Coveted English Literature degree from Hindu college, A successful career in Journalism and a top job with India biggest PR firm – all this couldn’t satiate this 33 year old’s “Love For Food”. Pranshu Sikka ventured out with his own food start-up BeBhukkad – “Love for Food”.
A first generation entrepreneur, Sikka started this venture in January 2017.Unlike many of his peers who feel technology will drive the food space,Sikka believes that the most important component is this entire value preposition is still The Food itself!
The outlet currently offers Indian menu comprising of veg-non veg starters, curries and desserts. The brand is trying to keep things simple – understand the palate of your target market and pair it with standardised quality and service.
With his own savings and borrowings from wife, Sikka infused Rs 30 lacs seed money in the venture and started by renting a 2500 sqft base kitchen. Starting out as a 3 man set-up, the venture has already scaled up its employee strength to 14 cooking, delivery staff and 3 managerial people.Over the past six months the kitchen has been equipped with state of the art cooking and packaging material, equipped to handle 2500 retail orders a day!Working on both offline and online model BeBhukkadhas tied-up with various aggregators to boost sales and reach.
While focusing on retail customers, the venture has also managed to tap into corporates looking for standardized and professionally managed food vending options. Some of the key corporate clientele of the brand includes Yes Bank, 93.5 Red FM, SB Insurance, High Commission of Canada &KadenBoriss Partners Law firm.
“None of us had any experience in this industry. And therefore our success lies in our team. Initially we doubled up and divided most of the operations in-house to understand how this trade works.From working the phones to delivering orders at the customer’s doorstep, we have done it all,” says Sikka.
With 80% repeat customers the company is bullish about its business growth. But as much as it wants to enhance business growth, the company also has ambitious plans to enhance the customer experience
“We are streamlining our processes to become the first restaurant serving Indian cuisine which works on “30 minutes or Free” model. Considering the quality, quantity and service expectation of the millennials, we have set ourselves a target of April 2018 to roll out this model,” says Sikka.
The brand is looking at opening 3 more outlets by the end of this financial year including a sit-down outlet with a capacity of about 30 people. Realizing the vast potential of the afternoon market, the brand is looking to tap the corporate hubs of Noida for its first sit-down outlet.
Disclaimer: The views and opinions expressed in this article are those of the authors and do not necessarily reflect the official policy or position of the publication