Restaurateur Dhaval Udeshi, the founder of Dhaval Udeshi HospitalityRestaurateur and entrepreneur Dhaval Udeshi is a man who loves his work and the city of Mumbai. The founder of Dhaval Udeshi Hospitality spoke to Sourceabout his vision of F&B in his city. Udeshi is the co-founder of Gigi in Bandra, Lyla in BKC and Kaia in Morjim Goa and a partner in Donna in Bandra and Shy in Chembur. “I now want to do a lot of concepts which have never been attempted before. In Mumbai, I have done over 30 restaurants. I began my career with a small dhaba with my father and then have gone on to do everything from QSRs to wedding catering. My plan is to now create outlets which are in step with the times and looking at the future. I am currently working on seven-plus outlets—with two scheduled to open in the next two months,” Udeshi said. He was very excited about a new concept which he was working on currently—one which Udeshi claimed had never been done in Asia before—which he called Scarlet House. “It will be something very different. You will actually get to see where the food you eat comes from. We are promoting farmers and local producers,” he said, adding that the restaurant itself will be in a 90-year-old bungalow. Udeshi was also excited about something which he was getting into and which he said could be termed as dual-cuisines, one restaurant serving two varied menus. Gigi in Bandra, Mumbai, where Dhaval Udeshi is a co-founder. “A lot of people have started experimenting with good projects, I have been seeing some really good restaurants coming and restaurateurs are actually focusing on the dining and experience part. Initially, Mumbai had a very heavy nightlife presence. I learned the trend of getting crowds during the day for lunch in a bar, which I think is very important to succeed in this industry, because real estate is so expensive that I feel your place should be utilised throughout the day,” he said about trends in Mumbai. He added that there were a lot of interesting places with coffee programs as well as small restaurants with great food which were coming up. He felt that people were now becoming more interesting in the experiential side of eating out. “We realised a big gap in the market where all day cafe and bars were missing. So we capitalised on that, and we opened a six, seven outlet cafe and bars. And we kept expanding, because our concepts have a similar thought process but the cuisine, experience, look, were all very different,” he said, adding that they also were able to scale faster than others because they ran the business very organically.
Published On Oct 9, 2024 at 12:28 PM IST
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