4. Food cost champion for the year
Sustained food cost at 20% against the budget of 20%
Headed kitchen team in the ICC cricket world cup catering and catered to Mumbai
matches at the Wankhede Stadium
Designed Atomization chart for down the line staff, making all responsible for the
ultimate output
Kitchen training in charge of the unit and obtained 10 Training Hour/ Associate
Created self sufficient service design for the Banquets operations
Won Silver medal at the National Chef’s Competition held by Western India Chef’s
Association
5. Revenue :
• Food Promotions to contribute to the budgeted Food & Beverage Revenue of the hotel
Quality:
• Sustained Guest Satisfaction Index of 93% for the department
• Innovative food promotions for sustainable development
• GREEN BANQUETTING initiative : Introduced slow food movement in banquets, as a pioneer
we have also introduced the concept to the banquet contract (concepts like Locavore, Slow
food, reducing the carbon foot prints etc)
• International Dishes crafted with the Locavore ingredients is a part of our latest addition
towards Sustainable Luxury initiative. Effort is to create dishes with Lower carbon foot prints
Cost:
• Food cost champion for the year, sustained food cost at 20%
• Atomized food cost budget to each chef and each outlet for better control
• Food Cost allocation for each day for sustenance as per the revenue budget of the day
6. Times now with Kunal Vijaykar for the Foodie show
Promotional shoot for with Matt Preston from the fame of Master Chef Australia
Stories in various news papers about the food for Monsoon
Story on one pot dishes with Mumbai Mirror with Sonal Ved
Brand endorsement in the capacity of Brand Ambassador Chef for the KOI newly launched
product, “KOI master chef collection Masala Mixes”- TV shoots and news paper, magazine
reviews for the same
Various TV and news paper reviews in regards with our “Food for Urban Health” initiative
Christmas turkey cooking video for Rediff.com for 2009 and 2010
Featured on the home page of the rediff.com on both the occasions
Javed Gaya from the DNA wrote an article on “Tastes and Trends”, on the Vietnamese BASA
promotion of the ITC Grand Central, and highly appreciated the new concept in the same
Article with Mumbai Mirror for the recipes with Eggs called “Going the Eggstra Mile”
7.
8. Kunal Vijaykar, Anchor, Times Now –The Foodie
featured ITC Grand Central in two episodes - Chef
Farooqui with North Indian dishes and Chef Dhaval
Ajmera with international dishes with local
ingredients
10. Cost benefits themes
Budget allocated to every individual kitchen for the food cost as per the budgeted
monthly revenue
Kitchen wise Cost tracking
Cost for every segregated kitchen is being generated and is being tracked on daily
basis. Helping each chef to focus continuously
Daily tracing of the order of the day through HIMS
“A” grade product are being tracked on periodically for the continuous focus
Food consumption chart prepared for Banquets and Coffee shop Buffets
Meat and perishable Indents signed by the department chef and counter signed by
Executive chef for very strict controls on over production
Segregation of consumables in different bits and chef attached to each for control on
each for Atomization
Product FPR
Vegetables and fruits Chef Sakshi
Meats and Butchery Chef Haroon/ Chef Dhawal
Groceries and others Chef Dhawal
Dairy and other perishables Chef Dhawal
11. Cost Savings Initiatives Cost Savings in Lacs
To reduce the consumption of Hariyali Mawa 0.08
To reduce the consumption of Gucci (morels) 0.52
To reduce the consumption of almond flakes 0.07
Reduction in the consumption of Ghole fillet 1.78
Reduce the consumption of Buffalo tenderloin 0.11
To reduce the consumption of cashew nut broken 0.35
To reduce the consumption of Hungarian Salami 0.12
To reduce the consumption of Lobster (700-900gm) 0.32
Reduction in the consumption of prawns of 18-22 size for reduced cost 0.74
To reduce the consumption of counter Malai paneer 0.20
To reduce the consumption of grouper fillet 0.05
To reduce the consumption of chicken breast boneless 0.30
Reduce the consumption of Buffalo tenderloin 0.35
To reduce the consumption of Lobster (700-900gm) 0.09
To reduce the consumption of counter Malai paneer 0.27
To reduce the consumption of chicken breast boneless 0.14
To reduce the consumption of unsalted butter 0.82
To reduce the consumption of Almond Flakes 0.04
To reduce the consumption of cashew nut broken 0.02
To reduce the consumption of Hariyali Mawa 0.06
To reduce the consmption of Hungarian Salami 0.24
Reduction in the consumption of prawns of 18-22 size 0.07
Total Cost Savings 6.74
12. Month Festival type Theme
Specially hand crafted Pasta brand was displayed on the
May 2011 Pasta promotion
Coffee shop buffet
New Winnovations from Chefs as the
Jun 2011 Andhra festival
same would happen first time
Lebanese Food
Jul 2011 New idea through Voice Of Customers
promotion
Aug2011 Parsi new year Looking at the Parsi community around
Sept 2011
Oct 2011
Nov 2011
Dec 2011
Jan 2012
Feb 2012
Mar 2012
14. Mexican Street Salad
MEXICAN STREET SALADS, which are
made live and displayed for the coffee
shop and banquet buffets. The same
helps in upgrading the over all
experience and pairing it with the over
all buffet. New concept would also be
dwelled up on and whole new theme of
street Mexican cuisine to be developed
and show case for the Banquets/ Coffee
shop experience
15. Korean Steak Bar
A high end steak bar was created for the hi profile Banquet event, where in
the meats were marinated with various Asian Spices and served grill to the
guests with the traditional accompaniments. The same was a big Hit in the
event and would be standardize the same for up coming banquet events as
innovative LIVE counter.
