When we think of restaurants as food enthusiasts or consumers, we often focus on the overall experience: the atmosphere, the mood, and everything about the location. It’s not just about the food; it’s about the entire journey. And if you’re someone with a profound passion for food, or perhaps dreaming of making your mark in the food industry, then the story of Priykant Gautam is one that will resonate with you.
Priykant Gautam’s journey begins with a vision and an unyielding passion for food. Growing up in a modest household that cherished culinary delights, Priykant’s love for food was evident from a young age. However, it wasn’t just about savoring delicious dishes; he harbored dreams of creating his culinary empire.
The Journey From 9 to 5 to a Business Tycoon:
The journey begins when this management grad who brings dreams decided to take a bold step and leave his safe 9 to 5 job and take risks. However, this journey was not a cakewalk. When Priykant decided to open up about his decision to his family, they were skeptical for the obvious reason as no one in the family belonged to the business line. However, his father stood with him as his backbone and told him to go for it. After getting the green light from his father, he decided to break the news to his friend and partner in business who was also a bit skeptical but later gave in.
And when all that was started, Priykant opened his first restaurant called the Smoke Factory in Noida. However, as Priykant describes it in an interview with Snackfax, people found it icky and felt, “What kind of name is ‘smoke factory’?” They often used to be misunderstood by the name. However, that never disappointed Priykant as he also adds, “Nothing becomes a brand in its initial stage. When people experience it, start liking it and believing it, it is at that point of time that it becomes a brand,” and that is when the road for Priykant started getting smoother and smoother.
Following the success of the Smoke Factory, Priykant went on to open Skyhouse Bar & Cafe in Noida. It’s clear that he was persistent in pursuing his passion for the food industry and creating unique dining experiences for his customers.
Building a Restaurant Business From Scratch:
When we as consumers think of a fine dining experience, it is indeed not just about the food as it is everything that matters from ambiance to presentation and everything else. Fortunately, for us, business sharks like Priykant, know exactly what we as consumers look for!
On being asked in his interview with Snackfax about all the brands that are currently being operated by Priykant, he humbly mentions that there are around 10 locations throughout India that are handled by him, and some of these, we are pretty sure, are known by everyone, especially if one belongs to the NCR area.
In India, Chef Harpal Singh Sokhi is a well-known figure, and his restaurant “Kaarigari: Ek Ehsaas” is equally famous. Kaarigari offers a carefully curated menu featuring dishes from renowned restaurants, all elegantly presented with Chef Sokhi’s distinctive touch. However, there’s another visionary behind Kaarigari who deserves recognition—Priyakant Gautam. He conceptualized this innovative dining experience, along with other popular establishments like PLAKA, where the head chef is the celebrity chef Ajay Chopra. Priyakant also ventured into the vibrant lounge bar scene with “High Drama” in Gurugram, showcasing his diverse interests. He even hinted at upcoming locations in Gurugram, Udaipur, and Delhi, promising a “new format” that promises to be unlike anything seen before, as he revealed in his conversation with Snackfax.
“Apart from that, I am also coming with chef Vicky Ratnani, along with whom I am trying to introduce a European bakery concept in India,” he reveals further that “I am also planning to come with chef Hari Naik, who is a Michelin star chef and also has a well-known restaurant in New York with a concept of an Indo-Mexican food concept.”
He is trying his hands on more innovative foods now as he is well aware of how a consumer tends to behave and about the market dynamics. “I have tried my hands on massy products, and now I am planning to try more innovative products as for the last few years customers are more into authentic foods with places with bursting environments rather than the trend before with darker places and fusion foods, hence the scenario is ideal for now, however, it is definitely going to bubble up in the coming years.”
He further adds that “There are three industries that can never go out of business as three basic needs for a human to survive, which are: 1. Roti (or food industry) 2. Kapda (fashion and clothing industry) 3. Makaan (real estate) and till the very last day of Earth these industries are gonna sustain as there is no alternative to them.
However, people still feel it is a very risky industry and the thought process itself is that this is a scary industry to touch, and that the investment is very high, and in my experience, I can say that the consumer today is well-troubled and well-aware of what he wants to eat. Even in terms of interior, there has been evolution over the years as consumers are aware of food, the environment, and even the service process, and unless you aren’t a superhit about these three, you can’t really go anywhere and the food industry is not remotely close to how it looks on social media. They might show that they are into fusion foods but that is only for making reels there is no demand for it in the real-time market.”
Apart from that, he also talks about scalability and the target audience in his conversation with Snackfax. When it comes to scalability, Priykant says that a luxury restaurant cannot really go to a tier 2 or tier 3 city. However, if you take an example of a location like SOCIAL, where the price range is low and where people can connect socially. It is in a price range where anyone can connect with it.
Even the market sentiment in the food industry is very sunny for now as investors from around the world are pouring in so hopefully, it is all going north.
Today, Priykant Gautam stands as a testament to what determination, innovation, and a passion for one’s craft can achieve. His restaurant empire continues to expand, with a growing number of satisfied customers and culinary accolades.
Priykant’s journey serves as an inspiring example for aspiring young entrepreneurs, demonstrating that age need not be a barrier to success. His story underscores the importance of unwavering dedication, a customer-centric approach, and a willingness to adapt and innovate in the ever-evolving food biz.
