MTR Foods Private Limited’s Post

where I am .. with the face of culinary profession..

FHRAI and IAAPI ink MOU to boost collaboration for sustainable industry development Link in the comments FEDERATION OF HOTEL & RESTAURANT ASSOCIATIONS OF INDIA #mediabrief #PradeepShetty #FHRAI #IAAPI #industrydevelopment #memorandumofunderstanding #business #media

Sairam Parlor Satyanarayana passed away | #sairamparlor #food #hotel #vizag #death #todaynews #shorts #viralvideo #viralnews #breakingnews #LeaderTeluguNews #Leader #TeluguNews #LeaderWorldNews #leaderworldnews #leadernews #leadertvnews | Leader World News

As unbelievable as it may seem, it's true! London does have more Indian restaurants than Delhi & Mumbai combined! Can you guess what the national dish of UK is? Comment below 💬 #DidYouKnow #InterestingFacts #UKFacts #AmazingFacts #StudyInTheUK #Edroots #EdrootsUAE

Must go through at least once in one's lifetime.

Attending the annual Serendipity arts, food, and cultural festival in Goa last December, I stumbled upon a feni workshop conducted by Mr. Hansel Vaz, the owner of Cazulo Premium Feni Brand. Initially lacking tickets and unaware of the agenda, I seized the opportunity when slots opened up. What I thought would be a simple feni-making workshop turned out to be a masterclass in brand establishment. Sharing some Insights from the workshop, gathered while tasting different types of Feni. Why feni: Despite being an original product and beloved local drink in Goa, feni lacked the recognition it deserved. Moreover, variations in feni-making across regions made it challenging to replicate the taste experience. The Goal: Establishing Feni as a globally respected Indian spirit. The White Space: Identified a gap for an established feni brand with consistent quality and a premium feel in a competitive market. The Competition: A hyperlocal, intensely competitive market where alternatives are readily available to the main feni consumers in Goa at very low prices. The Target: Tourists and visitors in Goa's vibrant tourism industry, alongside the growing category of premium alcohol beverage consumers in India and international markets. The Production: Feni production posed real challenges due to its seasonal nature and labor-intensive process. Mr. Vaz opted for handcrafted production to preserve authenticity. The Differentiation: Prioritized packaging the spirit in beautifully designed bottles and incorporating carefully crafted designs. Additionally, a GI tag from the government aided in mitigating competition outside Goa. Diversified the flavor profile by incorporating traditional options like coconut and Dukshiri (feni infused with Dukshiri herb), alongside developing numerous other variants beyond conventional cashew, totaling 26 types of Feni. The Pricing: Despite local availability at Rs. 80 – 100, Cazulo was priced at Rs. 500, targeting consumers associating higher prices with quality and exclusivity. The Potential: Displayed real potential when a single bottle of Cazulo feni sold for the price of an entire carton in a Canadian supermarket, indicating a steady demand in international markets. In summary, Mr. Vaz's strategic approach, coupled with a focus on quality and differentiation, propelled Cazulo to success in the competitive alcoholic beverage market. #Feni #BrandEstablishment #GoaCulture #Premiumization #AlcoholicBeverages #BusinessStrategy #GlobalMarket #TourismIndustry #Craftsmanship #MarketDifferentiation #ConsumerPsychology

We are delighted to share that MAYFAIR Purchase Head - Dr. Yoggesh Joshi's expertise shines in the latest issue of Hospitality Lexis, alongside other esteemed purchase heads. Together, we explore the growing potential of packaged food in India. #Mayfair #MayfairHotelsandResorts #MayfairBliss #PurchaseManagers #PackedFood #Growth #Standards #HospitalityIndustry #MaterialManagement #Featured Hospitality Lexis

#ChefAsSeeker #CuisinesAsCultures #FoodAsKnowledgeSystems #CoTravellerForever #SaveSoil #SaveSoilMovement #ClimateActionNow #GlobalWarming #SaveSoilFixClimateChange #SoilForClimateAction #Sadhguru #SadhguruAtCop28 #ConsciousPlanet Sadhguru JV 🙏🏽🪔🌱🌸Let us make it happen #RallyForRivers #CauveryCalling

Found time to visit a hidden gem, Shree Thaker Bhojanalay, in the bustling Kalbadevi Road at Mumbai which has been serving one of the best thali in town for over since 1945!! nearly 80 years of deliciousness! Serving unlimited, as much as you can eat, with fresh, hot, and tasty dishes. Simple, delicious food cooked with pure ghee and love. The team is super friendly and attentive, and they make you feel like you are eating at home. The restaurant has a modest ambience, but the food is worth every penny. Don't just take my word for it. The restaurant has been praised by many food critics and celebrities, and has won several awards and recognition and has become a must-visit for anyone who loves food and culture. My top takeaways 1. Service with a smile - The easiest way to win and retain a customer - A smile that comes from the heart. 2. Training and Process - It is important the team understands and believes in the overall ideology of the brand. Consistency in product and service helps to win back return guests. 3. Customer as your Ambassadors - Voice of the consumer is very strong and nothing beats power of customer speak. I saw older generations of NRI patrons coming with their next generations to introduce them to the place, and just to relive the old memories. 4. Authenticity and quality - Traditional recipes and not compromising on the quality or taste has been the story for their success. P.S. Don't get put off by the modest entrance and the location. #travelstories #beliveintravel #restaurant #mumbai #travel #India #vegetarian

Finally graduated from IHM Ranchi (Institute of Hotel Management Catering Technology & Applied Nutrition) and became a professional for the hospitality industry.