With a keen insight into restaurants and their trends, restaurateur Mihir Desai’s 7,000-square feet outlet – The Bar Stock Exchange at Kamala Mills, Mumbai – has proved to be a roaring hit with the city’s eating-out crowd. In just over two years of operation, the TBSE app has been downloaded over five lakh times so far and the brand has expanded to 10 outlets across popular dining hotspots in the city. In deference to the brand’s soaring popularity, Desai and his partner have decided to take the brand to more new places in the city and beyond. “We are working on new bar models and concepts, which will launch soon,” shares Desai, in a chat with FoodService India.
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What is unique about the format and concept of The Bar Stock Exchange?
The Bar Stock Exchange (TBSE) allows trading in alcohol whilst making sure you have a great exchange (of conversation, of course!). Starting with a base price for 30 ml / 60 ml / full bottle, the price of your favorite drink rises in direct proportion to its consumption over a period of time at the bar. Every increase in the number of pegs/ pints ordered by a patron also increases its value margin. On the other hand, the price comes down if time is on your side and if orders for the same drink decrease over a period of time. But before you gasp in worry, our circuit breaker system will ensure that you get the best bang out of your buck always (whether your favorite stock be high or low).
Our company, Corum Hospitality, believes in constantly trying harder and doing better than what we have done before. Our aim is to give a better service and great experience to our customers. In our other restaurants, apart from The Bar Stock Exchange, we strive to give our customers a good value for money for we believe that if the food is worth every penny spent, then the other factors, in case we lack in them, can be worked upon and improved. But a customer will always come back, for sure, for the food. To explain it further, our other brand Desi Culture is a restaurant that defines fusion food and we make sure that there is value for money for our customers.
What has been the response of the guests to this somewhat quirky bar concept?
This story is from the January - February 2018 edition of foodService India.
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This story is from the January - February 2018 edition of foodService India.
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