Baking is an art form perhaps unappreciated by most. From simple bread to sophisticated cakes, there is something for everyone when it comes to baked products. Baking has been around for a long time now. It started out in ancient Egypt and since then the practice has continued and improved over time.Many nations in the olden times had their own variations of it. All these different variations over time turned into what we know as bread today.
In Nepal, the art of baking was started in 1948 when the late Krishna Bahadur Rajkarnikar opened the doors to Nepal�s first bakery, Krishna Pauroti (now Krishna Bakery), to cater to the elite members of society. Back then, bread was the only product and that too was a luxury only the rich could afford. Cakes and other baked goods would only make an impact a few years down the road.
Until the 60�s the number of bakeries in the capital were very minimal. An influx of tourists during the hippie era of Nepal saw the amount of bakeries in Kathmandu rise significantly. However, it wasn�t until the late 80�s that the baking business really took off. Western influence saw those few numbers increase by quite a bit. By then a few bakeries had gained popularity. Snowman Caf� in Freak Street was in the thick of it all. It started out as a tobacco store in the 1960�s and has since transformed into one of the best places you could get a slice of cake in the valley. People realized and saw the potential in this industry. Those fortunate few that foresaw the potential of baking quickly seized the opportunity and got into the business right away and since then the number of bakeries in the country have only been increasing. Such is the growing trend that almost every nook and cranny in the capital has at least one bakery to show for it.
Loaves of bread were available throughout the capital and that was all that you could buy in a bakery until a few decades back. That�s not the case anymore, as the demand for better bread and other baked goods started increasing, the bakeries in country made sure the supply met the demand. German, French or Italian, you will find bread of all kinds here in the valley. And this list is not just limited to bread too; cakes and pastries have been on the up and up as well. Cakes are making huge waves in the country, largely due to their growing popularity amongst the millennial. Highly customizable cakes with your pictures on them to cakes designed to meet your wildest imaginations have become a growing trend these days.
What stands out is the rising popularity in the baking business can be hugely credited to the changes in lifestyle. People are more conscious about their health now more than ever and maybe opt for bakeries as they see it as a much healthier option than fast food joints. A quiet conversation or just slowly sipping on a cup of coffee are deemed much more pleasant in a bakery setting as opposed to doing that in a busy setting of a restaurant. Maybe it�s just down to preference if not anything else.
Traditionally, when you hear the term bakery, bread and cakes are the first things that cross your mind. That isn�t the case anymore. Bakeries are serving more than just breads, cakes and pastries. A lot more has variety is being added on the menu. Customers are viewing bakeries as a potential place to enjoy a good meal and are slowly opting for bakeries than restaurants and caf�s. Breakfast to dinner, meals or quick bites are available throughout the day to attract customers.Those who are in this business have understood that simply relying on breads and cakes do not pay the bills anymore. You could get 3 or 4 loaves of bread for the price of one meal these days and bakery owners are capitalizing on it. You could even go on a bit of a stretch and say that a bakery today is a mix between modern day restaurants and caf�s.
Countless number of bakeries has opened up in the valley and somehow they all seem to fall short when it comes to catering to the needs of the public. This has resulted in a very high competition amongst the bakeries in the capital but the amounts of customers they welcome into their stores are almost neck and neck. The quality of the products they sell have also significantly improved with bakers coming up with new and improved ideas ever so often to welcome customers into their stores. One such scheme being the discounted prices on all products after 8 pm.
�It is important to be unique and different to open a bakery or a restaurant these days. But that is not the most important thing today. You can serve unique food but if it lacks in quality there is no point in being different. Quality of the food and the service you provide is just as important�, according to Mr. Buddha Shrestha, owner and chef of French bakery.
Kathmandu valley has produced some fantastic bakeries. The Cake Shop, Hermann Helmers, Pumpernickel Bakery, to name a few, have all stood the test of time and have been at the forefront of all this crazy surge in demand for baked goods. Up and coming bakeries like the European bakery and French bakery have been attracting customers with their innovative takes on cakes and other products. In fact, French bakery have their own unique vegan and gluten free menu which is quite impressive considering there are very few places in the valley that serve vegan or gluten free food.
But what has kept these older bakeries going on for so long while the newly opened bakeries are closing down just as fast as they are opening up?
You would expect that the older bakeries are far ahead of their newer counterparts but that is not the case. The newer and older bakeries are neck and neck when it comes to popularity. In fact, some would even argue that the older bakeries are struggling to keep up with their new found competition.
Some bakeries manage to stay relevant for a long time while others close down in just a matter of a few months. Perhaps a reason for this is the lack of proper market research. An extensive research is a must these days to establish any successful business. Opening a bakery just for the sake it will only result in it closing down just as fast as it opened.
