The Future of Personalized Dining: From AI-Generated Menus to Customized Culinary Journeys

The food and beverage (F&B) industry is undergoing a transformative shift, driven by advancements in technology and evolving consumer expectations. Today, diners are no longer satisfied with one-size-fits-all menus or generic dining experiences. Instead, they crave personalized, immersive, and memorable culinary journeys tailored to their unique preferences, dietary needs, and even emotional states. From AI-generated menus to hyper-customized dining experiences, the future of personalized dining is here—and it’s revolutionizing the way we eat.

The Rise of Personalization in Dining

Personalization in dining is not a new concept. Chefs have long tailored dishes to accommodate dietary restrictions or preferences. However, the integration of artificial intelligence (AI), machine learning, and data analytics has taken personalization to unprecedented levels. Restaurants, cafes, and even food delivery services are leveraging technology to create bespoke dining experiences that cater to individual tastes, health goals, and cultural preferences.

Why Personalization Matters

• Health and Wellness: With the rise of dietary trends like keto, veganism, and gluten-free diets, consumers are increasingly seeking meals that align with their health goals.

• Convenience: Busy lifestyles demand quick, tailored solutions, whether it’s a meal kit or a restaurant recommendation.

• Experience: Diners are willing to pay a premium for unique, immersive experiences that go beyond just food.

• Sustainability: Personalized dining can reduce food waste by tailoring portion sizes and ingredients to individual needs.

How Technology is Driving Personalized Dining

1. AI-Generated Menus

AI is transforming how menus are created. By analyzing customer data, including past orders, dietary preferences, and even social media activity, AI can generate personalized menu recommendations. For example:

NotCo: This Chilean food tech company uses AI to create plant-based alternatives to popular dishes. Their AI platform, Giuseppe, analyzes molecular structures to replicate the taste and texture of animal-based products.

Spoon Guru: A UK-based platform that uses AI to help restaurants and retailers offer personalized food recommendations based on dietary needs and preferences.

2. Hyper-Personalized Recommendations

AI-powered recommendation engines are becoming a staple in the F&B industry. These systems analyze vast amounts of data to suggest dishes, drinks, and even wine pairings tailored to individual tastes. Examples include:

- *OpenTable: The platform uses AI to recommend restaurants based on a user’s dining history and preferences.

- Deliveroo and Uber Eats: These food delivery apps use machine learning to suggest meals based on past orders and browsing behavior.

3. Immersive Dining Experiences

Technology is enabling restaurants to create multi-sensory dining experiences that engage sight, sound, and even smell. Examples include:

- Project Nourished: A virtual reality (VR) dining experience that uses VR headsets, scent diffusers, and 3D-printed food to simulate exotic meals without the calories or environmental impact.

- Alchemist: A Copenhagen-based restaurant that combines gastronomy with theater, offering a 50-course meal accompanied by immersive visual and auditory effects.

4. Customized Culinary Journeys

Some restaurants are taking personalization to the next level by offering entirely customized dining experiences. For instance:

- Atelier Crenn: Chef Dominique Crenn’s San Francisco restaurant offers a personalized tasting menu based on diners’ preferences and dietary restrictions.

- Dinner by Heston Blumenthal: This London-based restaurant uses historical recipes and modern techniques to create bespoke dishes tailored to individual tastes.

5. Smart Kitchens and IoT

The Internet of Things (IoT) is enabling smart kitchens that can adapt to individual preferences. For example:

- Moley Robotics: A fully automated robotic kitchen that can prepare personalized meals based on user input.

- June Oven: A smart oven that uses AI to recognize food and cook it to perfection based on individual preferences.

Examples of Brands Embracing Personalization

1. Chipotle: The fast-casual chain uses AI to recommend menu items based on customer preferences and past orders.

2. Starbucks: Their mobile app uses data analytics to offer personalized drink recommendations and rewards.

3. Hellmann’s: The brand launched a “WhatsApp fridge” in Brazil that suggests recipes based on the ingredients users have at home.

4. Nestlé: The company’s “Wellness Ambassador” program uses AI to provide personalized nutrition advice and product recommendations.

