Crafting Careers – Industry Insights
An entrepreneur and A Podcaster
What inspired you to get into the hospitality industry?
A love of food and my husband’s mad ideas! Bombay was a very different picture in 2008 which is when the idea first started brewing in our minds. There was a clear gap in the market for casual fine dining restaurants outside of the five star hotels. Having just returned to Bombay from living in London and San Francisco respectively, we craved more options in the city. Although I had a secure career progression with a Big 4 firm, I figured that I had nothing to lose in taking a year out and giving this a shot.
What are the biggest challenges a restaurateur faces?
Manpower – which is probably one of the biggest challenges in any service industry. The people in our organisation are the ones who drive everything and are responsible for making us successful. Retaining quality and trained manpower in a growing competitive market is definitely a challenge
What skills a beverage professional must have in order to succeed in the hospitality industry?
First is technical knowledge because it gives you immense confidence in being able to speak about and recommend the right selection. Second is an understanding of flavours in food, particularly in terms of pairing successfully. Finally, being personable – reading the room in terms of what a consumer is looking for, how knowledgeable or not they are so that one doesn’t come across intimidating but approachable, and always having a good story up your sleeve about what beverage you’re pouring.
What advice would you give to young women looking to break into hospitality and entrepreneurship?
As much as your craft is important, keeping an eye on the business aspects is equally integral to having a successful career in hospitality. To women in particular I would say, don’t think of yourself as having a disadvantage in any way. That’s the first step to thinking you can achieve what anyone else can.
