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      1. Cover Story
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      ‘Prime AAA locations will remain central to our strategy’: JB Singh, President and CEO, InterGlobe Hotels

      April 3, 2025

      Breaking Barriers and Leading with Excellence: Women in Hospitality

      March 7, 2025

      Indian Hospitality Industry Poised for Continued Growth in 2025

      January 15, 2025

      ‘India’s non-metro cities are at the heart of the country’s hospitality growth, offering immense potential and untapped opportunities’

      October 8, 2024

      ‘Telangana’s hospitality sector deserves industry status for fair recognition and support’: Sandeep Joshi

      May 16, 2025

      ‘We’re not just hosting events but also shaping Hyderabad’s reputation as India’s top MICE destination’ : Rubin Cherian

      April 21, 2025

      ‘Hotels blending local charm with sustainability to lead next phase’ : Jitendra Taak

      April 4, 2025

      Timbertales Coorg Aims to Become South India’s Top Luxury Resort

      March 6, 2025

      ‘Evolving client preferences drive demand for hybrid capabilities, immersive experiences, and personalised touches’ : Prithvi Pal Singh

      May 17, 2025

      ‘Telangana’s hospitality sector deserves industry status for fair recognition and support’: Sandeep Joshi

      May 16, 2025

      Luxury Whisky brand The Dalmore targets India’s growing market for single malts

      May 6, 2025

      ‘We’re not just hosting events but also shaping Hyderabad’s reputation as India’s top MICE destination’ : Rubin Cherian

      April 21, 2025

      Culinary Art India 2025: A Celebration of India’s Evolving Hospitality Landscape

      March 7, 2025

      ProWine Mumbai 2024: A Toast to Excellence in Wine and Spirits

      December 4, 2024

      7th AHP Hospitality Excellence Awards Celebrating Innovation, Diversity, and the Future of Hospitality

      July 26, 2024

      IHC-IIHM International Hospitality Day Awards celebrates the Glamorous Hospitality Industry of Mumbai

      July 5, 2024

      ‘Guests today seek an overall experience rather than just good food or stay‘: Chef Satyakumar GV, Executive Chef, Sheraton Hyderabad Hotel

      January 28, 2025

      Young Chefs from 50 Nations to Compete at 11th International Chef Olympiad, Feb 2-8, 2025

      January 28, 2025

      IIHM and IHC Celebrates International Hospitality Day 2024

      April 29, 2024

      Food Trends Predictions for 2024

      November 24, 2023

      ‘Telangana’s hospitality sector deserves industry status for fair recognition and support’: Sandeep Joshi

      May 16, 2025

      ‘We’re not just hosting events but also shaping Hyderabad’s reputation as India’s top MICE destination’ : Rubin Cherian

      April 21, 2025

      ‘Hotels blending local charm with sustainability to lead next phase’ : Jitendra Taak

      April 4, 2025

      ‘We plan to drive higher RevPAR and occupancy through dynamic pricing, targeted marketing campaigns, and expanding corporate tie-ups’: Manoj Jangid

      March 29, 2025

      Balancing Luxury and Sustainability

      May 14, 2025

      ‘Weddings and Room Bookings Drive Significant Revenue Growth’: Anirban Sarkar, General Manager, Radisson Blu Greater Noida

      January 15, 2025

      Luxury Hospitality in India: A Market on the Rise

      December 3, 2024

      Redefining Indian hospitality, the TECH way

      June 6, 2024
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      The Cart or the Horse?

      May 5, 2024

      Culinary Tourism in India: A Global Perspective

      April 22, 2024

      M+A+S=H

      April 6, 2024

      What is the most important part of developing a risk management plan for a hotel?