The Role of Data in Personalized Dining

Data is the backbone of personalized dining. By collecting and analyzing data from various sources—such as loyalty programs, social media, and wearable devices—restaurants can gain insights into customer preferences and behaviors. For example:

- Wearable Tech: Devices like Fitbit and Apple Watch can provide data on a user’s health metrics, enabling restaurants to suggest meals that align with their fitness goals.

- Loyalty Programs: Starbucks’ rewards program collects data on customer purchases to offer personalized promotions and recommendations.

To-Do List for Hospitality Leaders

1. Invest in AI and Data Analytics: Leverage AI to analyze customer data and offer personalized recommendations.

2. Adopt Smart Kitchen Technology: Implement IoT devices to streamline operations and enhance personalization.

3. Create Immersive Experiences: Experiment with VR, AR, and multi-sensory dining to engage customers.

4. Focus on Sustainability: Use personalization to reduce food waste and promote sustainable practices.

5. Prioritize Data Privacy: Ensure that customer data is collected and used ethically and transparently.

6. Train Staff: Equip your team with the skills to deliver personalized service while maintaining a human touch.

7. Collaborate with Tech Partners: Partner with tech companies to stay ahead of the curve in personalized dining innovations.

8. Gather Feedback: Continuously collect customer feedback to refine and improve personalized offerings.

Personalized dining is no longer a luxury—it’s an expectation. By embracing technology and prioritizing individual preferences, hospitality leaders can create unforgettable culinary experiences that keep customers coming back for more. The future of dining is personal, and the time to act is now.

Sustainability 2.0: Innovations and standards reshaping the hospitality industry by Sharin Joseph, Commercial Director, Conrad Bengaluru

The hospitality industry has long been at the forefront of embracing sustainability. The initial wave of sustainability programs, which included energy-efficient buildings and a reduction in single-use plastics, was successful in raising awareness and spurring action. But as we enter a new era known as Sustainability 2.0, it is crucial to address the more profound systemic changes required to have a long-lasting impact rather than surface-level solutions. Some of the developments that would offer India, a nation with one of the fastest-growing hospitality industries in the world, a chance to take the lead via inclusivity and innovation are:

• Innovating Through Circular Economy Practices: The principles of the circular economy are increasingly finding relevance in the hospitality sector. Sustainability 2.0 champions waste as a resource rather than a by-product. In practice, this means rethinking traditional models of procurement, operations, and disposal.

• Innovations such as on-site composting systems, refillable amenities, and upcycled furnishings are gaining traction in Indian properties. Moreover, collaborations with local artisans to repurpose discarded materials into décor and guest amenities not only reduce waste but also highlight India’s rich cultural heritage. By integrating circularity into operations, hotels can demonstrate leadership while resonating with eco-conscious travelers.

• Beyond waste management, hotels are adopting zero-waste kitchens by creatively repurposing food scraps, donating excess food, and partnering with local farms for farm-to-table dining experiences. Such measures contribute to resource efficiency and resonate with conscious consumers seeking ethical hospitality.

• Localized Sustainability: Context Matters: India's varied topography and culture call for a regional strategy for sustainability. What works for a luxury resort in the Himalayas may not be relevant for a beachfront property in Goa. Hotels must match local communities, resources, and ecosystems with their sustainability plans.
  This include using locally grown food, hiring locals, and implementing sustainable water management techniques in areas with limited water supplies. For example, rainwater collection and wastewater recycling are now required, particularly in regions experiencing water constraint. In addition to promoting sustainability, these initiatives strengthen the bond between lodging facilities and their environments.

• Standards That Go Beyond Compliance: While government regulations like the Indian Green Building Council (IGBC) certifications set minimum standards for sustainable practices, Sustainability 2.0 calls for going beyond compliance. The focus shifts to creating new benchmarks tailored to the unique challenges of the Indian market. This might include metrics for community impact, biodiversity conservation, and sustainable sourcing.

• Emerging voluntary standards like EarthCheck and LEED for Hospitality are gaining traction in India, serving as blueprints for properties aiming to lead in this space. However, the industry must also innovate by crafting frameworks specific to challenges such as over-tourism, cultural preservation, and the integration of renewable energy.

