“If you create one successful product, no matter the scale, it will open many doors for you. Stay persistent, and opportunities will come your way.”
In a freewheeling chat with Times Today, Dhaval Udeshi talks about his big break into entrepreneurship and the major takeaways he still carries with him today.
Looking back, he shares it was during his travels that he became fascinated with food and cocktails from around the world. He further adds,
“Slowly, as I was figuring out what I wanted to do, I realised I had a deep interest in food. I never did an MBA or hotel management, but I was always captivated by unique and diverse food concepts, not just the same old things.”
Currently associated with several ventures in the hospitality industry, he is the co-founder of Gigi, a trendy restaurant in Mumbai, and Lyla, another standout dining destination. Apart from the two restaurants, he owns Kaia Goa, a boutique hotel in Goa. Prepping for his newer venture, he is set to launch Scarlett House in collaboration with Malaika Arora, which is scheduled to open next week.
Till now, Dhaval has earned significant recognition in the hospitality industry, being featured in leading publications like Forbes, Vogue, The Economic Times, and international magazines from Russia to India. He has graced numerous cover pages and received top industry awards, including “Restaurant of the Year” and “Nightlife Icon of the Year.”
A Humble Start
Dhaval reveals that since he comes from a family of salaried professionals, he lacked the capital to open a restaurant. Instead, he started small, immersing himself in quick-service restaurants (QSRs) about eight years ago.
Over the years, he built on his experience through wedding catering and collaborations with theatre brands and smaller outlets.
As he shares with the Times Today team, his turning point came in 2018 when a filmmaker friend invited him to partner in a restaurant project. The project proved to be a big break for Dhaval, and it led him to commit fully to his craft. Today, he dedicates over 18 hours a day towards work while balancing his personal life. Over the past six years, he has successfully executed more than 30 restaurant projects.
Current Ventures
“Consistency is also crucial—whether it’s lighting, music, or service. Guests know they’ll get the same great experience every time. This reliability keeps people coming back.”
Gigi, located in Bandra, is known for blending European and Japanese cuisines, appealing to a broad audience while ensuring daytime sales, which is a rarity in the restaurant industry. Lyla, situated in BKC, breaks away from traditional Tex-Mex offerings with its California-Mexican cuisine. Meanwhile, Kaia Goa, a boutique hotel in Goa, offers a serene hospitality experience.
His latest project, Scarlett House, is set to launch in Bandra’s Pali Village. Located in a 90-year-old bungalow, Scarlett house retail includes live bars, nut butters, ghee, millets, local cheese made by women entrepreneurs and organic flavoured waters created in-house!
It also features a wine-and-cheese program that highlights Indian women cheesemakers, pairing their products with international wines.
Additionally, Scarlett House introduces India’s first hydration bar, offering a curated selection of waters from across the country and innovative water-based beverages.
Navigating Challenges
Dhaval’s journey in the restaurant and hospitality industry has been marked by significant challenges, including financial management, meeting timelines, and securing the right locations.
Balancing budgets for large-scale projects has required careful planning to avoid overspending, especially when delays occur. He explains,
“The major challenge when setting up a restaurant is managing finances. For example, if I’m creating a 150-seater restaurant, I can’t afford to overspend and I have to work within a budget. Sticking to both timelines and budgets is crucial. Additionally, obtaining the necessary licenses takes time, and you have to coordinate everything seamlessly.”
High attrition rates in the industry have made finding and retaining skilled talent a constant struggle. He further adds,
“In this industry, you’ll encounter various hurdles. You might struggle to find the right investors, chef, or marketing team. As you expand and open more outlets, you’ll learn more about restaurant marketing, but it takes time. Deals and partnerships aren’t always easy to secure initially as they often follow the success of your first venture.”
Early in his career, accessing prime locations posed another challenge, as property owners were hesitant to trust new entrepreneurs. Over time, Dhaval’s proven track record has eased this hurdle, enabling him to secure premium spaces for his ventures. Dhaval reveals.
“Another major challenge was managing overheads. The moment you take on a location, your expenses—like rent and salaries—start accumulating. If your restaurant doesn’t generate sales quickly, you risk incurring heavy losses.”
A New Dawn
In our exclusive chat, Dhaval says that if he were to revolutionise one aspect of Mumbai’s dining scene, it would centre on inclusivity, empowerment, and transparency. He shares,
“I’m also a firm believer in empowering women in hospitality. It’s a male-dominated industry, but I make it a point to break that stereotype. For example, my head chef is a woman, and so is my bartender. All my marketing, PR, and social media teams are women. I want to create more jobs for women in this industry and ensure safe, secure, and respectful environments for them.”
Transparency in dining is another area Dhaval seeks to transform. For instance, he says,
“With Scarlett, I’m highlighting the manufacturers and suppliers behind the food. Guests will know the source of the fish they’re eating, the oil used in cooking, and the story of the supplier. This transparency creates trust and enriches the dining experience. In the future, I aim to make dining more interactive and memorable. I don’t want people to just eat and leave; I want to create experiences.“
Major Takeaways
Dhaval’s advice to aspiring entrepreneurs is to take the first step and start. He emphasises that the process isn’t as daunting as it may seem. A key piece of his guidance is to actively reach out for support, whether through cold emails or messages since many people are open to help if approached.
He also stresses the importance of starting small and proving your concept. Whether it’s a modest café or a quick-service restaurant, a single successful venture can pave the way for future opportunities. Towards the end of our chat, Dhaval acknowledges that the feat may be challenging. He asserts,
“Of course, it’s never easy at first. People might not believe in you, and you’ll face challenges. But you need to focus on creating one proof of concept, no matter how small. Whether it’s a small café or a big venture, starting somewhere is key. I started small, worked hard, and ensured that I don’t give up at any point of time. After 6 years of efforts, energy, and hard work I am where I am today and yet I choose to give my 100% every day. Everyone works hard before achieving success but I worked harder even after I got successful, to maintain what I achieved.”
