Supper Club

Supper Club launched...

The catering standards in the tri-city are likely to be enhanced with the launch - today - of Supper Club, an outdoor concept catering company that is part of the Nagpal Frozen Food Group. The moving force behind Supper Club, Mr. Sahil Nagpal, is a graduate of the prestigious Institute of Hotel Management, Catering Technology & Applied Nutrition, Mumbai. He has worked under some of the leading chefs of the country including Chef Vernon Coelho and Chef Hemant Oberoi. In an added plus, Mr. Nagpal has also undergone training at the Institute of Meat Processing, Hyderabad for handling meat and worked with nutritionist Dr N. Kondaiah.

According to Mr. Nagpal, “Our objective is very clear. We want to give our clientele a unique experience in luxury dining outside the restaurant doors. Most guests get fed up with attending back to back functions as they seem alike in terms of menu, concept and presentation. We are looking at carving a niche for ourselves by introducing a number of specialized services like Silver Service, Gueridon Service, Kiosk Service, Platter Service etc.”

Talking about the importance of hygiene, Mr. Nagpal said, “Our focus will be on maintaining the highest standards of hygiene not only in the guest areas but also the kitchen. We have set a number of processes and standards in place to ensure that raw as well as cooked food is kept in a sterile environment in the kitchen area. Our chefs and support staff will be required to maintain the highest standards of cleanliness and hygiene,” he added.

Supper Club will cater to Corporate Gatherings, Kitty Parties, Exhibitions, Weddings and Functions where there are 50 to 1000 guests. The company will look to innovate new concepts and re-innovate the basics so that the guests savour the ambience created by the food and service. The guests would be offered the best suited menus for their functions, carefully selected by a team of Chefs of Supper Club.