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entrepreneur 03 Oct 2017

Creating Magic Around Food

In an exclusive interview with Restaurant India, Sanjay Vazirani, CEO and Managing Director at Foodlink Services shares how he is building experience in catering business.

By Charu Sharma Feature Writer

An alumnus of Cornell Nanyang Institute of Hospitality Management Singapore, Sanjay, at a very early age understood the value of hard work and integrity. He envisioned a brand that could change the concept of dining in India and one that would stand for world- class cuisine and highest standards of service. He saw his life ambition come true when he founded Foodlink Services (India) Pvt. Ltd. in 2003. As Sanjay's first love has always been restaurants, Foodlink has grown into two focused divisions: Foodlink Restaurants (India) Pvt. Ltd. and Foodlink Banquets & Catering (India) Pvt. Ltd., with a family of 900+ employees in 13 years. Vazirani, at 49 years, is as young at heart and as inquisitive as a child. He is constantly learning and applying the best practices from across the world to his business affairs. He is a traveler who's been on a culinary journey founded on passion & driven by perfection. Here are the excerpts from the interview:

What is the first thing comes in your mind when we say experience?  

The moment execution happens and people go through that motion of enjoying food which we create out of our expert chefs is experience. And, if we talk about wedding catering experience then it has become more and more exciting. The level of experience people expect out of food in the current scenario is standardized now a days. It’s all about the feel connecting with your soul and whole vibe of the situation.

How do you create experience at Foodlink?

 

At Foodlink, we try to create a magic around the food when we cater. We have exhibitioner cooking stations where molecular gastronomy happens on the counter and other kind of dramatics for the people. Menus are getting niche and people want global brands to come on the floor and bring innovations. Missing even a one step could make you lag behind. One should be really active to stay in the market and create an immense experience. The entire thing which our chefs create is experience in which we are specialized. To us, whole execution from integrating chefs in the back end to the servers who are in the front creates a memorable experience together. The vibe created during these three to four hours of serving food during any event is the virtue of these facets coming together. 

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