Designing a profitable and purpose-driven menu begins with analyzing sales data, emphasizing high-margin items, and aligning with current food trends, while using engaging descriptors like “Handcrafted” and “Locally Sourced” to enhance guest appeal. To reduce food waste, we adopt smart procurement practices, ensure proper storage, follow FIFO principles, and optimize ingredient usage across outlets and events. Weekly menu planning and regular contributions to the Oman Food Bank reflect our sustainability commitment. Team training focuses on personalization, emotional intelligence, and creating emotional connections. Through thoughtful pre-arrival planning, guest engagement, and meticulous attention to detail, we strive to deliver more than just meals—we deliver memorable moments of joy.
Ishan Thakur, Food and Beverage Manager, Hyatt Regency Dharamshala Resort
At Hyatt Regency Dharamshala Resort, we craft profitable menus by blending guest feedback, local Himachali-Tibetan flavors, and modern wellness trends. Strategic pricing, seasonal specials, and visual design enhance appeal and revenue. Food waste is minimized through accurate forecasting, portion control, FIFO practices, and creative repurposing of prep waste. Technology and daily team briefings ensure speed and efficiency. Beyond food, we create memorable guest experiences through personalized service, storytelling around local culture, and training staff to anticipate needs. Empowering associates and emphasizing empathy helps deliver warm, genuine hospitality that connects emotionally with guests, making every stay thoughtful and unforgettable.
Aishwarya Singh, Food & Beverage Manager, Novotel Mumbai International Airport
Designing a profitable menu starts with understanding guest preferences and food trends, focusing on quality, simplicity, and consistency. Standard recipes, portion control, and dynamic pricing help reduce waste and increase profitability. To minimize food waste in a busy kitchen, we avoid overproduction, track inventory closely, and train staff on standardized plating. Beyond great food, we train our team to deliver memorable experiences by making them passionate storytellers who connect each dish with its purpose. Guest feedback is key—we evolve continuously to exceed expectations, ensuring each visit is not just a meal, but a story worth sharing.
Imran Alam, Director of Food & Beverage, Radisson Blu Pune Hinjawadi
At Radisson Blu Pune Hinjawadi, menu design is a strategic mix of guest feedback, trends, and profitability. For busy professionals, we introduced ‘Lunch O’Clock’—quick and wholesome meals, and the popular ‘Friday Frunch’—a vibrant pre-weekend brunch with live stations and music. Menus are regularly updated based on insights and cost analysis for sustainability.
To reduce food waste, we focus on accurate forecasting, portion control, and batch cooking, especially during peak hours. Surplus ingredients are repurposed smartly, and plate waste is reviewed to improve offerings without compromising speed.
Guest experience training emphasizes Radisson’s “Yes I Can” service spirit. Staff are empowered to personalize service, anticipate needs, and share the stories behind dishes, making dining immersive. Through continuous training and feedback, we create heartfelt, memorable experiences that go beyond food—ensuring guests feel truly valued.
Krishnendra Duddupudi, Food and Beverage Manager, NVVB Novotel Visakhapatnam Varun Beach
At Novotel Visakhapatnam Varun Beach, we design profitable menus by aligning with current food trends and guest preferences. Dishes like Avocado Masala Papad and Chicken Manchurian Burger showcase fusion and health-forward choices that excite guests while maximizing profitability. To reduce food waste without compromising service speed, we implement strict FIFO practices, monitor inventory closely, and train chefs on portion control. Our banquet and buffet menus are designed based on real-time guest expectations, allowing ingredient cross-utilization and minimal wastage. Beyond food, we focus on creating memorable guest experiences. Our team is trained to connect personally—introducing themselves by name and noting special occasions. Simple gestures like birthday cakes or personalized notes help build emotional connections with guests. These thoughtful touches, combined with seamless service, ensure we deliver not just meals, but meaningful moments.
Rajesh Sharma, Regional Director of F&B, Six Senses Vana
At Six Senses Vana, our culinary philosophy centers on natural ingredients, local sourcing, and the belief that less is more. Menus are refreshed five times a year in sync with micro-seasons, ensuring freshness, guest appeal, and cost-efficiency. Much of our produce is grown on-site; the rest is sourced from trusted local farmers, reducing costs and supporting sustainability.
