It took a disastrous review for Dishoom for Shamil Thakrar to realise he needed to turn his business theory on its head
When we first opened Dishoom back in 2010, my fellow co-founders and I were pretty much new to restaurants. We were certainly bright-eyed and enthusiastic and had business backgrounds, but otherwise we were fairly unencumbered by relevant knowledge or experience.
By the time we launched, we felt we knew what to focus on. Cash was clearly important – can’t run out of that. Then, we were sure that a successful restaurant would be one with a good P&L focus. Revenue minus cost equals profit, obviously. Open the doors of a nice place with good food, negotiate with suppliers, manage costs very carefully and profit will come. Lovely.
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