Exclusive Interview | Rahul Lunawat, Co-Founder, Phurr, The Bangalore Cafe, Bangalore Thindies
/“To truly stay ahead of trends, it is essential to avoid becoming overly reactive to fleeting fads. Building a sustainable brand requires resisting the temptation to make drastic changes overnight simply to capitalize on a momentary trend.”
The Bangalore Cafe has become a landmark vegetarian restaurant. What inspired you to start this venture, and what has been the secret to its success?
I have long been drawn to the hospitality industry and recognized a substantial gap in the market for high-quality vegetarian dining options. Even after six years since launching my first restaurant, this gap in the market is still quite apparent. The cornerstone of success in this sector lies in unwavering consistency in all aspects of the business, including but not limited to the quality of food, service, operational efficiency, and staff performance.
With Bangalore Thindies, you ventured into the QSR model. What challenges did you face when scaling to multiple outlets, and how did you overcome them?
As we expanded beyond four outlets, we encountered challenges due to the limitations of our centralized kitchen space. To address this issue, we invested in a standalone building spanning five floors, specifically designed to accommodate our supply and demand requirements.This strategic investment has greatly improved our operational capacity, enabling us to efficiently open additional outlets. In addition to this, we successfully launched three new outlets simultaneously in September.
Phurr has gained rapid popularity. What was the concept behind this restaurant, and how do you differentiate it from your other ventures?
We take pride in offering exceptional vegetarian cuisine, featuring a wide array of options that highlight both novelty and comfort. While many establishments either overreach with extravagant dishes or stick strictly to traditional offerings, we aim to create a dining experience that feels refreshingly new with each visit, thanks to our extensive menu.
At the same time, we ensure that the comfort factor is preserved, allowing customers to feel at home with the flavors and dishes we serve.
In addition, our mocktail bar serves as a significant unique selling proposition, providing some of the finest drinks in town. Our customers truly enjoy the opportunity to experiment with new and exciting beverages during their visits.
Your entrepreneurial journey spans different types of dining experiences. How do you balance innovation with maintaining the authenticity of your cuisine?
The 80/20 rule is a valuable principle that can be effectively applied in the restaurant industry. It suggests that around 80% of your customers are attracted to just 20% of your menu.
Recognizing this dynamic, it is crucial to consistently offer high-quality, authentic food while reserving the remaining 20% of the menu for innovative and novel dishes. This strategy not only provides customers with a sense of comfort but also encourages them to explore and experiment with new offerings, particularly in the areas of starters and mocktails.
What role has your partnership with your brother and friend played in shaping the success of Phurr?
We all share equal responsibility in this venture, and none of our achievements would have been possible without the collaborative efforts of every team member. Even now, we remain actively involved in the daily operations of the business, ensuring that our hands-on approach continues to drive our success.
Starting from humble beginnings, how did you stay motivated during the early stages of building your business, especially during challenges like the digital transformation?
When faced with the only option of progressing upward, we understood that we had to invest wholeheartedly and make things work. Every business encounters challenges, and even after establishing three brands, we continue to confront new obstacles on a daily basis. The key is to address these challenges swiftly and move forward; this is the only viable approach to sustained success.
The F&B industry in Bengaluru is highly competitive. What strategies have you used to carve out a niche and stand out in this market?
The food and beverage industry in Bengaluru is highly competitive, and carving out a niche requires a focused strategy. My advice is to concentrate on what you excel at.
It is tempting to diversify and attempt to cater to every cuisine, implement numerous promotions, and chase every social media trend. However, I would strongly advise against this approach. Instead, prioritize your core strengths, ensuring that your product and service quality remain exceptional. Offer something distinctive that is not readily available in the market, and you will begin to see positive results.
How has customer feedback influenced your decisions in shaping the menu and experience at The Bangalore Cafe, Bangalore Thindies, and Phurr?
We take customer feedback very seriously. There have been instances when we discontinued products we personally loved due to insights indicating they were not well-received by our patrons. Our primary focus is on enhancing the customer experience rather than holding onto specific menu items. This commitment has enabled us to provide offerings that truly resonate with our customers' preferences and contribute to their overall satisfaction.
In a fast-evolving industry, how do you stay ahead of trends while maintaining a strong focus on customer satisfaction and loyalty?
To truly stay ahead of trends, it is essential to avoid becoming overly reactive to fleeting fads. Building a sustainable brand requires resisting the temptation to make drastic changes overnight simply to capitalize on a momentary trend. Instead, it is important to focus on long- term growth and gradual evolution. This approach fosters consistency, relatability, and comfort, which are essential components for ensuring customer satisfaction and loyalty.
What are your long-term goals for your brands, and how do you plan to continue expanding and innovating in Bengaluru’s F&B landscape?
We are actively working to expand Phurr into a pan-Indian brand, with several new outlets scheduled to launch in Bangalore. Additionally, we intend to establish a presence in Hyderabad within the next few months. Meanwhile, Bangalore Thindies will continue its growth trajectory in Bangalore and is poised to expand into Mumbai as well.
