In conversation with Sumit Singh Deol, Director of Food & Beverage, The Taj Mahal Palace, Mumbai

 What are the other F&B concepts/restaurants at the Taj Mahal Palace, Mumbai which has proved to be successful over the years and why?

We have myriad of restaurant choices and all have stood the test of time, be it Wasabi, Golden Dragon, Sea Lounge or Souk, through the years , the common factor that we always continue to keep our acute focus on is the basics of hospitality, quality of the food, strong guest recognition, consistency in service, that personal touch to everyone which we proudly call as “ Tajness”. Training over the years and our people have always been our strength where everything is done with supreme passion.

What are the F&B concepts and innovations that have helped increase ROIs and bottomlines?

Focusing strategically on spaces which otherwise are lean and transforming them into Food & Beverage experience zones, we have our Wine & Malt Lounge which adorns almost 100 labels of unique and interesting wines by the glass and a spectrum of fine single malts , Our Apollo lounge at the lobby adorns some of the finest singe estate coffees/ Teas and a specially curated Patisserie offerings making it one of the most engaged spaces in the hotel. All these spaces otherwise had been non or minimal revenue generating, and these transformations aided in the ROIs faster.

What are the new F&B concepts that you are innovating with at the hotel?

With ever-changing market dynamics and the mood matrix, evolution is necessary, Souk, one of our prized Middle Eastern roof top restaurant shapeshifts to become a sundowner destination with some unique and fine gins , handcrafted cocktails, curated lounge music and not to miss the scenic view of the Gateway of India and the Harbor , this is something that is being minutely detailed to offer a scintillating experience. Unplugged sessions at Shamiana al fresco where we offer a platform to the aspirational musicians to showcase their talent merged with fresh garden inspired cocktails, craft tap beers and the legendary Shamiana delicacies.

For full interview, check this video: