When you can choose from an array of reading glasses, ask the maitre d’ for a shawl to keep the cold off or get a bassinet for your baby, you know you have come to a restaurant that is different. This is what makes adman Anjan Chatterjee’s Mainland China food chain thrive among a loyal, growing customer base.
Undercooked
A major reason no Indian sit-down restaurant player has scaled up is a lack of processes. The ability to deliver is limited. “In the mid-level to fine-dining restaurant business, you need a system delivered operation. Right now, people don’t have that in place,” says Akerkar.
(This story appears in the 31 July, 2009 issue of Forbes India. To visit our Archives, click here.)
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on Dec 7, 2009I admire what he's done in building both brand and scale. But let's not kid ourselves, it isn't really authentic Chinese. Not that the market cares but all the same...
on Jul 28, 2009