of FUTHI MBHELE in Durban
KwaZulu Natal Office
DURBAN, (CAJ News) – CITY Lodge Hotel Group (CLHG) is reorganizing the menus of its restaurants.
Chef Trevor Boyd is leading the redesign.
This comes after the launch of the all-new dining offering at Town and Road lodges earlier this year.
Attention turned to the City Lodge and Courtyard hotels.
Two new menus for lunch and dinner are launched for each hotel brand.
New and regular dishes make up the menu.
“We did a lot of research into what customers are looking for and that informed the new dishes on offer,” Boyd said.
“The focus is on hearty meals at good prices, greater variety and new dishes that weren’t available before,” he added.
Boyd revealed that they explored new flavors and added more vegetarian options to menus, which are slightly different for lunch and dinner.
“We’ve also revamped our beverage menus to ensure customers find their favorite alcoholic and non-alcoholic beverages to enjoy with their meal,” Boyd said.
“Chef Trevor” criss-crosses the country to the Group’s 59 hotels to train staff, oversee new ordering and inventory control procedures,” he added.
This is to ensure that the kitchen teams know all aspects of the offer.
City Lodge hotels offer the signature #Café restaurant in every property.
The City Lodge Hotel at Johannesburg’s OR Tambo International Airport has significantly expanded its dining offerings.
The hotel’s newly expanded kitchen entered service in September 2022.
He is under the supervision of the hotel’s new Executive Chef, Devandra Narismulu.
He is the second executive chef the group has employed following the arrival of Keegan Maistry from the Courtyard Hotel Waterfall City last year.
Narismulu has worked in some of the best hotels in the country and has hosted major international and local sports teams as well as celebrities.
He also participated in culinary competitions.
“I have a passion for new challenges and I’m excited to take on this new role,” Narismulu said.
“The new kitchen and buffet offering is exactly what this busy hotel needs. We are keen to wow customers with the enhanced food and beverage offering.
Lindiwe Sangweni-Siddo, COO of CLHG, said appealing food and beverages are an essential offering for today’s travellers, especially given the huge increase in holidaymakers, who can choose to eat all their meals in one hotel.
“We are keen to stay ahead of trends and our growing culinary team is finding new ways to deliver meal excellence on a plate,” she said.
– CAJ News