HOTEL Presentation MAKING BY SUVEER .pptx

HOTEL

1. Healthy Eating Themed Restaurants Outsourcing Sophisticated Needs Ethnic Restaurants Quality Focus *Key Trends Covered:* * Explain key F&B industry trends to staff. *Why It Matters:* Staying updated ensures competitiveness and customer satisfaction

2. Trend 1 – * Healthy Eating* ⁠*Key Points:* - Growing demand for organic, plant-based, and low-calorie options. - Transparency in sourcing (e.g., farm-to-table). ⁠*Staff Action:* - Train on dietary preferences (vegan, gluten-free). - Highlight healthy menu items.

3. ** Trend 2 – Themed Restaurants** **Key Points:** - Unique concepts (e.g., toilet restaurants, retro diners). - Instagram able experiences drive footfall. - **Staff Action:** - Embrace themed service (costumes, storytelling).

4. * Trend 3 – Outsourcing* ⁠*Key Points:* - Cost efficiency (e.g., third-party delivery, cloud kitchens). - Focus on core operations. ⁠*Staff Action:* - Coordinate with delivery partners seamlessly. •⁠

5. * Trend 4 Sophisticated Needs* ⁠*Key Points:* Customers expect personalized service (e.g., wine pairing, chef’s table). Tech integration (AI menus, contactless payments). •⁠ *Staff Action:* - Up skill in hospitality tech and etiquette. •⁠

6. *Trend 5 – Ethnic Restaurants* •⁠ ⁠*Key Points:* Demand for authentic global cuisines (e.g., Korean, Middle Eastern). - Fusion trends (e.g., sushi burritos). ⁠*Staff Action:* - Learn cultural dining customs.

7. Trend 6 – Emphasis on Quality* •⁠ •⁠ ⁠*Key Points:* - Premium ingredients (e.g., artisanal cheeses, craft cocktails). - Sustainability (zero-waste, local sourcing). •⁠ ⁠ *Staff Action:* - Master menu knowledge and presentation.

8. Conclusion & Takeaways* •⁠ ⁠ ⁠*Summary:* Trends reflect health, innovation, and quality. •⁠ ⁠ *Call to Action:* Stay adaptable and trained. - Align service with trends. •⁠ ⁠*Q&A:* Open floor for staff questions.