"To be a Customer-centric Restaurant, it is important to have an Employee-centric Culture," says Suraj Gupta, Fiori

Taking centre stage in the scenic hills of Lonavala, Fiori, a glasshouse restaurant with its serene ambience and a delightful fusion of comforting European and Mediterranean flavours, provides an escape from the everyday hustle and bustle. Named after the Italian word for "flowers," Fiori blooms with the essence of Mediterranean charm and European sophistication, making it a unique destination for both locals and travellers. It’s not a restaurant, as per Fiori’s co-owner and sibling-duo, it is a labour of love brought to life by Suraj Gupta and Sanskriti Gupta, the second-generation entrepreneurs from the family-owned Regenta SG's Greenotel in the hill-city. Driven by Suraj’s passion for new experiences and profound understanding of hospitality, who after completing his Economics graduate from Ashoka University, joined his sister’s hand Sanskriti, an architecture graduate from Sheffield University in the UK and the creative genius behind Fiori, to start this unique-glasshouse restaurant bringing calmness, beauty of the city under one roof. Excerpts from the interview:

The idea 

It was the part of the business family and our father had this idea of the glasshouse that came very randomly. We were looking for something interesting to open at Lonavala and the idea of starting a glasshouse restaurant looked very innovative and we just jumped into it. We both are very passionate about going to a new place and I also had lots of passion for food. So, that was the whole idea. We both joined hands, experimenting with our skills and here’s the restaurant. 

Also, since, Lonavala is known for its scenic view, calmness, the idea of a glasshouse gave another reason to give people a view, calmness and good food under one roof. We have also designed it as a sliding glasshouse, so in the rainy season you can enjoy the water falling from the roof of the restaurant and in the winter season it can be turned into and alfresco dining where customers can enjoy the cold weather. 

Driven by the Numbers

The response has been great in just two months of opening. We have been keeping busy, welcoming our guests. We are also trying to improve and get better with each day as more and more people are coming and dining with us. We don’t want to be everywhere but at the right places. When we started we were unware about the market demand here, what people like and dislike. We just did things as it came. We didn’t have the to-do list, we were doing things randomly for 8 months without knowing what the outcome would be and after the response it is very heart-warming to see that we are on the right track.

The footfall is same on weekend and weekday as we are a 40 seater restaurant and we do around 130-135 cover a day.

Overcoming the challenges

Getting the staff is a big issue in restaurant business and especially when you are running in an off-beat location. Biggest challenge is getting things on same-page, consistency. If customers come back and the food doesn’t taste the same, we are a flop. Involvement is very important for a restaurant owner and that’s what we are trying to do. Also, I want to keep a culture where we are very friendly with the staff.

Expansion

I think we want to elevate it with our rooftop and create a different place for customers. We want the whole property to have a different vibe. I want to be a restaurant where people like to work. To be customer-centric it is important to have an employee-centric culture. I tell my people to enjoy when they are on floor without thinking that it’s your job.