Firing up F&B battleground, five-star chefs are leaving no stone unturned to remain at the top of their culinary game & give standalone restaurants a run for their money.
Lipla Negi
In the evolving world of F&B, success is measured in tangible (revenue) and intangible (experience) gains. The changing food space of India has become a startup magnet for many budding entrepreneurs and investors, driven by the desire to set up the next coveted dining place of the industry. A testament to this fact is the series of standalone restaurants joining this food bandwagon.
Making this scene eclectic is the enthusiasm of Indian diners to explore varied cuisines from across the globe. The growth of restaurants has prompted the chefs to push gastronomical envelope.
In this fight of flavours, and a desire to be ‘talk of the town’, 5-star kitchens find themselves competing with popular restaurants in the F&B space. From interiors to the menu, it is a close battle where one tries to maintain the legacy and the other looks for starting one. While hotels take the lead when it comes to opulent spaces and premium service, restaurants score brownie points when it comes to ideas and innovations. Lending a new perspective to food and décor, they try to appeal to all the senses and thereby gain favour with Gen Z. But this doesn’t mean hotels are lagging far behind. The 5-star kitchens are ramping up their game with culinary ingenuity and craftsmanship
Keep evolving
Sudhanshu Sharma, Executive Chef, The Suryaa, New Delhi
Having worked with one of the biggest restaurant chains in India, Chef Sudhanshu Sharma knows how to run a standalone restaurant. “Here one has more freedom to play with dishes and presentation,” as compared to hotels where they have SOPs and constraints due to clients from all around the world. He said, “We focus on adding the X factor to our F&B, which includes some modern Indian food presentation, and some of the dishes with unique twists.” Staying relevant is a major challenge is in the times of fast changing trends. For Chef Sharma the rule is simple, “you have to evolve yourself to compete and stay ahead in the market.” He advised, “We do a lot of pop-up menus and food festivals in a year at our F&B outlets for our clients. We also do our market survey and menu engineering and keep on updating our menu every year.”
Price wars
He said, “Pricing plays a vital role in the industry where the competition is cutthroat. In our hotel, global travellers have a good spending ability. They know in a 5-star hotel they are in safe hands.”
Retaining talent
He said, “The top chefs are opening new restaurants and joining good brands, which is making our task.” He turns to his boss’s advice to hold onto his culinary brigade. “My boss always says, it is all about how you take care of them, how you nurture them to grow professionally and how you take a stand for them when they need it the most.” Indeed, the mantra of leading the team from the front has been working well for him, the Chef added.
Tantalizing the tastebuds
Pop-up menus and food festivals
Go to F&B strategy
Update regular a la carte menu every year by adding the best dishes from the festival menus
Team spirit
Take care of your team in their difficult time and they will take care of you
Innovate, collaborate & curate
Mario Caramella, Executive Chef, Grand Hyatt Gurgaon
In a city that is no less than a playground for restaurants, it could be tough to stay at the top. But that is not how Chef Caramella looks at the competition. He revealed, “Our approach at Grand Hyatt Gurgaon is to embrace the vibrant culinary landscape of Gurgaon rather than compete with it. We acknowledge the diversity and creativity that independent restaurants bring to the scene, and we strive to complement that by offering a unique and immersive dining experience within the hotel.”
Complementing meals with a transcendental ambience is precisely about crafting unforgettable culinary journeys for him.
Price wars
Adding perspective to his plates that goes beyond price points is something that transcends a simple dine out into an unforgettable experience. “Pricing is undoubtedly a factor in the competitive dining landscape, but at Grand Hyatt Gurgaon, we see it as an opportunity to showcase value rather than a barrier. Quality, authenticity, and innovation remains the top priority, ensuring that our guests not only enjoy a meal but an entire journey,” pointed out Caramella.
Retaining talent
Retaining talent involves creating an environment where chefs feel inspired, he affirmed, “We offer opportunities for professional development and collaboration with renowned chefs. Additionally, our commitment to sustainability and community engagement resonates with chefs who seek purpose in their work. ”
Tantalizing the tastebuds
Curate an immersive culinary journey for your guests
Go-to F&B strategy
Embrace the vibrant culinary landscape of the city rather than compete with it
Team spirit
Foster a sense of belonging and purpose in your team
Local ingredients: new social media trends
Liang Xiao Qing, Chef, Yi Jing, ITC Maratha Mumbai
Finding its place on almost every dining table during the Chinese New Year, the Wonton Soup is one of Chef Liang’s most sought-after creations. The Wontons are delicately shaped like Ingots which resemble each one’s willingness towards increased wealth and prosperity. A desire to constantly innovate and awe is the driving force behind Chef Liang’s work at Yi Jing. He said, “At ITC Maratha, we are renowned for presenting the most exquisite culinary traditions, guided by the exploration of novel concepts within our acclaimed branded restaurants. Our dedicated team of culinary experts consistently crafts innovative menus that highlight a fusion of global and local flavours. Through the introduction of new and exciting dishes, our goal is to captivate the tastebuds of our guests.”
Price wars
While he agreed that pricing is a crucial factor in the hotel industry, he also added, “a delicate balance between setting competitive prices and providing quality services is essential for attracting and retaining customers.” Introducing thoughtfully curated menus centered around special occasions allows his team to tailor their offerings to the celebratory nature of guests’ stays.
Retaining talent
While it has become an ongoing trend both in India and globally, he recognises the importance of nurturing and retaining skilled professionals to maintain the high standards. He explained, “Allowing our chefs the freedom to experiment not only keeps them engaged but also ensures a dynamic culinary experience for our guests.”
Tantalizing the tastebuds
Innovative menus that highlight a fusion of global and local flavours
Go-to F&B strategy
Competitive prices & quality services are essential for attracting customers
Team spirit
Freedom to experiment keeps them engaged
Creating an exceptional overall experience
Gaurav Paul, Executive Chef, Hilton Bangalore Embassy Golflinks
While the competition is fierce, Hilton Bangalore Embassy Golflinks leverages its unique strengths—unparalleled standard of hospitality and flawless services—to solidify its position as a premier dining destination. “One inherent advantage that sets us apart is the continuous presence of in-house guests. This affords us multiple touchpoints to engage with our patrons, allowing us to cultivate lasting relationships,” affirmed Chef Paul.
To compete with independent dining establishments, he refers to a time-tested strategy consisting of commitment to excellence, personalised guest engagement, and a keen awareness of industry dynamics. “By consistently upholding the highest standards of product quality and delivering exceptional overall service, we aim to create memorable dining experiences that resonate with our discerning guests,” he confirmed.
Price wars
According to Chef Paul, in big cities, the cost of eating at a fancy standalone restaurant and a hotel falls pretty much in the same ballpark. “Sometimes, dining at a standalone spot can be even fancier and pricier. Nowadays people often prefer these upscale standalone places for their cool vibes, music, and relaxed settings, especially when they are in prime locations or popular malls,” he pointed out. However, here comes the twist. He said, “We have noticed that folks who want a special and fancy dining experience tend to pick hotels. We make sure our prices match up with the awesome experience we offer—not just amazing food, but a classy and immersive atmosphere.”
Retaining talent
Prioritising a nurturing environment that fosters creativity, growth, and recognition to encourage culinary talents, the hotel offers competitive compensation and professional development opportunities “Celebrating unique contributions of our chefs ensures they feel valued,” he said.
Tantalizing the tastebuds
A timeless recipe accompanied by classy and immersive atmosphere always works
Go-to F&B strategy
Create multiple touchpoints to engage with your guests
Team spirit
A collaborative workplace culture keeps the team motivated
