An exclusive interaction with Restaurant India, Neeraj Kataria, Executive Chef, Royal Orchid Ahmedabad shares his view on the contribution of good menu in restaurant business.
What all things come along in designing your restaurant menu?
Designing is an important part to run a restaurant business. Location, target customer, categories of food and local and regional availability of non perishable and perishable stuff are some of the factors which need to keep in mind while designing a restaurant menu.
What menu tweaks are you planning to introduce to stand out from the crowd?
We focus on easy to serve without any delay in reaching to customer table.
We also plan out a menu which does not have less shelf life as a semi cooked product.
Comment something on the involvement of senses in the restaurant?
It is all about common sense and a person’s approach towards the service and desire to success. Many a times, small things make a huge difference in the customer satisfaction level and a simple sense of belongingness gives to better way to attached to the work, you are in.
What are the different types of cuisines served at your restaurant?
We serve multi cuisine (European / Asian and regional / local speciality)
What is the contribution of good menu in restaurant business?
Menu helps the restaurant business to obtain the maximum revenue by maintaining standard recipes and by controlling the Food cost and wastage.
What inspired you to become a chef? Tell us something about your journey in the world of food.
After 12th I got selected for institute of Hotel Management Trivandrum, Kerala and in 2001 started working for various Hotels. The journey went through ITC Hotels , Carlson Hospitality , Golden Tulip , Sarovar Hotels and now with Royal Orchid Hotels.
How familiar are you with the legalities involved in opening a restaurant? Are you planning to open up your own restaurant?
Yes certainly, I would own a restaurant few years down the line along with continuous journey of the hotel business as a job.
The legalities involved in opening a restaurant can be taken care by the consultants which are available now a day on a bare minimum cost as the same would save your time to get the licensing, finishing this within time frame and it also decreases the project cost .