Known to the industry for their undisputed legacy that is defined by credible service and an exemplary range of products, Anuj and Tarun Sawhney, directors at Aksai Creations, share with us the reasons behind their success.
Your company has come a long way covering over three decades in the hospitality industry. Can you trace the journey so far?
AS: Our father, Anil Sawhney, started this company in 1982, when there was a complete absence of professional service providers for the hospitality industry. The industry was still at a nascent stage. It all dawned with the announcement of the Asian Games being held at New Delhi that year. This resulted in a sudden surge in hotel openings and with it increased the demand for quality products. It was this surge that prompted us to venture into manufacturing of high-quality service trays, which were pressed into service by some of the largest hotel chains, like The Indian Hotels Company Limited, EIH, ITC and other hotels.
Further catering to the specific needs of chefs and purchase managers, we started manufacturing customised products. Since the custom duties at that time were also high, people refrained from importing products, which helped us to immensely boost our business as the demand was high for these products.
TS: In the early 1990s, we also started trading in customised stoneware and crockery. Our initial client list included The Taj, Hyatt and the Oberoi Group. The economic liberalisation of 1991 was the period that saw a phenomenal growth in the hospitality industry. Many international brands like Marriott, Starwood, IHG, etc, entered the Indian markets. We cater to each of these brands today, as they prefer suppliers that meet their standards and product specifications.
Today, we specialise in undertaking complete projects and are a one-stop solution provider for the best food service products in India. We have a plant in Gurgaon and in New Delhi that caters to customised products. At our factories we harness the skills of artisans, which is our USP.
This story is from the January 2017 edition of Hotelier India.
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This story is from the January 2017 edition of Hotelier India.
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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