[caption id="attachment_1888" align="alignleft" width="273"]
Chef Pratap Mohan Dhaubadel, Pastry Chef- Hotel Yak & Yeti[/caption]
We spoke with one of the premier pastry chefs in Nepal, Chef Pratap Mohan Dhaubadel, Pastry Chef- Hotel Yak & Yeti who highlighted on the challenges of sustaining and running a bakery and what it takes to open a bakery in the valley. Here�s the excerpt.
How would you describe the current bakery scene in Kathmandu?
Bakeries and pastries weren�t all that developed before. Bakers weren�t regarded very important. Over time bakers and pastry chefs have gained a lot of respect and are in high demand right now. The mindset back then was, �that person only makes cakes�. There is a lot of competition amongst everyone right now. Even though not much has change in hot food, there are always new and innovative ideas being brought forward in cakes and pastries. It�s a very challenging job.
Sustaining a business is a hard task these days, but sustaining a business in the hospitality industry is even harder. What do you think it takes to survive in this industry?
Those who open a bakery should have a good knowledge about the industry. He shouldn�t just hire chefs or cooks and enter the market. He won�t be able to compete in the market. They should know what this product will taste like, what happens if he does this. A lot of knowledge is required. If you really want to open, you need good equipment. A good mixer, fridge, oven, dough sheeter and cooler are the basic requirements. Opening a bakery with just an oven and a fridge he will definitely fail. Many smaller bakeries have opened up that are producing just as good products as the bigger hotels. They have equal skill and equipment.
Like you said lot of smaller bakeries have started to produce products similar to those of the bigger hotels, what do the 5-star hotels need to do to stand out more?
From what I have heard, those bakeries that are producing such good products are being opened by experienced bakeries; some of them are my friends too. They have the skill and knowledge. It�s their own bakery so they will have done proper market survey, invested well, they will check who their competitors and check what products they have so he can produce different ones. For example, French macaron, earlier no one knew about it. But now smaller bakeries are producing it, it�s expensive but people have tasted and liked it. Customers know what the quality is now. Since there is lot of competitors people know which bakeries are good and which are not.
Baking is an art form, but people seem to have divided opinions on this topic, your thoughts?
You need art in you to work in a bakery. Someone who lacks artistic impressions cannot succeed as a pastry chef. Sometimes you have to make simple cakes and sometimes you have to make sophisticated ones. You don�t need a lot of art when it comes to normal food. Some form of art is still required, don�t get me wrong. In pastries and bakeries, art is of utmost importance.
Established bakeries have a good hold on the market and newer bakeries find it hard to attract customers. What should they do to increase sales?
First of all, they should maintain a level of quality; all their products should be consistent. Next is hygiene. People are very conscious about hygiene these days; they won�t eat in a dirty place like the olden days. Your staff is the most important. Simply knowing how to do the job doesn�t cut it. If you know how to work very well but don�t want to listen to your supervisors, you won�t get very far. It�s better to hire someone who is willing to learn and listen to others even if he doesn�t know how to do the job very well. You also need to keep the staff happy. Provide various incentives, or economic assistance if required, then they will work whole-heartedly. They also have to pay attention to the smallest detail. Another thing is price, if your competitors in a certain area are selling products for 500, you can�t expect to sell the same product for a higher price. You need to keep the prices lower for as long as possible until the people are familiar with your products.
Should they run a lot of marketing campaigns?
They should but not a lot. In the first year you have to, once people come to know your bakery then you don�t have to run a lot of advertisements.
Newer bakeries are coming up with new ideas every now and then to attract the younger generation, what should the older bakeries need to do to keep up with the younger generation?
Firstly, you need to know if the chef is skilled or not. Maybe the chef has been there for 15-20 years. In today�s age where internet is very important, the older chef may not know how to do internet research. You need to hire someone who can work alongside him doing internet research and produce new products to attract younger customers. Once the newer chefs come in, the older chef will also learn while mentoring the newer staff. The production team needs to taste the product from their bakery and from their competitors. Your chefs will know which one is better or worse and they will work to improve and produce new items.
Bakeries generally meant bread and cakes in the past. But now, bakeries are known more for their dining options than bread or cakes, what are your thoughts on the same?
The major job of a bakery is selling bread or cakes. Now, they sell burgers and sandwiches too. Birthdays or anniversaries only come around once a year. Not everyone will want to eat sweet products and bread and cakes won�t pay the bills. People will come to eat at your bakery and also eat your cakes in the form of dessert. Not a lot of people will just want to eat dessert; they will want to eat momos and other food along with it.
In the valley, a lot of bakeries and restaurants are opening and closing everyday, any particular reason behind this?
