Do you helm a family-owned restaurant and need a little inspiration?
Many families have decades-old, treasured recipes they love to make and share with others. For those who are, or want to be, entrepreneurs, putting these recipes to work by starting a family restaurant may be the ideal business venture.
In these situations, it can be hard to keep up with the times. But of course, you can keep your restaurant family-owned and still dream big about operating a restaurant empire one day. It is a great sight to encounter young generations taking the legacy forward that bear huge brand names, with a sense of responsibility.
Brazening Up Her Dream Business
As the Restaurant industry continues to meet hurdles and headwinds in the present scenario, there are emerging players all set to dominate the industry, particularly in the West. These players entwined with big names from the past are changing the game for good.
Hailing from the family of media magnets like Viveck Goenka, food has always been a huge inspiration for Rachel Goenka, Founder & CEO, The Chocolate Spoon Company where she believes in pushing the bars every single day.
and At 29, Rachel, went on to prove her own pluck. After training under Celebrity Chef Rachel Allen, she flew back to India, only to set a benchmark in the restaurant business, particularly with high hopes in Mumbai & Pune.
Along with Chef-restaurateur Irfan Pabaney, who has helmed big-ticket restaurants like Hakkasan, Under the Over and Indigo, Rachel founded “The Chocolate Spoon Company” that owns The Sassy Spoon chain of fine-dine restaurants in 2013 at Nariman Point which was undoubtedly an instant hit. Also on her plate is a patisserie and bakery chain called The Sassy Teaspoon,House of Mandarin, a Chinese restaurant in buzzing Bandra.
“With new concepts knocking the door every second, it becomes challenging to constantly do something better and innovative and keep up with the curiosity of the consumers”, said Rachel.
Rachel stands firmly with her belief of engaging customers with a sassy food menu, exclusive interiors and offers. “Building customer loyalty has been a priority for our brand since the time of inception. It is important to make sure that the same customers keep coming back and not just new customers coming in.”
Taking the Legacy Forward
With the change in pace of life, disruption is always required with an established market in the scenario. On the same page, Akshay Bector, Chairman & Managing Director, Cremica Food Industries Limited exclaims, “The demand on food has changed, with new research coming to light which is defining the food trends in the market.” What was supposed to be good food yesterday may not be widely accepted today?
Cremica, a name that always spelt quality and great tasting food, is fast becoming a household name in India. Established in 1978 by Mrs. Rajni Bector, this 200 Crcompany, has registered a robust growth rate per annum.
”New offerings like cooking sauces for Indian food or flavored mayonnaise have always been our USP for the Indian customers”, shares Bector.
With a career spanning more than 30 years in food business, Bector has been instrumental in the company’s exponential growth, rapidly expanding the business by setting up a modern bread plant in 1989 followed by joint ventures and arrangements with Mc Donald’s to start the manufacture of liquid condiments, buns and batter and breading premixes.
With his business acumen and joint ventures, Bectorsteered the company’s fortunes with increased business volumes while building on the foundation of quality service and customer focus. He constantly brought in fresh ideas to the table, rejuvenated the service list through innovations and built strong brand equity amongst the key stakeholders.
Bector proudly says,” We have successfully made a difference and set new standards with new innovations like the “Vegetable Mayonnaise” that have caught the fancy of the Indian market. We are the first ones to identify those making products that are suitable to the Indian market and way ahead of time will help a business grow.”