Best Bar Chair and Stool Brands for Indian Bars & Lounges

Mumbai’s favourite bar located at Khar West, Radio Bar, is celebrating its 10th anniversary. 

Known for creating luxury with food and drink and uplifting the mood with its music, the brand is also high on expansion.

“Ten years ago, Radio Bar opened its doors with one simple goal—to be your happy place. A place where the music is loud, the memories are louder, and the vibes are always just right,” read an Instagram post by the brand.

Radio Bar will also organise live performances by some of Radio Bar’s favourite artists to mark the week of celebration - including Afreen (2nd May), Sairaah (7th May), Siddharth Kohli (9th May) & Bobby (11th May).

“We will also be launching a brand new food and drinks menu — including a specially curated and unique and exciting cocktail menu,” shared Syesha Kapoor, Associate Director, Aspect Hospitality that runs Radio Bar.

It is also planning to debut its entire team to a brand-new uniform to mark this new era, which subsequently will be implemented across all Radio Bar outlets pan India.

“At Radio Bar, the music doesn’t just play — it pours. Our all-new cocktail menu is a tribute to the tracks that made us move, featuring playful concoctions like Subah Hone Na De, Zara Sa Jhoom Lo Mein, Pehla Nasha, and Chaiya Chaiya. Each cocktail hits a different note — whether you’re in the mood to sway, spin, or just sit back and vibe. Just like our stage, our bar celebrates all things homegrown, bold, and unmistakably Mumbai,” she added.

Elevating experience, the brand will also have a full rebrand of the crockery and plateware customised with Radio Bar logos and graphic elements. 

Currently operating at Khar (Mumbai) and Bellandur (Bengaluru), it is also planning to enter Hyderabad by this June and Mumbai (Airoli & Malad) by end of August.

On September 16, Remy Martin Talent Academy hosted a competition where 12 of India’s leading bartenders from across the cities battled out to showcase their bartending skills. The competition was followed by a cocktail evening, where Jamie Rhind, Bar Operations Manager of Asia’s 50 Best Bars 2018, Bamboo Bar at Mandarin Oriental, Bangkok, took over the guest bar shift. At the sidelines of this event, Restaurant India had a brief interview with him, where he spoke about the energy of the competition, the bartenders’ creative skills, and how travel has influenced his cocktail menu 

It sure was one of the most intense competitions held in the space of bartending. And there was a reason, considering that the winner now will get a chance to represent the country at the international finale of the Remy Martin Bartender Academy to be held at Cognac, France. Excerpts from the interview:  

How was the competition? Did you enjoy it?

It was amazing. I saw some really cool ways of presentation. You can pretty much guarantee that every bartender in the competition is going to make drinks, so the focus is on what else they do? If you look at the winner today, she was doing some sort of meditation music and that is what made it so different. So, whatever you bring to the table, what catches your attention is something that is different and unique. It’s a competition where judges judge 12 people for 12 minutes each. So it’s interesting to see how the competitors do something to stand out. It’s your passion for making cocktails and what you do with it and I think it shines through in a contest like this one. A lot of them had this today. There’s one this I can take back from India and that is their passion for bartending, which is amazing. They love what they do. So it is really nice to see that.

Do you think Indian bartenders are not experimental?

For me, it is all about travelling through which I get to experience new things. Whether you learn from your performance on the stage or get inspired by other people, travel is going to make you creative. I was impressed by the winner. I liked her presentation. She was passionate about her performance and this is what’s important. I loved the Tom and Jerry classic as well by one of the guys. So there were really nice cocktails.

How does travel influence your bartending skills? Where do you get your inspiration from?

First of all, you have to know your clientele. When I first arrived in Bangkok, I did a menu based on my ideas that I had in London. It was very cool but the local market did not like it. They are very proud of their flavours and ingredients and they don’t like to change. They like to see things on the menu which they already know. So my second menu was based on local ingredients. Incorporating local ingredients into your menu is cool when you are travelling. It depends upon where you are in the world. In London, they want to try the craziest things. They have a lot of money to spend, they want to try and if they don’t like it they don’t care. But in Thailand people want to see what they know. 

If a restaurant or bar opens its doors and no one is there to eat or drink, does it make a profit? Of course not. Customers are the lifeblood of the hospitality industry. However, even the busiest and most popular locations all experience the ebb and flow of business. There are certain times of year during which the stream of people can slow to a trickle, or perhaps even stop altogether. In markets that depend on seasonal visitors, such as skiing communities and along the coasts, the offseason can be a very lonely time for food trucks, family restaurants and others.

Just because your business may have to survive a quiet period doesn’t mean it should suffer. There are plenty of strategies you can employ to boost traffic to your location or become leaner. For example, you could create cross-promotional opportunities with other local entrepreneurs to attract new customers. You might streamline your operations when you expect activity to be at a low point and save money.

The accompanying guide contains numerous pointers you can use to help you become better prepared for winter or whatever form the slow months take. These periods of inactivity may be inevitable, but they don’t have to mean the end of your dreams.

Chef, foodie and businesswoman Pallavi Jayswal is a force to be reckoned with. A culinary wizard, she has achieved multiple feathers in her relatively short career. During these years she has worked with multiple restaurants and brands. Her love for food and entrepreneurship led her to start Uno Más, a Spanish Tapas Bar. She is also the co-founder of Nessun Dorma Food Ventures.

