An interview with Amit Roy, a prominent F&B consultant and the founding partner of Shilton Hospitality
In an engaging conversation with Amit Roy, a prominent F&B consultant and founding partner of Shilton Hospitality, we explore the evolving landscape of the food and beverage industry.
With years of experience under his belt, Amit shares insights into innovative trends, operational excellence, and the significance of sustainable practices in today’s market.
His passion for elevating dining experiences provides a unique perspective on the challenges and opportunities facing restaurateurs today.
What motivated you to pursue a career in the food and beverage industry, and how did you become a consultant?
Amit Roy: I have always had a keen interest in the food and beverage industry from my early teens and family business being in the hospitality industry I have been exposed to it a lot more than the usual individual.
When I returned post my masters from Australia I had already 3 years of experience in the restaurant industry and noticed that in India the consultants did not have the background research nor did any business viability study.
I saw as an opportunity to be different and increase the success rate of a food and beverage entity. Hence I started consulting.
What are some of the key trends you’re currently seeing in the F&B sector?
Amit Roy: Currently the trend is modern mixology in cocktails and food wise it is more in depth of Asian cuisines and South American cuisine which is pre dominant.
How do you approach a new project or client? What steps do you take to understand their needs?
Amit Roy: We do a detailed feasibility report for them based on a questionnaire we give them and based on their inputs we curate and create a concept which is viable.
What are some common challenges that F&B businesses face, and how do you help them overcome these hurdles?
Amit Roy: The most important and critical challenge is manpower as our industry has the highest attrition rate in the country. We overcome this by right HR policies and a stringent screening and induction process of the staff.
What factors do you consider most important when developing a menu for a new restaurant?
Amit Roy: We need to consider a SWOT analysis , market trend , longevity , palette and the target market before curating a menu.
How do regional and cultural influences shape the F&B strategies you implement for your clients?
Amit Roy: They are major factors as they impact the spending and dining pattern for a restaurant and its customers.
What role do you think technology plays in modern F&B operations, and how do you advise your clients on this front?
Amit Roy:Technology is playing a major role but for me hospitality is still a human interaction industry so we use tech in the back end.
Is there any advice you would give to aspiring entrepreneurs looking to enter the F&B industry today?
Amit Roy: Please do your homework and get into this industry. It looks very glamorous and fancy but is very very time consuming and you have to be hands on else it won’t last long
Amit Roy’s expertise and vision for the future of the F&B industry reveal not only the complexities of running successful establishments but also the importance of adaptability and creativity.
As he continues to influence the sector through Shilton Hospitality, his commitment to excellence and sustainability inspires both new and seasoned restaurateurs.
This interview highlights the transformative power of strategic consulting in shaping memorable culinary experiences.
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