      December 14, 2023

      HOTELS, HOSPITALS AND OPPORTUNITIES

      August 24, 2022

      Role of Facility Management in Experiential Tourism: Shaping Unforgettable Journeys in India

      September 27, 2023

      Occupancy Upsurge: Reinvigorating Business

      June 16, 2022

      Lessons from 20:20 for 2020

      January 6, 2020

      Legal Obligations of Lost Properties – Infra Hospitium

      December 30, 2019
    • F&B
      1. Wines
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      SulaFest 2025 Kicks Off Its 14th Edition

      February 3, 2025

      Medusa Beverages and Warner Bros. Discovery Global Consumer Products launches the ‘House of the Dragon’ Exclusive Edition

      August 1, 2024

      Mehra Wines sets sights on leading India’s premium alcoholic beverage market

      April 24, 2024

      WIPS-Nashik revived by Govt of Mah, HRAWI applauds the move

      January 23, 2024

      Salty Nerd Vodka Launches in UAE, Goa & Karnataka

      May 19, 2025

      Loca Loka Tequila Wins Gold and Silver at 2025 SFWSC

      May 19, 2025

      Indian Liquor Makers to See Over 10% Revenue Growth in FY26

      May 18, 2025

      Karnataka Increases Beer, Liquor Prices by 5% in 4th Hike In 2 Years

      May 18, 2025

      F&B major FSIPL announces 8 New Products

      October 19, 2022

      The Health Factory startup raised INR 2 crore expanded seed funding

      August 22, 2022

      Sattvik Certifies Indian Beverages Company VARAHI Pvt Ltd

      August 22, 2022

      Cold Chain Storage & Supply to Boost the Consumption of Frozen Poultry

      May 5, 2020

      ‘Our HoReCa clients have saved between INR 2 Lac and INR 15 Lac per year by using our products’ : Jesal Sampat, Executive Director, Pune Gas

      March 29, 2024

      UNESCO New Delhi seeks for expression of interest for catering services

      March 19, 2024

      ‘HoReCa Channel Contributes 80-85% of Real Good Chicken’s Revenue’ : Abhay Parnerkar, CEO, Godrej Tyson Foods

      August 30, 2023

      X Events Hospitality launches #chefstogether campaign to celebrate International Chefs Day

      August 25, 2022

      ‘We are planning to raise around INR 25 cr within 8-10 months’ : Krunal Oza, Founder & CEO of Hustlers Hospitality

      September 2, 2022

      A Feast for the Senses; Sheraton Hyderabad’s Culinary Gem

      February 2, 2025

      Roastery Coffee House : More than just a place to dine

      June 14, 2024

      Glocal Junction: Lifting modern Indian cuisine to new heights

      January 10, 2023

      Little Italy Hyderabad: An Italian gastronomic paradise nestled amidst Jubilee Hills

      December 7, 2022

      ‘Shoyu’ Brings Modern Asian Flavors to Hyderabad

      March 7, 2025

      A Feast for the Senses; Sheraton Hyderabad’s Culinary Gem

      February 2, 2025

      Firewater Neo Bar and Kitchen Sparks Culinary Magic in the Financial District

      February 2, 2025

      Roastery Coffee House : More than just a place to dine

      June 14, 2024

      Kolkata Orders Rooftop Restaurants Closed After Hotel Fire

      May 8, 2025

      Yi Jing at ITC Kohenur Offers a Culinary Escape with New Summer Menu

      May 7, 2025

      18% GST on Meals in Specified Hotels Elevates Dining and Event Costs

      April 14, 2025

      Clara Beach Haven Opens in Goa, Blending Art, Elegance, and Culinary Excellence

      April 7, 2025
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      Association of Hospitality Professionals Announces the Seventh Edition of Hospitality Challenge 2024

      June 28, 2024

      IIHM and Mayfair Hotels & Resorts Forge Strategic Partnership with MoU Signing

      May 9, 2024

      ‘We focus on equipping students with essential skills‘

      May 6, 2024

      IIHM and IHC Celebrates International Hospitality Day 2024

      April 29, 2024

      Hyatt India collaborates with CII & EHL to launch Vocational Training across its properties in Delhi, NCR and Lucknow

      July 25, 2024

      Association of Hospitality Professionals Announces the Seventh Edition of Hospitality Challenge 2024

