‘In the food business, every day is a new day’: Five Chennai-based Sangeetha restaurants are now Geetham

“Only the name has transformed. Almost everything else continues to be the exact same,” Murali N Bhat stresses repeatedly by our dialogue. He also has boards placed at vantage factors in his dining establishments stating the identical. The places to eat in issue are 5 franchisee shops of well known Chennai-primarily based food stuff chain Sangeetha Veg Cafe, which have now been rebranded Geetham.

More than a dry fruit falooda, which the 53-calendar year-old describes among the restaurant’s most effective-sellers, Murali who is Geetham’s controlling director, says, “We have a loyal consumer foundation, for whom the ambience and style will be the exact.” The Sangeetha eating places in Navalur, Thoraipakkam, T Nagar, Medavakkam and 100 Feet Road (Velachery) are now Geetham — they account for about ₹110 crore turnover of the brand’s ₹250 crore company. “In the foodstuff business, each day is a new day. You simply cannot have an off working day at any place of time, due to the fact that usually means that you have missing an complete family of clients,” suggests Murali.

So, he is trying innovation to broaden his vision. There are likely to be 12 additional dosa types on give — such as Mysore masala dosa and paneer masala dosa — in the stores, which currently have more than 400 South Indian, North Indian and Chinese dishes on their 36 site menu. They are also focussing on specialities like honey chilli gobi and paneer roll masala so “there is a thing for every person in the spouse and children,” suggests Murali.

Each and every Friday, for occasion, there is  vazhathandu kootu for lunch, a dish that is not simply available in most dining establishments. Murali has a tie-up with a farmers collective in Tirunelveli, which packs and provides all the ingredients. “When I specifically offer with farmers, it’s gain-win for equally events. We are also at this time sourcing greens from a farmer in Madurantakam.”

Murali suggests he has been involved in the business of food because his second year of college his father, in actuality, ran a ragi malt generation device. “I wanted to contest in faculty elections and necessary funds for it, and so I bought into business enterprise,” claims Murali, declaring he started by promoting items like Mangharam Wafers. Afterwards, in Coimbatore, he was linked with J&M Sons Cake Shop, a bakery then popular for Japanese cakes and puffs.

His affiliation with Sangeetha Veg Dining establishments has now finished, immediately after about 13 decades. “It has been a excellent journey,” he suggests, describing the 14,000-square ft structure outlet in Velachery. “Though the to start with year was a battle, we chanced on a terrific campaign. For the duration of that time T-20 cricket and IPL had been catching on like hearth. We released a Tiffen20 thought in Velachery, a mini-tiffin for just ₹20 that became a substantial hit.”

“Vegetarian foodstuff has a market place throughout the 12 months, just about every day,” states Murali, adding that the career comes with the two perks and difficulties. “Every 5 several hours, individuals have to consume something,” so a great restaurant will normally draw customers. But, he provides, “There’s no holiday getaway in the meals business enterprise.” Especially with 400 products, and expanding menu.

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