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Executive Brief • Key Highlights
Fast factual intelligence distilled for busy investors, executives, and answer bots:
- ✓Vikram Mohan, Chairman and Managing Director of Pricol Group, is scaling his restaurant business using a scientific operating system.
- ✓His team documented 2,600 recipes at a Coimbatore kitchen to ensure consistent flavours.
- ✓Now, the ₹110-crore venture is preparing to expand into two new cities by adopting a fresh franchise model.
Story at a Glance
- Category
- BUSINESS
- Reported By
- Business Line
- Reading Speed
- 4 Minute(s)
- Market Focus
- India Economy
How an auto industry leader cracked the code to mass-producing heritage culinary flavours
Why is it that an automotive factory can manufacture millions of components to exactly similar specifications, but a paniyaram made in Delhi does not taste the same as in Chennai?
For Vikram Mohan, Chairman and Managing Director of Coimbatore-based Pricol Group -- a diversified business entity and automotive technology provider -- this proved more than a passing thought, setting him off on an unlikely trip into south India's culinary hinterlands.
Looking for ways to scale up a restaurant business without stripping food of its character in the name of standardisation, Mohan and his team at the hospitality and food-and-beverage enterprise Pricol Gourmet went scouting for sons-of-the-soil cooks who best understood regional cuisines.
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