      June 28, 2024

      ‘We focus on equipping students with essential skills‘

      May 6, 2024

      Apeejay Institute of Hospitality celebrates the graduation of the class of 2024

      April 4, 2024

      Le Cordon Bleu Gurugram Unveils Advanced Hospitality Training Facilities

      March 20, 2025

      IIHM and Mayfair Hotels & Resorts Forge Strategic Partnership with MoU Signing

      May 9, 2024

      ‘We focus on equipping students with essential skills‘

      May 6, 2024

      Apeejay Institute of Hospitality celebrates the graduation of the class of 2024

      April 4, 2024

      IHM Ranchi and Art of Living Partner for Youth Empowerment

      April 16, 2025

      ISH Hosts Distin-GU-ISH-ED 2025, Celebrates Culinary Excellence

      March 26, 2025

      Le Cordon Bleu Gurugram Unveils Advanced Hospitality Training Facilities

      March 20, 2025

      IIHM Initiative to Revolutionise Hospitality Education with AI Integration

      February 19, 2025
    • Operation
      1. Housekeeping
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      HPMF Inaugurates 14th Annual Convention with Grand Ceremony in Lucknow

      September 27, 2024

      HPMF Joins Governing Body of Tourism and Hospitality Skill Council

      June 24, 2024

      HPMF to celebrate 14th Anniversary with Awards in Lucknow and Ayodhya Dham

      June 7, 2024

      ‘Addressing the gap between industry demand and workforce skills is a critical challenge’

      May 14, 2024

      ‘Our HoReCa clients have saved between INR 2 Lac and INR 15 Lac per year by using our products’ : Jesal Sampat, Executive Director, Pune Gas

      March 29, 2024

      Hafele Introduces India’s First One Touch Cabinet Mechanism

      January 30, 2024

      X Events Hospitality launches #chefstogether campaign to celebrate International Chefs Day

      August 25, 2022

      Celebrated Chef Anton Mosimann Awarded with Swiss Culinary Merit of Honor

      July 25, 2021

      HRAWI organises FSSAI’s latest FoSTaC Programme in Mumbai

      December 20, 2023

      HRAWI organises Fire Marshals Training Programme

      April 17, 2019

      HRAWI organises fire safety training for hotels & restaurants in Mumbai

      March 20, 2019

      Hyatt and Quimera Energy Efficiency wins the AEE’s Western Europe Region Energy Project Award 2018

      November 9, 2018

      Rajj Tandoors Redefines Tandoor Cooking with Global Vision and Chef-Centric Innovation

      May 12, 2025

      ‘Our HoReCa clients have saved between INR 2 Lac and INR 15 Lac per year by using our products’ : Jesal Sampat, Executive Director, Pune Gas

      March 29, 2024

      GRAFF Unveils the Futurismo Collection for the Kitchen

      September 16, 2023

      EssEmm Corporation launches Cosmos Nut Butter Grinder

      August 4, 2022

      HPMF Signs Landmark MOU with WineGAI

      March 30, 2025

      HPMF and ICF Join Forces to Transform India’s Hospitality Sector

      March 7, 2025

      ‘Addressing the gap between industry demand and workforce skills is a critical challenge’

      May 14, 2024

      Global Revenue Forum 2023 to host Opportunity 2023

      January 12, 2023
    • Product Showcase
    Hospitality Biz India: Latest News & Analysis
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    Home » “We foresee a 60% expansion growth in FY 2023-2024”
    Exclusive News

    “We foresee a 60% expansion growth in FY 2023-2024”

    Asmita Mukherjee | HyderabadBy Asmita Mukherjee | HyderabadAugust 3, 2022No Comments5 Mins Read
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    Platform 65, a train-themed multicuisine restaurant with origins in Hyderabad, has witnessed
    exemplary love from its patrons since the launch of its first outlet. Platform65 is the
    brainchild of Sadgun Patha, Managing Director and Co-Founder of the restaurant and is led
    by Mr. Sarveswara Rao, Founder, Mr. Vinodh, Co-Founder and Mr. Madhu, Co-Founder.
    With a rapid growth curve over the last few years, the brand which values quality as its core
    and adopts innovation as its mantra is now spreading across India. In a free-wheeling
    conversation with Asmita Mukherjee, Sadgun Patha, MD & Co-Founder of Platform
    65 shares the brand’s unique journey till now and his plans to take the brand to the next level.