• Technology as an Enabler: Technology continues to function as a catalyst in this transformation. Tech- enabled solutions, such as digital guest interaction platforms, can drastically cut down on paper and energy waste in addition to managing energy and resources. Blockchain is also being investigated for transparent supply chain management, which would guarantee that all goods and services meet sustainability requirements.

• IoT-enabled smart rooms that save resources and adjust to visitor preferences are becoming increasingly popular. These developments highlight the brand's dedication to sustainability while also improving the visitor experience.

• Redefining Luxury in the Age of Sustainability: For a long time, luxury in hospitality was equated with excess. In the age of Sustainability 2.0, luxury is being redefined to reflect mindfulness, responsibility, and authenticity. Guests now seek meaningful experiences that allow them to connect with nature, communities, and cultures without compromising on comfort.
  From offering plant-based dining options to creating wellness-focused retreats that emphasize minimal environmental impact, the Indian hospitality industry is uniquely positioned to lead this redefinition. Properties can harness India’s natural and cultural wealth to craft sustainable luxury experiences that stand out in the global market.

The Road Ahead

Sustainability 2.0 is not only a trend; it is a necessity for India's hospitality sector. Achieving success in this evolving landscape requires balancing planetary health, guest satisfaction, and profitability. By implementing localized strategies, integrating circular economy principles, and leveraging technology, the Indian hospitality industry can set new international benchmarks for sustainability.

This is a chance to build an ecosystem of hospitality that not only welcomes visitors but also nurtures the environment and uplifts communities. As the industry embarks on this transformative journey, sustainability must be embedded at every level—from design and operations to guest engagement and policy advocacy—ensuring a regenerative and resilient future for Indian hospitality.

Hospitality 2.0: Innovations and Standards Continuing to Guide the Evolution of Tourism By Simranjeet Singh, Director, CYK Hospitalities

Apart from reflecting societal values, the hospitality industry is now emphatically positioned within the limitations of this kind of categorization. No more talks about luxurious stays: sustainability tops a variety of expectations, above all from travelers who are currently looking for environment-friendly as well as socially aware experiences.

Sustainability 2.0 signifies a shift in the values of sustainability, according to which it is no longer about the achievement of environmental standards through innovative, inclusive, and community well-being practices in hospitality.

Sustainability 2.0 changes the way business is done in the industry to make it a pioneering industry that will build that unheard-of balance among environmental stewardship, social responsibility, and economic growth. It is not about ticking off items but approaches that are holistic and adaptive to the unique individual needs of each hospitality business.

Innovations Inducing Sustainability 2.0 in Hospitality

1. Smart Energy Management
The rapid advance in technologies, such as smart grids and IoT appliances, as well as some renewable energy systems, characterizes the energy management trend of hospitality properties. The hotels achieve net-zero energy powered by wind and solar energy, while the energy management systems monitor real-time usage to optimize the usage. For instance, urban hotels must concentrate on efficient HVAC systems, and resort hotels on sustainable refrigeration technologies.

2. Circular Economy in Operations
Sustainability 2.0 is about addressing waste as the only resource material. Conversion of wastes such as food into composted soil or biofuel, changing the former linens into cleaning materials, or donations makes the trash less dependent on landfills and raises the value of extra waste resources; they can be quite integral to hotel operations as the first foundation for waste management with this kind of leap in hotel operations.

3. Sustainable Design and Retro-fit for Hospitality Projects
These projects now use many green building principles projects actually feature the use of locally produced materials, energy-efficient fixtures, and a design connected to nature often termed biophilic design. Employing new smart lighting, water-saving plumbing technologies, overall better insulation on the upgraded older properties, supports their long-term sustainability greatly, all the while maintaining and possibly even upgrading the level of comfort of the guest in those properties.

4. Technical Treatments to Water Continuance
One of the most "important" issues would be water itself as water resources become scarce. Hotels are pursuing graywater recycling systems, unrivaled low- flow fixtures, and new-age smart irrigation systems. An advantage with this is how conservation measures minimize the use of water but also cut operational costs across departments.

