Divya Kapoor: Diversifying To The Next Level At The Face Of Adversity | CEOInsights Vendor
Divya Kapoor: Diversifying To The Next Level At The Face Of Adversity

Divya Kapoor: Diversifying To The Next Level At The Face Of Adversity

Divya Kapoor,Managing Director

Divya Kapoor

Managing Director

When Divya took over the reins of her family owned business in event management & hospitality from her father a veteran in the domain boasting well over 45 years of experience, KTC Events was majorly into banqueting & weddings. However, after demonetization and the COVID debacle, a major transformation was imminent. The flair needed to run a business in the food catering & event industry came naturally to Divya. She used the difficult times to her advantage by leading KTC Events through a major series of diversification and transformation. As a result, KTC Events today is one of the leading organizers for all types of social gatherings and events, be it for lavish parties or government meetings. Today, KTC Events works with major PSUs such as Gail, MSMEs, and the Ministry of Railways, to name a few, and are also actively involved in the Cloud kitchen arena.

Recently, CEO Insights’ Editorial Team got an opportunity to speak with Divya Kapoor, Managing Director, KTC Events & Hospitality. In the conversation that followed, Divya shared some of the evolutionary steps she took to transform her business to the next level.

Excerpts from the recent interaction:

How would you describe KTC Events and Hospitality as an organization and its position in the market? What is the unique proposition that your organization offers to clients?
We are not focused on just one sector. We cater to a diverse set of clients, right from the Ministry of Elections & the Revenue Department to the Indian Railways & Embassies.
We have also worked during the COVID crisis by providing food for patients in temporarily set up Covid care centers. In addition, there was the Jan Ahar Yojana started by our honorable Prime Minister, in which We distributed lunch & Dinner in the slum areas for free. At one point, we were giving 50000 meals a day at the peak time.

Today, KTC Events works with major PSUs such as Gail, MSMEs, and the Ministry of Railways, to name a few, and are also actively involved in the Cloud kitchen arena.

What gives us the edge is that we under stand all the sectors of F&B. We under stand what an H&I client would want and what a middle class person would want. Our understanding of the crowd bifurcation is crystal clear. We monitor the quality and prizing of our vendors on a day-to-day basis.This helps us to cater to any client in our organization.

How has your response been to the challenges posed by the covid affected market and the need for new strategies?How would you describe your role in tackling those challenges?
When the COVID opportunity came to us, we were already on our toes. We now know that people prefer a good ambiance and generous hospitality our staff offers. People don't go out to eat food people go out for an experience. We try to give an experiential touch to everything. For instance, even for our Cloud Kitchen, we have very vibrant packaging. The experience of eating, whether in a restaurant or an event, always makes a lasting impression and the difference.

In your professional journey so far, which are the milestones that bestowed you with utmost satisfaction both as an individual and as an industry leader?
It's been just five years since joining KTC.The entire journey has been endearing. While the Hospitality sector witnessed major layovers, we were able to keep every one emplo
yed and our staff was working full time.

Every client we have dealt with has taken us on a learning curve and we consider each as a milestone, right from feeding 50 thousand people for free in the slum areas under the PM Care Yojana to catering for the Indian Railways.

As we advance, what are the changes in market behavior that you anticipate and the opportunities you foresee? What are your future goals?
With both the husband and the wife working in today's era, they don't have time to cook food. Yet the spending power has also increased. F&B has become a convenience and also an experience. Nowadays, few client expectations need to be taken care of, like Contactless food delivery, and so on. Therefore, with the husband and wife working, pre-cooked ready to eat food is something that I have set sights to capture. I feel ready to eat pre-cooked meals is becoming a major market both internationally & domestically.

In the light of your strong experience in the hospitality industry, what advice would you give to budding entrepreneurs?
I feel that up and coming entrepreneurs must understand the market and the industry, and most importantly understand the client's need. Understand what the client wants rather than pushing down on
what you have to offer. One needs to keep upgrading themselves with the changes in the market. Feel the changes, Approach the changes, and adapt to the changes is what I like to say to all the young entre preneurs.

Divya Kapoor, Managing Director, KTC Events & Hospitality
Spearheads the operations of a well-renowned & world class catering brand specialized in organizing a diverse set of events ranging from weddings to corporate events, government events and social

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