It’s been nearly a decade with many up’s and down’s. We aspired to be the best we reached many a places. we failed a few events. we corrected we got back better. Now with the lockdown we have a lot more time to look back at the years gone by. It all stared with the belief that we are set out to be the best.
So what got us catering the best food?
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- Produce – Knowing our produce is the base of the pillar. everything relies on this. We may not be fully organic as potato onions are yet to proliferate freely. however most of our produce is responsibly handpicked by me personally. Be it a small or a big party. I nearly spend half a day getting this out of the way a day prior and right when the day begins. especially for fresh stick like poultry and sea food.
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- Seafood- There is never a single vendor who has ever told you or us, that his stock is not up to the mark. So we just air lift the sea food from Mumbai & Goa office. It makes a very big difference and you can ask our guests about the freshest prawns they’ve ever eaten is absolutely from MiXStudio. Our suppliers are nearly a decade old in relationship with us. We sort & select our seafood through video calling!
- Vegetables- Again a very important element and mostly underrated element. Delhi is blessed with the cold winter climate and freshest of green vegetables. This gives a great element of texture and wholesome flavours to the entire experience of eating. Even if we consider the prawns fresh parsley and green malabar peppers adds that extra zing. Again Delhi is blessed with a great spice market, that upholds the true value procuring great produces.
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- Storage & Transport- Once again a totally underrated element. We also like to not use non seasonal vegetables. We follow a strict non interference policy for menu planning. We appreciate our patrons entrusting us with the menu and it’s components. Our menus do not comply to having produces that do not justify it’s perfect delivery.
Catering & service
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- Service staff- Having staff ratio of nearly 1 waiter to 5-7 guests ensures great service, most use twice as this ratio to curb the circulation of food. You wont know or realise what’s missing unless you witness what was missing.
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- Training- Having wait staff and not familiarising them with the event the guest the locations is a great risk. Team briefing and walk-thru on the menu is of high importance. Especially for party’s that have dignitaries and VIP’s. The service manager should always be on the floor. The host should alway have the service manager handy for personalised tending of the guests.
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- Operations- We always visit the location for kitchen and service elements. Ascertain the distance and time to travel to service area. Availability of water, power and cooking range placement.
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- Kitchen- The spine of the party and this is where I place myself inspecting every move and dish. Timing of appetisers planning the main course service. Ensuring each and every dish has been rolled out tested and tasted before they reach out to you. This is my comfort zone and what I aspire to every day.
Human resources – Over and above this is we have specific staff been retained by us from their training days to date, this makes recipe and standardisation and SOP’s easier to follow. Only keen learners survive the career. Finding a job is never difficult, so attrition is high and staff is always in demand. Staff is the backbone and the pillar in making us the best in what we are. Catering to internal and external demands.
Research
Last and most important part will be research. Since we have been in private and high end parties. Our model has slowly moved into the foray of Indian wedding catering. Sizing of guest from small group will move to section of groups. Broken further to team leaders from floor managers.
Molecular and sous vide in catering will be of bigger focus with sit down wedding catering warm settings of food spreads and personalised themes will endure us to carry the reputation of being the best in delhi’s catering
Manav Paul's Blog 