Five former Sangeetha shops will now be rebranded Geetham. But will the ghee podi dosas be the similar? We discover out

Five former Sangeetha shops will now be rebranded Geetham. But will the ghee podi dosas be the similar? We discover out

“Only the title has modified. Everything else stays the similar,” Murali N Bhat stresses repeatedly by our dialog. He additionally has boards positioned at vantage factors in his restaurants stating the similar. The restaurants in query are 5 franchisee shops of widespread Chennai-based food chain Sangeetha Veg Restaurant, which have now been rebranded Geetham.

Over a dry fruit falooda, which the 53-year-old describes amongst the restaurant’s best-sellers, Murali who is Geetham’s managing director, says, “We have a loyal buyer base, for whom the atmosphere and style will probably be the similar.” The Sangeetha restaurants in Navalur, Thoraipakkam, T Nagar, Medavakkam and 100 Feet Road (Velachery) are now Geetham — they account for about ₹110 crore turnover of the model’s ₹250 crore enterprise. “In the food enterprise, every day is a new day. You can’t have an off day at any level of time, as a result of meaning that you’ve got misplaced a whole household of shoppers,” says Murali.

So, he is attempting innovation to develop his imaginative and prescient. There are going to be 12 extra dosa varieties on supply — together with Mysore masala dosa and paneer masala dosa — in the shops, which presently have greater than 400 South Indian, North Indian and Chinese dishes on their 36 web page menu. They are additionally focussing on specialities like honey chilli gobi and paneer roll masala so “there is one thing for everybody in the household,” says Murali.

The spread at Geetham vegetarian restaurant

The unfold at Geetham vegetarian restaurant
| Photo Credit: VELANKANNI RAJ

Every Friday, as an illustration, there is  vazhathandu kootu for lunch, a dish that is not simply obtainable in most restaurants. Murali has a tie-up with a farmers collective in Tirunelveli, which packs and provides all the substances. “When I immediately take care of farmers, it’s win-win for each events. We are additionally presently sourcing greens from a farmer in Madurantakam.”

Murali says he has been concerned in the enterprise of food since his second yr of school; his father, in reality, ran a ragi malt manufacturing unit. “I needed to contest in school elections and wanted cash for it, and so I acquired into enterprise,” says Murali, saying he began by promoting merchandise like Mangharam Wafers. Later, in Coimbatore, he was related to J&M Sons Cake Shop, a bakery then widespread for Japanese desserts and puffs.

His affiliation with Sangeetha Veg Restaurants goes again to 2009, when he established its Velachery outlet. “It has been a nice journey,” he says, describing the 14,000-square ft format outlet. “Though the first yr was a battle, we chanced upon a nice marketing campaign. During that point T-20 cricket and IPL had been catching on like fireplace. We launched a Tiffen20 idea in Velachery, a mini-tiffin for simply ₹20 that grew to become a large hit.”

“Vegetarian food has a market all through the yr, every day,” says Murali, including that the job comes with each perks and challenges. “Every 5 hours, individuals need to eat one thing,” so a good restaurant will at all times draw prospects. But, he provides, “There’s no vacation in the food enterprise.” Especially with 400 gadgets, and increasing menu.

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