Her first official culinary job was at the mecca of Indian fine dine, Indigo Restaurant at Colaba. She was entrusted to handle an entire section of the kitchen. She reminisces her time there by the fast-paced dinner services and long working hours. She has a Diplôme de Cuisine from Le Cordon Bleu, London and a Level 2 in Wines and Spirits, awarded by the Wine and Spirit Education Trust.

In an interview with Restaurant India, Pallavi Jayswal, Chef and Co-founder, Uno Más - Tapas Bar Kitchen, talks about her journey as a chefpreneur.

“It is an Exciting Time to be in the Food Business”

Interiors of Uno Más - Tapas Bar Kitchen

As compared to the past, consumer culinary trends have progressed by leaps and we are seeing a much evolved Indian clientele that visits our restaurant these days. These guests are well travelled, well-read, curious and extremely aware of food, flavour and overall experience. This is the greatest challenge and compliment as a chef. Having the chance to put out something of your own making, and seeing it, satisfy this refined palate.

Must Read: Approach Investors With A Clear Business Plan: Michelin-Star Chef Garima Arora’s Advice To Restaurant Startups

The Pros and Cons of Being a Chefpreneur

There are only Pros to being a chefpreneur. It actually simplifies the thought process. There’s never a struggle between innovating in the kitchen and having a guest-friendly offering, tailor-made by your own flavour preferences. Ultimately, it’s the guests’ satisfaction and team's development that’s the broad focus in all decisions. The opportunity to have a voice in the culinary scene, and seek like-minded individuals whose growth I have an opportunity to assist in. The greatest satisfaction is the opportunity to wear both the white cap as well as the corporate suit. 

Secret Recipe For Success

Consistency! Delivering new and innovative flavours in an ever-welcoming ambience with an honest warmth in the service of our guests day after day.
 

Main Challenges While Starting Uno Más

Interiors of Uno Más - Tapas Bar Kitchen

One of the key challenges was choosing our team and being chosen by them. We were extremely particular of whom we wanted to work with and that took substantial time and effort. We persisted but did not compromise even though our selection rate was pretty abysmal. We gave ourselves more time than most to choose and train the best! 

Must Read: 15 Inspiring Indian Women in F&B

Key Marketing Strategies with Uno Más 

Our priority has always been to provide the overall experience. Food, drink, ambience and guest experience. To say one supersedes the other would be a step in the wrong direction. When you visit Uno Más, our hope is to have you savour every element of the journey that has brought about our offering. Whether it is sipping Sangria at the cantinas of Seville or admiring the bóvedas over the verandahs in Mallorca; the Patatas Bravas on a balcony overlooking the bustle of Madrid or the mystique in the Flamenco in Granada. Our strategy has always been the experience from Hola! to Bienvenidos Amigos to Muchas Gracias.

Also Read: Effective Restaurant Marketing Strategies By Chef Anaida Parvaneh

Catering to Indian Tastebuds

Interiors of Uno Más - Tapas Bar Kitchen

It is a demanding task to present international cuisine with a mild and more subtle flavour profile because as Indians we are used to eating a whole lot of spice. At Uno Más, we’ve paid heed to that and tried to present Spanish cuisine with an Indian heart with the use of subtle, memorable spices without compromising on the Spanish flavours. This has been very well received by our guests. Making vegetables more interesting for Indian guests is always a challenge because most vegetarians, sadly, do not like to experiment with new vegetables.  

In Pics: 7 Women Changing Food Service Scene In India

Approach Towards Supply Chain Management at Uno Más 

We are very particular about the produce that we bring in to our restaurant which means the best of Spain and Europe (Olives, Olive oil, Cured meats, cheese etc.) to the best of sustainable local produce. We have partnered with trusted importers, artisanal confectioners, responsible growers and process driven suppliers to bring a high-quality offering to the table. 

Food and Drinks People Order More at the Restaurant 

Interiors of Uno Más - Tapas Bar Kitchen

We are so pleased to have seemingly been able to imbibe the heart of India with the soul of Spain. While our signature tapas like the Gambas Al Ajillo (Garlic prawns cooked in prawn head oil) and the Patatas Bravas (Crispy baby potatoes in smoked salsa brava with garlic aioli) are definitely amongst the most coveted finger foods on offer, the Sunday Roast (Black spiced whole roast chicken) seems the likely choice for brunch with friends and family over the weekend. The Shroom, and The Frenchie, certainly seem to leave our guests calling for Uno Más where the tipple is the name of the game. For desserts, it's Churros for the win by far.

These, mainly because the Paella de Marisco or Sangria Tinto might just sound overly generic for a Spanish restaurant in BKC, right?

Presence, Growth and Expansion Plans 

At Nessun Dorma, we are all about the unpretentious, wholesome dining experience that has the ability to transport you to our travels around the globe. The response to our first venture has been overwhelming and this is definitely the inspiration for more to come. Uno Más we say!

SpeedX has been disruptive with its custom-made bars, product design, quality and unmatchable after-sales service. Anirudh Singhal founded SpeedX, the bar design brand, in 2014 with an intent to create inspiration and innovation in bars. While the global landscape of the food and beverage (F&B) industry was undergoing a massive change, the minds behind SpeedX understood and weighed the gap in the market. Foreseeing the exponential growth of the industry, the bar design brand, since then, has been experimental in bringing great innovation and quality to the beverage sector.

