In an exclusive interview to Restaurant India, Rahul Mundra, Owner, Chaisa talks about how the idea was incepted.
This was something, which was always on my list since the idea of becoming a Doctor backfired. Food industry has always fascinated me and fortunately I got few investors, who have showed faith in me.
Tell us about your journey till you open this restaurant?
I hail from Beawar, near Ajmer. I did my MBA in 2011. Then from 11th March to 12th August, I have worked with two companies, in two different cities. As I am marketing guy and was into sales, food industry was always at the back of my mind and thus started with this. If I had not opened “Chaisa”, then I would have opened a “kachori” outlet in my home town.
What all is included in your product line?
“Chaisa” as the name suggest is a “Chai” cafe and we are serving various varieties of tea with many things in the menu. We serve vada pavs, papdi chats, bhel poori etc which compliments tea.
What all challenges are you facing in operation?
I was new in the industry as well as in the city. And of course whenever you start something new, you always face routine challenges. I believe they are important as they give you a lot of learning experiences. As of now, I would not say that challenges are not there but yes with lot of experience its now easier to handle.
Who do you see as your major competitor in this segment?
This industry is always competitive and everyone who serves good food is your competitor.
Do you face difficulty in managing the logistic chains at your restaurant?
As of now we have a single outlet, so we do not find difficulty in logistics.
What is your target revenue for this fiscal?
We are still planning, if we can reach to a figure of 50 lakh revenue by this year.
What is your expansion plan?
We do have an expansion plan and for that we are working on standardization of recipes, so that the taste remains the same wherever we serve.