Sameer is a third generation Hospitality Entrepreneur of the Kwality Group (pioneers in North Indian Cuisine restaurants, outdoor catering and organized ice cream manufacturing in India). Though, he holds an MBA in HR from Punjab University, he chose to stay with the Family Business. Despite being busy managing Restaurants and Catering, his passion for good food has made in bring to India a bouquet of American restaurant brands like IHOP, Potbelly etc. Sameer a quintessential Indian at heart, is currently working on his favorite projects affordable meal prepared in extremely hygienic conditions and set up backend facility for standardized mass production for Indian food in B2B format. Besides these, he is rapidly acquiring food courts in Malls by all leading builders in PAN India as operation and maintenance operator, having association with leading developers and QSR Brands.
What is experience according to you and how do you bring it to your business?
Experience is doing one thing over and over again and becoming perfect at it. We are building experience since generations. Now, we are mastering this art by getting perfect clients. We create perfection in terms of functions, cooking, presentation etc and setting a benchmark.
Any new trend hitting restaurant business?
Smaller menu and innovation in food is the new trend hitting food service sector. Global cuisine is also gaining attention these days. People today are much more aware about eating American food. There is much more knowledge about American food amongst the diners. There is lesser need of customization today than it was earlier. Anybody coming to an American restaurant is there to eat American thing.
How do you blend creativity and innovation with food?
We create new dishes every now and then. Also, we keep innovating and experimenting with the cuisines by importing ingredients from abroad and mixing them with Indian cuisine to create new fusions. When it comes to creativity then not only food but every part around it should be creative like the display. First impression is the last impression and that is why displaying food in the best manner possible becomes the necessity for restaurants. A lot of material is available and can be made available to come up with new innovation every day.