“The Delivery Segment is My Biggest Challenge, says Munaf Kapadia”

Short Description
In conversation with Restaurant India Munaf Kapadia Chief Eating Officer The Bohri Kitchen shares how unintentionally he got into food business and thus changing the concept of Home Chefs in India
  • Reetika Bose
Restaurant India

Its popularity caught the fancy of people and with the unavailability of Bohri cuisine in the market; The Bohri Kitchen, a pop up that invites guests to illustrate the best of Bohri cuisine at Kapadia’s Colaba home, brought a different rage for all the food lovers, adding an extra zero into their business. Launched 3 years ago, this kitchen lets you savor a paid home dining experience with your friends and family.

In conversation with Restaurant India, Munaf Kapadia, Chief Eating Officer, The Bohri Kitchen shares how unintentionally he got into food business, changing the concept of Home Chefs in India.

The Food Journey

The idea to invite people over for a paid meal was a hit and that’s how The Bohri Kitchen, a concept food dining experience in Mumbai, was born. We started 3 years back and it started off as an experiment. Today, it looks like I am running a food business.

When we started, Munaf said,” The goal was to keep my mother busy and somewhere along those lines I discovered that The Bohri Kitchen has turned into an opportunity for me to try being an entrepreneur.”

Though there was a gap in the market, where Bohri food is unavailable, the concept of opening a restaurant demanded the financial bandwidth or risk capital to open a restaurant.

“It truly makes me happy with the kind of accolades, support we have received and slowly and steadily it’s teaching me as a person in terms of how patient you need to be and what challenges you need to go through while running a business”, added Munaf.

Make it Profitabe & Sustainable

The restaurant industry is currently going through unprecedented change with delivery as one of the fastest-moving trends in its history. As the availability of online ordering, delivery and related off-premise channels continue to proliferate, the impact on in-restaurant dining as well as brand and quality perceptions are an ongoing concern.

Munaf said,” The home delivery segment has immense competition in the market, and somewhere down the line, unless you are a multibillion dollar brand, you need to stop worrying about competition; you need to focus on what your strengths are.” And that’s kind what he is trying to do.

To crack the delivery business, Munaf is following food trends, and working on giving his menu a healthier twist. “Our story is defeating the clutter that we operate it”, said the young entrepreneur.

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