Banker Turned Restaurateur- Twinkle Keswani

We spoke to Twinkle Keswani about her journey and challenges she faced on the way. She now successfully owns restaurants like Pisco by the beach, Toro Toro in Goa, cafe   Montagne in Leh and in Nairobi which are some of the best tourist destinations. She soon plans to start one in Kochi.

How did you decide to become a restaurateur?
I started my career as a banker working in the anti-money laundering department, but I always had a passion for food and hospitality. After working in the said industry for a couple of years, I decided to pursue my dream of becoming an entrepreneur in the food industry. I started my first restaurant in Goa, which was received well, and that gave me the confidence to expand the business to other locations.

What was your first project?
My first project was Toro Toro in Goa, which my partners and I started with a small team of experienced chefs and managers. We spent a lot of time researching the local food culture and experimenting with new dishes that would appeal to both locals and tourists. We also focused on creating a warm and inviting atmosphere for our customers, with excellent service and attention to detail.

What are challenges you faced along the way?
While I have faced challenges in my journey as a young entrepreneur, I have to also acknowledge that I have met some really supportive and encouraging people in the process. One of the main difficulties has been navigating the biases and stereotypes that are still prevalent in the industry at a micro level, which can make it challenging to gain the recognition and opportunities that one may deserve. Additionally, running multiple restaurants across different locations requires a significant amount of time and effort, which can be physically and mentally demanding. However, I have learnt to overcome these challenges by building a strong team of dedicated and passionate individuals and investing in my own personal and professional development.

How did you survive the COVID phase?
The COVID-19 pandemic had a significant impact on the restaurant industry, and we were not immune to its effects. However, we were able to weather the storm by being adaptable and innovative. When the lockdowns began, we shifted our focus to online ordering and delivery, which helped us to continue serving our customers while adhering to safety protocols. Additionally, we remotely launched our Nairobi kitchen during this time, as Kenya was not as affected by the pandemic as India at that point. This helped us to increase our revenue and sail through the pandemic. Overall, it was a challenging time for our business, but we were able to persevere by staying positive, working together as a team, and finding new ways to meet the needs of our customers.

What do you have planned for the future?
Future plans include expanding the business portfolio to include more restaurants and niche boutique stays that will provide a unique and personalized experience for guests to locations in India and abroad, while also exploring new business opportunities in the food and hospitality industry. This will involve a significant investment in real estate, interior design, and other operational costs. However, I am confident this will provide a strong return on investment, given the growing demand for experiential travel and sustainable tourism. Additionally, I plan to work closely with other industry experts to ensure that my investments are sound and aligned with my long-term financial goals.