ORIENTAL CUISINES

By | November 14, 2018

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WANT TO START YOUR OWN RESTAURANT? READ THE JOURNEY OF A PROFESSOR WHO IS CONQUERING THE FOOD INDUSTRY.

70% OF RESTAURANTS CLOSE IN THE FIRST YEAR. IF YOU CONTINUE INTO THE SECOND AND SURVIVE THE THIRD, THEN IT IS SET. THAT’S THE GOAL WE WORK WITH, ANYWHERE IN THE WORLD.

WAKE UP –

M MAHADEVAN WAS A PROFESSOR IN MADRAS UNIVERSITY. MAHADEVAN  COMES FROM ” DEEP SOUTH ” FROM COIMBATORE DISTRICT. I WANTED TO DO SOMETHING BIG AND SOMETHING “ OUT OF THE BOX ” ONCE HE WAS READING ARTHUR HAILEY’S HOTEL. I REALISED I HAD A PASSION IN IT AND SO I DECIDED TO BECOME A HOTELIER. IT WAS SORT OF CHALLENGING A MAN IN HIS 20’S TO KEEP HIS DREAM ON.

I WORKED AS A TRAINEE AT A HOTEL HE LIKED THE JOB IF YOU ARE WORKING ON YOUR PASSION THAN THERE IS NO STRAIN, YOU WILL LOVE YOUR WORK  AND I WAS LIKING HIS JOB ALTHOUGH IT WAS DIFFICULT TO MANAGE BOTH PROFESSOR AND TRAINEE JOB.  THERE IS A SAYING THAT WHEN YOU WANT SOMETHING, ALL THE UNIVERSE CONSPIRES IN HELPING YOU TO ACHIEVE IT – BY THE BOOK ALCHEMISTBUY NOW

THINK OUT OF THE BOX

SO 3 YEARS HAD BEEN PASSED  FROM – 1980 TILL 1983. NOW HE DECIDED TO START HIS OWN SMALL BUSINESS. MAHADEVAN  WAS SOMETHING ” JUGAAD ” TYPE OF GUY . HE APPROACHED A RESTAURANT OPPOSITE OF TAJ AND CONVINCED TO GIVE HIM A PLACE IN RESTAURANT TO START. HE IS BUILDING HIS OWN KITCHEN AND WILL GIVE 20% OF THE DAILY EARNING TO HIM. LIGHT AND RENT WAS FREE.

” I EARNED RS 800 PER MONTH, SO EVERY RUPEE MATTERED.  BUT I SAW PEOPLE COMING AND BLOWING UP AMOUNTS EQUAL TO MY ENTIRE MONTH”S SALARY IN A SINGLE DAY. I SAID, THIS IS RIDICULOUS!’ THAT FIRE EGGED ME ON….” – QUOTE FROM THE BOOK.

INGREDIENTS FOR OPENING A RESTAURANT

HE SAID THAT HE EMPHASISED ON TWO THINGS – GOOD FOOD, GOOD PRICE. THE RESTAURANT NAME WAS “CHINA PLACE” ONE THING ONE SHOULD KEEP IN MIND THAT YOU FOCUS ON “HYGIENE, QUALITY AND GOOD VALUE FOR MONEY“. THESE WILL HELP IN YOU ATTRACT MORE LOYAL CUSTOMERS. THE RESTAURANT WAS ON  CONTINUOUS GROWTH RS 5000 PER DAY AND 1.5 LAKH A MONTH WHICH WAS GOOD NUMBER FOR A NEW BUSINESS.

ORIENTAL CUISINES

HE SAYS ” AS I WAS TEACHING COST ACCOUNTANCY I KNOW HOW TO KEEP THE COST UNDER ” LAXMAN REKHA ” HIS PHILOSOPHY WAS – ” INCOME MINUS EXPENDITURE = PROFIT.” CHINA PLACE TURNOVER WAS INCREASING,  ONE DAY A CUSTOMER NAMED MR REDDY APPROACHED HE OFFERED HIM A PLACE TO START A NEW RESTAURANT WHERE HE IS GOING TO INVEST 70% OF THE CAPITAL. THE REST 30% WAS INVESTED BY MAHADEVAN WHICH HE MANAGED TO GET FROM SAVINGS AND LOAN.

