What Works ? There is a boom in the restaurant business. Many people are trying to set up Indian home grown chains ( thats where the scale and money is hopefully). Some examples are Mamagoto, Punjab Grill, SmokeHouse Deli etc. Other are partnering with foreign chains. This brings in expertise and a level of safety as the established brands have processes and brand awareness. Examples Johnny Rockets, Fat Burger, Le Pain Quotidain. Then there are the owner chefs who do mostly stand alones and in some cases more places. The food tends to be good here as the owner is hands on and possibly more passionate. Examples are Chez Nini, The Ritu Dalmia places and Tres. And then you have the new restaurant owners that hire food consultants who create a menu, train a chef and leave. In many cases the food quality falls in the coming months with the exit of the consultant. Most of these establishments wont pay a retainer to the consultant to keep up innovations and quality. I wonder if it can work in the long run ? Some do cause the owners remain passionate and stay on top of things. Some I think wither away. I think it is how much the owners invest in terms of passion themselves that make these businesses last and run. Which is the best structure ?
Posted on: Sat, 23 Aug 2014 03:41:30 +0000
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