Rapid Expansion the Way Forward for Barbeque Nation
by Shravan Bhat | Jun 21, 2013

Kayum Dhanani’s Barbeque Nation has grown from a tier 2 city restaurant to a tier 1 chain. And it is scaling fast
In Indore, it can get quite chilly in November. The temperature by the poolside at Sayaji Hotel was hovering around 7ºC, and restaurant manager Prosenjit Choudhury was getting complaints that kebabs served to the guests were going cold. One evening at home, Choudhury saw a television programme about nomads facing a similar problem while camping on riverbanks. They erected a grill using stacked armour, and roasted meat on it. Choudhury began serving kebabs, which were 90 percent cooked, on mini-grills at the tables. It was a hit. After a successful stint in Sayaji Hotel’s banquets division—he had started with parent company Sayaji Hotels as a management trainee in 1995—Choudhury got the go-ahead from Sajid Dhanani, then MD of Sayaji Hotels, to enter food retail. As CEO of Barbeque Nation, Choudhury brought the idea from Indore to Mumbai in 2006, with the city’s first Barbeque Nation at Pali Hill, in Bandra. Between 2006 and 2008, Barbeque Nation grew from a single outlet to 13. Today, it has 35 outlets, 18 of them opening in the last year alone. With a revenue of Rs 200 crore last year (it is expected to touch Rs 350 crore this fiscal), the chain brings in roughly Rs 9 crore per store, one of the highest for restaurant chains in India. Profit margins are 19 percent, which, for a buffet service serving unlimited meat and seafood, is remarkable.
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