The hospitality industry got a shot in the arm when investments in the sector were booming between 2005 and 2010. With large private equity and bank funding, hotel and tourism infrastructure, the sector came to be defined as a separate entity from real estate. However, the sector has advanced rather unpredictably since then. Factors such as oversupply of hotel rooms, competition from shared economy models, and a blind spot in events based tourism, and experiential hospitality to appeal to a new generation has changed the landscape of the Indian hospitality sector today “Demiurgic Hospitality” is a company that was launched in early 2017 with a vision to create a National Brand.
“When I started this company, there was no prior entrepreneurial experience but had a vision and technical knowledge of the culinary field. I always wanted this brand to soar heights and to have the market presence across cuisines & boundaries by creating a consortium of brands. I wanted this brand to be a market leader in quality, quantity & hygiene. Following my dreams and my passion, I started on this journey in January’2017 and took over a running brand called “World in a Box”. The operations of the brand started in Aug’2017 and gave the company a good start. Very soon our first internal brand started its operations under the banner of “Deseez-The Food Designers”. Deseez is our Indian cuisine brand which primarily focuses on Kababs, Biryani’s & Indian Curries. The brand was accepted well and is well known in the market,” says Gautam Chaudhry, MD, Demiurgic Hospitality.
The company’s vision is to be the biggest F&B operator in the country serving quality food, prepared in hygienic kitchen & delivered with impeccable service. To facilitate and deliver on the vision, the firm has defined the USP’s as below:
- We operate a state of art kitchen in the heart of the city.
- Strongly believe in digging out lost recipes.
- Hiring the right team is our strength. Each and every member has to pass through the final round of interview with our Managing Director “Chef Gautam Chaudhry”, to have the same vision floating through the team.
- We take pride in our processes and strictly adhere by them.
- 5 Star experienced team and always focused on delivering personalized service.
- Food, counters & platters styling.
- Creating food theatres.
- Conceptualizing theme restaurants and standardizing operations.
Demiurgic Hospitality is the brain child of “Chef Gautam Chaudhry”, who is focused on delivering quality through a sustainable business model. He understands that delivering for a long term goal is only possible with attention to details and being more proactive than being reactive to situations. Demiurgic Hospitality under the able leadership of “Chef Gautam Chaudhry” works with NGO’s like Chef & Child foundation, Sneha Nilaya and many more. He is an active mentor to “Rasoi Queen”, a COWE (Confederation of Women Empowerment) initiative. He is a joint secretary at ICF (Indian Culinary Forum) working for the chef’s community and building up the chefs for the future.
The firm has achieved many awards and recognition such as
- Most promosing entrepreneur” by “Economic Times.
- Top 10 Chef’s of the country”, by “Hotelier India”. It was an honor sharing the space with Chef Hemant Oberoi & Chef Ananda Solomon.
- Michelin Recommendation for my restaurant in Beverly hills named “Tanzore”.
- Silver Hat Awardee by Indian Culinary Forum.
- The Pink Poppodom, was conceptualized and launched by “Chef Gautam Chaudhry” won various awards & accolades and was covered bby “BBC Good Food” as the best Modern Indian Cuisine Restaurant in Asia.
“Identify the best talents in the organization & then empower them to take decisions starts with letting them take baby steps towards decision making and gradually help, guide & hand-hold to bigger ones. The firm conducts regular meetings with the team and let them do the talking which will eventually motivate them to come up with ideas. Discuss the concerns with them and make them a part of ideation sessions,” added Gautam.
“There is only one strategy to build a long term association with your customer and that is keeping yourself in his shoes. Always take every feedback very seriously; it keeps you a step ahead of bigger issues in future. Criticize yourself before a client does. Use your product or services yourself on regular basis and think keeping yourself in your client’s shoes. It is better to over criticize than being left behind.”
To establish Demiurgic as an international brand by leveraging quality excellence and cornering demographic barriers.
To grow the market presence across cuisines by creating a consortium of brands.
To emerge as a market leader in terms of quality, quantity and hygiene.
To indulge customers with innovative experiences matching global standards of service excellence.
To excel in customer satisfaction and loyalty.
To create next generation FMCG products for the millenials.
To establish a network of base kitchens and restaurant models.
“Industry is growing at a fast pace and it is important for any F&B organization to keep up the pace with technology. The company has plans to spread its wings in various segments of Food & Beverage. Immediate plans are to establish the social catering division “The Catering Inc.”, in the industry and make a mark as a market leader in the segment,” concluded Gautam.