5. Digital Transformation
There is no denying that the digital age has been an indispensable part of sustainability in hospitality. One instance of such is the use of mobile check-ins, keyless room access, and virtual concierge service for low paper and plastic waste. It also has programs that track energy usage and water use among guests, thereby encouraging more conservation practices by guests. These new technologies contribute to creating a special experience for the guest while promoting the behavior of consciousness toward the environment.

Social Aspects of Sustainability in the Hotel Industry

1. Inclusive Work Practices
Women, differently abled individuals, or people from marginalized Indigenous communities are provided opportunities by those in hospitality businesses. This delves beyond providing diversity but also mixes guest experiences with culturally unique perspectives.

2. Localized Economies
Hotels and eating establishments largely use farm-to-table dining and promote working with local craft industries to enrich the guest experience. They put their properties’s investments in local crafts and foods, while at the same time building stronger relationships with the community members and providing richer experiences in culture with guests.

3. Relations with the Community
Hotels in the present day collaborate with local NGOs to champion issues concerning education, healthcare, and conservation. Thus, the proactive orientation satisfies brand credibility by aligning with the trends and encouraging travel with a conscience.

Guest-Centric Sustainability in Hospitality

Guest-centered sustainability holds the guest as the core of sustainable hospitality. Hotels have designed and introduced programs focusing on the involvement of tourists in green practices:

Beach Cleanup and Planting of Trees: Guests get involved in conservation efforts close to the destination.

Eco-Entertainment: Reward guests who use towels (or neffs) or prefer paperless vouchers and offer discounts for using them. They can adapt to rewards predictably.

Training: cooking classes using local ingredients and tours that manifest sustainable operations typically take place in hotels; educational experience teaches active participation.

Next Generation Innovations for Sustainable Hospitality

The future of Sustainability 2.0 in hospitality is promising, along with these developing trends:

• AI-Driven: Analytics for predictive resource management and personalized guest experiences.

• Blockchain: For creating transparency in the supply chain, sustainability reporting.

• Regenerative tourism is geared towards the idea that an individual should not only leave a small carbon footprint on a place but rather a positive imprint: for example, ecosystem restoration and culture preservation.

With that trend becoming an essential part of themselves, advanced technology with the combined propulsion of community collaboration and giving new meaning to experience in hospitality should be the new trends that the industry is going to have to face, where it will be the forerunner of this trend in creating a sustainable, fair, and regenerative world.

Sudhir Jena, VP Corporate - Lords Hotels and Resorts on Sustainability 2.0

The hospitality industry is at the forefront of a global movement toward sustainability. With mounting climate concerns and a growing number of eco-conscious travelers seeking environmentally responsible experiences, Lords Hotels & Resorts is making significant strides in transforming its operations with advanced sustainable initiatives and strict adherence to emerging environmental standards.

Sustainability 2.0 represents a major leap forward in building environmental resilience. This initiative harnesses innovative strategies to tackle contemporary ecological challenges. Notable efforts by Lords Hotels & Resorts include:

• Gray Water Recycling: Implementing systems to reuse wastewater, reducing overall water consumption.

• Guest Participation in Towel and Linen Reuse: Encouraging guests to reuse towels and linens to conserve water and reduce laundry-related energy consumption.

• Education on Sustainability Practices: Training staff and informing guests about sustainable practices to foster a culture of environmental stewardship.

• Community Engagement: Collaborating with local communities to promote and support sustainable practices.

• Green Infrastructure: Prioritizing eco-friendly building designs and infrastructure to minimize environmental impact.

Lords Hotels & Resorts proudly stands as the first Indian hotel chain to introduce and enforce a comprehensive Environment Charter, alongside the Oath of Sustainable Tourism and a Code of Conduct for Safe and Honorable Tourism. These initiatives reflect the brand's unwavering commitment to setting a new standard for sustainable and responsible hospitality.

Sustainability 2.0- Innovations and Standards Reshaping Hospitality by Mr Suhail Kannampilly, Managing Director, The Fern Hotels & Resorts

Mr Suhail Kannampilly, Managing Director, The Fern Hotels & Resorts

The hospitality industry has long been a cornerstone of global tourism and local economies, yet its impact on the environment has also been profound. From resource consumption to waste production, the industry has faced increasing scrutiny over its environmental footprint.

