This 19 Years Old Foodpreneur Is Transforming His Dream Into Reality
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Startup 2018-06-04

This 19 Years Old Foodpreneur Is Transforming His Dream Into Reality

In conversation with Restaurant India, Viray Jain, Owner, Alfresco shares his dream of owning a chain of restaurants and his experience of being a foodpreneur at this early age.

By Jr. Writer
This 19 Years Old Foodpreneur Is Transforming His Dream Into Reality

Wanting to be his own boss, Viray believed in achieving something big at an early stage, unlike others. Being 19 years of age, he has already established his own venture which is getting an awesome response from the locals. Keeping his passion for food in mind, Viray is expecting to expand his venture. Excerpts from the interview:

How did food happen to you?

I was always passionate towards the charismatic food industry. Being an evergreen business segment, the food industry has always fascinated me.  I was always interested in cooking, plus the love of food and the craving to try something new and different helped me get closer to the industry.

How did it all begin?

As opening a start-up was always my idea, I decided to look for options through which I can enter this industry. That’s when I thought of using my unused property. I decided to do something productive with it by renovating it into a restaurant. The name Alfresco was kept keeping the location in mind which means an open-air concept surrounded by Mother Nature. That’s how everything started.

How is the location helping you in building your brands presence and market?

Alfresco is situated on a hilltop location which is completely surrounded by greeneries and fresh air. Away from the city’s hustle, the location is one of its own kinds which have become our USP over time. We are experiencing many customers on a regular basis just to have a quality time with their loved ones, enjoying the food and scenery.

Tell us about your experience of the industry so far.

Running a venture at just 19 years of has its own challenges. But despite the challenges, the love I carry for this industry is making me grow more by merging the current and old ideas. Since the time of my starting, I have been witnessing great response from the customers.

How did you plan towards the branding of your restaurant?

I believe in every kind of promotion as it helps a startup find various new customers in a short span of time. Going with my gut feeling, I decided to promote my brand in every possible way opting for online as well as radio promotions. Living in the era of social media, things go viral in an instant which eventually helped me in getting new customers.

How have you designed the interiors of your venture?

With both indoor and outdoor sitting arrangements, the total number of seating capacity is for 95 people. I wanted different interiors for both artificial trees, plants, and fountains can be found in the indoor seating area whereas outdoor area is surrounded by greeneries and fresh air.

What is the challenge you are facing currently?

Currently, lack of manpower is one big challenge for me. I am looking forward towards hiring good and well-mannered staffs that can carry forward the image of the venture beautifully.

Tell us something about the cuisines you serve.

We are currently serving a variety of North Indian, Chinese and Asian cuisines. We will be expanding our menu, but after a thorough research of other cuisines loved by people.

Any expansion plans?

Currently, my whole focus is on this outlet. But I have plans to revamp this outlet by introducing swimming pools and outdoor live screening in the upcoming time.

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