RTG introduces new reduced menu

Brighton Gumbo Business Reporter
HOSPITALITY concern, Rainbow Tourism Group (RTG) has launched a new and versatile menu with reduced prices in response to the market’s demand.

In a statement, RTG chief executive officer Tendai Madziwanyika said the new menu was in response to the market’s demand for fast and yet affordable world class meals.

“The Rainbow Delights campaign was carefully crafted with the customer’s needs in mind, and completes the group’s strategic drive to deliver fresh food, and create refreshing experiences for customers each time they interact with the RTG brand,” he said.

He said the menu which has more than 100 options, offers meals with a price spectrum ranging from as little as $3 to $15.

Madziwanyika said through the new menu, their aim was also to drive domestic tourism by making hotel products and services more affordable.

“It will enhance the value of customers from their hard earned dollar by having a fulfilling food experience,” said Madziwanyika

He said key underlying considerations for the new menu were affordability, consistency and choice, which offers value for money.

The menu is available at all the group’s food outlets throughout the day and can also be ordered through room service for those wishing to enjoy their meals in the privacy of their hotel rooms.

“Available options are categorised into breakfast combos, pancake combos, sandwiches and burgers, nibbles (snacks) fresh salads, dinner, desserts, kiddies’ meals and all washed down with signature RTG Splashers drinks options,” he said.

He said customers wishing to host events in the comfort of their homes, offices or other outdoor venues can access this menu through the group’s outside catering unit, RTG Mobile.

Considering that a number of people were living with dietary restrictions and embracing healthier lifestyles, he said it is hoped that the menu addresses such special needs.

“Dishes available include chicken fajita salad which is seasoned grilled chicken, peppers, onions tossed in zesty dressing with mixed greens, topped with a blend of cheeses, tomatoes, tortilla chips, fresh avocado and sour cream,” said Madziwanyika.