However, in recent years, a transformative shift has begun, heralding what could be called ‘Sustainability’—an era where innovations in energy, water, waste and eco-conscious operations are reshaping the way we travel, stay and engage with the world. This new wave of sustainability is not just about minimizing harm; it is about creating positive change and the hospitality sector is at the forefront of this revolution.

At The Fern Hotels & Resorts, we have long recognized our responsibility as stewards of both the environment and the guest experience. Our approach to sustainability reflects our belief that ecological sensitivity and business excellence are not mutually exclusive but are deeply intertwined. Through a combination of pioneering initiatives and industry-leading practices, we are striving to not only meet but exceed the standards set by global sustainability frameworks.

A key pillar of our sustainability efforts is the integration of renewable energy. Many of our properties are equipped with solar panels, an innovation that has significantly reduced our reliance on conventional energy sources. By generating clean, renewable energy on-site, we are reducing carbon emissions while setting a powerful example for other businesses across industries. Coupled with the use of energy-efficient LED lighting and other energy-saving equipment, we ensure that sustainability is embedded into the very fabric of our day-to-day operations.

Water conservation is another area where we are making great strides. Understanding the critical importance of safeguarding this vital resource, we have implemented advanced water recycling systems at several properties. These systems allow wastewater to be treated and reused, ensuring that we minimize our consumption of freshwater. Furthermore, rainwater harvesting is widely adopted, while the installation of low-flow fixtures in guest rooms significantly reduces water wastage without compromising comfort. By adopting such practices, we hope to raise awareness among our guests, encouraging them to adopt more sustainable water use habits in their daily lives.

Waste management remains a cornerstone of our sustainability strategy. Through diligent waste segregation, composting of organic materials and partnerships with recycling companies, we ensure that minimal waste reaches landfills. The elimination of single-use plastics in favour of biodegradable and reusable alternatives is another important step in our commitment to reducing environmental harm. These initiatives not only decrease our ecological impact but also align with broader global efforts to combat plastic pollution.

Our commitment to sustainability extends beyond our operational practices. We actively involve our guests in this mission by encouraging participation in tree-planting activities, community clean-up drives and promoting eco-friendly behaviours during their stay. This collaborative approach enhances the overall guest experience, fostering a sense of shared responsibility and making sustainability an integral part of the travel journey.

At The Fern Hotels & Resorts, we are proud of our progress, but we are also aware that sustainability is a continuous journey. By embracing cutting-edge innovations, adhering to rigorous standards, and engaging our guests in meaningful ways, we aim to lead by example and contribute to a more sustainable future for the hospitality industry—and the world at large.

---

The Tamara Coorg Leading the Way in Climate-Sensitive Hospitality

The Tamara Coorg, nestled within a sprawling 180-acre coffee estate, we embraced the opportunity to pioneer a range of climate-sensitive initiatives, seamlessly implemented as end-to-end solutions. Central to these efforts was the flagship project, Manthan – a comprehensive organic waste management system designed to promote sustainability throughout the estate.

Manthan involves collecting organic waste from our kitchens, restaurants, and cafeteria, which is then composted and transformed into organic fertilizer. This fertilizer is utilized for landscaping across the property, enhancing our natural surroundings. The initiative begins with careful portion-measuring practices to minimize waste generation at the source, ensuring efficiency from the outset.

This system contributes to the maintenance of organic farms within the estate, which in turn provide fresh produce directly to the kitchens, creating a self-sustaining ecosystem. This cycle underscores the property’s commitment to responsible hospitality by fostering practices that deliver significant benefits in conservation, resource optimization, and ecological restoration.

At The Tamara Coorg, the mission is to establish a harmonious, self-perpetuating cycle of eco- responsive practices that serve both the guests and the environment, setting a benchmark for sustainable luxury in the hospitality industry.

