How have you seen the Indian F&B growing?
Indian F&B industry is growing exceptionally good in terms of cuisine, ambience, people’s choice and above all the hygiene and food regulations.
What are the types of food that you serve at your restaurant?
We are there in restaurant segment since 1982. Our speciality lies in serving multi cuisine vegetarian foods. We serve everything from Mexican, American, Italian, Japanese and Chinese.
Who all is your target customer?
We target everyone who is a vegetarian lover. We target people from upper income bracket, middle class and the growing youth who are fast food lovers.
How do you maintain the authenticity of the food at your restaurant?
We are very focused about what we serve. We have a centralised kitchen and team of professionals including the executive chefs, the junior chefs and the managerial level people who maintain the processes including the flow of work and pressure.
What are the marketing strategies you have adopted at Shiv Sagar?
We are a family-run business for over a decade now. We do not believe in any type of marketing or promotional activity. For us, serving authentic food and word-of mouth is the basic marketing tool. We have never come in paper and done any sort of advertisement so far. Rather, our name has grown on its own.
What is your expansion plan?
We are present across cities like Mumbai, Pune, Goa and Kolkata. We have our franchised outlet in Ahmedabad and Baroda. We are also opening our outlet in Delhi within next two months. Presently, am based in Gujarat and my focus will be North India for two years.
Who do you see as your competitor in the North Indian market?
As we are present in vegetarian segment, Sagar Ratna, Bikaner and Haldiram seems as a competitor to me. At the same time Delhi is known for serving best street foods, so the local street food vendors are also my competitor in the market.
