technology refreshes ,as well as suspending all OnQ refreshes for atleast 60 days

    Deferring the launch of several product initiatives as well as extending compliance dates until further notice

  • Audits and PIPs

    For any items due in 2020 -there is a potential to extend by 12 months

    It will adjust the frequency to accommodate the current business climate,QA penalities waived for 2020

  • Meeting & Training

    All in-person training will be put on hold until after June .Those who require training to do so via Hilton University online where appropriate

    IHG

  • Fee Relief

    Fee Relief and Fee deferral options from 3/1/20-5/31/20 (excluding KIpton Hotel & Restraurants )

    SERVICE CONTRIBUTRION :50% discount throuGH 5/321 and deferrable for 90 days

    Technology fee :25 .0 % discount 5/31

  • Cycle Renovations

    Mid -cycle renovatios are deferred until 1/21

  • FF&E

    Waiving FF&E and Capital reserve requirement through 12/31/20

  • Brand Standards /Initiative

    Love scrores remain in operation

    IHG will defer the publication of any new standard until 11/20

    Relaxing brand standard in Multiple areas ,including F&B Operations,Training, Technology and Loyalty ,with compliance dates extented to later this year and others into 2021

  • Audits and PIPs

    Any PIP milestone dates due between now and 12/31/20 ,will get a nine month extention to that due date

  • IHG is currently designing vir]tual touchpoints to support cleanliness and brand safely standard until 6/30/20

    Meeting & Training

  • IHG will suspend all in-person training and move to all -virtual training sessions.Cancellation fees will be waived for current registered courses ,the training credit standard for hotels will be reduced by 25%

    Hyatt

  • Fee Relief

    Centralized Revenue Management Fee (applicable to all select service proporties participating in Hyatt’s CRM services)

    50% relief in April and May or $775 per month .

  • Cycle Renovations

    Deffering all cycle renovations that are due now through 6/30/21

  • FF&E

    Deferring FF&E deposits for the remainder of 2020.Hotels may use the amount on deposit in replacement funds to cover general operating expenses ,which may be subject to lender approval

  • Brand Standards /Initiative

    All brand initatives with budgetary implication will be postponed for the remainder of 2020

    For hotels with temporary suspended operations post surveys will restart upon resuming business operations

    For operating hotels -Hyatts surveys will restart on 5/31/20

  • Audits and PIPs

    Will suspend formal brand standard audit activities for 2020,and will suspend PIPs,as approved by Hyatt,through 12/31/20

  • Meeting & Training

    Suspended all in-person and off-site Hyatt meeting and training classes ,and will instead leverage Hyatt connect and digital training tools to conduct all manadotory and recommended training .

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KFC India to provide 1 Million Meals to Feed Communities in Need

KFC India announced, that it has pledged to donate at least 1 Million meals to help communities in need during the ongoing coronavirus pandemic. These meals will be provided to migrant workers and daily wage earners struggling to earn a livelihood and afford meals during the extended lockdown.

Supported by the Yum! Foundation, KFC India will be funding these meals.

KFC has partnered with ResponseNet to work with impacted communities in need across Delhi, Assam, Bangalore, Mumbai, Jharkhand and other states. ResponseNet will be disseminating kits of essential food and necessity items as rice, flour, pulses, cooking oil, spices, etc. in the identified regions.

 KFC India has also made the following commitments to support its people and communities during the ongoing pandemic.

Thanking frontline warriors - Healthcare workers: KFC is committed to serving more than 10,000 thank you KFC meals to healthcare workers at hospitals across Delhi, Pune, Bangalore, Hyderabad and Kolkata.

Employee well-being : Yum! Brands Foundation has set up the Global Employee Medical Relief Fund, to provide financial support for KFC team members at company and franchise-owned restaurants all across the world, who may be diagnosed with or who are caring for someone diagnosed with COVID-19.

Continuing to serve consumers through Safe & Contactless Delivery: Consumers can avail the Contactless Delivery option on prepaid orders, thereby ensuring no up-close contact with our delivery riders at the time of receiving the food, including exchange of cash.

KFC continues to implement stringent measures as regular temperature checks, intensified sanitization of surfaces at the restaurants, social distancing, even in the kitchens, etc. across all restaurants

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Covid-19 Crisis: Value engineering for hotels is the key

The engineering department of a hotel holds great importance for a property to function efficiently. By providing utility services like electricity, steam, hot water, air-conditioning and refrigeration and maintaining engineering and services of various other equipment, the chief engineers are undoubtedly the backbone of a hotel

Chief engineers across all hotels in the country are figuring out ways to keep their hotel operating and running smoothly, post lockdown.

Sanitisation for us will be the most important aspect. We may look forward to adding more toilets around the properties. Even when we start operating, we would go with 50% of the workforce at a time

The virus becomes suspended in droplets smaller than five micrometres, known as aerosols, it can stay suspended for about a half-hour, before drifting down and settling on surfaces where it can linger for hours.The finding on aerosol, in particular, is inconsistent with the World Health Organization’s position that the virus is not transported by air. This has opened up a whole new sphere for engineers to work on.

We as engineers have to ensure that air inside a room or a public space like a lobby or restaurants, keeps changing. More air handling units will have to be installed in hotels. Instead of taking the air back, there should be a provision of pumping fresh air” said Rothin Banerjee, Director - Engineering, Taj Palace, New Delhi.

For Rahul Singh Sisodia, Director - Engineering JW Marriott, Aerocity, New Delhi, value engineering in the current situation is the key as a huge amount of liquidity and cash flow is needed to ensure the efficiency of a hotel.

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