The restaurant clientele has changed surprisingly in the past 10 to 15 years. Diners come to the table with more knowledge about food than a chef could ever hope for. Diners are experienced, curious and more adventurous. In a conversation with FoodService India, Rakshit Sharma, Executive Chef, Hotel The Royal Plaza, talks about his culinary strengths, the evolving Indian palate and more.
Which particular cuisines you focus on and how have you seen it evolve over the years?
Keeping the preference and food choices of people in mind, I focus on preparing recipes made with organic ingredients. These days I see people and their food choices has transformed completely. People prefer to have healthy food these days. In addition to this, Indian and Oriental Cuisines are my favorites. One can easily find these cuisines around the world.
Can you offer us examples of some innovative F&B ideas that you have implemented in the past year and/or have plans to implement this year?
Well, we have already prepared our event calendar for the year, which gives out every month’s speciality. Also, we have created the business lunch concept, which is a quick meal for corporates, combos for the youngsters and Happy Hours for the early birds.
How do you think this year will pan out for the foodservice business? What can one expect from the food scene in the country going ahead?
Denne historien er fra March- April 2018-utgaven av foodService India.
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Denne historien er fra March- April 2018-utgaven av foodService India.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
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Burger Singh to open 66 franchise outlets in the next 2 years
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Éminences grises of foodservice industry ring down the curtain on India Food Forum 2020
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“People look for quirky things and innovative concepts in summers”
Amit Johari, Co-Founder, House Of Commons, which is located at Connaught Place, Central Delhi, talks to FoodService India about how summer trends differ from the other seasons in terms of the choice of beverages & appetisers, and on the profitability prospects for restaurants during the season.
A bar that does not burn a hole in your pocket
Yudhveer Singh, Founder of Delhi-NCR based The Beer House Café, in a conversation with the FoodServcie India, highlights the unique features of his establishment and the market strategy it has adopted to stay relevant in a competitive market.
A childhood passion becomes a profession
A childhood passion turned into a full-blown career for Chef Shaurya Veer Kapoor, Head Chef, Gola Sizzlers (A Naresh Gola Group). In a conversation with FoodService India, he discusses the changing tastes of Indian consumers and how he has created the themes for the diners at Delhi-based Gola Sizzlers and Cafe Hawkers.