---

Nidhi Singh, Co-founder, Samosa Singh on Sustainability 2.0: Innovations and Standards Reshaping Hospitality

At Samosa Singh, sustainability is not just a buzzword; it’s the foundation of everything we do. From the very first step of sourcing ingredients to the final moment our products reach customers, every aspect of our operations reflects our commitment to building a sustainable future.

We start with our ingredients. Partnering with certified suppliers and government-accredited vendors allows us to uphold the highest quality standards while supporting local farmers and encouraging sustainable agricultural practices. This approach ensures that every bite of our samosas carries a story of care, responsibility, and a connection to the earth.

Our focus on sustainability extends to our manufacturing processes. At our state- of-the-art facility, we’ve implemented a range of eco-friendly measures to minimize environmental impact. For instance, we harness renewable energy through Wind Turbo Ventilators, and our water conservation efforts include a robust recycling system. Used water is treated and repurposed for non-potable uses such as cleaning and equipment maintenance, significantly reducing wastage.
Additionally, our energy-efficient equipment ensures that every step of production consumes as little power as possible, aligning with our vision for a greener tomorrow.

At the customer-facing end, we’re equally mindful of our environmental responsibilities. Sustainable packaging and responsible waste management practices are core to our operations. We proudly support the Food Safety and Standards Authority of India’s (FSSAI) RUCO initiative, which converts used cooking oil into biodiesel—a cleaner, greener alternative to conventional fuels. As a RUCO-certified and ISO 22000-compliant organization, we uphold our pledge to prioritize both food safety and environmental stewardship.

Technology plays a pivotal role in amplifying our sustainability efforts. By analyzing our supply chain, we reduce surplus inventory, optimize resource utilization, and minimize waste. This not only enhances efficiency but also allows us to deliver high-quality products with the least environmental impact. For us, sustainability isn’t a standalone objective—it’s woven into the fabric of our business. Every decision we make, from selecting ingredients to managing waste, reflects our belief in creating a harmonious balance between growth and environmental responsibility. Our journey toward sustainability is ongoing, but every conscious choice brings us closer to a world where businesses can thrive alongside the planet.

As we look ahead, our commitment remains steadfast. We’ll continue to innovate, lead by example, and demonstrate that sustainable practices are not just feasible but essential. At Samosa Singh, we’re not just building a business—we’re shaping a better tomorrow, one mindful decision at a time.

Nidhi Singh

Co-founder, Samosa Singh

---

IHCL Goa Resorts Joins Forces with Bisleri International for the ‘Bench of Dreams’ Project

In a pioneering initiative that underscores a shared commitment to sustainability and community well-being, IHCL Goa Resorts has partnered with Bisleri International on their inspiring ‘Bench of Dreams’ project. This collaboration aligns seamlessly with IHCL’s forward-thinking Paathya framework, which focuses on sustainability, social impact, and creating holistic experiences for guests and the larger community.

The partnership between IHCL Goa Resorts and Bisleri International reflects a mutual vision of promoting a sustainable future. The ‘Bench of Dreams’ project involves the creation and installation of benches crafted entirely from recycled plastic. This initiative highlights a strong commitment to reducing plastic waste while delivering meaningful community impact. Each bench stands as a symbol of environmental responsibility and serves as a functional asset for guests at Taj Holiday Village Resort & Spa and Taj Fort Aguada Resort & Spa.

Commenting on the collaboration, Ranjit Phillipose, Senior Vice President - Operations, Goa, said, “Sustainability is at the core of IHCL’s Paathya initiatives, and our collaboration with Bisleri International exemplifies our dedication to creating tangible change. Through the ‘Bench of Dreams’ project, we aim to inspire individuals and organizations to think innovatively about recycling and to join us in building a greener tomorrow.”

Commenting on the collaboration, Angelo George, CEO, Bisleri International, said, “At Bisleri International, we are honoured to partner with IHCL on our ‘Bench of Dreams’ initiative. This project highlights our commitment to closing the loop in plastic waste management and showcases how innovative solutions can drive sustainable development and a circular economy. Through this collaboration, IHCL and Bisleri International invite all stakeholders, guests, and residents to join us on this transformative journey. Together, we aspire to create a future where sustainability is an integral part of everyday life.”

