The first panel discussion on the second day of the three-day hospitality expo witnessed the presence of Chef Aungshuman Chakraborty, executive chef, The Leela Mumbai; Roger Marti, F&B director, Grand Hyatt Mumbai; Chef Sidney Dcunha, executive chef, Conrad Pune; Chef Gautam Mehrishi, executive chef, Renaissance Mumbai; Chef Sudhir Pai, F&B consultant, Pai & Associates; Chef Rajesh Shetty, executive chef, GVK Lounge, Travel Food Services; Chef Gopal Jha, executive chef, Novotel Mumbai Juhu Beach; Chef Avisek Chand, executive chef, Royal Orchid Central Grazia; Chef Ranjan Rajani, executive chef, Hotel Sahara Star; Chef Neeraj Rawoot, executive chef, Sofitel Mumbai BKC; Chef Irfan Pabaney, country head, Sodabottleopenerwala, and Sunil Athalye; senior executive chef, Ramada Plaza Palm Grove, sharing their insights at the Chef's Knowledge Exchange panel discussion on the topic: “Managing a cost efficient kitchen in times of price volatility”
While the country is facing a six-year high inflation and decrease in overall production right from agriculture to manufacturing, Chef Chakraborty opened the panel discussion by pointing out that the change in price of goods does impact the cost of the dishes on the menu. “The cost in turn impacts the production for bulk cooking and a la carte, so there has to be some factor to control the increase in price,” he said.
Marti opined, “I can only agree on that. With such increase in prices, especially that of onions, the dynamic pricing gradually impacts the cost stability in turn impacting the bottomline.” Working in a luxury hotel in Pune, Chef Dcunha informed that, “We have more suppliers from Mumbai, so it does get challenging for them when the prices of ingredients see a landslide change. Like onion prices, it has moved dramatically from Rs 20-30 per kg to as high as Rs 150 per kg, so that does become very challenging in operating kitchens”.
Chef Shetty too mentioned, “Like everybody said, the prices are up and beyond our control, so we have taken steps to minimise costs like tracking our inventory system; our purchase and sales meet keep going on daily basis, hence driving out the extra costs, etc.”
Chef Rajani lamented, “Given that we have huge banquets in a day, there is little that we can do to the prices of staples such as tomatoes and onions, hence making it challenging for us.”
Continue reading your story on the app
Continue reading your story in the magazine
Managing A Cost Efficient Kitchen In Times Of Price Volatility
The second day of the 39th edition of EF&H Expo saw executive chefs and F&B heads of leading hotels in Mumbai voice their views on the challenges and opportunities faced by them in running a cost efficient kitchen during times of volatility in pricing of staple ingredients.
Think About Where The Market Is Headed, Prepare For Tomorrow, And Move Fast
Chander Baljee, CMD, Royal Orchid & Regenta Hotels is a veteran hospitality thought leader and an expert on owned, leased, managed and franchised hotel models. His success story features in a book titled ‘Stay Hungry Stay Foolish’ which follows the professional journey of 25 IIM Ahmedabad entrepreneurs. In an exclusive interview with Steena Joy, he elucidates on the changing hospitality landscape, the demand for industry status and advises hoteliers to boldly venture into newer segments, try new niches and create new experiences.
TODAY'S CHEFS ARE RECOGNISED, NOT JUST AS ARTISANS OF FOOD, BUT ALSO FOR THEIR SKILLS AS CULINARY AMBASSADORS
Chef Davinder Kumar, president, Indian Culinary Forum and VP (F&B Production) & executive chef, Le Meridien New Delhi, started his career in 1972 with the Oberoi Group of hotels. The group later sponsored him to go to the Lychee Technique de Hotelier in Paris, to work with selected chefs specialised in French cuisine. He was also the sole Indian representative at the International Cooking Festival held in Tokyo in 1983 and was awarded a medal for his presentation of Indian cuisine. He speaks to Steena Joy on how the culinary scene has evolved in India and his vision for ICF.
