JAIDEEP DANG

Owing to the ongoing lockdown, our goal is to minimise the wastage and excess preparation of dishes. As a result, we have discontinued all three buffet slots in all hotels until further notice as the occupancies and the requirement of a buffet is low.

Considering the decline in the amount of occupancies, the concerned guests can directly order à la carte to their rooms. During breakfast hours, a menu is provided from which the guests can order accordingly. While the dishes are prepared and served fresh, this would help us control costs and avoid wastage in these crucial times.

That being said, all General Managers and Operation Teams are working together to ensure that preparation is done judiciously. With regards to sanitisation, we are making sure that our hotels are being sanitised every two hours and all hygiene standards are being followed as per the guidelines. In addition, all our raw materials for food and beverages are properly sanitised and washed before being prepared.