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TECHNOLOGY

ReserveDine treats 50 orphans to fine dining experience in Hyderabad
Monday, 26 June, 2017, 08 : 00 AM [IST]
Our Bureau, Mumbai
ReserveDine, a new Indian food technology company, decided to commence its journey in Hyderabad by inviting 50 little angels from an orphanage and treating them to Reflections, an exclusive fine dining experience at The Mercure Hotel in Banjara Hills. The kids experienced a lavish lunch specially curated for them. The charity event was also attended by top food bloggers and foodies from the Telangana capital.

ReserveDine, which has the vision and goal to become a billion-dollar organisation, is determined to create a food revolution in India. Its idea of creating a strong food community to help food lovers with the recognition they deserve is making news for itself.

The company will help food lovers to seamlessly discover and reserve their table at their favourite restaurant. Its user-friendly app also provides diners the experience they would love to have at restaurants and nightlife options in and around their cities, along with menus, a 360-degree inside view, reviews and a unique social platform.

The app will also offer foodies with the best deals in town. The ReserveDine team has negotiated discounts upto 40 per cent with their partner restaurants. Patrons can also check-in at restaurants, bars and cafes and follow other foodies/friends for personalised recommendations. ReserveDine has focused marketing plans to expand to the other cities of India.

GastroHogger, a foodie, said, “I was invited to ReserveDine’s charity event, Reflections. It was absolutely nothing about food but for the love for food. Be it the core team of ReserveDine’s humble launch of their app, the way they kept foodies and customers in front of their business model, the way they made the little angels from the orphanage the main guests, or making the foodies present the hosts of the lifetime dining experience for those well-deserving little angels, this changed the whole aspect of being a foodie and made me feel more proud of what we do out of the passion and pure love for food.”
 
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