Crafted entirely from recycled plastic bottle caps, the benches are a testament to hope, responsibility, and collective progress. Adding to their aesthetic appeal, the benches feature backdrops painted by artists from Mouth and Foot Painting Artists (MFPA). The initiative leverages Bisleri International’s expertise in plastic recycling and IHCL Goa Resorts’ commitment to sustainable practices, delivering a product that is environmentally friendly and community-centric.

Strategically placed in prominent locations across Taj Holiday Village Resort & Spa and Taj Fort Aguada Resort & Spa, these benches not only provide functional seating solutions but also create awareness among in-house guests and staff about the importance of recycling and reducing environmental impact.

---

AI & Tech In Hospitality - A Special Feature With Mr. Atul Upadhyay- Senior Vice President, Pride Hotels Group

Mr. Atul Upadhyay- Senior Vice President, Pride Hotels Group

AI for guest/customer experience: How are you using AI to create a more personalized and efficient guest experience? Are you using AI to provide guests with tailored recommendations, or to manage room temperature, lighting, and other amenities?

We are using AI to create a more personalized and efficient guest experience by utilizing machine learning algorithms to analyze guest behavior and preferences. This allows us to customize the guest experience with tailored recommendations, personalized offers, and promotions, as well as automated processes such as room temperature, lighting, and amenities management. We also use AI to offer guests faster and more accurate information and services, such as personalized attendant services.

AI for employee experience, HR & Training: Are you using AI to improve HR and training processes for employees? How are you using AI to identify training needs, streamline scheduling, or automate performance evaluations?

At our company, we are using AI to identify training needs and automate performance evaluations. We are leveraging AI to analyze employee data and extract key insights. This enables us to identify which skills and competencies each employee needs to develop, and how best to do so. Additionally, AI can be used to automate scheduling, by taking into account employee availability, skills, and preferences. AI can also be used to automate performance evaluations, by analyzing employee performance data and providing insights into strengths, weaknesses, and areas for improvement.

AI for process management: How are you using AI to manage inventory, housekeeping, maintenance, or other operational processes at your hotel? Are you using AI to monitor and optimize energy consumption, or to reduce waste?

We are using AI to manage inventory, housekeeping, maintenance, and other operational processes at our hotel. AI-powered analytics are used to monitor and optimize inventory levels across multiple locations and to generate timely reports to inform decision-making. AI is also used to monitor and optimize energy consumption, as well as to automate common tasks and reduce waste. AI-powered chatbots are used to improve customer service, while AI-enabled software is used to automate housekeeping processes such as room cleaning and maintenance.

---

Interview Questions I Like To Ask - Chef Kedar Bobde, Executive Chef, Hyatt Regency Mumbai

Here are my few of my favourites..

Freshers or young entrants beginning to rise in brigade

1. Post generic questions I ask for interest of the candidate and usually check his preparedness on different ones ex. If western then about Indian and so on

2. Ideally That tell me about how well he/she has studied the subject and if candidate is willing to learn or has very specific/rigid approach

3. On western front one can definitely expect mother sauces and derivatives – since that’s the base of everything any creativity or playing with food can happen only if you have strong base knowledge

4. Definitely why is that one want’s to join kitchen and if long hours will deter their choice in near future – One has to have passion for whatever they are doing so to give in heart and soul for this is must. As culinary is not about excel and reports but creating unique experiences for patrons

5. Which books or sites candidate refers but usually I like to throw in this in the middle of conversation so as to understand how they keep up with knowledge and trend. 

Seasoned players – Sous chef and above

1. Post generic pleasantries why should I select you – For me to understand for candidate to elaborate on past achievement and to extract little more deeper how same was achieved (Role of team, other department or another factor), ideally to gauge style of working, team spirit, understanding of situation and use to your best.

2. If candidate has ever faced a situation where he was required to give golden handshake to employee – Again this is about temperament, situation handling and style of leadership.