16. Tapas Bar
An innovative Tapas bar menu has been crafted and introduced in our coffee shop. This
adds on as a part of our daily interactive live counters providing our guest an healthy
option as part of their appetizers and also customize it as per their preferences. The Tapas
bar will be based on various themes such as Terra Madre, SPA cuisine etc which will
enhance our coffee shop buffet spread
17. Lebanese Mezze & Antipasti Fusion
For a very high end Banquet event chef had crafted Live Lebanese salad and Antipasti fusion
bar which consisted of cold Lebanese salads and warm antipasti served with soft pita and
traditional accompaniments designed in a way that can go with either of the cuisines. The
same was instant hit and best of best from both the cuisines was displayed together for the
guest to choose from. The station was called “ Grand central fusion station”. The same is
part of the menu now and is sold at the premium for the Banquet events.
18.
19. Locavore Juice bar
for Terra Madre day
Local product Broken wheat And
display organic veg Pulao
Whole wheat
and Organic
flour breads Training conducted by Chef and
for Buffet Welcom lab regarding
awareness World health day
100 cities, 100 lives is the slogan statement for WHO’s year of health where the concentration would on URBAN LIFE STYLE
AND FOOD HABITS. On the same lines we had celebrated world health day where in the guest was guided by the chef about
food habits for the urban life style and how would it change than otherwise. Special salads, main course, and desserts were
created in the same manner displaying LIFE STYLE FOOD for more stressed life styles in today’s cities .
20. Food FOR Urban Health
For our regular Banquet Corporate Guests we have taken the concept of FOOD FOR URBAN HEALTH to the
next level by adding a healthy and fat free curry in the banquet food preparation, the same is also been
tagged accordingly for educating the guests. It has been received very well by our regular guests.
21. Hearty Ravioli and Artisan PASTA Bar
As our endeavor to continuously improve banquet buffet offerings we have introduced, Ravioli
and pasta bar as Chef’s live counter. The counter consists of Ravioli with various stuffing and other had
made artisan pastas with a large spread of Sauces and Condiments.
The same is been offered in the high profile social events which has created WOW, as the old
favorite pasta bar specially crafted for guests.
26. Indep Parsi
ende F estiv
nce D al
ay
Oktoberfe
st F
estival @ H
ornby’s
Pavilion
27. Ice Cream S Ecuador Fo
andwiches od Festival
Hornby’s P @
Promotion avilion
@ Hornby’s
28. Grill IT
Grill IT Health Food
Health Food Passion called pasta
Passion called pasta
New Year
New Year Father’s day
Father’s day Maharashtra Day
Maharashtra Day
29.
30. Terra Madre (Mother Earth) Day
commemorates slow food movement
& Locavore to encourage local food
produce and to reduce the carbon
footprint. Grand Central observed
10th Dec as Terra Madre Day at the
Hornby's Pavilion to spread
awareness 30
31. Local product display Locavore Juice Bar Live Salad bar with Organic
ingredients
Semolina and spinach Gnocchi Broken wheat & organic veg Terra Madre Day Buffet tags
Pulao
32. Whole wheat and Organic flour breads for Buffet
Whole wheat and Organic flour breads for Buffet
34. • Choices of western breakfast
dishes / health offerings for the
international traveler
• Scrumptious Indian offering in the • A designated steward on the go and serve
oven fresh breakfast bakeries from table
breakfast, are being served with
to table
the Hornby’s elegant touch and care • Breakfast rolls served fresh from the
35. • Live Sandwich Bar part of the
lunch buffet
• Most celebrated ITC Biryani to • Different “Roast of the day” for
the delicate curries & delectable the Dinner buffet
desserts
36. Ideate post Mid night
Sizzling Tuesday
All your Tuesday’s here at Hornby’s would be on fire with our selection of
sizzlers. Don’t miss the most traditional
Wonderful Wednesday
Sumptuous and sinful dessert for the ladies night across the city
Go the Eggstra Mile Thursday
Eggy mid night spread on a weekday, consisting of humongous variety of dishes
made with eggs and served with traditional accompaniments
37.