In an exclusive interview with Restaurant India, Founder of SpeedX, Anirudh Singhal talks about the design approach of the bars that ensure faster service and prompts an increase in the sales.

How would you define the first bar designed by SpeedX?

The first bar that Speedx designed and built was Khar Social, Mumbai, in 2015; it was a collaborative effort between us and the team at Social. The bar counter was an island (of sorts) with three sides, serving guests — the layout was planned in a way it allowed the bartenders to serve on all three sides while working on the central island counter.

Must Read: People Prefer To Drink Scotch At Home

This central island was a mother cocktail station propelling drinks to all sides of the bar counter. So, when the bar was in full swing it appeared as if the bartenders were collectively preparing drinks on a central piece of equipment, and then turning around and serving the tipples. It all looked theatrical. And this happened three-four years ago! Only a few bars look like the way Khar Social does. It was quite a cutting edge.

What innovations did you bring with Speedx?

Earlier, our focus was to create bars that could aid in showcasing bartenders’ craft. But now, our prime concern is to make a bartender’s life easy. Hence, we introduced the concept of drip trays in bars as opposed to the rubber mats. Drip trays are a common practice in western countries; not much popular in India. These trays, on guest counters, allow bartenders to prepare their drink with the glasses placed on them. This way a bartender showcases his skills and creates visual excitement to other patrons in the bar.

Second, we noticed, the bartenders would stand far away from the guests at the bars which minimised the interaction. We designed equipment which wasn’t deep, thereby, getting the bartender up close and personal with the guests.

Also Read: Bar Equipment Design Trends For 2019: Slushies, Tipples On Tap

In certain cocktail station designs, we even have curved speed rails to bring the bartenders closer to the guests.

Third, to ensure a quick turnaround whilst preparing a cocktail, we introduced the concept of rinsers in bars. The concept is popular in many fast-moving bars abroad. These rinsers work on the principle of hydraulics. As soon as you finish mixing a drink in a glass, you can turn it upside down over a rinser. A gush of water comes out to rinse and makes the glass ready for the next drink. The same can be done for cocktail shakers and other mixing tumblers. This propels bartenders to get into the next drink faster without wasting much time on rinsing activities.

These are some of the innovations which keep us ahead of the curve when it comes to the Indian bartending equipment market. 

Your approach to designing bars? 

We ensure the principles of ergonomics are adhered to, and everything a bartender needs is at an arm’s distance. Also, the Speedx equipment is anthropomorphic, in other words, very intuitive to use and one generally doesn’t need training or a manual to use them. 

How the bar designs have evolved in the past four years? 

Overall, bar designs have taken a leap of faith in the last four years with architects, interior designers, promoters and restaurateurs doing a fantastic job of creating venues, especially in design, which are sometimes better from the ones we see at international bar space.

Earlier, the restaurant entrepreneurs would end up hiring kitchen designers to plan their bars. That was suicidal! Imagine a person who has never worked in a bar and gets to decide where the sink or ice-bin would be placed. This practice set a base for complete disaster. Just because the bar is wrongly set up, the guests complain of slow service.

This is changing now. With more F&B concepts being beverage-centric, a lot of focus is put on overall plans, especially on how the bar should be, how much space should one allocate and the location. Now, there are restaurateurs who brief us the concept of their restaurant, this helps us in the design. 

Challenges in designing a bar? 

The biggest challenge we face when we set off to design a bar is the paucity of allocated space. At times, the bar space gets the step-motherly treatment from the restaurant owners. In such a scenario, we try to optimize the space available by creating designs that augment cocktail/beverage dispensing in the minimum space.

Another challenge is to integrate beers on tap and the rest of the equipment inside a bar. A lot of bar owners want different variants of craft/draught beer (which is a great thing), but the equipment and accessories that come along with these bars end up making the layout quite haphazard. Thus, it becomes an obstacle in planning a proper bar layout. But we have come up with custom-made solutions where restaurants can set-up their own draught beers; alternatively, we liaise with all beer brands to ensure streamlined installations.

Also Read: Will Gin Be The Next Big Trend in 2019?

Another common problem is the height of the bar counter. A lot of venues have to raise the floor inside the bars to accommodate plumbing requirements. This makes the guest counter look quite high. We try to customize the height of our equipment in order to leave enough working space for the bartenders. 

Your dream project?

We take every new Speedx bar project as it’s the most important. Designing and building my own bar would surely qualify as a dream project. But that will have to wait for now!

Things to Know About SpeedX

Restaurant Bars Designed by SpeedX

Some of the renowned restaurant bars designed by SpeedX are  - House A at Hyatt Regency (New Delhi), Olive restaurant (Bandra in Mumbai), Social (Delhi and Mumbai), Café Delhi Heights (Delhi and Mumbai), Fatty Bao (multiple locations), Punjab Grill (multiple locations),  Cin Cin (BKC, Mumbai), Mamagoto and Sly Granny’s (multiple locations), Bo Tai, Qutub (New Delhi) and many more established players.

Products Offered

SpeedX offers the best-in-class chillers, refrigerators, simple bottle coolers, mug chillers and even drawer refrigerators. 

Complaint Resolution Policy 

SpeedX has a 24-hour resolve policy.

Future Plans

The bar design brand is now taking projects to create bespoke bars for luxury homes, villas and entertainment centres.

