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.
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