With sales professionals and corporates used to cracking deals over drinks and eats, the pandemic induced-restrictions have taken the buzz out of business. But hospitality entrepreneurs are trying to keep it close to real with delivery innovations
Bastian food
Since the second Covid-19 surge, business meetings over dinner and drinks have been held on drab Zoom and WebEx. Nayantara Sangtani, event stylist and founder of Dinners By Nayantara, curator corporate events, says the year has been extremely challenging for those in sales. Talking shop while entertaining clients is an important part of business, and it has taken a beating thanks to the restrictions at restaurants. “With most executives struggling with video conferencing fatigue, we must ensure that the business-meets-pleasure meeting is as fun and interactive as possible. Think of adding virtual ‘happy hours‘ or a sending a customised meal box to your clients from time to time,” she says. Recently, as part of a business initiative for a client, Sangtani sent DIY cocktail kits and thinks it did help “strengthen their relationship”.
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Ranjit Bindra, managing director and founder at Bastian Hospitality Pvt. Ltd, started the Build-A-Bastian-Box concept. The individual portions keep it cost-effective and less wasteful, he thinks. “We’ve noticed this reduces the decision-making time for business customers and keeps it fun for them too.”
Nilesh Patel, beverage head-west, Impresario Entertainment and Hospitality Pvt. Ltd, agrees that their pre-made cocktail mixers are a good gift to send business associates you know well. “Just add the spirit of your preference [or availability] and the drink is ready. For teetotallers to the mixer, ice and you have the perfect cocktail,” he tells mid-day. From the fiery bloody Mary to the refreshing dope martini, their mixers are freshly prepared at SOCIAL outposts and delivered in recycled glass bottles. A 25 per cent discount and free delivery when ordered via their tech-enabled platform makes the offer more attractive.
Rahul Bajaj, owner and conceptualiser of Khar resto bar Out of The Blue, has seen plenty of casual business meetings happen over quick bites and coffee in his career. To negotiate the pandemic lockdowns, he launched meal combos that associates could enjoy in their own homes while connecting with each other over a work call. He calls them “value for money, delicious, and easy to eat”. They also have options for vegans and those on Keto, gluten- or lactose-free diets. “The idea is to ensure that the food is healthy, not too heavy and the combos carry a good mix. We would typically throw together hummus and falafel along with chocolate almond wrap and some organic coffee with almond milk. Or a combination of German chicken sausage along with our chocolate Oreo crumble and organic iced cappuccino,” he says.
Nilesh Patel, Beverage Head - West at Impresario Handmade Restaurants, says pre-made cocktail mixers are becoming a popular option to gift business associates, provided you know them well enough. Seen here is the minioniuette cocktail premix at Salt Water Cafe, Bandra
To break the monotony of working from home and make virtual business meetings more effective, restaurant owners and consultants are rethinking their offerings. Ranjit Bindra, managing director and founder at Bastian Hospitality Pvt. Ltd. started the Build-A-Bastian-Box concept. “We wanted to make things interactive by allowing customers to choose what to put in their Bastian Box, right from the base to the protein, sauce and toppings. The individual portions keep it cost-effective and reduce waste. We’ve noticed that the boxes have helped reduce the decision-making time and still keeps up the fun quotient,” he adds.
Yauatcha’s set meals for corporates include dishes that travel well
Before the pandemic, Yauatcha at BKC, with its Asian cuisine, global quality drinks and French patisserie was nothing less than a Hong Kong chatter house. Their Taste of Yauatcha menu, designed for a pronto meal has classic and signature dishes, was a hit among the corporates and ladies who came to dine in bigger groups. Karyna Bajaj, executive director, Ka Hospitality, says they have tried extending the same to the delivery version of this menu.
Rahul Bajaj, director and conceptualiser at Out Of the Blue, has launched meal combos to consume over work calls, which are “value for money, delicious, and easy to eat”. These include hummus and falafel along with chocolate almond wrap and some organic coffee with almond milk to wash it all down
Here, the meal comes in a sturdy box and guests can select from a choice of two types of dim sum, a wok dish with jasmine rice, a dessert and tea that can be brewed at home. “Dishes that travel well were included and the price point was adjusted for value proposition.” Bajaj says while the circumstance today is no different than during the first wave, they are better equipped this time around, having set up their own delivery website that caters to a wider radius.
Karyna Bajaj
Most five-star restaurant properties that relied heavily on business meets and events too have taken a hit. However, they are trying to keep it trendy by offering responsible, but luxe solutions like gourmet meals and Brunch in a Box. Atul Bhalla, area manager-West, ITC Hotels and General Manager, ITC Maratha, says, “The trend that has fast caught on during the lockdown has been enabling corporate virtual dining events. Based on special requests received by our guests, we help curate exclusive gourmet customised experiences across the country, with the help of our masterchefs. We have a wide range of delivery hampers that combine signature dishes, and are suited for offline meetings and events. Every order has the added assurance of the brand’s carefully crafted hygiene and cleanliness initiative titled, WeAssure.”
Nayantara Sangtani
Dos and don’ts for online business meet over a meal
>> Sending a DIY cocktail kit or a Bento is trending, and rightly so. It can cheer up the client, especially during these hard times
>> Do make sure that the packaging and contents meet the idea that this is a gesture towards a business professional, not a friend
>> Try and understand what your client would like to receive and make it as personal as possible without crossing the line
Courtesy: Nayantara Sangtani
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