Mumbai' is a city, Bombay is an emotion! And almost about synonymous to Bombay is Bollywood. No wonder the city of dreams welcomes everyone with open arms and serve delectable food. To anyone who has ever been to the city of dreams, or yearns to land up there, Bombay Bar promises to recreate the jazz Era for you. Age old recipes and evolving dining behaviours are the highlights of the Bombay Bar at Connaught place. The style on which the Bombay Bar runs is Bollywood.

As the name suggests, the bar is true to it and serves Bombay ka food and drinks! To start with, Bombay Bar serves, Mumbai Chowpati ka Chakna, Ghatkopar's khao gali, Kohlapur chicken lababdar, Juhu Beach ka tawa pulao , Noorani cheese stuffed mushrooms and Almond crusted Broccoli, Serial griller Pizza and Pasta and food from Khaogalis of Churchgate to Khargar and Zaveri bazaar has to offer the famous street food of Bombay, Parsi, Gujrati, Kohlapuri and Irani dishes.

With a seating capacity of over 100 guests at a time, the place also has 2 Private Dining Room, Serving Cocktails, Beer Buckets acclimatizing the ambiance from the 70's to the 2020's. Bombay Bar encompasses the best of Bollywood, as it runs in the veins of the city. With a beautiful lounge to recline and rejoice while simply bollywood plays in the background, backed by some or the other celebrity from Bombay.

“For a nation which is fuelled by Bollywood, we are glad that we have an opportunity to recreate the magical feel of it for our customers. The beauty of Bombay Bar is its connection with the origin place, Bombay. We have brought together both in a collaboration for the people to not only transcend into the parallel universe but also to allow them to enjoy to their core,” shares Dinesh Arora founder and Managing Director.

With over 10 signature cocktails to serve chilled with acclaimed dishes from the Bombay city, the bar is an adaptation of the city's theme. This is a bar which serves modern cocktail with Bombay touch wherein we have to offer, Quick Service Cocktails. Some of the cocktails to tingle your throat and soothe your liver like Life in a metro, Dream City, Bollywood Martini, Bomb-EYE, Red Carpet, Baadhshah Journey, Banana Mustard Cocktail, 7 island’s, Miss Briganza, Bombay- Bar Cutting, Queen’s necklace and what’s in a name from our exotic signature collection. Our High energy drinks include, Bhaag Bombay Bhaag, Bata Maajhi satakli, PK ek number, Baby’s night out and Give me water to energize you through the night and rejoice life Baadhshah size! Each one has a story behind that will make you nostalgic 

What was the whole idea bringing The Stables to India?

The Stables is a British Gastropub catering to, but not limited to the, equestrian lovers of the world. The Stables is a popular and well established Dubai brand that’s garnered its set of loyal clients. The concept of Gastropub is blooming in India. The consumer trend has gradually transformed from party culture to sit down culture. People are keen on conversations which are well facilitated in a Gastropub. In addition, we also have live gigs as a part of the Stables experience. People in India, especially Mumbai are comparatively more receptive to live gigs. Mumbai has many tourists, travelers belonging to different nationalities which have made the Mumbai crowd more diverse hence making the consumer graph more global in nature. As a brand our larger vision includes catering to a global and well-travelled client, irrespective of their nationality. The market survey spells out the need for a Gastropub with a cross culture experience. This was the whole vision behind bringing The Stables to India.

We see that there is a growing culture of gastro bars and pubs in the country. How do you see the ongoing opportunity?

As I mentioned before, the whole consumer trend has metamorphosed itself from loud music / party culture into a more sit down culture wherein people value interesting conversations, prefer cracking business deals, having small talks, meeting new people and exchange of ideas over simply drinking and dancing. Essentially, as a brand we are navigating the whole process. We have also introduced an interesting backyard concept - The Sables backyard which induces nostalgia and is an additional comfort jacket for our “global” consumer who wants to feel at home, revive memories. There are many interesting concepts in pipeline for The Stables backyard. The gastropub culture in our country is definitely flourishing but what will make each one stand out from the other is the brand personality, characteristics, features and distinctive tonality which every restaurant/gastropub will embody. Therefore, answering your question, the opportunity is dynamic but authenticity of concept will define the brand longevity.

How do you see the market in terms of customer experience and target audiences?

Today’s customer is not just well travelled and well aware but they are also experience oriented. They expect value proposition in terms of service standard, quality of food drinks, ambience, and music. At the same time today’s customer also has a very short attention span. The right way to please today’s customer in the most methodical yet hospitable manner is to draw a fine balance between value proposition and innovation in brand experience. The market being very dynamic in its nature, it’s important for the brand to be diverse & innovative to keep up with the consumer.

Mumbai has always been known to set up the tone of nightlife scenario in India. How are you trying to add that feather in its cap?

The Indian market, especially the Mumbai market is very dynamic. In the current situation there is a strong potential for an experiential venue which not only serves food, cocktail, music but also presents a unique customer experience. Today’s consumer, being global in nature, look out for a lot more than food and cocktail. They look out for places to socialise, communicate, meet new people, exchange ideas, and expand their friend circle. The Stables as a brand simply facilitates these requirements. We are looking at being the mediators who can build a bridge between the mechanical world and the homely experience (which every individual today yearns for). Therefore, we are not just looking at being another addition to the existing nightlife but also being a value addition to the present nightlife experience. We are looking at achieving this goal by providing quality experience and value proposition to the consumer in addition with well-curated IPs and fun activations.

