In an exclusive interaction with Restaurant India Shreyas Patel talks about the bartending concept.
In his first year of college, Shreyas Patel had started his own web development firm, and eventually, also started a workshop which exclusively dealt with remodelling of cars. But being a foodie himself, he was always inclined towards the F&B industry and his dream was finally realized with Bootlegger which was started in 2013. “While working on the menu for Bootlegger and learning about how the different spirits and liquors come together, I was intrigued, and this led me to travel around the world to understand spirits and drinking cultures, which in turn reflected in our end product Bootlegger,” shares Shreyas, who is going back to the history of cocktails with serving some of the best variants in Bengaluru.
Changing the Nightlife game:
Started as a restaurant, Bootlegger later became a bar as the owners felt that the city needed a cosy and comfy set up to relax. The bar serves variety of beer, spirits and cocktails ranging from the classics to modern ones. “It is like a pub where anyone can just walk in. We aim to bring back whole of the pub culture back to the city,” adds Shreyas, who himself has done lots of bartending activities at Bootlegger.
The Art of Bartending:
A bartender should be able to understand his spirits, distinguish flavours and be able to create a perfect balance, know and deliver exactly what the customer is looking for. Shreyas is the best at delivering those experiences right to the customers. Giving his personal attention, knowing the customer by name and preferences is what makes his guest feel important and comfortable making them a return at his pub. “We get over 250-300 people daily at our restaurants which rises to up to 650 on weekends,” says Shreyas.
With hospitality industry becoming more vibrant, creative and challenging, there are a lots of opportunity for every player to explore the market extensively. Bootlegger which started in 2013, keeping old Bangalore in mind where pub culture was prominent, the group concentrated on their beer program. “In time as we learnt more, we introduced various cocktails and creations of our own,” he adds. The crowd in Bengaluru is well travelled and understands tastes, which they took into consideration while developing the beverage program. “Currently, we’re planning to open one more outlet at our home city, after which we are looking at more locations in south India,” concludes Shreyas.