Mumbai: As rising food costs and operational expenses pressure Mumbai’s hospitality industry, DU Hospitality, founded by Dhaval Udeshi, is taking a different approach by reducing menu prices by 10–15% across Sweeney, Scarlett House, GIGI and Soraia. The move reflects the group’s commitment to making premium dining more accessible while maintaining the quality, service and distinctive experiences its guests value.
With the festive season approaching, the initiative also underscores DU Hospitality’s focus on building lasting customer relationships by offering greater value. The group aims to encourage guests to enjoy memorable dining experiences more often, reinforcing the belief that premium hospitality and affordability can go hand in hand.
Speaking about the initiative, Dhaval Udeshi, Founder of DU Hospitality, shares:
“At a time when food inflation, rising operating costs and global uncertainties are putting pressure on the hospitality industry, I believe it’s important to look at things a little differently. Over the last few years, our customers have supported us, believed in our restaurants and helped us grow. I genuinely feel that this is the time for us to give something back to them. Dining out should be about enjoying great food, good company and memorable experiences, without constantly worrying about how much you’re spending. While the industry is looking at increasing prices, we at DU Hospitality are taking the opposite approach and are currently in the process of reducing menu prices by 10–15% across our restaurants, without compromising on quality, service or the overall experience.
“We’re also entering one of the most exciting periods of the year, with the festive season, November, December, Christmas and New Year’s around the corner. It’s a time when people want to step out, celebrate and spend time with family and friends. I would rather pass the benefit on to our guests and encourage them to enjoy these experiences more often. For me, this isn’t about driving footfalls or a short-term business strategy. It’s about recognising the loyalty our customers have shown us over the years. They’ve supported us through our journey, and I believe it’s our turn to support them. We’ll see how the market evolves in the coming months, but right now, I strongly believe that the right thing to do is to give more value to our customers rather than pass every increase in cost on to them. Hospitality has always been about relationships, and sometimes the best way to grow a business is to give back to the people who helped you build it.”
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