3. Many times we have tough nut in a brigade how do you handle

4. Ways and means of cost management – This gives me his/her experience in doing so to handle outlet with outlook/knowledge towards astute cost management

5. Name the last five restaurants that a person has visited or read about – To comprehend the preservation of knowledge and to grasp of the trend

6. Describe your process for ensuring your ingredients stay fresh and retain their quality before being cooked. – very important to understand and maintain quality of ingredients

7. Three skills that you look for when you are a part of hiring process – This tells me what are the most important criteria for him as a chef

8. Quite often we get a customer who is not happy about food but we as a chef know there is nothing wrong how do you handle this situation – Another most important aspect of Chef’s life to handle tough customer and ensure they go back happy here agility is very important

---

Interview Questions I Like To Ask - Vishal Singh, General Manager, Hyatt Regency, Gurgaon

 §   Give me a brief about your experience so far and also about the initiatives you took to enhance your department and some key contribution in your working tenure?.

The purpose of asking this question is to gain an insight about his or her experience and how follow up questions can be framed.

   §   What are your strength and weaknesses ?.

Talking about their strength gives them a great opportunity to showcase what they can do and also for me to gauge if their strengths can be leveraged and aligned with the vision of the hotel. For example, if they say that creativity is their strength, they also should talk about a time when they used their creativity to solve a problem or address a challenge. Weakness: Not easy to answer ! The question is asked to gauge if first do they really know what is the area of improvement and another if their weakness will stop them from doing the job they have applied for or be a hindrance towards their optimum performance.

   §   What attracted / motivated you to be a part of our company?.

Answer to this question gives an insight in case the candidate has done their research about the company, hotel or not. They are able to ace the answer, In case if they are able to talk about what stands out about the company’s mission and values, and how that resonates with their own career path. If candidates find the purpose of the company intriguing and they want to align themselves with the company’s purpose it automatically becomes an added advantage

   §   Tell me about a time you encountered a business challenge & How did you overcome it?.

This kind of question is asked to understand if the candidate proactively reacts to the situation or acts promptly in the situation, what was the task they had to undergo, what was their plan of action, how did they mobilize the team to solve the situation in hand along with themselves and what was the result because of the course of action undertaken by them.

   §   Tell me as a leader what has been your contribution towards Training your employees and mentoring your subordinates?.

It is responsibility of every leader to create better leaders and managers than himself for the organisation. If any proactive step was taken in developing talent and is able to justify it with giving examples.

   §   Tell me about a time you have disagreed about any idea or decision with your head of department or your fellow managers.

The key here is to gauge one’s ability to handle conflict in a mature way and come up with a compromise that is mutually beneficial to all the parties involved.

   §   How do you address any behavioral issue or any performance issue with any colleague?

This is a definite question of anyone being interviewed for the leadership role to gauge his or her people management skills. Every situation and colleague is unique and requires personalized attention.

   §   Tell me what have been your coping mechanism during COVID -19 ?

Through this I am able to gauge that does the candidate has out of the box thinking and survival spirit within himself. We live in a VUCA world now, this question helps me to understand if a candidate can adapt, improvise and overcome in any problem he or she is subjected to.

---

Interview Questions I Like To Ask - Prabir Kumar Patra, BTEC Hospitality Teacher & Assessor Sh. Maaungoodhoo School Ministry of Education, Maldives

1. Introduce Yourself ? (This is a very common Interview Question irrespective of job roles )

2.How did you know about this job role ? ( This is an important question to know the source of information of the job advt. found by the Applicant . )

3.What do you know about us (Company) ? -This Question is important for the Recruiter to know the level of interest of candidates

4.Why should we hire you over other candidates ? ( In order to check how an applicant present their profiles/How an Applicant Creates positive impression ) .

5.Why do you want to change your Present job ? ( To check the applicant's interest to switch a job ) .

6.Where do you see yourself in next 3-5 years ? ( Very Common Question in Job Interview )

7.How can you help us to grow ? ( Applicant's view on Company's Growth and Development )

8..Which Department do you like and why ? ( For Interns )

9.What are the duties and Responsibilities of an Intern ?

10.What are the Qualities required to work in Hospitality Industry ?

11. What do you know about the job roles of an Entry level Staff in a Hotel/Resort ?

12.How much do you expect ? ( This Question is to check the Applicant's expectation on Salary )