How Food & Hospitality Use Design to Craft Memorable Experiences

In the dynamic world of food and hospitality, design plays a pivotal role in shaping memorable experiences. From the aesthetic presentation of dishes to the architecture of dining spaces, design elements influence how we perceive and enjoy food.

Sunil Chauhan, an entrepreneur and chef, talked about the importance of design in creating meaningful experiences. He shared how he used to think design was just about buildings and clothes, but then he realized that humans are also a creation of design. This new understanding led him to emphasize the need for design to be inclusive and consider everyone's needs.

When it comes to food, Sunil's design philosophy is centered around purity and suitability. He designs food that he would proudly serve to his own children. He distinguishes between the hospitality experience at restaurants and hotels, and the experience of packaged food products. According to Sunil, successful design in the hospitality sector requires understanding the design first and then executing it. He also emphasizes that today's design considerations must include technology, lifestyle, environment and resource availability.

Paul Kinney, chef, Director of Culinary, St. Regis, Mumbai, talked about the evolution of food design emphasising creativity, innovation and sustainability. He reflected on his 30 years of experience as a chef, noting how chefs have transitioned from working behind the scenes to being more visible and interactive.

The approach to food design includes adapting to new cuisines, ingredients, and cooking styles to keep guests and staff engaged and curious. Additionally, Kinney highlighted the growing importance of sustainability, with guests increasingly demanding sustainable ingredients. Overall, he emphasised that food design is a continually evolving process driven by creativity and innovation.

Raghav Priyadarshi, MD of The Kumaon talked about integrating local and vernacular design elements at The Kumaon, a boutique hotel in the mountains. He emphasises the use of traditional construction techniques and materials, which are now rare due to the rise of modern, cheaper methods.

Priyadarshi also highlighted the importance of incorporating local foods, such as native grains and greens, into the guest experience. Instead of importing foreign materials and cuisines, the focus is on providing an authentic local experience. This approach not only preserves cultural heritage but also offers urban guests a unique and genuine taste of the region.

Managing Luxury and Trends in Hospitality

Sunil highlighted the benefits of advanced food preservation technologies, such as retort, which maintains nutrients and flavour without the need of refrigeration. He emphasised the role of technology in promoting health and providing diverse food options, debunking misconceptions about preservatives. Sunil also stressed the importance of honest labelling and transparency in the food industry.

Kenny described the complexities of managing luxury hotels, particularly in coordinating multiple simultaneous events like conferences and weddings. He explained the meticulous planning required for banquets and restaurant services, including client briefings and menu planning. He highlighted the need for detailed preparation to handle unexpected increases in guest numbers and ensure high-quality service.

Priyadarshi discussed integrating local materials and vernacular techniques into the design of his boutique hotel. He emphasised the value of showcasing local foods and traditional construction methods to create unique guest experiences. He noted the dual trends in hospitality: the aspiration for urban experiences and a return to regional roots, both of which influence design and service approaches.

Ruhail Amin, Senior Editor at BW Businessworld concluded the session and talked about the shift towards experiential hospitality, where the focus is not just on food but the overall experience. He stressed the increasing importance of sustainability and transparency in food packaging. Amin highlighted the trend of mindful eating, driven by technology and greater food awareness, and the need for the food industry to adapt to these changes.

Musharrat Shahin

BW Reporters The author is working as correspondent with BW CIO