Tell us something about your global presence. What is the expansion plan?

At present we are located in Dubai and Mumbai. We are looking at dual expansion – both, globally and within the Indian market itself. However, we would like to take one step at a time and hence we shall look at revealing the expansion plan as and when it is at the final stage.

What are the design elements that you kept in mind before opening this place?

The Stables is a British Gastropub with an equestrian theme. Hence, our core agenda with respect to design and décor remain focused on drawing a fine balance between the Brit and the equestrian element inorder to create an effortless blend of sophistication with an easy going country vibe. You will witness the usage of wood and bronze (English in nature) along with elements which are representative of the equestrian element. The overall ambience is warm, homely and focused on individual comfort of our patrons. We’ve kept it simplistic in design with an authentic ‘country vibe’ appeal.

How about the menu designing?

The menu design is largely Global with multiple variations in European cuisine while focusing on British. Elements like butter chicken, chicken tikka masala which are extremely popular amongst global client, especially Europeans were mandatory as they are very much in demand amongst global well-travelled client. Considering we are catering to a global client we felt a strong need for it to be on our menu. Other than that we have the British quintessential like Mac & Cheese, Fish & Chips and Shepherd’s Pie.

We have seen that over the years customers have become much more experienced and knowledgeable when it comes to eating out. How are you trying to enhance that experience?

As I mentioned before, todays customer is not only well travelled and well aware but also experience oriented. They expect value proposition in terms of service standard, quality of food, drinks, ambience, and music. It’s important for the brand to be diverse & innovative in order to keep up with the consumer. In order to cater to the varied expectations of the modern consumer we have embraced the psyche of the customers and have been innovative in the menu designing, while offering a diverse range of cocktails and food.

What is your plan expanding in India?

Being a Dubai based brand we definitely are aiming at a wider global reach and presence which is a part of our long term vision. However, the short term goal remains expanding within the city and looking at a national presence. We are taking one step at a time and aiming at precision in terms of customer experience. 

What are the qualities of beer that you serve at Mahou?

Mahou San Miguel, a 100 per cent family-owned Spanish company and a leader in Spanish beer industry, has 125 years of brewing experience, beginning with the birth of Mahou in 1890. The key differentiator of our products is the unique yeast, a closely guarded secret that gives the beer its unique personality. While we have worked on a formula to satisfy the Indian palate, which usually demands beer which is less bitter, we continue to use this secret ingredient in our products. Currently, we have the following products exclusively being brewed in our own brewery in Bhiwadi, Rajasthan.

Mahou 5 Star

Mahou 5 Star has been created to satisfy the most discerning palates! With a bright golden yellow appearance, Mahou is marked by notes of toasted barley.  Its great balance of taste makes it an authentic 5 star experience for our consumers. Mahou is known for its way of serving – the famous “caña” from Madrid and the thick cream that envelops the glass when poured with a perfect serve.

Dare Devil

Dare Devil is our wonderful Indian brand brewed with “Dare to Win” attitude. It is a superior fresh tasting strong beer, specially crafted for the Indian palate. With its premium packaging and an easy pull off cap, it’s produced to the highest standards of European brewing.

Mahou Clásica

Mahou Clásica is a premium lager that comes with a tinge of fruity flavours and bright golden colour. It maintains the original Spanish recipe, taste and quality given to its production since 1890. It has a crystalline aspect and a faint, elegant malt aroma. It is a scrumptious, refreshing drink with a well-integrated bitter finish and very light balsamic hints, brewed for those who believe in the classic taste of a smooth, easy to drink beer.

India is not an alcohol ready market. What is your view on the same?

The consumption of beer in India has now started becoming more socially acceptable and we see that people’s perspective about beer is changing in a positive direction, becoming part of social engagement with friends and family.  Beer market in India today is equivalent to 27 million hectolitres. Per capita consumption is approximately 2 litres (1.9 in 2014 and it will reach 2.2 in 2016 according to Euromonitor). It has grown at a rate of 13% over the last 5 years and it is expected to reach more than 37 million hectolitres in 2019, enjoying high single digit growth in the coming years.

You have 7 breweries in Spain. What is your plan of exporting to other countries?

Mahou San Miguel products are present in over 60 countries worldwide. The company produces more than 75 per cent of exported Spanish beer. As mentioned, Mahou San Miguel has eight brewing centers, seven in Spain and one in India and  two water springs all equipped with the latest technology that ensures excellent quality of all our products. We are the largest producer of beer in Spain and our market share is about 37%. Right now, our international business is about 13% of our sales, the objective is to make t 20% sale in the next 5 years and India forms an important part of that plan.

How do you compete with global brands in the segment?

Taking a leap beyond the Spanish industry, Mahou has brought its 125 years of brewing experience to India with the flagship beer, Mahou 5 Star to be the first ever Spanish beer to be brewed in India. While Mahou is synonymous with the Spanish culture of enjoying good food and beer, we want to create that culture for our Indian consumers. We have recently started Mahou Cañas & Tapas Nights that were aimed to bring the Spanish flavor to the Indian consumers through Flamenco, Spanish guitar and music and so on. We believe the Spanish culture is making inroads in India, the'Cañas & tapas' (Snacks and Beer) of Spain, will soon become a regular resort of Indian party enthusiasts.

