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The Grand Bhagwati launches outdoor vegetarian catering division in Mumbai
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Friday, 01 June, 2012, 08 : 00 AM [IST]
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Our Bureau, Mumbai
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fiogf49gjkf0d The Grand Bhagwati (TGB), known across India for its outdoor catering services, gourmet handpicked menus, innovative cuisines and personalised service, has now set up an outdoor catering division in Mumbai, from where it will be able to service clients based in Mumbai, Pune, Nashik, Nagpur, Aurangabad and other major cities of Maharashtra. The USP of this hospitality group is that it creates all-vegetarian formats of cuisines from every corner of the world. The chefs and food specialists at TGB are constantly researching and adding varieties to its vegetarian menus. TGB today offers cuisines like Spanish, Swiss, Italian, Mexican, Lebanese, European, Thai, Japanese and many others in a vegetarian avatar.
“Vegetarian dining can be made as innovative, delectable and fun as non-vegetarian dining. That is the USP at TGB that converts non-vegetarian into vegetarian cuisines while retaining the originality and taste of the non-vegetarian formats. At TGB we believe vegetarianism is more about karma than dharma. It is a way to look at life and not just food. The gourmet vegetarian recipes prepared by our chefs can appeal to even the most die-hard meat lovers. We have achieved success in converting even a very hardcore non-vegetarian cuisine like Mughlai into a vegetarian format.” says Narendra Somani, CMD, Bhagwati Banquets & Hotels Ltd.
All its properties, including three luxury hotels, 16 banquets, 14 fine dining restaurants, three world cuisine restaurants, two prestigious clubs each at Surat and Ahmedabad, 15 cafés and bakeries as well as gourmet outdoor catering services for India and abroad are all completely vegetarian entities. TGB Surat, launched in 2010, is credited to be the first pure vegetarian five-star deluxe hotel in the world.
While other hotels try to cash in on occupancy, TGB strive to rule the roost on the F&B front. This unique banqueting revenue model is not just a differentiator but also helps them sail through tough competition from international hotel brands. “While in most hotels, 75 per cent of revenue is generated through rooms and 25 per cent through F&B, it is just the reverse for us. We get close to 75 per cent revenue from food business”, adds Narendra Somani.
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