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We will try to bring in more exclusive F&B concepts to Indian customers going forward: Zubin Saxena, MD – South Asia, Radisson Hotel Group

Start rolling out ‘Tapas Club’ premium Spanish cuisine restaurants in select hotels in metro cities

Wednesday, September 11, 2019, 11:11 Hrs  [IST]
HBI Staff | New Delhi

Zubin Saxena, Managing Director and Vice President – Operations (South Asia) of Radisson Hotel Group has said that the hotel company will continue to bring in exclusive F&B Concepts into their hotels in India to enhance the F&B offerings to their guests and grow the share of F&B to the overall hotel revenue.  Saxena was speaking to Hospitality Biz on the sidelines of the grand finale of the first-ever ‘Cook-off’ competition for chefs of the group hotels.

Citing the recent Master Franchise Agreement (MFA) signed with Singapore-based Tapas Club, Saxena said that it is an “immensely successful’ Spanish F&B concept which will really work well in markets like Delhi, Mumbai, Bangalore, Pune, Hyderabad, etc.  He said that the hotel company is looking actively at 8 different opportunities for Tapas Club across Bangalore, Delhi, Mumbai, etc.  “We will eventually take it to tier-II cities as well as customers in smaller cities also getting experimental when it comes to F&B products,” he said.

Radisson Hotel, Saxena said, bestows equal or more importance to F&B and steps are taken to enhance the F&B offerings by encouraging innovation by own chefs as well as bringing new concepts. “We will continue to bring in innovative F&B concepts,” he said.

“We are not just a room-driven hotel company.  We operate 200 F&B outlets and one million sq. ft of banqueting space,” he said.

Commenting on the Cook-Off and other innovative F&B concepts being implemented in Radisson Group, Chef Rakesh Sethi, Corporate Executive Chef – Operations (South Asia), Radisson Hotel Group said that the hotel group has “immense talent across its portfolio” as far as F&B is concerned, the idea was to bring those talents forward by creating a platform like Cook-Off.  He said that the concepts like ‘Eat Right’ which has been piloted in 6 of the member hotels have been quite popular with inhouse guests as well as corporates.

Conducted on a national level, the Cook-Off event saw participation from 50 chefs including commis chefs,  and bartenders. The nationwide challenge was divided into two geographical regions: North-East and South-West before the grand finale in Delhi.

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