At the BW HOTELIER Breaking The Pandemic WebBlast: 'The Future Of My Plate', Rajeev Janveja, Corporate Chef, Lemon Tree Hotels Ltd, discussed the ramification of this back swan event on the hospitality industry along with shedding light upon the future, as hotels already try to adapt and work in sync with new protocols and standards.

When an unprecedented event like Covid-19 occurs, people are thrown off course, and for a moment everything seems standstill. The hotelier industry has arguably been one of those industries that has been hardest hit and recovering from this event is something everyone is working towards. Regaining the costumer’s trust and goodwill is imperative and a concept that was stressed by Janveja as well. 

One key aspect discussed several times was how everyone will have to adapt and reinforce and work in sync with the guidelines given out from the government along with paying attention to sanitation and hygiene, a concept that has been engrained ‘from college’. Chef Janveja was speaking at the BW HOTELIER Breaking The Pandemic WebBlast: 'The Future Of My Plate.

Pointing out the plight of the costumers, he said, “They are undergoing a mix of feelings, and there is fear at present, therefore we need to work towards regaining confidence." This is a goal set, which Rajeev Janveja claimed to be working towards. Reflecting and highlighting how he has interpreted and implemented newer measures, he said, “We have learnt a lot. We have to slightly tweak, and come up with new manuals and guidelines”. 

When talking about action points already enforced, he put forth how there will be 'reduced staff', 'markings for distancing', 'shortened menus' and 'checklists' needing to be filled daily. Emphasising and giving an example of hardships that may be faced by chefs, he talked about how the kitchen staff may face difficulties, especially those chefs wearing a mask at tandoor, due to the heat.

Changing the course of the conversation, Rajeev Janveja pointed out how everything will become more 'local', as those ingredients are inherently 'immunity boosters'. He said, "For example, offering ‘kadha’ as a welcome drink to customers can become a trend and the fact that numerous seeds have now become a part of the menu will impact the industry and everyone to a larger extent."

In conclusion, he reiterated several times that they will be strict to ensure that raw material coming into their hotel is safe and will slowly work towards rebuilding the trust and the industry.