Industry experts laud Centre's decision to boost infra and tourism sector in Union Budget for FY 2020-21
THE UNION BUDGET for FY2020-21 focused on three key themes - aspiring India, economic development and caring society.
The demand-supply gap in Indian hospitality industry
At the second GM's Conclave held at the 39th edition of EF&H Expo in Mumbai, our esteemed panelists from leading hotels in Mumbai and Pune discussed the room inventory status in the metros and why hotels need to change their market mix to open up new opportunities.
Go for the kill: Saving v/s vendor relationship
Organised in association with Hospitality Procurement Managers' Forum (HPMF), the second day of the three-day EF&H Mumbai Expo conducted the Power of Purchase, where the who's who of the hospitality procurement fraternity discussed ways to balance two aspects i.e cost saving and maintaining vendor relationship strategically.
Impact of automated revenue management system using Artificial Intelligence in hotels
It is time that concepts like Artificial Intelligence and machine learning also enter the field of marketing and pricing, and not just directly relating to enhancing superior guest experience, says Siddharth Goenka, founder, Aiosell Technologies.
Economic slowdown: Riding out the storm
The first GM's Conclave panel discussion at the 39th edition of Express Food & Hospitality Expo in Mumbai highlighted how the country's hospitality industry is strategising to face the slowdown.
Designing experiential spaces
Hotels and restaurants are reshaping the look, feel and appeal of their properties, using exterior and interior designs as one of the differentiating methods to create unique experiences. Hospitality spaces are moving from utilitarian functionality to contemporary aesthetics and experience driven developments engaging the senses.
INDIA IS ONE OF THE LARGEST POTENTIAL EXPORT MARKETS FOR JIANGXIAOBAI PURE
VBev, a dynamic company engaged in the import, marketing, sales and distribution of international wines, spirits and beers recently introduced first and only premium Baijiu - Jiangxiaobai Pure in the India market. In coversation with Akshay Nayak, Sumedh Singh Mandla, CEO, VBev India and Zoe Fu, director of International Business, Jiangxiaobai, spoke about the future roadmap of the premium white spirit in India market.
The Cosmic Chaos of India
Just like the cosmos, when you see India for the first time everything seems chaotic and yet every Indian person finds his/ her own order in that hustle which all goes in tandem. Pavan Rajurkar a freelance illustrator based out of Mumbai, capture this Indianness perfectly in his artworks for many different brands and studios. Some of his recent illustrations have been displayed here.
Doctor of Happiness: An Art Essay
SUKRITI VADHERA KOHLI is the founder of Doctor of Happiness, helping young people with depression and other mental conditions through her art and online platform. Here she speaks with VANESSA PATEL about what inspired her to open up this forum, and what a difference art can make to our well-being.
Meet with clients amid the city’s kaleidoscopic sights and sounds.
Discover The Remnants Of Empires And The Seeds Of Independence In Mumbai
Discover the remnants of empires and the seeds of independence in India’s most populous city.
Building A Sporting Nation
Marathons are changing the shape of the nation. We ask the brains behind the Delhi and Mumbai Half Marathons, how exactly.
An Expat Learns the Key to Authentic Indian Cooking
Cooking lessons at home in Mumbai.
The 12 Best Rooftop Bars Around The World
The world looks different when viewed from these stunning rooftop destinations.
A Perfectionist and A Leader!
Chef Aabhas Mehrotra, Culinary Director, W Goa
दिल्ली पुलिस ने बरामद की हेरोइन की सबसे बड़ी खेप
अंतरराष्ट्रीय बाजार में करीब 1,725 करोड़ रुपए कीमत
The Neighbourhood hotel that is committed to curating personalised experiences
A/ At President, Mumbai - IHCL SeleQtions, we are committed to curating personalised experiences for our guests ensuring they have a memorable and comfortable stay at the neighbourhood hotel.