What made you enter into food business inspite of having a successful real estate business?
Food is my passion. Experimenting with new flavours and trying different cuisines was something that always managed to capture my interest. Even though I had a strong inclination towards real estate, I knew that food industry is the ultimate destination for me.
What business plan you made before starting a restaurant? How is it different from the real estate facility?
Real estate involves a lot of numbers and legalities. All a restaurant requires is the right combination of flavours and an acute knowledge of customer preferences. They both are very different fields, with the only common thing being that both need a lot of planning and right research.
What did you keep in mind while designing the menu for your restaurant?
Definitely the customer! I try to make the flavours as exciting and internationalised as possible because I feel that now the Indian market wants to try something new, something different.
What is your expansion plan?
I definitely want to take Torrp-It-Up pan India and open as many outlets as possible.
Tier-II and tier-III cities are much experimental in tasting a new food. What is your plan in expanding your reach to these cities?
After Mumbai, I want to step into tier –II cities like Pune, Chandigarh, Jaipur, Hyderabad etc. Thereafter, I will look at other metro cities like Delhi, Bangalore, etc.
How do you ensure the healthiness of food at your restaurant?
We make sure that we use the freshest of ingredients and keep the calorie count minimum whilst designing the recipes.
According to you, which location is best to place your brand- high street or malls?
We see a lot of foreign chains entering in Indian market. Do you think that you will be able to meet the same parameters as the global chains do?
Global chains are in a completely different league. With their power and outreach, people invest a certain amount of ‘trust’ in that particular brand. We started our brand not a very long time ago, but we are positive that with our unique menu and quality of food, we will definitely reach that level very soon.