38. Live Shawarma with Extensive Mezze Bar
Live Pasta/ Tossed Vegetables/ Western Grills
Kebab Galore - Extensive Selection of Tandoori and Tawa Kebabs on Mahi Tawa's
served with Roomali Roti
Kids Buffet - Selection of Chicken Hotdogs , Vegetable Burgers, Fried Vegetable and
Non Vegetarian Nuggets served with Different Mayonnaise Based Dressing
"Pizzaz with Pizza's" - A Selection of Vegetarian and Non Vegetarian Pizza on
Circulation
Live Waffle, Pancake Station along with Sauces, Condiments
Kids Cookie Counter - with Premade Cookies and Marzipan and rolled Fondant
Decorative along with the Live Chocolate Fountain
42. EXECUTIVE SUMMARY : : Food Cost Reduction
EXECUTIVE SUMMARY Food Cost Reduction
PROBLEM STATEMENT :
Gross food cost for the duration (May to Jan) is 30%, Net food cost is 23% against the budget of 21%.
Food cost per cover for the same duration is Rs.175 against the budget of Rs.169
GOAL STATEMENT : Reduce food cost to the level equal or below Rs. 161 per cover
43. EXECUTIVE SUMMARY : :Kitchen Equipment Maintenance Schedules
EXECUTIVE SUMMARY Kitchen Equipment Maintenance Schedules
UNIT : ITC Grand Central
LEADER: Dhaval Ajmera
MEMBERS: Chef Gaurav Surve, Chef Ishmeet Singh , Chef Sumeet Rohela, Ram Shanker Dhuriya
PROBLEM STATEMENT :
At present there are 10 % of equipment that are not
working and 4 % equipment that are working with
some trouble. At present we are not having any daily ACTION PLANNING MATRIX- EQUIPMENT MAINTENENCE
status checklist for equipment so we are unable to find
out mean time between failure & also the mean time ACTION PLAN FPR STATUS
between recovery of equipment.
Coordination between Outlets – Chef’s & Engineering Chef in Charge/Area Engg
Done
personnel. Supervisor
IMPROVEMENT IDEAS :
Systematic checking & updation of History Card , Chef in Charge/Area Engg
• Increase equipment handling knowledge/skills information sharing . Supervisor
WIP
• Reduction in down time if tracking is done on a Creating a checklist & daily updation – ensuring effective
monitoring of equipment. Area Engg Supervisor WIP
regular basis (equipment history maintenance)
Locating local multiple vendor’s with available spares’ for Sriram/ Area Engg
• Internal customer satisfaction existing equipment . Supervisor
Initiated
• Make a repertoire of supplier’s & products available
Timely release of payment to vendor for spares supplied. UFC/Asst Chief Engineer Initiated
with them
• Improvement in production time & quality of food Monitoring usage & correct operating procedures . Chef in Charge
Done
• Reduction in costs’( time /energy/manpower)
Coordinating with Engineering/DLC’s, creating SPL’s ,
DLC- Kitchen/Engineering On going
• External customer satisfaction training plans and execution.
44. EXECUTIVE SUMMARY : :Rationalizing banquet food cost through menu costing
EXECUTIVE SUMMARY Rationalizing banquet food cost through menu costing
UNIT : ITC Grand Central
LEADER: Dhaval Ajmera
MEMBERS: Sakshi Jalota, Manali Dadarkar Rane
PROBLEM STATEMENT :
Banqueting contributes to a significant portion of the revenue of a hotel Food cost is one of the major
costs involved in a banquet function which can impact the profits generated. There are no set guidelines
available for effective banquet buffet costing for optimization of profits & it is generally left to the
discretion of the banquet manager, hence the need to the do project
GOAL STATEMENT :
•Keeping the food cost under 16% for the year
•To design appropriate methodology for formulating Banquet menu in tandem with the rates to ensure
consistency
IMPROVEMENT IDEAS:
• Banquet Chef’s Involvement through out the menu making process
• Food cost related training to the banquet sales team
• Assigning A and B Types to High and low costs dishes of the banquets by the banquet chefs
• Structured matrix for banquet manager for better negotiation for banquet menus
• Proper tracking of the rates offered and menu to be set. Overselling to be avoided in case of low
rated menus
After the implementation of the improvement ideas, the unit was able to control the
After the implementation of the improvement ideas, the unit was able to control the
Banquet food cost at 16% for the said period
Banquet food cost at 16% for the said period
