Here’s how you can make the hotel life come to you

Lunch, packed and delivered by the ITC. A bartender from The Park shaking martinis in your front room. Blazers dry-cleaned by the Hyatt. Sounds like the movie star life?

Well, that is actual life in 2020. This yr has pressured the world to change quickly as corporations and professionals pivot, discovering progressive methods to keep afloat. As they climate this storm, the learnings from the final three months are possible to completely affect the hospitality enterprise.

Faced with empty rooms, eating places and banquet halls, luxurious resorts round the nation have diversified into meals deliveries, laundry and housekeeping.

COVID-19 and lockdowns round the world have stored diners and travellers from going to resorts. So as an alternative, the resorts are going to them: and in true five-star style, they’re doing it in model.

Order Peshawari’s signature mutton raan, dal makhani and rooster kebabs, and it’ll arrive in a chauffeured automotive, with a butler in tow. Their newly-launched ‘Gourmet Couch’ menu has a minimal order of ₹5,000 free of charge supply to a radius of 15 kilometres round the hotel.

Set in cane baskets, the meals is packed in plant-starched clamshell containers, and biodegradable baggage. The biryani and dals come in vibrant handis, sealed with dough. A label on every dish offers particulars on date and time of preparation, in addition to particular heating directions. Need assist? Just ask the butler. If you desire a extra low-key dinner, the hotel can be now on Swiggy.

The present should go on

“Every industry, in the current scenario, is thinking of sustainable ways and means to rediscover the way their businesses are run,” says Chef Ashutosh Nerlekar of The Park Chennai.

The Park is taking their eating places to shoppers’ properties, the place they’ll cater for something from two to 50 visitors. They are additionally launching a Home Bartender section after lockdown. With this, visitors can avail mixologist providers. Or, they can go for a Bar Takeover. “The hotel’s bartender will turn up at your house with chasers, glassware, cocktail syrups and garnishes. Only liquor needs to be provided by the guest,” says Kiron Kumar, F&B director at The Park Chennai.

At the Hyatt Regency in Gurugram, the normal supervisor Vishal Singh says they began house supply in April with desserts. It proved in style, in order that they went on to create a multi-cuisine supply menu, competitively priced 25% decrease than the hotel’s common in-house eating charges.

He admits that it took a change in mindset to transfer to a supply platform, including “As hoteliers, we are equipped to adapt. We also learnt things from Swiggy and Zomato on how this model works.” Though the hotel has resumed all operations (besides pool, health club and spa) since June 8, the variety of deliveries are nonetheless larger than footfall.

This is why resorts are additionally starting to diversify now, discovering avenues beside F&B for producing revenue.

Out of the consolation zone

“We started our laundry services last month,” says Vishal, explaining that with most households not having home assist and with dry cleaners and launderers not functioning, this appeared like a good suggestion. “Also in North India, this is when people dry-clean and pack away their woollens,” he says. Though the quantity of demand for this isn’t as massive as house supply, they get between one to three orders in a day, and are hoping to develop as phrase spreads.

Laundry process in progress at Hyatt Regency, Gurgaon

Stating that they’ve a pick-up and drop-off possibility, Vishal says, “We deliver after 48 hours. As safety is top priority, we have a hygiene manager. Our biggest advantage is that we have an in-house laundry on our premises, as opposed to other laundries which are collection points, which send the clothes to a laundering facility.” Everything is machine-washed at a excessive temperature, chemical substances are used to disinfect, the clothes are then ironed and steamed.

The hotel is now in talks with company shoppers and complexes to take over housekeeping.

The Green Park hotel in Chennai, is considered one of the first gamers to enter the housekeeping enterprise, put up lockdown. They began in mid-May and have thus far catered to 25-odd company shoppers. While the phrases ‘sanitise’ and ‘disinfect’ is perhaps in use so much lately, these are commonplace procedures at resorts. “Any good five-star hotel, will have at least 60 to 100 housekeeping staff alone. These professionals have mastered the art of cleaning rooms and sanitising places,” says Sudip Sen Gupta, vice-president operations, at Green Park.

“With offices reopening, workspaces need disinfecting. So we started doing that here, as well as in Hyderabad and Vizag, where we have our properties,” says Sudip. “Now, it has become mandatory for corporates to sanitise their buildings. We also train their housekeeping team to deep-clean effectively,” he explains. Rates differ relying on the sq. toes, beginning at ₹three and going up to ₹6, relying on the type of cleansing required.

Meanwhile, The Oberoi, Bengaluru, has been receiving queries from companies who’re on the lookout for impartial or group work areas in resorts.

“We have ample choices with us, starting from our business centre meeting rooms, board room, independent work stations and even our alfresco restaurant spaces which are ideal for work with fresh air and lush green views,” says Visheshwar Raj Singh, vice chairman and normal supervisor of the property. Apart from a slew of measures that the hotel says they’ve undertaken, the different advantages of working from a luxurious hotel embody customisable meals and beverage menus out there.

Given that a couple of corporations are shutting down their bodily workplace area and transferring in the direction of a everlasting WFH platform, Visheshwar believes there’s potential for this section to see cheap progress, “especially with many corporates seeking a neutral, peaceful, non-cluttered environment for their work hours keeping safety and convenience both in mind.”

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