Manjit Singh Saini, chief executive officer and
executive director, Paramount Group, took a liking to the scalability
that the restaurant sector offers, which, he claims, inspired him to
open the first outlet of Pollo Tropical, the US-based chain that
specialises in tropical food, in New Delhi, where he was born, raised
and embarked upon an interesting entrepreneurial journey.
In the late-1980s, the commerce (honours) graduate from Delhi University – who took specialised management courses at the Indian Insitute of Management (IIM), Ahmedabad, and the Management Development Institute (MDI), Gurgaon – joined the textile testing and quality control instrument business founded by his father in 1964.
“It is during this period that the group diversified into the textile testing instrument business, and today, we are regarded as one of India's leading firms in both textile testing and quality control instruments,” Saini said, adding that he is also looking forward to the opportunity to go to countries such as the United Kingdom, the United States or Japan for specialised management training.
He is fond of eating fast food, and has always enjoyed spending time at McDonald's. He said, “From the very beginning, the atmosphere and ambience of the restaurant would energise me. In my childhood, there was no McDonald's in India, but while abroad, I always used to enjoy the time I spent at a fast food restaurant, which I cherish.”
Saini had to face his share of hurdles while setting up Pollo Tropical in India, primarily because he was new to the industry. Upon turning restaurateur, he said he learnt a number of new things, including construction glitches, equipment procurement and license procurement. He added, “We also face, and enjoy, such challenges as supply chain management, mastering operational excellence and alluring more customers to the restaurant.”
When quizzed about naming his eatery Pollo Tropical, he said, “Pollo (pronounced poyo) is the Latin word for chicken. So it means Chicken Tropical. But at our outlet in Saket, New Delhi, we serve both vegetarian and non-vegetarian dishes with a Caribbean flavour. Our chicken and paneer are marinated in tropical juices and spices. Moreover, the ambience, music and decor are inspired by the tropical theme.”
The unique selling point (USP) of Pollo Tropical, according to Saini, is the fact that they serve fresh grilled and healthy food. “You will rarely find this combination of fresh food, which is grilled and tasty. We do not fry. We bake. Even our signature sauces are prepared anew every day,” he said, adding that he wants to open ten Pollo Tropical outlets in northern India.
Saini stated that in order to get into this kind of business, one needs to have a clear vision of what type of restaurant they want to run and a strong passion for the same. He added, “When the going gets tough, it is your passion which will help you overcome the hurdle. Remember, from the very beginning, you will face a lot of difficulties and crises. It is imperative that you are calm and persevering.”
The avid reader of biographies and management books, who also loves watching inspirational movies, taking long walks and yoga, said being passionate in every chosen pursuit is what has helped him gain ground in his areas of interest. He strongly believes in having a vision, having passion and persevering. “If we have a clear vision of our goals, and can pursue the same with passion and keep moving towards it with perseverance, we are destined to accomplish our goals,” he said.
In the late-1980s, the commerce (honours) graduate from Delhi University – who took specialised management courses at the Indian Insitute of Management (IIM), Ahmedabad, and the Management Development Institute (MDI), Gurgaon – joined the textile testing and quality control instrument business founded by his father in 1964.
“It is during this period that the group diversified into the textile testing instrument business, and today, we are regarded as one of India's leading firms in both textile testing and quality control instruments,” Saini said, adding that he is also looking forward to the opportunity to go to countries such as the United Kingdom, the United States or Japan for specialised management training.
He is fond of eating fast food, and has always enjoyed spending time at McDonald's. He said, “From the very beginning, the atmosphere and ambience of the restaurant would energise me. In my childhood, there was no McDonald's in India, but while abroad, I always used to enjoy the time I spent at a fast food restaurant, which I cherish.”
Saini had to face his share of hurdles while setting up Pollo Tropical in India, primarily because he was new to the industry. Upon turning restaurateur, he said he learnt a number of new things, including construction glitches, equipment procurement and license procurement. He added, “We also face, and enjoy, such challenges as supply chain management, mastering operational excellence and alluring more customers to the restaurant.”
When quizzed about naming his eatery Pollo Tropical, he said, “Pollo (pronounced poyo) is the Latin word for chicken. So it means Chicken Tropical. But at our outlet in Saket, New Delhi, we serve both vegetarian and non-vegetarian dishes with a Caribbean flavour. Our chicken and paneer are marinated in tropical juices and spices. Moreover, the ambience, music and decor are inspired by the tropical theme.”
The unique selling point (USP) of Pollo Tropical, according to Saini, is the fact that they serve fresh grilled and healthy food. “You will rarely find this combination of fresh food, which is grilled and tasty. We do not fry. We bake. Even our signature sauces are prepared anew every day,” he said, adding that he wants to open ten Pollo Tropical outlets in northern India.
Saini stated that in order to get into this kind of business, one needs to have a clear vision of what type of restaurant they want to run and a strong passion for the same. He added, “When the going gets tough, it is your passion which will help you overcome the hurdle. Remember, from the very beginning, you will face a lot of difficulties and crises. It is imperative that you are calm and persevering.”
The avid reader of biographies and management books, who also loves watching inspirational movies, taking long walks and yoga, said being passionate in every chosen pursuit is what has helped him gain ground in his areas of interest. He strongly believes in having a vision, having passion and persevering. “If we have a clear vision of our goals, and can pursue the same with passion and keep moving towards it with perseverance, we are destined to accomplish our goals,” he said.
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