{"id":22805,"date":"2020-02-07T07:05:36","date_gmt":"2020-02-07T07:05:36","guid":{"rendered":"https:\/\/www.posist.com\/restaurant-times\/?p=22805"},"modified":"2023-08-24T17:18:42","modified_gmt":"2023-08-24T11:48:42","slug":"sachin-kapil","status":"publish","type":"post","link":"https:\/\/www.posist.com\/restaurant-times\/foodpreneurs\/sachin-kapil.html","title":{"rendered":"Liquido + Vadapav Mistri: An Unbeatable Combo of Health & Flavor"},"content":{"rendered":"

Sachin Kapil, a hotel management graduate, a<\/span>rtfully weaves his life and culinary experiences together. Beginning with his early life, he worked with Domino\u2019s and perceived that there are a lot of challenges in the restaurant industry. But he did not deviate from his goal of working in the restaurant industry and work making it a better place. He started a regular juice cart with a canopy and a blender and stationed himself outside parks, colonies and different localities. Soon, he discovered a vast market for the same. He started a subscription model, where juices were delivered to the doorstep of patrons. Around 700 juices were sold per day. This micro-juicery is now known as \u2018Liquido\u2019 and it was established in its present form in 2016.<\/span><\/p>\n

In 2018, Kapil started with a food truck called \u2018Vadapav Mistri\u2019. The idea was to <\/span>bring authentic Mumbai Vada Pav to the plate of every street food enthusiast. The brand typically combines the ingredients of original Vada Pav with innovative twists and serves a whole new flavor to Vada Pav lovers.<\/span><\/p>\n

In Conversation With Sachin Kapil of Liquido and Vadapav Mistri<\/b><\/h2>\n

In an exclusive conversation with The Restaurant Times,<\/a> Sachin Kapil talks of his journey in the industry, the story behind Liquido and Vadapav Mistri, reasons for a restaurant’s downfall, and a lot more.<\/span><\/p>\n

The Story Behind Liquido and Vadapav Mistri<\/b><\/h3>\n

One of the most common questions people have about juicing is, ‘Why juice?’ \u201cAfter all, the fruit juice we can buy in bottles, cartons, and can have impressive vitamin and mineral content.\u201d<\/span><\/p>\n

Also, people have a misconception that fresh juices should be consumed within thirty minutes, otherwise it loses all its nutrients.\u00a0<\/strong><\/span><\/p>\n

Kapil says that this happens because commercial juicing uses pressing machines that generate heat and that leads to loss of nutrients. Initially, Kapil faced the challenge of educating his customers<\/a> about the benefits of juicing and how a particular mix of raw fruits and vegetables cleanse and detoxify one\u2019s body. A combination of apple, beetroot, and carrot, for example, can be used to treat diabetes patients.\u00a0<\/span><\/p>\n

At Liquido, they use the cold press method to extract juices. They offer juices from the finest fruits and vegetables, processed in the best way, to satisfy everyone’s taste buds and provide organic nutrition. <\/span>The USP of Liquido is that its juices are pure, unpasteurized, 100% raw cold-pressed juices packed in glass bottles and tailored to suit one\u2019s personal health and fitness goals!\u00a0<\/b><\/p>\n

Kapil states that the Vadapav being a universally loved quick bite in India has the potential to perform brilliantly in the Indian market if served well with suitable improvisation in the taste. At Vadapav Mistri, innovation is the key<\/a> and they serve different varieties imbibing authentic flavors from different states of India.\u00a0<\/span><\/p>\n

In order to suit the local palate of consumers, they have a total of eight flavors along with some international flavors. Some of them are – Rajasthani Chatka, Gujarati Fusion, and Punjabi Swag. <\/span>The USP of Vadapav is that the pav is still made in a clay oven (Bhatti)\u00a0 to keep the taste authentic.<\/b><\/p>\n

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Major Reasons For A Restaurant\u2019s Downfall\u00a0<\/b><\/h3>\n

The fact is that restaurants fail at a very high rate, estimated to be as high as 80%-85%\u00a0 in the first year. On average, a restaurant grosses between 28%-35% returns annually. A well-run operation, where costs are kept low, can gross even up to 50 %, according to industry sources. Average net returns are 14% – 18%.<\/span><\/p>\n

Everything from food cost, to food waste, needs to be monitored, and over time it can start to feel like more money is going out than is coming in. According to Kapil, the most common reasons why restaurants fail<\/a> are\u00a0 <\/span>:<\/span><\/p>\n