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ITC Royal Bengal’s Grand Market Pavilion ready for dinners with ‘WeAssure’
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Tuesday, 25 August, 2020, 15 : 00 PM [IST]
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Our Bureau, Bengaluru
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ITC Royal Bengal is ready to offer weekend brunches and dinners at its Grand Market Pavilion buffet restaurant. The WeAssure programme, a ‘Responsible Luxury’ initiative, according to the hospitality major, is a first-of-a-kind in the industry.
Weekend brunches and dinners on Saturday & Sunday are scheduled from 1pm to 3.30 pm & 7pm to 11.45pm. It is priced at Rs 1,750 plus taxes per guest.
The at-site Kebaberie and buffet counters’ live kitchen will feature an array of local delicacies, unexplored cuisines from the North East India, dishes from Kitchens of India and signatures from the Global Galley in addition to its offerings at the dessert studio.
The Grand Market Pavilion draws inspiration from the iconic New Market or Hogg Market of Kolkata, once a treasury of produce for the country. In keeping ITC Hotels ethos of Responsible Luxury, adherence to hygiene protocols, state-of-the-art technology and Savlon among other advanced disinfectants as recommended by World Health Organization (WHO) and the Union government are in place across all touch points for the guests’ safety and wellbeing.
“Grand Market Pavilion offers immersive dining keeping pace with international trends, showcasing the finest in cuisines from across the globe. Now enjoy this experience with the industry first WeAssure initiatives offering guests the highest levels in hygiene and safety along with the traditional warmth of our standards of service, in keeping with ITC Hotels ethos of Responsible Luxury,” said Tejinder Singh, area manager, east, ITC Hotels & Cluster, GM, ITC Royal Bengal & ITC Sonar.
The programme guidelines for the brunch and dinner ensure that the restaurant layouts and seating arrangements have been remodelled to maintain safe distancing. Alternate tables with 50% seating capacity is operational.
All Chefs & service associates will wear PPE (Personal Protective Equipment) and adhere to stringent safety norms and hygiene protocols. Service associates will maintain a safe distance from guests.
The entire buffet is covered with a protective shield which does not expose food. The guests will be served by the service associate through a secure opening in the shield. Tables and chairs are duly sanitised after every use.
All tables have been de-cluttered. Common shareable items have been replaced with individually packed condiments like salt, pepper, oregano, chili flakes, butter, pickle and olive oil. During table clearance, no soiled equipment is left on the side station, but carried straight to the dish-washing. Guests would be encouraged to settle bills through contact-less payment modes, QR code scan through EDC Machine or Payment link through CC avenue.
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