Speaking at the BW HOTELIER Breaking The Pandemic WebBlast: 'The Future Of My Plate' Sharad Dewan, Regional Director - Food Production, The Park Hotels, highlighted how great an impact there has been on Hotels and especially F&B. Yet looking at the silver lining he stated beyond the gloom there is scope for rebirth and growth.

This black swan event has severely impacted this industry, and while given the current circumstances, survival for stand-alone restaurants, few hotels, and the growth of this industry to a larger extent seems difficult, having optimism is key. Sharad Dewan, Regional Director - Food Production, The Park Hotels spoke about how this darkness can be illuminated, along with sharing a few anecdotes of how things have started to go back to normal.

Placing great emphasis on how these circumstances are unlike any other, Sharad Dewan put forth how overcoming this is certainly not going to be easy. He said, "You may come out battered and bleeding, but you will come out.” He was confident that everyone would rise once again if they enforce the concepts of 'quality, creativity and relations', which will in turn help stimulate growth and recovery.

Discussing the concept of creativity, he highlighted that they just hosted a food festival during the lockdown, and those music series and brands are doing very well, thus showing how they are making the most of the situation. He also shared, "Thinking beyond is imperative along with chefs, DJ’s and bartenders being on the menu henceforth.”

Making a statement, he said, “At The Park, we like to create and stay nimble on our feet”, thus showing how innovation and looking beyond is a key thing that should be considered.

When slightly reflective and looking into the distant future, Dewan pointed out, “The future isn’t on my plate, maybe we need to change the plate, maybe now it’s a bowl or a basket." Thus clearly alluding to the concept of recreation and change and welcoming a new idea and accepting this process of metamorphosis and looking at what the future can bring. He also reiterated that to 'reinvent', we need to start from scratch, and go back to the start line, and think about everything in detail.

Closing on a slightly more hopeful and optimistic note, he pointed out that people will come to restaurants to get pampered, and therefore the industry will endure.