Who is your target customer?

Our potential consumer profile is the brand conscious people of urban cities, who are open to experiment with new international brands and high quality products. They do not just drink beer, but they savor and enjoy it.  They want to enjoy superior quality experience and are ready to spend a few extra bucks for that. With a growing population of young adults who are increasingly more adoptive of premium brands in their focus towards a quality lifestyle, we feel we have a good brand portfolio to accommodate these premium consumers.

How are you placing in the Indian market as we see lots of players emerging?

Currently we are in the launch phase and are learning at each step of doing business. We share accumulated experiences across our teams, both within India and globally. We are in India for a long term, and we want to do it right. Indian consumers are increasingly adapting to new high quality brands. There is a growing acceptance of international beer brands which isn’t restricted to only tier one markets. The Indian market has the highest growth rate worldwide with a CAGR of 13% over the last 5 years and by the next 5 years, it will grow up to 45.14 crore cases. India is the first market for us outside Spain, where we have started producing beer locally through our fully owned subsidiary.

Who do you see as your competitor in the market? How is your strategy different from them?

We see as our competitors any other beer brand playing in the premium segment. Our beers are appreciated not only for their quality and taste, but also for the Spanish lifestyle, values and the serving rituals with which they are associated. As a Spanish company with 125 years of brewing history, we believe that no one can deliver authentic fun loving Spanish experiences to the Indian consumers like us.

Eddies Bistro made its debut in December 2013, located amidst the bustling suburb of Bandra. The restaurant is an all-day casual dining restaurant and is the ideal destination for a fun date, family gatherings, catching up with friends and having a good time, with its comforting menu and relaxed ambiance.

As you are the chef and the owner of the restaurants. So, how do you design your menu?

The food menu can best be described as modern Mumbai cuisine, comfort food for the soul. I believe that there is always a need for classics, which I have adapted in my menu in an innovative manner. I love trying my hands at different things which has led to the creation of a fairly recent infused bar menu comprising a range of vodkas and gin infused with unique flavours made in house.

Are you facing any challenges in operation?

While working in different kitchens after passing out from culinary school, we were all called chefs. But I understood the real meaning of being a chef after handling everything from start to finish at my own venture. Right from handling the construction, maintaining staff, menu, purchase, sale, salary, quality and licensing issues. It’s a whole different game with tremendous responsibilities but at the end of the day, I enjoy it.

Tell us about your business/revenue model?

We are a growing business and alter our strategies every few months, after achieving targets from the previous plans. Our simple ideology is that consistency in great food and service can achieve desired results.

Who do you see as your major competitor in these segments?

There’s quite a bit of competition especially with newer concept restaurants coming up every other day. Eddies is a gastro pub and bistro and there are various gastro pubs which has recently come up as well but we still have our loyal clientele and we also have a lot of new customers who walk in captivated by the fun interiors and our delicious food menu.

According to you, what are the new trends in F&B industry?

I feel slow cooking will be the next big trend. Slow cooked food has a different flavour altogether and a burst of textures as well. I also feel that tapas bars will be a major trend next year with various upcoming restaurants using the concept of a tapas bar. Organic and vegan food is also catching up with more people focusing on eating healthy and switching to vegan food.

How do you train your employees? How do you connect to your customers?

I have a friendly yet affirmative approach towards training. I consider all my employees as partners in running a successful operation. I would term it as a personal relationship with each employee, which would motivate them to build similar relationships with guests. I use the same strategy for internal as well as external customers. 

What is your target revenue for this fiscal?

As every business wants to grow and create a difference in the community, we at Eddies also have an escalating vision to increase our revenue.  We aim at achieving a growth of 15 per cent in total sales.

What is your expansion plan?

I work as a consulting chef with various other brands too, curating their menus and I also work on staff training. I would definitely like to open franchises of Eddies but it would be a different concept.

Are you planning to raise funds as food brands are hot topic among investors these days?

We are self sufficient at the moment. We would like to expand in terms of different concepts. However replicating another Eddies would just dilute the brand. Providing great food with a familiar and personalized touch is our USP.

Terrace Bar & Bistro is the perfect place to offer you the solace from mind-numbing regular routine. Set at the prime location of Gurgaon, one of the best destinations to have drinks and enjoy the dine-out on any occasion. It has an extensive collection of alcoholic beverages from around the world along with intoxicating cocktail list; the in-house bartender expertly juggles and offers a drink that infuses absolute refreshment with every gulp. 

How and when did you decide to open a restaurant of yours? How was the investment managed?

The idea of opening the restaurant comes in 2010 as of the fact that Pan Indian Cuisine is missing in town and we wanted to create the niche segment which can serve to all kinds of segments which will eventually become the effluent place to dine in. Finally, after all the research, we had opened it in March 2012 and the investments were managed by promoters of the company themselves.   

What all is served in your menu?

We serve the authentic Pan Indian Cuisine where 60 per cent of the dishes being dominated by Delhi, Punjab and Lucknow region and rest 40 percent being served from all across the different regions of India.

What are the design elements you kept in mind while designing the restaurants?

We had certain blue print in mind while designing the restaurant as we want to create an alfresco experience. So, the elements which we had used were very warm, earthy and subtle colours were used while designing the theme.

Terrace Bar & Bistro has an event calendar for every month. How do you maintain it?

Yes, we do have our event calendar for every month which is maintained by our in-house marketing staff as well as we have different respective agencies that help us in making it.

