{"id":23541,"date":"2020-03-19T05:47:47","date_gmt":"2020-03-19T05:47:47","guid":{"rendered":"https:\/\/www.posist.com\/restaurant-times\/?p=23541"},"modified":"2023-08-24T17:18:33","modified_gmt":"2023-08-24T11:48:33","slug":"pawan-shahri","status":"publish","type":"post","link":"https:\/\/www.posist.com\/restaurant-times\/foodpreneurs\/pawan-shahri.html","title":{"rendered":"Selecting the Right Target Market for Expansion is Half the Battle Won, says Pawan Shahri"},"content":{"rendered":"

Pawan Shahri is a great example of the evolving face of the hospitality industry. Pawan has been an entrepreneur since the young age of 16 when he founded Chrome Nightlife & Entertainment, an event marketing & production company. <\/span>He took a new direction in his career when one of his clients offered him work at his F&B venture.<\/span>\u00a0<\/span>Currently, Pawan is the managing Partner at a host of businesses, including London Taxi, <\/span>The Bigg Small Cafe + Bar<\/span>, <\/span>Oi – Kitchen & Bar and Butterfly High – BKC<\/span>.<\/span><\/p>\n

In Conversation With Pawan Shahri of Butterfly High – BKC<\/b><\/h2>\n

In an exclusive conversation with The Restaurant Times<\/a>, Pawan Shahri talks of his journey in the industry, the story behind his restaurants, choosing the right concept, and a lot more.<\/span><\/p>\n

Choosing The Casual-Dine\/Bar Concept<\/b><\/h3>\n

Despite the glamor associated with the hospitality industry, the restaurant business is notoriously competitive. Its seasonality, changing customer preferences, and constant supervision required from entrepreneurs are just some factors that contribute to an absurdly high mortality rate. For <\/span>Shahri, his introduction to the hospitality business was primarily because of alcohol. Beer consumption in India stands at a mere 1.5 liter per person as compared to the average value of 22 liters for the rest of the world.<\/span><\/p>\n

With evolving time and trends, consumers favor dining at a place serving both great food and alcohol.<\/span><\/p>\n

\u201cA casual-dine concept is surely more profitable because there is volume. Fine dining does not generate volumes. A casual-dine business is also economical,\u201d says Shahri.\u00a0\u00a0<\/i><\/b><\/p>\n

Among the several benefits offered by a casual-dine format,<\/a> ease of expansion is the most notable one. <\/span>Because of the scale of investment, it becomes easier to expand, which also makes their operations nimble and viable.<\/span><\/p>\n

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Selecting A New Geography to Widen the Restaurant Base<\/b><\/h3>\n

Pawan\u2019s methodology for expansion and selecting a particular geography is connected to the culture of a location,<\/a> pairing it with modern details that truly make a unique space. Here are some factors he keeps in mind while selecting a new geography:<\/span><\/p>\n