Ginny Gill has an MBA degree, with an experience of 15 years in the corporate industry. In 2008 her company gave her an opportunity to head Natures basket, that expanded her travel and made her understand the nuances of gourmet food. Being from a non-F&B background, her love for food and extended travel made her fulfill her dream of having a food brand of her own, nestled in the famous Nirvana Courtyard, C’est La Vie.
C’est La Vie oozes authenticity in every way. Be it the absorbing ambiance or the excellent food, the positive vibe of the place with its lively interiors add to its originality. The delicious grub, the use of healthiest freshest ingredients, the vast array of dishes which are basically a culmination of the owner’s various travels and life’s experiences, her involvement, and the attention to detail make for a memorable experience each time you visit C’est La Vie.
In Conversation With Ginny Gill Of C’est La Vie
C’est La Vie has a great settled feel to it, the aura instantly brightens all senses. The creative doodle art on the walls adds a touch of whimsy to the place. In conversation with The Restaurant Times, Ginny Gill talks all about her brand C’est La Vie and her journey so far.
The USP Of C’est La Vie
According to Gill, C’est La Vie’s coffee may not be seen as the fanciest but are incredible-bean-ly Indian. The coffee beans are the freshest that one can get from India’s award-winning farms in Karnataka and Tamil Nadu. The coffee at C’est La Vie has a very distinctive flavor, it uses the handcrafted, freshly roasted and ground right before serving Arabica coffee beans.
C’est La Vie means life goes on and just as the name suggests the brand sums up the entire journey of Gill.
Importance Of Location
The actual building where a cafe is located is essential to decide. The size of the outlet will decree the volume of customers and count of covers that your cafe can handle, and its architecture will influence the layout, flow, and functionality of day-to-day operations. Access to the market and parking facilities are the two most important things to consider before setting up and zeroing on a location.
According to Gill, better locations will cost more because of the amenities like extensive space, ample parking, and a conventional ambiance. However, the most important aspect of a coffee shop is foot traffic. It is essential to find a balance between the number of competitors and the number of potential customers can be complicated, especially when you factor in space and size compulsions– as well as your USP and affordability.
The menu should be built in a way that it excites customers to try different culinary creations, be easy to read and digest, and should minimize worry of spending too much money.
According to Gill, some items are more costly than others, but most formulations will have a range of prices that all the menu items fit into. It is essential to balance the menu so that the low and high food cost items work together to help you reach your target food cost. Menu engineering is all about balancing high and low food cost items. It also includes critically starring or boosting items to help achieve your targets.
‘We do not stick to one format. At C’est La Vie we believe in accepting changes. If the menu has stopped attracting people we agree to bring a change and modify it according to customers need,’ says Gill.
Marketing a coffee shop requires more targeted strategies than other setups. However, as these establishments provide a highly social experience, the business is highly reliant on word-of-mouth advertising and personal recommendations from existing customers. Customer Engagement is one of the smartest keys for customer retention and the best way to market a brand.
‘Social media has become increasingly essential for food businesses and can help reach a wider audience than ever before. The only problem is, you’ve got to post regularly to hold people’s attention. If you’re thinking, you don’t have the time for this, get one of your staff members to manage it for you. Even if you’re regular on just one platform (preferably Instagram), it’s enough,’ says Gill.
Importance Of Staff Training
According to Gill, well-trained workforce saves the restaurant time and money. It is vital to ensure that every member of the team from the kitchen staff to the managers attain stable and rigorous training to remain impressive in the highly ambitious industry. It is also imperative that the brand gets professional and distinguished trainers for a desirable outcome amongst employees.
A good training program in a restaurant covers quality standards among other aspects of a business. Training reminds employees of the restaurants about fundamental procedures and protocols to ensure that they persistently fulfill their duties in accordance with these standards.
For instance, well-trained cooks should always be able to handle food in a very healthy and clean way and prepare it well, whereas waiters will always serve customers courteously on a consistent basis. Customers will return when they see that your restaurant has sustained its quality standards.
Gill concludes by saying that ‘all the love that we have received from our patrons has given us a further push. The customers can be hopeful about the inauguration of C’est La Vie in south Delhi this year. We are also coming up with one more brand from the same team that is going tonon-C’est’est la vie.