Which section of market you love to focus?

For us every customer is important who is coming to our place to experience, we love to serve everyone in all aspects.

How much competition do you see from nearby market?

Yes, Gurgaon is a competitive market especially for the restaurant business but if you talk about our product i.e. Terrace Bar Bistro we are an exception as there is no place who is offering you this huge area of 10,000 Sq. ft. which can easily accommodate more than 300 people followed by exceptional class service. 

You have an extensive collection of alcoholic beverages from around the world. Can you name some of them? How do you evaluate the prices of the same?

We have an extensive bar presence keeping in mind we North Indians love to drink, we have almost every brand available with us at prices which we kept as per market standard but yet pocket friendly.  

What are the elements you take care to improve customer’s experience?

In F&B business, customer feedback is very important as it the most vital factor to improve the customer’s experience which we managed internally.

What is your expansion plan?

As far as expansion is concerned, we are focusing on high potential market in Delhi/NCR region and other parts of India which will eventually be commenced on planning stage somewhere in 2016.

The Flaming Kick is a contemporary dining bistro during the day and diner/lounge at evening, combining the vibrancy of a bar and the gentle buzz of fine dining bistro/diner. With its chic signature stark red, black and gold interiors and spectacular atmospherics, TFK embodies utopian locale for the city’s society to frequent on any occasion.

What was the idea behind opening this restaurant? How was the investment managed?

Having worked and moved with top businessmen and companies throughout my career, going for lunches, drinks and dinners for meetings and with clients, always felt that Noida lacked a chic, classy, scrumptious cuisine offering place for the corporate sector. And, with time we realised that Noida failed to deliver a quality bar/lounge/bistro on the whole. And also looking at the growing size of Noida’s population and their incomes, we decided to come up with a place that could cater to families, youngsters and corporate sector with quality food and drinks.

What are the different types of cuisines served at your restaurant?

The team led by Sabyasachi Gorai, called as Chef Saby offers a wide range of cuisines starting from Continental, Oriental, Italian, Mediterranean to Indian.

Who are your target customers?

This is one of its kind places in Noida. Through the brunches, special lunches and other sumptuous day offers we plan to tap in to the corporate market. Considering Noida is full of college goers and young working professionals, we focus to tap them by offering never before liquor deals and hosting regular events in the evenings, simultaneously doing chic interiors for groups of families and friends. In all everybody who love to taste is welcome.

Do you see any threat from any of the brand?

No, because the concept we are offering is a wholesome, makes it a place for lunch in the day, a bar at the evening, a lounge at the night. It is also a place for hosting events, there is no other such place in the town, offering such a combination hence we don’t feel threatened but rather trend setters in a way encouraging others to start newer things like they have in Hauz Khas Village in Delhi and Cyber Hub in Gurgaon.

We have seen start-ups are the new love of investors these days. What is the scene looks like at your end?

Nothing at our end as of now, but you never know what the future holds.

How do you see social media as a marketing medium?

It’s a must have in this digital era. Masses are massively influenced by what they see and read on social media. Everybody today goes online to check what’s new and where they want to go and what they want to experiment with therefore for us too not only social media but the entire digital marketing suit is important, from maintaining a effervescent presence on social media to being on food review platforms to being reviewed by bloggers, everything is vital for us.

What is your expansion plan?

With the most skilled workforce lead by Chef Saby and the best equipment, we feel equipped to expand and thus we are open to give out our franchises.

Fast-forward a decade ago, Antonio & Janet got a place of their own, in a quiet spot off south of the Chapora River. Given its diminutive size, they converted it into a restaurant and guest house, embellished by scattered plants and trees, giving a feeling of discovery into a secret garden in a tropical rainforest, and along with their background in private cheffing, the place easily fits as a fine dine family atmosphere restaurant.

The restaurant is a quaint little place and is open throughout the day for service of breakfast, lunch and dinner. It serves traditional Goan food as well as continental cuisine. There is a breakfast bar, vegetarian menu, and provision for bar and music.  Serving fresh seafood and vegetables grown in their own garden, Blue Bird offers a family atmosphere and a relaxing, open air ambience.

You offer a mix of Goan, Continental, Seafood and desserts. How challenging is it to serve different cuisines under one umbrella?

It’s not at all challenging for us as we see customer satisfaction first. In fact, it’s good as a customer comes to us either to celebrate or they are hungry, somebody likes Goan, somebody likes Continental and others go for fusion, that’s why our focus is to serve a mix of all cuisines.

There are lots of restaurants in Vagator. Why should a prospective diner choose yours?

We have a wide range of dishes both for vegetarians and non-vegetarians. We are specialised in Goan food.  And everyone who comes to Goa loves to try Goan food and for that we are one of the best options as we don’t believe in doing business, we believe that the person should get the best taste of Goa and moreover, we work for customers’ satisfaction.

Tell us about Blue Bird’s journey. How and why did you open Blue Bird restaurant?

I started my restaurant with a small set up in 1982. And then it was renewed to a proper restaurant in 1986. Since I operate at a tourist spot, I have a guest house also. The idea came up to give tourists something different at Goa so I planned to cook food for them and serve people with my different ideas and techniques.

What is your secret to keeping customers coming in?

People are coming from far away and I don’t believe in making only business, my motive is to make them happy and serve them in a way that they must take something memorable from Goa. So, with my different cooking styles and techniques, I keep my customers coming in.

