Kebabplus's Culinary Journey
Kebabplus has curated more than 100+ dishes that include the fusion element of Mediterranean, Mexican, Lebanese, and Indian cuisines
Founded in 2012, Kebabplus has invested significant time in researching and curating more than 100+ dishes that include the fusion of Mediterranean, Mexican, Lebanese, and Indian cuisines. “The idea was to deliver five-star quality foods at the comfort of the customers,” says Rishabh.
Rishabh comes from a family of hoteliers. Working for more than 20+ years in top management positions, he desired to start his own venture in the food segment, as it runs in the blood. Around 2011, he witnessed a change in the consumer behaviour where most people preferred American brands. Noticing a gap where an Indian brand could emerge, Rishabh
Good Food on the Go
“We want to ensure our quality of food is at such level where it is consumed by a child who is probably eating outside food for the very first time,” says Rishabh, strongly emphasizing on the quality aspect. Kebabplus takes rigorous measures to follow good hygiene practices throughout the entire process, be it the basic cleaning process to separation methodologies, colour coded markings for vegetarian and non-vegetarian food sections, packaging and delivery of the food. “We don’t pre-prepare anything. As and when the order is received the food is cooked fresh,” Rishabh further states.
Putting the Consumer First – The Growth Way Forward
As a part of its business strategy, Kebab plus takes customers feedback every six months and upgrades its cuisines accordingly. This involves constant bench marking studies, telecalling, and constant monitoring and strategic implementation.
Team Kebabplus believes that to stay ahead in the food business it requires continuous improvement and most importantly one should keep their head on the shoulder and deliver excellent quality service.
Concluding on this note, Rishabh mentions, “When you send food to a customer, it should be cooked with a lot of happiness. Because there is positive energy that flows through the entire process and this is something we try to infuse into our foods.”