    What are the specialities of Platform 65?

    Platform 65 is a unique train-themed restaurant, and all of our outlets are having different sub-themes under the main train theme. The Kondapur outlet has world-famous places as sub-themes, the Kompally outlet has a mountain sub-theme, whereas, KPHB which is also our first outlet showcases the famous railway stations of India. So, a patron must visit all our outlets to enjoy the ambience which is different across all our outlets.

    Along with this we also have a diverse menu to offer, which has almost 500 dishes and includes cuisine spread across Telugu, Tandoor, Chinese, North Indian, and many more. Our aim is to satisfy patrons with good food and for that, it is important to retain our quality across all our outlets. We train all our Chefs in our headquarters so that our customers can get the same taste and quality in each of our outlets.

    What kind of a growth rate do you foresee in FY 23-24, and how are you planning to drive that growth?

    Due to the love of our patrons, we have achieved rapid growth in a short while and foresee 60% expansion growth in FY 2023-2024. As a brand, we have a very good repeat clientele
    number – almost 27-30%, which is a testimony of customer loyalty to our brand. Currently, we have 7 branches and in the next quarter, we are planning to launch 4 outlets, one each in
    Vizianagaram, Warangal, Rajahmundry, and Bengaluru. The work is going on at a smooth
    pace and we are just waiting for the inauguration to happen. After that within the next 6
    months, we will be targeting Chennai, Tirupati, and Nellore. The recce is progressing well
    and we are on the verge of finalising the location. We are also planning to introduce Platform
    65 in Mumbai and Delhi soon.

    What are some of the innovative ideas that you have adopted at Platform 65?

    Covid-19 made contactless food delivery a fad. But even before Covid struck, we had already
    adopted contactless food delivery from the kitchen to the table by transporting cooked food
    on trains directly onto the customer table. If the customers want, they can enjoy the food by
    unloading the food from the train on the table and self-serving themselves, or they can also
    ask for assistance from the waiters.
    We have a team of 4 members who travel pan India to aggregate innovative ideas which can
    be adopted by Platform 65. In the food business, innovation is the need of the hour which
    makes your brand stand out from the competitors.
    We have recently introduced our own food delivery app. By ordering through the Platform 65
    app, customers can avail of a discount of 15% along with free deliveries within a radius of
    5kms from our outlet. Another innovative aspect is that we have also introduced our
    membership card which offers a flat 15 % discount for the loyal customers in any of our
    outlets, and along with that, we also provide personalised gifts to them as our token of
    appreciation.
    We attract groups by providing a discount to corporates. For any corporate parties or
    meetings, we provide them with a flat 10% discount. We also have our catering unit which
    can be booked for a minimum of 30-40 pax.

    What trends do you foresee in Hyderabad’s F&B space?

    COVID-19 has made people more health-conscious. We understand that this trend will grow
    in the years to come. Many of the dishes that we offer are following old healthy recipes. One
    such example is our Chitti Muthyalu Pulao which consists of Samba variety rice along with
    chicken or mutton. Chitti Muthyalu or small pearl rice is rich in Magnesium, Fibre, Folic
    Acid, Calcium, and Iron which increases the immune system strengthens muscles and makes
    the skin look shiny. We recommend this dish to each of our patrons who are health conscious.

    What are the B2B partnerships that you are planning to have?

    Right now we don’t have any B2B tie-ups but in the future, we are of course planning to
    explore this avenue, as we think it is a great way to promote and expand.

     

    asmitamukherjeehbiz@gmail.com

    asmita.mukherjee@saffronsynergies.in

    Author

    • Asmita Mukherjee | Hyderabad
      Asmita Mukherjee | Hyderabad

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    Platform 65
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    Asmita Mukherjee | Hyderabad

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