Hotline: 1800 102 2007
Hotline: 1800 102 2007
Search Business Opportunities
people 2014-11-25

Food gives me an opportunity to use my imagination: Chef Anand

In a candid chat with Restaurant India, Chef Alok Anand, Executive Chef, Taj Coromandel, shares how menu designing is helpful in running a successful restaurant business.

By Deputy Features Editor
Food gives me an opportunity to use my imagination: Chef Anand

What all things come along in designing your restaurant menu?

While designing my menus, I always consider the colour, texture and a perfect marriage of flavours of the ingredients. I always draw the composition of the plate in my mind, visualise the appearance, colours and flavour before putting a dish on the menu. And I try out each and every dish before it features on my menu.

What menu tweaks are you planning to introduce to stand out from the crowd?

I always like to keep the food recipes and flavours as original as possible. I do not believe in fusion food as it usually leads to confusion. I wish to introduce samplers in smaller portions so that guests can get to try out a variety of dishes.

What is the supply chain management process in your hotel?

Good supply chain management is very crucial for our industry, especially for perishable ingredients. Hence, we ensure that all precautionary measures are always taken to avoid any deviations in temperatures while transporting perishable food ingredients. We constantly conduct sessions for our associates as well as vendors to educate them and create awareness.

Comment something on the involvement of senses in the restaurant?

Food always involves all the senses (see, smell, touch/feel, taste, and hear – especially while eating crunchy dishes).

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

At Taj Coromandel, we serve food from the four South Indian states at ‘Southern Spice’, Chinese cuisine at ‘Golden Dragon’, Italian food at ‘Prego’, Indian and International food at our All Day Diner ‘Anise’.

What is the contribution of good menu in restaurant business?

People usually remember and visit a restaurant for its food. Hence, a good menu and excellent quality food is the major contributor in restaurant business. Quality of service also plays an important role followed with ambience and location.

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

I personally feel that the statement is very relative because earlier there was less competition and secondly, customers also were not so demanding. So, a few restaurants could charge as per their wishes. Earlier, visiting a restaurant in India was considered to be a luxury. Nowadays, there are quite a few restaurants in each locality. People are well travelled now and they understand the food in a better way as compared to old days. Hence, some older establishments are finding it difficult to inflate the prices and charge a premium. Actually the volumes and the number of people visiting restaurants have increased manifold.

What inspired you to become a chef? Tell something about your journey in the world of food.

Cooking food is a science as well as an art. There is no dull day in my life since I became a Chef. Food gives me so many opportunities to use my imagination and be as creative as possible. There are unlimited ways of using any food ingredient. Being a Chef also helps me look at life from various angles.

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

I am currently not too familiar with all the legalities involved in opening a free standing restaurant, but I do plan to open a unique restaurant of mine and will definitely catch up on all the legalities required for that soon.

Comment
image
image
image
image
Related opportunities
  • Quick Service Restaurants
    About: Slanz Café offers a value proposition for the end customer,..
    Locations looking for expansion Karnataka
    Establishment year 2013
    Franchising Launch Date 2018
    Investment size Rs. 10lac - 20lac
    Space required 700
    Franchise Outlets -NA-
    Franchise Type Unit
    Headquater Bangalore Karnataka
  • Quick Service Restaurants
    About Us: 95 Pasta &Pizza, striving to create a brand with..
    Locations looking for expansion Maharashtra
    Establishment year 2012
    Franchising Launch Date 2015
    Investment size Rs. 10lac - 20lac
    Space required 300
    Franchise Outlets -NA-
    Franchise Type Unit
    Headquater Pune Maharashtra
  • Juices / Smoothies / Dairy parlors
    About Us: Gargi's Milkshakes, The one of newly introduced brand in..
    Locations looking for expansion Maharashtra
    Establishment year 2018
    Franchising Launch Date 2019
    Investment size Rs. 10lac - 20lac
    Space required 100
    Franchise Outlets -NA-
    Franchise Type Unit
    Headquater Mumbai Maharashtra
  • About Us: Exponential learning Pvt. Ltd. is an established institute based..
    Locations looking for expansion Rajasthan
    Establishment year 2016
    Franchising Launch Date 2018
    Investment size Rs. 10lac - 20lac
    Space required 2500
    Franchise Outlets -NA-
    Franchise Type Unit
    Headquater Jaipur Rajasthan
Insta-Subscribe to
The Franchising World
Magazine
For hassle free instant subscription, just give your number and email id and our customer care agent will get in touch with you
OR Click here to Subscribe Online
Daily Updates
Submit your email address to receive the latest updates on news & host of opportunities
More Stories

Free Advice - Ask Our Experts