Foodlink Group has partnered with SkyDome Jaipur as its Food & Beverage (F&B) Partner, bringing its hospitality and culinary expertise to a venue designed to bring together entertainment, celebrations, corporate events and immersive experiences.
The partnership comes as event venues increasingly look beyond programming and infrastructure to create more complete guest experiences, with food and beverage becoming an important part of how audiences experience and remember a venue.
In an exclusive interview with EVENTFAQS Media, Sanjay Vazirani, Founder & Chairman, Foodlink Group, discusses the company’s partnership with SkyDome Jaipur as its F&B Partner. He shares what drew Foodlink to the venue, its approach to creating F&B experiences across different event formats, and the evolving role of hospitality within India’s live and experiential industry.
What led Foodlink to partner with Skydome Jaipur, and what about the venue’s format and vision made this partnership relevant for Foodlink?
Skydome Jaipur brings entertainment, celebrations, corporate events and immersive experiences together under one roof. That multi-format approach is what drew us to it, and it fits how we think about hospitality every occasion deserves a food and beverage experience people remember.
For us, F&B is never an add-on. It shapes how guests remember a venue and an event.
Skydome’s vision, scale and focus on premium experiences made this a natural partnership, and we look forward to bringing our culinary expertise, service standards, and operational capability to a venue with strong potential in Jaipur.
What kind of F&B experience is Foodlink looking to create at Skydome, and how do you see it complementing the venue’s entertainment and experiential offerings?
We want the F&B experience to be high quality, dynamic and adaptable to the different moods of Skydome. Whether a guest is at a concert, a social celebration, a corporate gathering or an immersive ticketed experience, the food and beverage should suit that moment.
That means thoughtfully curated menus, efficient and warm service, and engaging presentation. The format will vary with the event- quick, convenient options for high-energy events, and more elaborate catering and bespoke menus for premium gatherings.
The goal is for the food to add to the atmosphere and become a real part of the guest’s experience.
As SkyDome prepares to host a diverse range of events and audiences, flexibility will be central to the F&B model. From concerts and ticketed experiences to corporate gatherings and social occasions, each format brings different expectations around menus, service and operational delivery.
With Skydome expected to host a diverse mix of events and audiences, how are you approaching menu curation, service, and operations to cater to these different requirements?
Versatility is central to our approach. Skydome will host different audiences, event sizes timings and formats, so menus and service must adapt to each. We will balance familiar favourites with contemporary, innovative choices, and make sure there are vegetarian. regional, international, and dietary-conscious options.
Operationally, we will focus on planning, speed of service, consistency, and scalability. Every event has its own requirements, and our experience across large-format events, weddings, corporate hospitality, and premium social occasions lets us tailor both the food and the service accordingly. The aim is quality at scale, without losing attention to detail.
The SkyDome partnership also sits within Foodlink’s wider engagement with venues and destinations where F&B is closely integrated with the overall event experience.
Is the Skydome partnership part of a larger strategy for Foodlink to work with experiential and event venues? Are there other venue partnerships in the pipeline?
Yes, Skydome Jaipur is part of a broader direction for us. We believe hospitality elevates experiences, and as India’s live entertainment and experiential events ecosystem grows, F&B has a clearer opportunity to play a more strategic role in how venues engage their guests.
Our venue partnerships have already span across convention centres, entertainment destinations, heritage properties, and premium event spaces.
We also work closely with hotel and destination partners on complex, multi-venue events, and international MICE programmes.
o ICC / Yashobhoomi, New Delhi: Foodlink is the exclusive integrated F&B partner for Asia’s largest convention centre, serving large-scale conferences, exhibitions, VIP and government events.
o PWCC, Malaysia: We manage integrated F&B operations at the Penang Waterfront Convention Centre, supporting international conferences, government forums, summits and expos.
o NSCI Dome, Mumbai: We provide premium catering for concerts, corporate gatherings and large social occasions.
o Ditton Manor, UK: We are the exclusive on-site caterer at this leading heritage estate, curating F&B for destination weddings, galas and brand activations.
o Ballard Pier: Our association here reflects our focus on distinctive culinary experiences for premium, event-led and experiential spaces.
o A-DOT: We are the exclusive catering partner for A-DOT’s Club XS in Gurugram, delivering end-to-end culinary and service for curated events.
o Global hospitality affiliations: Our international network includes Fairmont Monte Carlo, Four Seasons, The Ritz-Carlton, Emirates Palace, JW Marriott and Shangri-La, which supports our ability to deliver premium hospitality across markets.
We remain open to partnerships with venues and platforms that share our commitment to quality, innovation, and a strong guest experience.
With the growth of experiential formats in India, the role of F&B is also expanding beyond traditional catering. For venues, it can influence guest satisfaction, event enquiries and overall utilisation, making hospitality an increasingly strategic component of venue planning.
As event venues increasingly look at F&B as an important part of the overall guest experience, how does Foodlink see its role evolving within India’s live and experiential industry?
F&B is increasingly a key differentiator for venues and live experiences. Beyond elevating the guest experience, Foodlink can help build demand by activating its network of corporate clients, planners, DCs and industry partners to bring in relevant event enquiries and improve venue utilisation.
We see ourselves as a strategic hospitality partner, not just a catering provider. Our role is to understand the character of a venue or event, anticipate what guests expect, and create food-led experiences that add value for both organisers and audiences.
As the industry evolves, we believe the most successful venues will be those that treat F&B as a core part of their identity, and we want to contribute to that.
