Restaurant Franchise Opportunities

Professional May, 04 2017

This restaurant runs its menu on customers’ feedback

In an interview with Restaurant India, Gaurav Kapur, Executive Asst. Manager at Hotel the Royal Plaza talks about how good flavours shape restaurant biz.

By Nusra
Sub Editor

What innovation is happening at your hotel to attract new age customers’?

We are coming with new restaurant and food concepts with evolving industry and keeping up with trends. The new feather in the cap is Royal Brewery Bistro serving authentic Italian and & Mediterranean cuisines.

What all things come along in designing the menu at Royal Plaza as you are running multi brands?

Keeping in mind the guest feedbacks on the menu selection and ever evolving food evolution with highlights of our Master Chef’s Expertise form a basis of menu designing that’s how we run the menu at our hotel. We are coming up with fusion and molecular cuisine with excellent flavours for any guest to enjoy the every bite they have at our restaurants.

Please tell something about the supply chain management in your hotel. Who are the suppliers?

There are different vendors for all food items, to name a few is very tough but yes we do keep in mind ensuring the vendors are best in the industry with great quality standards.

How much does food and beverages contribute to a hotel business?

Food contributes to around 70 per cent whereas beverages 30 per cent of the sale at any hotel business keeping in mind the kind of restaurant concepts they have.

What are the different types of cuisines served at your restaurant?

We are catering to different palates for our customers. At Hotel The Royal Plaza we are serving Oriental Cuisine showcasing- Schezwan, Cantonese, Thai cuisine. Lutyens- 24 hours multi cuisine dining restaurant showcasing the best of culinary delights from across the globe and Indian delicacies, Royal Brewery Bistro- showcasing the cuisines from the Mediterranean and authentic Italian flavors, Lord William Tea Lounge showcasing the best of Patisserie & Tea Snacks.

How are you marketing food at your restaurants?

The best way of marketing for any food is through word of mouth via patrons who help us in building a brand. Rest we keep on having food festivals and celebrity events happening where our chef’s showcase their excellence and being promoted through all channels of media-print or digital portals.

What is the contribution of a good menu in the restaurant business?

It is the most important part for any restaurant business it’s like a backbone, so as said earlier while designing the menu all needs related to guests, market are kept in consideration for same.

It is said that “sales in Indian restaurants are dropping.” What are the reasons for this?

It’s a generic statement I feel being made, rather I feel the amount of inbound guests or International travellers coming they are much more inclined towards the Indian food

Tell something about your journey in the world of food.

I started my journey 16 years back and having worked with the leading luxury brands in the hospitality industry it has been a great learning. Learning new cuisines like European, Spanish, Oriental, Japanese, French, Global list can go endless. But yes it has been a great delight to be associated with the industry and everyday has been a new learning in flavours.

We have seen that regional food has taken a new form these days. What’s your view?

Yes it’s evolving especially if I talk about Gujarati & Konkani food that is developing more of acceptance in North.

How familiar are you with the legalities involved in opening a restaurant? Are you planning to open up your own restaurant?

Being part of industry yes surely aware of all the compliances needed for opening of a restaurant. Not immediate but in future you never know what might be in store shall fulfil few dreams.

Related: We follow the philosophy of “Think Global Act Local’: Ranjit Paliath

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