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How hotels will look like after pandemic

How hotels will look like after pandemic
Friday April 09 2021
By WINNIE WANGUI
Compressed menus
“Gone are the days of 10+ page menus, customers are more appreciative of a menu that is focused on quality ingredients,” said Ravi Gabriah, the Food and Beverage Manager, Sarova Hotels and Resorts.
The hotel had slightly scale-down menus, retaining the favourites, and enhancing them with “specials” and “limited time frame menus.”
Due to the reduced number of diners and the uptake of deliveries, restaurants reduced their menus only retaining popular and signature dishes. Mugg and Bean also compressed their menu to popular favourites.
“Items like chicken mayo sandwich, egg meals increased in delivery requests and the fact that we also joined other food delivery platforms helped us get extra revenue during the pandemic. Due to this positive uptake, we retained our products on the platforms and continue to serve new customers as well,” says Pr ....

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Dust devils and elephants, the magic Amboseli lives on

Dust devils and elephants, the magic Amboseli lives on
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Couples defy rains, horrid Covid-19 to celebrate love

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State raids your pocket to fund bigger Budget
The State’s hunger for more cash comes despite it acknowledging that the economy is in bad shape.
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Sarova Hotels launches two restaurants in Nairobi in latest expansion

Sarova Hotels launches two restaurants in Nairobi in latest expansion
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As part of its expansion and diversification, Kenya’s hospitality giant Sarova Hotels and Resorts has opened two restaurants, The Kitchen by Sarova, and ChiSo by Sarova.
Diners who want to experience a luxury culinary experience now can have a taste of this at the two additions located in Westlands, Nairobi, at Urban Eatery in Delta Towers.
During the launch, Sarova Hotels and Resorts Director, Food and Beverage Operations, Shailendar Singh, expressed that, “The current situation has presented an opportunity for exploration and the hospitality industry is experiencing a wave of reinvention in terms of choice and culinary services. That is why we are constantly implementing newer, better, and more efficient ideas of dining to cater to the broad ever-changing industry.” ....

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Sarova ventures into restaurant business

Seeking to fill the gap between the hotel dining sector and standalone restaurants, the two additions launched in Westlands, Nairobi at the Urban Eatery Delta Towers, will target foodies who want to experience a luxury culinary experience.
During the launch, Sarova Hotels and Resorts Director, Food and Beverage Operations, Shailendar Singh, said that the current situation has presented an opportunity for exploration and the hospitality industry is experiencing a wave of reinvention in terms of choice and culinary services.
“To make ourselves more accessible to guests, we are taking our brands out to the market. This is a unique initiative where a major hotel chain is taking its F&B brands out of its premises. Usually, we find hotels taking other restaurant brands and franchises into their space but for the first time, we as a hotel chain, are taking our culinary repertoire into this diverse and expanding Westlands area.” said Mr Singh ....

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