An ex-Army Officer, he decided to leave his job in order to embark upon the adventure of setting up The Big Chill Café along with his wife, Fawzia. Aseem Grover, Owner, The Big Chill Café, shares his journey until now.
Please take us through The Big Chill’s journey. How did the concept emerge?
The Big Chill started out as a specialty Icecream and Dessert Café serving hand-made, artisanal Ice-cream and premium Desserts. The inspiration for The Big Chill was rooted in our desire to set up a friendly neighbourhood café, which had a cool, young vibe and reminded us of some of the places we frequented whilst in college abroad. It was envisaged as an informal meeting place for friends. Our love for cinema and films influenced us in developing the look and the feel of the place and we were keen to share our collection of whacky and cult film posters with other like minded people. We had
little idea of consciously building a brand when we started The Big Chill. It seems to have evolved into something that we could not have imagined in our wildest dreams! We had modestly thought of a stand-alone single outlet but the overwhelming response we received led us to develop the concept that we have today. Our growth and development has been very organic and closely connected to our customer base.
What set your restaurants apart from others?
The distinctive look and feel, the friendly vibe and the consistency in the quality of food is what we hear our customers talking about!
Bu hikaye foodService India dergisinin January - February 2018 sayısından alınmıştır.
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Bu hikaye foodService India dergisinin January - February 2018 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Giriş Yap
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