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| Tarun Seth, General Manager, Hyatt Regency Chennai |
Numbers don’t lie. And who better to know that than Tarun Seth, General Manager, Hyatt Regency Chennai, who would’ve chosen a career in banking or financial services if he wasn’t such a good hotelier. “I have a keen interest in the numbers and stock markets,” he tells me.
After hotel school, Tarun’s career began at the Grand Hyatt, New Delhi bar. He started off as a Food and Beverage Assistant and there was no looking back.
Bespectacled and genial, Seth came to Chennai almost 2 years ago. When he arrived here, Tarun brought with him 18 years in the hospitality business. The idea of service and the fascination for meeting people from different walks of life, cultures, countries, careers and ways of life has only grown over the years.
Personally, I’ve experienced his thoughtfulness in many ways. One particular incident, or series of incidents, have endeared him even more. I’d blogged about my ‘Bread Hunt’ in Sydney and the tragedy that followed…. He read it, and remembered. Now, every time I go to the hotel, he ensures I bring back one of their artisan breads.
Knowing numbers so well makes a whole lot of difference.
I met him for the first time over an Italian lunch at Hyatt Regency Chennai’s Focaccia. He instantly put me at ease as we began talking about food (my favourite topic).
When I began my research on Pop-ups, I decided to ask him five questions.
Incidentally, the first time I heard the term ‘Pop-up’ was when they had one to test the market for Yakiniku….
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| Yakiniku, the outlet that resulted from 'Pop-up research' |
AA: You have been in Chennai for a bit now. How different do you think the food scene is as compared to the places you’ve lived at?
TS: I have lived in 5 different cities and have travelled around these cities too. In my opinion Namma Chennai has a very distinctive culinary culture which is progressive as well as traditional. The aromas and flavours of Chennai have no substitute in any other part the country. Chennai keeps its riches in its kitchens and is famous for its elaborate and spicy cuisine. The city has enough and more for both the vegetarians as well as meat lovers. Chennai continues to welcome new restaurants and the culture of dining out is increasing too.
AA: You’ve had many pop-ups at Hyatt Regency. Can you comment on their success?
TS: Our most successful pop-up has been Yakiniku which has now grown into the reputation of being the best Japanese restaurant in Chennai. Yakiniku has been recognized by the people of Chennai people as well as visitors from different parts of the world.
The last few years have seen it winning at the Times Food Awards.
This year, Yakiniku will bring one of the most celebrated chef of Japanese cuisine In India, Asep Hendra, who has recently joined the Hyatt Family. He is set to visit Hyatt Regency Chennai from Park Hyatt Hyderabad in February. When he is here, he will launch an entirely new menu to cater to the taste-buds of all in Chennai.
Our mantra at Yakiniku is to continuously evolve and bring freshness to the menu often.
AA: After your Pop-ups end, have you included any of the dishes into your regular menu?
TS: We create every menu by engaging with our regular guests. We seek their feedback to retain or eliminate dishes from the menu. Our culinary and service team use tools like menu engineering to balance the menu.
Yes, we take guest feedback seriously. When our guests appreciate dishes during different events we include them in our menu.
AA: How do you come up with pop-up ideas?
TS: Pop-ups are great ways to try new ideas while remaining innovative. The key to do these pop-ups is to ensure we boldly stay true to the concept.
AA: Are pop-ups that are at a flat rate and include alcohol more successful?
TS: Pricing is a key factor in the restaurant business. Guests must get value for their money not just for the food but for the entire experience. Adding alcohol to the menu is great value addition and completes the entire food and beverage experience.
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