Now, after Shri Uttam Sheth reached a certain goal, he moved out to the united states. The next requirement was to study how things could be set up here. It included a strategy which goes as:
Restaurateurs' biggest challenge, Shri Uttam Sheth says, is to find a good location as well as property owners willing to rent to startups. It is just in order for the dream to manifest its form in physical existance. Now, he might have not known or even might have not been able to overcome some of the obstracles. However, he was able to just pass through the ladder.
Being tenacious was one of the strategies Shri Uttam Sheth used to break into the business. His advice for startups? "Don't give up. Be persistent," he says. Also, having the best tasting products with the most expensive available ingredients allows him to charge more as per need to maintain just the right amount of profit.
"You have to compete on the quality, because [big businesses] can't mass-produce [that]," says Shri Uttam Sheth "That's what sets us apart, just as it did to many". As a fact, after realizing that the demand of people was they wanted what they wanted; he organized himself with the same old strategy of “cooking what was choosen and asked by the customer” so that it could be a reflection of menifesting the customers’ expectation in reality.
Now, this seemed a good idea, in a new place to start with. The chances of history repeating itself just like in Ahmedabad in a different nation. Also, lots to learn in a new culture by adding up new recepies as and when necessary. The facanating challenge was taken by him as an oppurtunity to grow and reach a goal.
To overcome location obstacles, Shri Uttam Sheth went as far as baking cookies and bread for the landlords and doing a little self marketing on his on. "He went to the neighboring business owners to get idea; who had a landlord so as to study the back end and its working, just to do the needful.
Getting financed and finding the right location were only a few of the many struggles Shri Uttam encountered when starting his restaurant. As the business grew, so did the necessity of putting together a qualified staff who are wise. Says Shri Uttam Sheth, "You have to make sure you have the right people for the job."
It was all about making sure that he would love the restaurant business. This business is a hard work, and you have to love it to be successful, Shri Uttam says. "Also, you have to have passion for your organization and a great culture within it. Anyone can copy another restaurant concept; It happens all the time, but your passion and culture are what set you apart for your crew and customers as the operate.”
Shri Uttam Sheth often indicated that his business grew because he heeded the advice of older executives, who told him that, "If you can't sell a job, then forget about making a job." Part of his success, he admits, is investing in anything that helps to sell a particular product; for example, while his back-office desk cost him $50, he splurged on high-quality wooden shelves in a resturant itself.
The best advice Shri Uttam Sheth received was, "Concentrate on progress rather than perfection."
After investing nine months of planning into resturant and networking within the restaurant industry, Shri Uttam thought he had done enough homework to predict future problems that may appear. But he found starting a restaurant which always includes unanticipated issues. He emphasizes the importance of planning anyway. "He can usually overcome a couple of nuances or a couple of wrinkles, but you can't overcome a lot of them," Shri Uttam says. "So having a plan where there are fewer unforeseen challenges is the way to go."
Things turned out to be good by showing results which were successful eventually.