– Avik Chat­ter­jee, Head-In­no­va­tions & New For­mats, Spe­cial­ity Restau­rants Lim­ited speaks about his foray into the world of restau­rants

Avik Chat­ter­jee, Head-In­no­va­tions & New For­mats, Spe­cial­ity Restau­rants Lim­ited, speaks about his foray into the world of restau­rants and the brand’s ex­pan­sion plans

MillionaireAsia India - - Contents - By Rama Ahuja

Food and tech­nol­ogy come to­gether to cre­ate ex­pe­ri­ences that are ethe­real have an ev­er­last­ing bond with the dis­cern­ing guests.

Please tell us a lit­tle about your jour­ney into the world of restau­rants? Did you al­ways want to be a restau­ra­teur?

I was born into the world of restau­rants, as my fa­ther, An­jan Chat­ter­jee, started his first restau­rant the same year as I was born (25 years ago). Like him, I’ve al­ways wanted to be an en­tre­pre­neur. At the age of 18, I started my first en­tre­pre­neur­ial jour­ney into the restau­rant in­dus­try by the name of ‘Mad­bites’ (a mid­night food de­liv­ery ser­vice). I knew I had to carve it out for my­self and hence it was de­cided that would head the new restau­rants to work on new con­cepts while keep­ing up with cur­rent trends.

What role does tech­nol­ogy play in the kitchens of Spe­cial­ity Restau­rants? Please elab­o­rate.

At Spe­cial­ity Restau­rants, we fo­cus more on tech­nol­ogy that im­proves over­all food qual­ity and kitchen health rather than us­ing tech­nol­ogy to re­form a type of prod­uct. We used tech­nol­ogy for the pur­pose of de­hy­dra­tion, lacto-fer­men­ta­tion, cryo-fry­ing and smoke treat­ments to name a few.

What are the up­com­ing trends in the restau­rant in­dus­try?

I would say it’s all about sim­ple yet ef­fec­tive and in­no­va­tive pre­sen­ta­tion. Re­gional flavours are also big at the mo­ment and will con­tinue to be. Peo­ple are mov­ing away from the clas­sics get­ting more and more ex­per­i­men­tal when it comes to eat­ing out.

How has the restau­rant busi­ness evolved over time? Where do you see it go over the next few years?

Pre­vi­ously, peo­ple were used to multi-cui­sine restau­rants with not much fo­cus on the con­cept. Pa­trons would seek qual­ity food at a re­spectable price and am­bi­ence. To­day, we see the same pa­trons seek­ing fo­cused cuisines with new in­no­va­tive flavours.

What sets Spe­cial­ity Restau­rants apart from the other restau­rants busi­nesses in the coun­try?

Spe­cial­ity Restau­rants is the only listed com­pany in the home grown fine din­ing space in coun­try. With an ex­pe­ri­ence of over 25 years and 16 brands across var­i­ous cuisines, we have a deep un­der­stand­ing of the av­er­age In­dian diner. What re­ally sets us apart is our op­er­a­tional ca­pa­bil­ity and in­ter­nal em­ployee train­ing.

What are the fu­ture plans for Spe­cial­ity Restau­rants?

Af­ter the suc­cess­ful launch of two new Asian brands, we are soon to launch our new­est ad­di­tion restau­rants in Mum­bai. Along with the ex­pan­sion of cur­rent brands, Spe­cial­ity Restau­rants is ex­pand­ing over­seas in coun­tries such as Sri Lanka, United King­dom, USA, UAE and a few oth­ers.

At Spe­cial­ity Restau­rants, we fo­cus more on tech­nol­ogy that im­proves over­all food qual­ity and kitchen health rather than us­ing tech­nol­ogy to re­form a type of prod­uct

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