{"id":20040,"date":"2019-10-11T11:00:57","date_gmt":"2019-10-11T11:00:57","guid":{"rendered":"https:\/\/www.posist.com\/restaurant-times\/?p=20040"},"modified":"2023-08-24T17:14:48","modified_gmt":"2023-08-24T11:44:48","slug":"big-mommas-eatery","status":"publish","type":"post","link":"https:\/\/www.posist.com\/restaurant-times\/foodpreneurs\/big-mommas-eatery.html","title":{"rendered":"Siddharth and Pavithra\u2019s Journey Towards Building Big Momma\u2019s Eatery"},"content":{"rendered":"

Siddharth Sethi and Pavithra Priya were both very passionate about the food industry and studied hospitality together at the Welcom Group Graduate School of Hotel Administration (WGSHA) Manipal. For a couple of years, they both worked in marketing and restaurant consulting roles, but ultimately, their entrepreneurial drive and dream to bring their family favourite recipes to people and share the love through food led them to finally take the plunge and set up their own caf\u00e9 in 2017.\u00a0<\/span><\/p>\n

Initially, they drew inspiration from Siddharth\u2019s mother for the name and the initial menu. Big Momma\u2019s first started as a home-based venture and within a few months,\u00a0 they pivoted to a full-fledged caf\u00e9 model and expanded the menu.\u00a0<\/span><\/p>\n

In Conversation With Siddharth and Pavithra of Big Momma\u2019s Eatery\u00a0<\/b><\/h2>\n

In an exclusive conversation with The Restaurant Times, Siddharth and Pavithra talk about their journey in the industry, the story behind Big Momma\u2019s Eatery, choosing the right location, menu engineering and a lot more.<\/span><\/p>\n

Choosing The Right Location\u00a0<\/b><\/h3>\n

Not every available space is right for the restaurant. A good restaurant location is harder to find than some people think.<\/span><\/p>\n

According to Priya and Sethi, space is a major issue in Bombay. While starting out, they had to consider many factors such as first and foremost, their budget and things like the location, demographics, and trends. For example, the kind of menu and price points that would work in a student\/campus neighbourhood are very different from those that would do well in an upscale, residential area.<\/span><\/p>\n

So, they kept these factors in mind and found a commercial caf\u00e9 space in their own area (Wadala East). It was within there budget, and they knew the needs of the market well.<\/span><\/p>\n

\u201cIt is a primarily upper-middle-class residential neighbourhood and to date, does not have any other restaurant of this type serving wholesome European, Indian, Mexican and Asian fusion food at reasonable prices,\u201d says Priya and Sethi.<\/span><\/p>\n

Catering To The Customer Demands\u00a0<\/b><\/h3>\n

The food industry is changing. With the rise of the standard of living, <\/span>cooking meals yourself and eating it is no longer a necessity. More and more people can now afford luxuries like eating out and ordering in. This had led to several new trends in customer behaviour. Customers have options ranging from pure vegetarian food, organic food, takeaway option, etc.\u00a0\u00a0<\/span><\/p>\n

\u201cWe have to strike a balance between our culinary vision and the demands of the market based on where the caf\u00e9 is located,\u201d says Priya and Sethi.<\/span><\/p>\n

\u00a0When they started out, they wanted to feature there\u00a0 family favourites, such as the scrumptious biryanis (in chicken, seafood, meat, and even jackfruit versions \u2013 these are closely guarded family recipes!), cheesy quesadillas, salads, and there line of wholesome dips (beetroot pesto, hummus, and herbed hung curd, among others).\u00a0<\/span><\/p>\n

As they went along the journey, they realized that customers in that area also wanted more variety, so they expanded the offering to included one-pot Asian meals, signature sandwiches, burgers, and made-from-scratch pizzas, in addition to a robust Bakery and Patisserie section with gooey brownies, fresh cakes, cookies and more.\u00a0<\/span><\/p>\n

In addition to deciding the items on the menu, it is also important to work out the \u2018cost of making\u2019 for each dish, to be able to decide the price and to have a selection of seasonal items to keep people interested.\u00a0<\/span><\/p>\n

\"\"<\/p>\n

Dealing With Competition\u00a0<\/b><\/h3>\n

With so many culinary options and different dining styles available to customers these days, competition in the restaurant industry is fiercer than ever. Therefore it is important to create a unique brand that will tell customers what your restaurant is all about and set your establishment apart from the rest.<\/span><\/p>\n

\u201cWe create unique comfort and fusion dishes, most of which are family recipes that cannot be replicated by other competitors. Moreover, our focus on top-quality ingredients and a continuous feedback loop with customers helps us stand out,\u201d say Priya and Sethi.<\/span><\/p>\n

For example, based on people\u2019s requests, we have now started offering custom, curated menus for special orders and events (ranging from 10 to 100 people), where we tailor-make a meal package based on the event and the customer\u2019s needs.\u00a0<\/span><\/p>\n

Secret Sauce To Success<\/b><\/h3>\n

Taking a restaurant to a successful position is slightly different from merely running a restaurant successfully. Though the former is a product of the latter, some extra measures need to be taken to fulfil your culinary dream.<\/span><\/p>\n

\u201cThe secret behind our successful restaurant is our passionate team and the whole of Big Momma\u2019s family! We are able to fully embrace each day of this foodie journey thanks to our staff, family, friends and of course, our customers. It\u2019s a dream come true for us to be able to bring people closer to their favourite wholesome food,” say Priya and Sethi.\u00a0<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Siddharth Sethi and Pavithra Priya were both very passionate about the food industry and studied hospitality together at the Welcom Group Graduate School of Hotel Administration (WGSHA) Manipal. For a couple of years, they both worked in marketing and restaurant consulting roles, but ultimately, their entrepreneurial drive and dream to bring their family favourite recipes […]<\/p>\n","protected":false},"author":16,"featured_media":21150,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"content-type":""},"categories":[810],"tags":[],"yoast_head":"\nSiddharth and Pavithra\u2019s Journey Towards Building Big Momma\u2019s Eatery<\/title>\n<meta name=\"description\" content=\"Siddharth Sethi and Pavithra Priya talk about catering to the customer demands effectively through Big Momma's Eatery!\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.posist.com\/restaurant-times\/foodpreneurs\/big-mommas-eatery.html\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" 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