Just like OLD DAYS
Our company policy is very simple “Feed your customer what you feed your children,” because you only feed your children the best
On WTF this week, I visit one of my favorite childhood brands, Chariot. If you remember, right opposite St Peter’s College,the old Chariot stood proudly, and visiting meant it’s a great day! I still remember collecting cash to enjoy their biscuit pudding and even dragging mummy to get me a fish roll. Memories are always made of food and living in Sri Lanka, we always want to have our “short eats” or a snack and it’s always nice to enjoy it at a place where value meets great taste and good pricing. I was so happy to know about the all new Chariot which is looking amazingly clean, bright and very modern. I had a chat with the owners Shiran and Dimuthu Peiris about the new changes and what’s fresh about the brand.
Q CHARIOT HAS BEEN AROUND FOR YEARS, WHAT MADE YOU TAKE IT UP?
Chariot has been the most preferred and trusted quick service restaurant brand since our childhood. Growing up, every time we pass Bamba, Chariot was
a ‘‘must stop” spot. When we heard Chariot was for sale we quickly grabbed the opportunity because it was a brand we would truly cherish and it would add value to our portfolio of businesses.
Q THE MENU LOOKS BIGGER AND BETTER. HOW DID YOU WORK ON THE LINE UP?
We had to bring in a well balanced product mix which was a blend of the winning traditional Chariot products plus newer products that was trending in the industry. Keeping this in mind, we sat down with our team of experts and consultant chefs from the industry and created several potential menus. Finally after almost 500 product tastings we narrowed it down to 180 items which appear on the menu and that’s what you see in our outlets today.
Q WHAT WOULD YOU SAY IS YOUR PERSONAL FAVORITE ON YOUR MENU?
Personally we love all the food at Chariot, so picking that ONE would be a challenge. However if we are pushed to the wall with your hands around our necks, we would yell,“chicken Romania”
Q HOW LONG DID YOU TAKE TO MASTER EACH DISH?
This process was looked at in 2 models:
1. How do we add value to the traditional Chariot range?
2. What products needed to be developed to enhance our total product offering?
For both these models our key was to use the highest quality ingredients available in the market, practise highest levels of hygiene in the production process whilst offering amazingly delicious food.
So during this entire process we consumed a few cups of our hot chocolate and cappuccino while enduring sleepless nights.
Q WHAT WOULD YOU SAY IS THE BIGGEST CHALLENGE?
The biggest challenge is maintaining the same quality of the recipes and selling price amidst constantly changing ingredient pricing.
As a principle we never compromise on the quality of ingredients or the recipe, despite the varying prices of the ingredients.
We prefer to take the hit to our bottom line while still offering a quality/ consistent product to the consumer which will then help sustain the brand.
Our company policy is very simple “Feed your customer what you feed your children,” because you only feed your children the best.
Q BUSINESS AFTER COVID LOCKDOWN
Business has been slowly recovering after a zero income during most of March, the whole of April and the first half of May. To keep up with the new ‘norm’ of life, Chariot took massive steps to increase hygiene levels and brought in protocols to better manage the Covid-19 situation. I think the customer has recognised Chariot’s efforts and keeps coming back trusting the brand.
All glory to God, business is on the road to recovery and it will only get better!
With over 150 items on the menu we got to taste so many of their dishes and here is my favourite list of food for you to try when you drive by.
Chicken Romania
Mutton Roll
Lamprais
Cheese masala mutton kothu. Chicken shawarma
I must say it’s all value for money, specially the Lamprais is amazing and full of flavour. Visiting Chariot brought back some great memories and a nostalgic feeling.