What metrics do you track for IRD today? Is time still a factor?

Most important metrics in IRD will always be “time” of course, but in new era hotels are tuning to new software’s where an APP helps you to be in control of ordering, live tracking and delivery of your order,

These app’s help to focus on following,

1. Eradicate cost of bulky menus, which we have to incur two or three times a year during menu changes,

2. Payment issues - pay through gateways directly,

3. Reduce manpower as less people are required to run operations and channel energy where actually required,

4. Feature and earn from promotions and food festivals easily and professionally,

5. Guests can see actual images of food and delivery time and updates on order,

With the entire new tech, tell us anything that you use for your IRD.

We are exploring the idea of transitioning into an App operated ordering system that lets our guests place their orders, make payments and track their orders real time as well, and It may also include watching your food being cooked live on your mobile phone. I think that will be an exciting experience in itself.

What is so special about your IRD?

It's the opportunity to live like a movie star for the day that really appeals to people, and if the food and service is also great, then even better.

In this era of COVID and going forward, we have seen a different prospective of guests about in house dining, guests prefer to dining in the comfort of their room when they are staying in hotels,

1. We allow guests to order from our award-winning Indian outlet Spice art – An Indian specialty restaurant serving Northwest Frontier cuisine,

2. introduced a 5-course menu serving through IRD for special occasions for a couple,

What do you think IRD will look like in the coming years?

Implementation of an upgraded room minibar with the addition of wine-by-the-glass technology. This technology mounts to the wall and houses two standard wine bottles, preserving each bottle for up to 90 days. This allows hotel management to choose any brand of wine and to set the price per pour accordingly.

Automatic minibars solution, sensors can determine which items have been removed and automatically post the purchase of the item to a guest’s folio. With automatic posting, hotel staff experiences fewer guest disputes and losses due to consumption inaccuracies. This same sensor technology then notifies hotel management of which items require restocking.