In a conversation with Restaurant India, Puneet Rekhi, Owner, Coastal Reef speaks about how coastal sea food has evolved in the market in last few years.
Newly open Coastal Reef at Baani Square, Gurgaon is offering authentic Seafood. It is a place to have good quality Konkan and coastal food, with excellent ambience, service and hospitality. The sea food platter consists of crab kurumilagu, fried squids, tawa fish and prawn vedupu. Everything is very fresh, devoid of the fishy stench. It is complete value for money restaurant for the food loves. You are a new entrant in the restaurant business. What are the challenges you face while opening at this locations?
As there is a lot of competition around, hence we’re trying to firm our foot. We tried a new concept i.e. more ‘blue ocean’ where we introduced a new cuisine bringing delicacies from along the coast of India. But the responses that we have received so far, has been tremendous and warm welcome in the market with a lot of appreciation.
What are your views on how has the market evolved over the years?
The traditional market has changed over the years. People have been more receptive to trying out new cuisines as long as the quality and taste is maintained. A lot of the market segment has been receptive to trying out coastal sea-food as well. Thus, I started this venture.
Who do you see as your competitor in the Indian market?
Our main competitors are Swagath and Zambar or any restaurant which specializes in sea food.
How do you engage customers at your restaurants?
We have jovial staff where they interact with customers and check on food and presentation, a kiosk outside the restaurant to invite customers inside and explain the new concept and the light instrumental music while they savour dishes.
What is your unique marketing strategy to place your brand in the Indian market?
Our marketing strategy is more of online marketing at different portals. We also spread the news through pamphlets, writing at the blogs across different corporate portals and corporate tie-ups.
From where do you get the best quality supply of the ingredients and other products you need?
We get the best quality from the vendors where we get fresh meat (chicken, mutton, sea food) everyday. And we also do not store or refrigerate but provide fresh items to our customers.
Who are your target customers?
Our target customers are the people who have a palate for coastal food, cater the middle class segment where we can cater to all ages and people experimental with cuisines.
Are you planning to develop a franchisee model for expansion?
Surely, but first we want to establish our self in the market.