AURELIO GIRAUDO, CLUSTER GENERAL MANAGER OF THE BANYAN TREE DOHA & LA CIGALE HOTEL MANAGED BY ACCOR

Qatar-based industry professional Aurelio Giraudo shares his thoughts on how the pandemic is changing the world of F&B.

How do you think F&B in hotels will evolve?

The pandemic has forced us to rethink all of our priorities, including sustainability, diversity, innovation, engagement and personalization. In food and beverage, we can expect a sea of change that will focus on the individual experiences of guests. To elaborate, guests would like to have new and unique travel experiences, instead of the cookie-cutter experiences like franchised restaurants. We will witness the creation of “super brands,” with more celebratory chefs and mixologists who will be creating new brands under their label. In terms of F&B trends, I personally think that within the current climate, the takeout and delivery side of businesses will continue in an upward trajectory; with more and more ghost kitchens opening up to support restaurants or kitchens that cannot execute takeout from their own premises. Al fresco dining and outdoor seating areas are likely to remain popular. Dining rooms will reopen, respecting social distancing protocols and offering scannable QR codes instead of physical menus.

What are your upcoming projects?

The big thing for Accor in Doha was the opening of Banyan Tree Doha at La Cigale Mushaireb Hotel & Residences, which opened on May 12, 2021, and has made a big impact in the luxury market. Accor has big plans for Doha, wherein Raffles, Fairmont, Sofitel, Rixos, Novotel, Pullman, Ibis and Adagio hotels are expected to open in the next two years. La Cigale Hotel Managed by Accor, which is one of the most popular food destinations in the city, will witness a soft refurbishment of all its food and beverage outlets and come up with exciting new concepts in the next eight to 12 months.

Read the full interview on hospitalitynewsmag.com