What according to you is the latest trend in the F&B industry? Which cuisine you find exciting?
When we talk about modern trends in the food and beverage industry, molecular gastronomy and molecular mixology is booming in the industry. It is an art that changes the state of food and beverage by playing with their molecules with help of some chemicals.
The best cuisine according to me is TEX-MEX cuisine. It’s a perfect blend of American and Mexican cuisine that caters to every segment with no age bars.
Do you think that the global brands entering India will follow the same food regulations as they follow in their own country?
When a global brand enters the Indian market, they need to follow the food regulations that are already set by the governing body named FSSAI. Sometimes, global brand has to modify few food regulations that match the standard of FSSAI.
What loyalty programmes are you offering at your restaurant to make your customer come again and again?
We are not running any loyalty programme, as we have more of corporate clients and have done a tie-up with few of the corporate companies, whose employees are frequent to our restaurant. But, we are looking forward to start our loyalty programme so that it is more beneficial to our loyal customers.
How do you design menu at your restaurants? What are the essentials that need to be taken care of when managing a kitchen?
We design menu on the following basis – availability of raw materials, no repeat ingredients, the occasion and the list goes on. All standards are followed in an appropriate manner, maintenance work need to be completed in time, utilisation of resources, cost and wastage control are some of the prerequisite of managing a kitchen.
How is supply chain helpful in expansion of a brand?
Supply Chain is necessary when it comes to expansion of business as the food industry is totally dependent on how your food tastes. This chain helps in maintaining the food quality and similar taste at every single outlet of a brand leading to consistency in the food taste.
What do you do to bring out the best flavours in your cooking?
To bring out the best taste, we work on using the fresh raw material and following the right recipe in our cooking.
What advise you would like to give to the budding chefs and restaurateurs in the industry?
Be loyal to customers and customers would be loyal to you.