Emilie Fouquet chats up Mayuri Kapasi, owner and chef of Mad House Grill, about running the demanding food business, coping with competition. She also shares some tips for young entrepreneurs

On a sunny afternoon, I head towards Lane 8 in Koregaon Park. I enjoy my walk through the pleasant, not-so-busy neighbourhood and soon reach my destination — Mad House Grill, a popular gastro joint in Pune. As I step in to this well-decorated, cosy restaurant with a relaxed feel, I am greeted by Mayuri Kapasi. Over coffee, I chat up the young, vibrant, successful entrepreneur about her passion, skills, experiences and the journey of Mad House Grill so far:

How long have you been working in the food and hospitality industry?
I have been working in the hospitality industry since I was 17, in many different positions, from trainee to hotel manager. I have also pursued Hotel Management in Oberoi School in Delhi.

What made you come up with Mad House Grill?
I wanted a cosy place, like an old Italian mama’s kitchen for people to gather, eat and enjoy. Besides, I wanted to make sure that the place offers a cuisine other than Indian or Chinese. I zeroed in on a grill joint also because I am fond of meat.

What skills do you need to open a restaurant?
The first and most important step is to know your craft. You must also study for it, education is very important because it equips you with the essential skills. It is also important to observe how other people work and learn from their experiences.

Are you involved in the day-to-day operations of your restaurant?
Yes, I do everything here; I cook and assist in the kitchen and also help with the cleaning. I train my staff as well.

Do you think being a woman entrepreneur is tough?
I don’t think being a woman changes anything. Cooking and running an establishment is all I know. It is not difficult for me, it was just a natural progression. There is nothing else I would like to do.

Were you alone on this project or did you get the help of family or friends?
I, of course, have a team of 16 people working with me. My ex-husband has been a huge support. It is always good to know you have someone to push you.

Is it hard for Mad House to sustain in a competitive place like Koregaon Park?
I am aware of the competition, but KP is the essence of my Pune! I’ve been living in this neighbourhood since I came in 1998.

You specialise in meat dishes, but do you also offer vegetarian fare?
Ours is a speciality restaurant, and people who like meat come here. Which is not to say that we don’t offer vegetarian dishes. In fact, more and more vegetarians have been visiting our joint.

How challenging is the food business?
It is difficult to work with food. First of all, you need a pleasant personality because it is a service industry. But the restaurant business is more than just laying out the table and setting the fork and knife. Food has to be presented well and must taste good, yet it may not appeal to each and every client walking into your restaurant.

Do you often change the menu?
We change it every six months, a constant evolution is needed. We also have specials on weekly basis. If one of these becomes popular, we add it to the menu.

What are your future plans?
I would like to grow. As a creative person, I always want to do more. But I will take up something, only if I am confident enough to complete the task.

Apart from cooking, do you have any other interests?
Reading. I can read one book a day! When you love something, you can find time for it.

Any advice for young entrepreneurs?
You must find out what you are passionate about and must enjoy what you pursue.