What is your signature dish?

The prawns which we prepare by the combination of crushed pepper and brandy is our signature dish. A person can have it as a starter or as the main course depending upon their preference.

Who do you see as your competitor in the market?

We don’t take it that way, we just believe in serving our customers the best way we can, and this is our overall concern. We try to represent Goa through our taste and service.

What are some of the challenges of being a restaurant owner?

There are a lot of challenges to being a restaurant owner like finding the correct raw products which are fresh, authentic and easily available. Also, the availability of right manpower is also a challenge for us.

Are you present in cities other than Vagator? What is your expansion plan?

We are one of the leading casual dining restaurants of Vagator. No, we are not planning to expand as I am happy with what I have and I believe in giving the best from where I am.

Which is the best season for business as Goa is among the top tourist destinations?

The best season for the business is in the month of December and January as that is the time when people mostly come to celebrate Christmas and New Year and the weather also remains cool and pleasant in Goa.

With global advent to India, dining out scene in the country has changed vigorously by not only experimenting with the food but adding a bigger theme to the restaurant.  And, as youth is the major crowd pullers today, pubs, bars and nightlife are the new trend in the industry. They are the main target group as they visit regularly to these places in large numbers. It has shown a remarkable growth rate in India especially in the metro cities- Delhi, Mumbai and Bengaluru, Pune. A closer look to top places in five Indian cities.

The Vault Cafe

One of the best pubs in Connaught Place, Delhi; the ambience and setting are very British Colonial, giving a Royal Vibe. It has the quirky elements in terms of F&B preparation and presentation. The interiors have been specially crafted in a particular style incorporating old heritage clocks and treasure boxes The USP of Vault lies in its name, there are separate Vault chambers constructed for a private and royal experience. It consists of five different Vaults, which can accommodate 8-22 people as the number of covers and is ideal for small gathering or private parties. This place is known for food and music.

Waters – Pub & Grill

It is situated in south Mumbai into the central suburbs; reflects the spirit of progressive suburbs. The defining character of the place is that it places a lot of emphasis on being chilled out. This seemingly simple idea encompassed a lot of social norms which need to be appreciated if one has to understand what constitutes chill behaviour. Waters Pub and Grill is a place for more than great food.

Toit Brewpub

This is a brew pub in Bangalore, brewing culture that promises some bodacious brews, fabulous foods and a supreme brew-pub experience. Toit is the place to tantalize your taste buds as well as to chill out the quality time with friends and family. It has spectacular views from the rooftop as you indulge in mouth watering snacks, sumptuous cuisines and exotic spirits.

The 1st Brewhouse

The 1st Brewhouse serves five styles of revitalizing flavours as soon you walk in, you will be taken by the aroma of freshly brewed fine quality Beer. It serves the customers with special beer freshly brewed and handcrafted under personal supervision of a German brew master. It has a range of more than 2000 varieties such as Ales and Lagers in the draught format, served in a relaxed ambience, to the tunes of lounge music. It also has wonderful atmospheric wooden interiors.

Tell us about the brands you operate?

I started Out of the Box, when I, together with my partner realized a serious void in the category of customised cuisine and made an effort by filling the gap by our multi-cuisine restaurant and bar. The brand has raised the ante in north Indian segment by making an indelible mark. OTB promotes and displays its gastronomy from outlets based in the rustic yet posh Hauz Khas village of Delhi and a flagship store in Khan market. Now, we have expanded our business all over Delhi by running several restaurants like THE VAULT CAFE, SKOOTER at Hotel Samrat, RAAS, FORKYOU.

How important is location in placing your brand? What do you keep in mind while choosing locations for your brands?

I believe that location does make a difference between a successful restaurant and a good idea that never really got off the ground. Restaurant’s location plays a leading role in getting the traffic and overall business a restaurant receives.
It is all about finding the right ingredients – the right combination of a desirable location, key demographics, and available parking – when cooking up a recipe for a successful restaurant.

Who are your target customers for each of your brands?

We welcome all age groups but our priorities are youngsters because with rapid urbanisation, increasing double income families and rising income levels, dining out culture is fast catching up with urban India. Over 85 per cent people in the age group of 18-35 years visit for fine dining at least once in a month. Being part of a B2C, customer-centric business house, we understand the dynamics of catering to a retail marketplace. Tapping the dine-out market therefore was a natural choice given the rapid growth in the segment

What is the unique marketing strategy that you apply at each of your restaurants?

Hospitality industry wants you to evolve new concepts, new ideas... which are out of league. I try to capture what can be the selling concept for the years ahead; accordingly we come up with current trending ideas.

Are you doing anything special this IPL season at your outlets?

Yes, we might do something; we have a plan of action on which we are currently brain storming with our employees, so let’s keep it a surprise.

What is your investment plan? Are you planning to take any external accruals?

Every businessman is having an investment plan, without that, nothing works. As of now, I’m not thinking of any external accruals but in future I might.

India has seen lots of global chains entering the casual dine segment. Do you witness any competition from them?

Yes, of course. We all know in India food brings cultures together and with the emerging global food chains, it tends to get difficult to compete, to bring up new marketing strategies, to enhance the business and to satisfy the customers.

What is your expansion plan?

I am a very aggressive businessman. I have plans to open three new outlets in the next three months in Delhi.