Let�s say, one person decides one day that tomorrow he will open a bakery tomorrow. He will have no clue who is his competitor or what the market is like. Opening a bakery without proper equipment will result in bad products. It also depends on the owner. He should follow the other bakeries by having a discount after 7 pm. He can�t keep the same pastries in the fridge for more than a few days; he will eventually have to throw it out. That way, customers will also see that the bakery sells fresh products. Keeping the smallest of details in mind is very important.
Being a pastry chef is a difficult task and can be stressful at times. How do you handle those stressful situations?
It�s all about planning. You need to know what you will do today. From checking your equipment, cleaning out older products and labeling the dates on products before anything else. If the kitchen isn�t in order then the products that go out will also reflect the same. Leadership is also very important. Dividing work and checking the quality of products is very important. A sense of time is needed too; be ready to complete a certain task in certain time. Sometimes you will have staffs that are lazy, the leader needs to be mature enough to pull him out of that laziness and help him improve.
Favorite bakery product?
Tiramisu is my favorite. Bakery will have to be Baker�s Den in Bhatbhateni. It is run by someone who I have taught. I enjoy eating the products from there.
Lastly, what advice would you give to those wanting to enter the baking business?
Before opening a bakery you should have the �I can do it� mindset. He should be confident he will succeed. Proper equipment is also really necessary. If you buy a fridge for 2 lakhs and if you close down very fast you will have to sell if for 50,000 so what is the point of running a business if you lose more than you gain. They should do proper market research, target the right kind of customers and do lots of planning. They should do all this and more if they want to open a bakery otherwise its best if they don�t.
Chef Pratap Mohan is a well-known pastry chef here in Nepal and abroad. He has been in the business for 40 years, working in 5-star hotels in the valley like Hyatt Regency, Soaltee Crowne Plaza and currently in Hotel Yak and Yeti for the past ten years. He has also worked abroad in Japan and Doha.
Mr. Yadav Pandey, Food & Beverage Manager- Hotel Annapurna shared his views on the current scenario of Nepali Bakery Industry.
[caption id="attachment_1903" align="alignright" width="372"]
Mr. Yadav Pandey Food & Beverage Manager- Hotel Annapurna[/caption]
First of all, what can you tell us about the current bakery scene in Kathmandu?
The business is growing fast. The market is expanding very quickly and there is more competition. There are new people entering the scene that is resulting in more and more bakeries opening up. It is growing day by day.
To sustain a bakery is a difficult task, what do you think it takes to run a bakery these days?
New and improved trends are certainly required. This new generation has different tastes in everything. The influence from the international market impacts the business a lot. Baking is an art, just like an artist uses his canvass to channel his imagination; it�s the same for a baker as well. Quality and your ability to channel your thoughts to produce new and innovative items is a very important quality to have.
You talked about baking being an art, is being innovative really that important?
First of all, it�s still about the food more than anything. Of course, quality of the food has to be there at the top. Only then uniqueness and other factors come into play. It�s still food at the end of the day so the quality has to be there along everything else, but uniqueness is also important.
What should new bakeries do to attract customers into their stores and increase their sales?
Marketing is very important. It�s an essential part of any business these days. If you don�t run marketing campaigns, how can you expect customers? But even if you market well and don�t deliver on the product it�s pointless. Aiming to be number one is good, but it�s very difficult. You must keep your menu fresh, change items on the menu every now and then so people don�t get bored.
A Lot of bakeries are opening up in the valley, but most of them seem to shut down in just a few months. Why is that?
They don�t do enough research. You can�t open a bakery or a restaurant just for the sake of it. This is also the same for any other business. If you see someone opening a successful chain of restaurants, you don�t know how much research that has gone behind it. Some will see the success of his restaurant and will open one themselves. But they don�t know how much research he has done to make it a success. You need to have at least a basic idea. You need the right location, right product and the prices should be feasible. You also need to target the right kind of customers.
New bakeries are giving older bakeries a run for their money, what do you think the older bakeries, like the cake shop, need to do in order to attract newer generation of customers?
Every market has its own strategy. Like the mobile market where every day new models are launching. We can�t stray away from competition. But we have managed to stay on top because we are keeping things fresh, we are coming up with innovative products but at the same time we are maintaining the quality we are known for. Even now we are growing every day.
Before, bakeries generally meant bread and cakes. But nowadays bakeries mean more than just bread. Fast food or all day meals are being implemented by bakeries everywhere. What are your thoughts on the same?
It�s good business. People are getting busier every day. We don�t have time to prepare lunch at home due to our busy schedule. For example, someone has to go to the college in the morning and go to work soon after that, where will they get time from? To cater to the needs of the society these ideas are very good.
Like you said earlier, you need to do enough market research to open a bakery, but some bakeries that do enough research still shut down after a few months after being unable to sustain their business.
