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FRANCHISES | |
HISTORY OF RAJDHANI It was in the year 1947. A year wrought with the ranging fires of Indian Independence. 'Ishwar Bhuvan', a small restaurant business in the busy commercial area of Mangaldas Market was run for five decades. By the year 1980 the historical city of Baroda was also rapidly growing in commercial importance and 'Hotel Rajdhani' and it's restaurant aptly named 'Ishwar Bhuvan', became famous all over Gujrat, for it's Gujrati Thali. Just as popular fashions dictate taste, so do food habits. And in 1987, the old Ishwar Bhuvan, Bombay, running into it's 42nd year, was ceremoniously redecorated and renamed 'Khandani Rajdhani'. Today, we have not only put Gujrati cuisine on the national map with the opening of 7 Rajdhanis till now, but in doing so have amply paid back a tribute to the land of our birth. For More Franchise Details Mail at - franchise@encorehotels.net RAJDHANI FOOD What really turns a restaurant into a legend, is the quality of it's food and service. Thali is India's homespun answer to authentic plated meals, and truly "faster than fast food" that's nutritious and wholesome too, dished out to hungry guests in a hurry. The tables here are already set, requiring no menu reference. The service begins with a meticulously synchronized operation as the servers, transform the empty thali into an appetizing kaleidoscope of complementing colours textures and flavours. Being very homogeneous though distinct from each gleaming katori to the other, food is served on large steel/silver platter, is what a thali is all about. With Rajdhani's truly authentic regional cuisine served in their Thalis, like the Rajasthani, Maharashtrian, Sindhi, South Indian and the Kathiawadi Thali, Rajdhani has created a 'Niche' for it's trendy and authentic food with the connoisseurs of Indian food. The service starts with mint green chutney, sour-sweet brown chutney, a lime crescent and a salad. This is followed with a deep-fried savoury snack, and a healthy steamed snack, at times concocted with beaten curds. Two homely vegetables are treated exotically with curd, milk or it's own gravy or absolutely dry. A potato preparation and a combination of pulses either whole or split makes perfect menu sense in terms of variety in colour and texture, taste and ingredient. Two dals: one sweet complemented with a spicy dal in the morning or a gujrati dahi-kadhi in the evening, followed with Papad and small plump phulkas, brushed with ghee. The sweet dish as is traditionally eaten along with the main meal, comes in a choice of five varieties ranging from fruit custard, west India's shrikhand and the rest to choose from East India. The entire range above is served incessantly, save the one portion sweet dish. This is the regular lunch thali called "Prasang" (Occasion). There is a unique style of service here, where waiters break from time to time into their arcane semaphore, wiggling fingers, making passes in the air, making crooking sounds. Each sign represents a specific item on the Thali, and will be relayed from waiter to waiter till it reaches the server of that food item. Little cyclones of activity immediately break out there, someone or the other will hurtle forward, and the thali will be replenished. The idea is to be prompt not to force-feed the guest, politely but grimly, setting own benchmarks in nerve-wracking thoughtful service. In the evenings Rajasthani, Maharashtrian, North Indian, South Indian and the Kathiawadi food, is served in turns, on a silver plated peacock thali with the entire crockery, cutlery in silver, known as "Utsav" (Festival) Thali. Along with the Utsav, the Gujrati meals are also available. Exclusively, cooks from the specific region prepare each cuisine, to retain the distinctive taste, cooking with meticulous care and attention to detail. Known as a "thali place" with 72 different rotating menus, they give even the most regular customers the flavour of novelty. A new set comes in with a change in the season, every quarter of the year too. The cooking is traditional, and only hand-pounded pure spices are used. It is a long, narrow, air-conditioned, clean eatery, coupled with brisk service. Star of the menu: The barbecued chaas (buttermilk), made with smouldering coals, on the table, is a sought after delicacy, made only at Rajdhani. It should be drunk slowly, experiencing the smokey flavour of the chaas, the sharp bite of the ingredients. Names dropping: The Bajri rotlas (millet bread) coupled with wet lassan (garlic) chutney, gud (jaggery) and ghee (clarified butter), trevati daal-bati churma served with pure ghee, gatte ka saag, kathiawadi kadi, bhindi upkari, undhiya, usal, misal and aamti dal, aam-raas, dal dhokli, khichdi with gujju kadhi, kashmiri karela, saragva ni sing, thepla, bhakris, puran polis, patra, ringan hollo, avial, kandvi, dhoklas, khasta kachori….. (22464 veg delicacies from 72 menus of 26 items each changes every month; 6.2 million guests served in 25+ outlets; meal in 20 mins) For More Franchise Details Mail at - franchise@encorehotels.net OUR SUPPORT At Rajdhani, we offer a complete turn-key project for our franchisees. We support the franchisee right from the pre-launch stage till the restaurant is functioning, and then we overlook the day to day management enabling them to maintain the high standards of Rajdhani. Over the years with the experience and on-going research, we have been able to cut down the investment cost and increase productivity and profitability. PRE-LAUNCH We do a feasibility study of the location where a Rajdhani is most suitable. We have our experienced team of Architects and Consultants with whom we work in tandem to get the optimum utilization of space by providing the best of layouts. We have our standard set of specifications with regards to the interiors. We make sure the best of the quality material is used at the best rates, so that even at low costs we can get a feeling of grandeur. We get the best of kitchen equipments made at sustainable rates. We help you with the staffing. The entire hierarchy from the restaurant manager to the head cook to the house keeping boys are selected and trained by us. They go through an intensive training program and once they are capable of providing the high quality and service standards of Rajdhani, we seed them in the respective restaurants. The chefs are trained to churn out the flavour of Rajdhani, which has been winning the hearts of millions of guests over the years. We manage the entire supply chain and here once again we make sure the quality of the raw materials is as per Rajdhani standards. For More Franchise Details Mail at - franchise@encorehotels.net LAUNCH Once the restaurant is set to open, we have our systems in place, which help to run the business effectively. We have our standard software, which helps us to keep a close look on the accounts and keep a check on where we can lower the costs further. It even helps to keep an eye on pilferage. We have a cyclical menu running through out the year. This helps in offering a guest something new every time he visits Rajdhani. We help in the marketing of the restaurant by having monthly festivals and promotions. At the corporate level, we advertise on National Television and press on a regular basis. We help in managing the smooth running of the restaurant and keep several checkpoints, which help to maintain absolute transparency. We are always innovating new products and concepts, which we will update you on regularly. We are always there for troubleshooting. In short we help synergizing our expertise along with the experience we have gained over the years and make Rajdhani a profitable venture for you. INVESTMENT Rajdhani offers one of the best investment opportunities to entrepreneurs who have a passion for food and have a desire to deliver the best quality products and services to the world. First thing to start a Rajdhani, you will need around 2000-2500 sq.ft carpet area. The one time investment for the entire project includes the cost of And would cost depending on the size, and type of area. Besides Rajdhani will be paid a royalty on gross sales every month. The profitability and ROI can be projected but they depend highly upon the location of the restaurant, the kind of catchments in that area, the way the quality and service is maintained and ongoing innovations, promotions and festivals. For More Franchise Details Mail at - franchise@encorehotels.net |
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