In an e-mail interaction with Restaurant India, Simant Tyagi, Co-owner, Hyjack talks about his idea behind establishing a resto-bar of his own.
An IHM-Meerut alumni, Simant Tyagi always wanted to hijack people from their hectic life. After working for almost 12 years in the food and restaurant business, he opened Hyjack Bar & Restaurant in SafdurJung facing Deer Park to give a a culinary and nightlife experience like no other. Excerpts from the interview:
What was the whole idea behind Hyjack?
Working with hospitality industry for almost 13-14 years, I had always dreamt of owning my own restaurant. Hyjack is a property that reflects my idea of an ideal restro-bar. Serving the people with the best food, music and offering an experience like no one else did this. Hyjack is a neighborhood bar, a dynamic restaurant which becomes a club by the evening.
When did you realize that there is something for you in this industry?
The food industry in India is so diverse and evolving. With globalization, people are getting extremely curious to experiment with food. Over the years, I have been able to analyze the demands and interests of the people and I am happy to offer the best culinary experience to the customers.
Tell us something about the design elements.
As the name Hyjack suggests, we have big gun installations hanging from the ceiling and rough bullet impact impressions on the ceiling along with graffiti art of gangsters to give it an original or real feel.
How is the response?
As Hyjack is a neighborhood bar, we generally see groups of people coming in together that is the reason why we frequently come up with combo offers which are economical for the customers. As Hyjack is a multistory outlet, we have various private dining spaces also.
What is the uniqueness of your bar?
Our rooftop is the most beautiful area that offers a picturesque view... Overlooking the deer park, one can enjoy sunset views with an expanse of trees and plants.
What are the various challenges you face?
All industries have their own challenges. However, in the hospitality industry, the challenges include unhealthy competition, where people charge more for an average service or quality of food. Wrong practices of incorrect comparisons are also something that doesn’t let the people discern and appreciate what is of true quality.
What is your expansion plan?
With a 2400 sqft of area, we are already expanding our terrace and adding 1800 sqft more. I aim to establish Hyjack as a brand and open more outlets in the future. Also, we are looking at expanding via franchise and establish more outlets.