To reduce food waste, we use preservation techniques like pickling and dehydrating and create rotating daily specials to utilize surplus produce. Portion sizes are designed mindfully, and service teams are trained to observe and respond to guest preferences, maintaining both speed and quality.
Memorable dining goes beyond food. Our team undergoes immersive training, learning the story behind every dish and gaining insights from Ayurveda, TCM, and nutrition. This empowers them to create authentic, intuitive connections with guests — making each meal an experience in mindful living.
Sourav Chowdhury, Assistant Director – Food & Beverage, Sheraton Hyderabad Hotel
Designing a profitable menu begins with a structured, data-driven approach—starting with competitive set analysis, understanding guest preferences, and conducting in-depth menu engineering to ensure offerings reflect current trends while optimizing margins. To minimize food waste without disrupting kitchen efficiency, we emphasize adherence to standard recipes, instill a sustainable mindset for ingredient use, and train teams on intelligent reuse practices. Our guest experience philosophy is built on the “Art of Hosting,” grounded in creating personal connections, reading and responding to guest cues, and consistently aiming to make every moment exceptional. Through this integrated strategy, we deliver not only great food but also memorable, meaningful hospitality.
Dharmendra Chaudhary, Food & Beverage Manager, Radisson Hotel Vrindavan
To design a profitable and guest-centric menu, I combine food trend analysis, guest preference insights, and competitor benchmarking, supported by surveys to cater to evolving tastes—whether health-conscious, plant-based, or locally inspired. Menu engineering ensures the right balance between popularity and profitability, while chef-curated seasonal dishes bring freshness and innovation. Pricing strategies are carefully crafted to deliver perceived value while maximizing high-margin returns. To minimize food waste without impacting service efficiency, we apply LIFO-FIFO inventory practices, plan menus that reduce excess, and train staff on mindful usage. Monitoring tools help us identify patterns and address inefficiencies proactively. Delivering exceptional guest experiences means going beyond the plate—I emphasize personalized service by tracking special occasions and preferences, while training staff through scenario-based role plays to enhance anticipation and active listening. Recognizing team efforts through rewards fosters accountability, motivation, and consistently high service standards.
Birender Bisht, Food and Beverage Manager, Taj Lakefront Bhopal
As Food and Beverage Manager at Taj Lakefront Bhopal, I believe crafting a profitable menu starts with listening—to both guest preferences and market trends. We focus on seasonal ingredients, team strengths, and thoughtful menu engineering to create offerings that are both relevant and commercially successful. Food waste reduction begins with smart planning—forecast-based prep, efficient stock rotation, and menu cross-utilisation all help minimise waste without compromising speed. Proper storage, portion control, and staff awareness foster a culture of mindful cooking. Creating memorable guest experiences goes far beyond good food. At our hotel, the team is trained in empathy and attentiveness to deliver genuine hospitality. By understanding guest profiles and focusing on personalised touches, we turn everyday interactions into meaningful moments. It’s the small gestures—thoughtful service, intuitive attention, and emotional connection—that truly define the guest experience at Taj Lakefront Bhopal.
Bhuwan Singh, Director Food & Beverage, Hyatt Centric Rajpur Road Dehradun
Designing a profitable menu begins with soulful, cost-effective cooking that leverages low-cost, local, and seasonal ingredients to deliver authentic flavors while maintaining profitability. Enhancing the menu with dietary symbols, social media integration, and storytelling behind each dish strengthens guest connection, while modernizing plating to suit mobile dining trends ensures relevance. Food waste reduction in a high-volume kitchen is achieved through smart menu engineering, a strong understanding of ingredient shelf life, and the adoption of live kitchen setups and batch preparation based on real-time demand. Regular staff training, simulations, and fostering proactive collaboration between kitchen and service teams ensure efficiency without slowing down operations. To create lasting guest impressions, I prioritize training on personalized service, warm gestures, and fine attention to detail—empowering the team to recognize returning guests, remember special occasions, and consistently exceed expectations through data-driven insights and scenario-based learning.