F&B Landscape: Shaping the pulse of hospitality

What began as a simple idea to create a neighbourhood watering hole has blossomed into a success story that exceeded all expectations. The patners of Shilton Hospitality envisioned a cosy space where people could unwind, enjoy a drink and feel at home. With no initial plans for expansion, the venture took on a life of its own, becoming a beloved destination for the visitors. Reflecting on this journey, Amit Roy, F&B consultant, Restaurateur, and Partner at Shilton Hospitality shares, “We wanted a place where everyone could go and have a tipple and feel comfortable. We did not expect it to be a hit and expansion was not on the cards at that point of time. Since then we have expanded and now have six pubs in three cities along with three hotels and a resort,” he adds.

Balancing roles
The dual role of an F&B consultant and restaurateur has been instrumental in shaping the approach to building and managing brands. “Being hands-on in the industry and feeling the pulse of the market helps us in being ahead of the curve. We approach each project with a lot of research and home work in its viability and success before starting the work at site. This reduces the failure rate drastically,” he explains.

As a key member of the National Restaurant Association of India (NRAI), Roy acknowledges the organisation’s impact. “The advantage of NRAI is being a national body and having real big powerhouses as members opens a lot of doors and we are taken a lot more seriously by the government and vendors and suppliers.”

Consumer trends
Shilton Hospitality’s success lies in its adaptability to consumer preferences. “SHILTON is positioned to be a regular jaunt of the area and we are positioned in a comfort price point which is not very high. So we get a lot of regulars. We adapt based on customer feedback , market location as we have different menus for different cities along with our classics which are present in all outlets,” he notes.

The decline of fusion
India’s dining culture is diverse, and local flavours are making a significant comeback. Roy feels that the return of local cuisine in modern settings is shaping the preferences of today’s diners. “Local food is making a comeback and a lot of places are serving local food in a modern and premium setting. Fusion is slowly dying as people still prefer the real thing,” he observes.

Future of Indian dining and hospitality
Looking ahead, the co-founder predicts a dynamic shift in dining preferences. “Global food is more acceptable. People are ready to try new cuisines. People are also spending more on healthy options and vegetarian food in modern cuisines,” Roy says.

What’s Next?
Shilton Hospitality is poised for growth and diversification, with plans to expand into smaller cities while leveraging its connection with NRAI. “Diversification is on the cards in hospitality. Growth to tier-II and III cities is also in the pipeline. Nrai will help with its network and reach through various chapters to smoothen things,” he concludes.