Hospitality Lexis had a conversation with Mr Alim Morani, Division Head, Dome Occasion on Catering & Food Logistics
Hospitality Lexis / Print Edition November 2019
Every year, India witnesses more than 20 million weddings wherein food plays an essential part. Mouthwatering delicacies are served to over 60 million people, which is almost the population of a country like France. A wedding planner should ensure that the logistics while delivering the food should be efficiently taken care of. All raw materials along with perishable foods and FSSAI approved preservatives should be stored at the advised temperature. This will help in keeping the food fresh and edible, and avoid wastage even before it is prepared.
Food wastage has been a long-standing problem in our country. With ‘theme’ weddings and various kinds of menu options available now, the amount of food wastage is colossal. To avoid such an issue, one needs to take corrective measures like getting on board, a seasoned caterer who has knowledge about how to avoid surplus food. For example, they will have an idea about what quantity of raw material is required for the menu, and the duration for storing the same.
They will also know when to cook so that the food remains fresh, and of the best quality.
Moreover, appointing an efficient wedding planner is recommended, who will chalk out the best plan, ensuring minimum wastage. They will design the menu that is minimal, yet sophisticated, and with an à la carte serving that will help in conscious eating, with portion-size control. Professional servers ensure that they serve the appropriate amount, especially to kids and the elderly.
More importantly, the government is stepping in to resolve the above issues by introducing certain bylaws and undertaking initiatives within the industry. Several NGOs also support the purpose by collecting leftover food, and distributing it amongst the underprivileged.
What new trends does the catering industry offer these days for weddings?
Food is at the heart of every wedding, and couples ensure that they come up with a great spread that includes — appetizers, main course, side dishes, and savoury desserts in the most unique shapes, sizes, textures, and flavours.
Wedding catering has received a modern day facelift in the recent past. To control food wastage, many have started planning and executing their wedding like a small affair, with a limited guest list, and à la carte menu which is usually simple, sophisticated and restrained.
This ensures a hint of ‘fanciness’ with the food, whilst providing the best quality and variety.
Another interesting theme people are exploring these days is “Sattvik Bhojan,” which comprises thalis served in banana leaves. This concept is eco- friendly in nature, and the food served is more homely too. Additionally, there a lot of people of with massive budgets who like to celebrate their big day lavishly, and appoint celebrity chefs, who can make signature dishes for the occasion.
Every wedding depends on the infrastructure of the venue — spacious kitchens and the sufficient storage of raw materials, cooked at the right time to provide warm and fresh food to guests. Also, it is absolutely necessary to keep the kitchen clean and hygienic to maintain the high quality standards of the wedding.
Apart from all of the above, the luxuriousness and quality of the wedding also depends on the planner. To ensure a smooth and laudable wedding, it is imperative to have a professional team along with the wedding planner.
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Hospitality Lexis November Issue 2019
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