Chef Veeraj Shenoy, VP – F&B, Adlabs Entertainment, in a detailed conversation with Steena Joy speaks on the diverse F&B offerings at Adlabs Imagica and the challenges associated with theme park catering
How different is it to curate menus for a theme park vis a vis a mainstream hotel or restaurant?
Understanding the sensibilities of different segments at Imagica, we are dealing with numbers not only in thousands but millions and hence the entire curation of the menu becomes very sensitive. We have to take care of the aspects of how we create the 'wow' factor, within the entire segment and even a comfortable approach to the consumer is most important. Hence, it is completely different from designing menus for a specialty restaurant or coffee shop or a cruise line, where there is a set menu curating menus for a theme park is a completely different ball game altogether. There are a lot of different types of meals which need to be served from the morning. We have different formats right from restaurants to kiosks, and a range of versatile products, so that is the key feature when we design menus.
What are the various F&B outlets at Adlabs Imagica?
This story is from the August 2019 edition of Express Food & Hospitality.
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This story is from the August 2019 edition of Express Food & Hospitality.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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