Mehreen comes from a family of restaurateurs and has a fiery passion for food. Since a young age she imbibed the nitti-grities of running a successful restaurant while working at her family owned Moets restaurant.
What was the inspiration behind launching Oh! Bao?
My father is the force behind my entrepreneur journey. He is a self-made man and has always kept a high level of commitment for his work. Gratefully, I imbibed these qualities from him. After my education when I entered the family business, I wanted to change the public perception of MOETS to a more evolving brand. I wanted to step out of my comfort zone and experiment with something new.
Coming from the house of Moets. What is the culinary expertise that you have brought here?
MOETS has been into the restaurant business and the catering business since 1965. I learned all the organizational processes and management during my time there. With the launch of Oh! Bao. I am working towards strategically micro managing every aspect to redefine the experience at Oh! Bao and Moets.
How many stores are there within your Brand today (Both in Moets and Oh! Bao) and what is the average store size?
There are 10 restaurants operating under the brand name of Moets - Curry Leaf, Arabica, Oh! Bao, Cocopalm, Shack and Stone to name a few. According to me the success of a restaurant is not totally driven by size, the keyword according to me is 'location' along with the experience you provide.
Please give a Break –up city wise if you are present across various cities/countries? How many of these are franchise outlets. if any?
Moets is operating its 10 outlets across Delhi/NCR. All restaurants are self-owned. Some franchise offers are standing in metros like Mumbai, Hyderabad etc but we are yet to take that plunge.
What challenges you see growing your business in the city?
Hospitality is one such business where just following rules, regulation and the procedure bible is not enough. It's all about the personal touch and going that extra mile to retain a customer. Staff motivational programs are a must. There is certain customer relations management software that help you connect with your clients on a more personal front.
As you are operating under Pan Asian format. How are you trying to bring the locals of the Asian flavors at your restaurants?
Oh! Bao intends to bring the local flavors of the orient to its clients. Travelling to and trying the local specialties of Hongkong and Japan were very inspiring and of great help to put this together. Oh! Bao serves a range of delicious dimsums, designer sushis and the delectable Baos!
How do you connect with your customers’?
Before opening of Oh! Bao for the public, we divulged in a series of food-tastings followed by chef-trainings (which is an on-going process). This is to ensure that we bring the best of the Pan Asian cuisine to our loyal clientele.
From where did you source the ingredients for your products?
Raw material sourcing is of great consequence to the taste of the food. For Example the dough of the dim sums makes all the difference. Much of the sauces we use are either homemade or sourced directly from Japanese vendors.
What is your expansion plan growing your brand further?
As for Oh! Bao we are working towards being present in the 5 metropolitan cities of India, along with maintaining exclusivity with no more than one to two outlets per city. We will choose locations wisely.
Where would you like to see your Brand in the next 5 years?
In the next 5 years I would like to see Oh! Bao as a niche brand having its share of loyal customers who enjoy and appreciate the experience. We wish to enhance their experience with us and take it to the next level.