ALSO VISIT –  ORIENTAL CUISINES

ALSO READ – STATUE OF UNITY EXPOSED 

– THE GIRL IN ROOM 105

AMBIANCE AND HYGENIE MATTER MOST IF YOU ARE OPENING A RESTAURANT SO HE APPROACHED TOP INTERIOR DESIGNER WITH THE HELP OF ONE OF HIS OLD CUSTOMERS THE FEES WAS HIGH BUT I AGREED TO PAY IT. THE WHOLE RESTAURANT WAS CLEAN AND CLASSY WITH WHITE AND BLUE COMBINATION. THE RESTAURANT WAS CALLED THE CASCADE. 11 LAKH WAS INVESTED IN FIXED ASSETS AND 1 LAKHS FOR WORKING CAPITAL. IT WAS MORE THAN ENOUGH BECAUSE SEE WE BUY ON CREDIT AND SELL ON CASH.

THE CASCADE

HE COULD BE SATISFIED BY THE SUCCESS OF THE “CASCADE” BUT HE WAS HUNGRY HE WANTS TO EXPAND HIS BUSINESS THAN A NEW BRAND” HOT BREADS “WAS BORN IN 1989. HOT BREAD USE TO BAKE AND SELL FROM THE SAME PLACE THEY DON”T PRODUCE IN CENTRAL KITCHEN AND DISTRIBUTE THAT WAS SOMETHING OUT OF THE BOX. HE BOUGHT THE BEST MACHINES FROM FRANCE AND SENT THERE CHEFS TO SINGAPORE TO LEARN DISHES.

FRANCHISE MISTAKE

HE HAD FEW SAVINGS AND THE REST HE MANAGED TO MORTGAGED HIS MACHINES FROM A BANK HE STRUGGLES TO GET IMPORT LICENSE IT TOOK FOUR AND A HALF MONTH TO GET LICENSE FROM MINISTRY OF COMMERCE. HE EXPANDS HIS FRANCHISE THROUGH FRANCHISE IN DELHI, CALCUTTA, BOMBAY. IT WAS GENERATING 2 CRORE TURNOVER AT THAT TIME. DUBAI WAS IMMERGING THAT TIME I GRAB THE OPPORTUNITY AND OPENED A SERIES OF FOOD VENTURE IN DUBAI. BUT LATER ON, I REALISE THAT FRANCHISING WAS MY BIGGEST MISTAKE BECAUSE SOME OF OUR FRANCHISE HOLDER STARTED SELLING DOSA. THEY SAID DOSA IS ALSO A TYPE OF BREAD.

 I WILL BE HUNGRY ALWAYS –

IN 1993, I STARTED COPPER CHIMNEY IN CHENNAI AS A JOINT VENTURE WITH SUNIL KAPOOR OF BLUE FOODS. I OPENED VARIOUS FINE DINE LIKE THAI EATERY BRNJARONG IN CALCUTTA AND BANGLORE. KERALA CUISINES RESTAURANT BY THE NAME OF ENTE KERALAM. I ADDED ANDHRA AND CHETTINAD ITEMS WERE ADDED IN MENU AND IT BECAME KOKUM.

THERE ARE 3 SUCH OUTLET IN PUNE AND CHENNAI. I ALSO LAUNCHED FOOD COURT IN CHENNAI RAILWAY STATION BY THE NAME PLANET YUMM IT WAS OF 1400 SQ. AND WAS GENERATING SALES OF RS 5.5-6 LKHAS DAILY. I WAS FEELING VERY PRIDE AT THAT TIME. I ALSO STARTED NOODLE HOUSE IN 2006 AND A COFFEE SHOP CALLED FRENCH LOAF IIN 2008.

FRENCH LOAF WAS IMPORTING HIS FLOUR FROM GERMANY AND SELLS MULTI-GRAIN BREAD WHICH INCLUDES VARIOUS VITAMINS. HOT BREADS IS MID RANGE AND I ALSO LAUNCHED CHEAPER RANGE OF BREADS BY THE NAME BREAD LITE WHICH I SEELS TO SUPERMARKET. MAPLE LEAF WAS LAUNCHED IN DUBAI.I OPENED VARIOUS RESTAURANTS AND I WAS EXPANDING GLOBALLY I DON”T USE TO WITHDRAW MY FOREIGN EARNINGS I RE-INVEST THAT EARNING IN THAT PARTICULAR COUNTRY ONLY.

ADVICE TO ENTREPRENEURS B-

BUY BY THE DAY AND SELL BY THE NIGHT. DON”T STOCK UP MUCH, DON”T GIVE STALE FOOD. THE CUSTOMERS WILL ALWAYS COME BACK TO YOU IF HE OR SHE FEELS, I HAD MY FILL, MY MONEY WAS WELL SPENT .” TOU HAVE TO BUILD RELATIONSHIP. I USE TO ALWAYS FOCUS ON THE COST WHICH HELPED ME A LOT THE COST OF FOOD SHOULD NOT EXCEED 35%

CONCLUSION:

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