You need to be dedicated towards what you do. Any work you do has its ups and downs and you need to be prepared for it. You may be running a successful business one day but the market trend changes and you can�t give people what they want so obviously you will fail. You need to have a proper plan for every possible situation. You must have a set plan if this happens or that happens. For example, look at our cake shop. We are located in Durbar Marg where so many bakeries and restaurants have opened up; we are still number one because we have a set plan. If we reach a certain goal we know what should be our target next. Everyone wants money and fame but no one is ready for it. If you are really sincere and dedicated to your business and product, you will definitely succeed. This is a growing market. It is showing no signs of slowing down. If you aren�t succeeding when the market is growing then you are doing something wrong.
On that note, what advice would you give to the newer bakeries?
There is a good future in the business. Market is expanding every day. Those that didn�t know about cakes and pastries have knowledge about it now. New generations are a big fan of it. Study about the business, do some thorough research, be ready for all the outcomes, invest properly and concretely and you will not fail. Be confident. If newer bakeries come in the market, it will encourage us older bakeries to come up with new products and improve the quality. There are plenty of opportunities to succeed.
Until the 60�s the number of bakeries in the capital were very minimal. An influx of tourists during the hippie era of Nepal saw the amount of bakeries in Kathmandu rise significantly. However, it wasn�t until the late 80�s that the baking business really took off. Western influence saw those few numbers increase by quite a bit. By then a few bakeries had gained popularity. Snowman Caf� in Freak Street was in the thick of it all. It started out as a tobacco store in the 1960�s and has since transformed into one of the best places you could get a slice of cake in the valley. People realized and saw the potential in this industry. Those fortunate few that foresaw the potential of baking quickly seized the opportunity and got into the business right away and since then the number of bakeries in the country have only been increasing. Such is the growing trend that almost every nook and cranny in the capital has at least one bakery to show for it.
Loaves of bread were available throughout the capital and that was all that you could buy in a bakery until a few decades back. That�s not the case anymore, as the demand for better bread and other baked goods started increasing, the bakeries in country made sure the supply met the demand. German, French or Italian, you will find bread of all kinds here in the valley. And this list is not just limited to bread too; cakes and pastries have been on the up and up as well. Cakes are making huge waves in the country, largely due to their growing popularity amongst the millennial. Highly customizable cakes with your pictures on them to cakes designed to meet your wildest imaginations have become a growing trend these days.
What stands out is the rising popularity in the baking business can be hugely credited to the changes in lifestyle. People are more conscious about their health now more than ever and maybe opt for bakeries as they see it as a much healthier option than fast food joints. A quiet conversation or just slowly sipping on a cup of coffee are deemed much more pleasant in a bakery setting as opposed to doing that in a busy setting of a restaurant. Maybe it�s just down to preference if not anything else.
Traditionally, when you hear the term bakery, bread and cakes are the first things that cross your mind. That isn�t the case anymore. Bakeries are serving more than just breads, cakes and pastries. A lot more has variety is being added on the menu. Customers are viewing bakeries as a potential place to enjoy a good meal and are slowly opting for bakeries than restaurants and caf�s. Breakfast to dinner, meals or quick bites are available throughout the day to attract customers.Those who are in this business have understood that simply relying on breads and cakes do not pay the bills anymore. You could get 3 or 4 loaves of bread for the price of one meal these days and bakery owners are capitalizing on it. You could even go on a bit of a stretch and say that a bakery today is a mix between modern day restaurants and caf�s.
Countless number of bakeries has opened up in the valley and somehow they all seem to fall short when it comes to catering to the needs of the public. This has resulted in a very high competition amongst the bakeries in the capital but the amounts of customers they welcome into their stores are almost neck and neck. The quality of the products they sell have also significantly improved with bakers coming up with new and improved ideas ever so often to welcome customers into their stores. One such scheme being the discounted prices on all products after 8 pm.
�It is important to be unique and different to open a bakery or a restaurant these days. But that is not the most important thing today. You can serve unique food but if it lacks in quality there is no point in being different. Quality of the food and the service you provide is just as important�, according to Mr. Buddha Shrestha, owner and chef of French bakery.
Kathmandu valley has produced some fantastic bakeries. The Cake Shop, Hermann Helmers, Pumpernickel Bakery, to name a few, have all stood the test of time and have been at the forefront of all this crazy surge in demand for baked goods. Up and coming bakeries like the European bakery and French bakery have been attracting customers with their innovative takes on cakes and other products. In fact, French bakery have their own unique vegan and gluten free menu which is quite impressive considering there are very few places in the valley that serve vegan or gluten free food.
But what has kept these older bakeries going on for so long while the newly opened bakeries are closing down just as fast as they are opening up?
You would expect that the older bakeries are far ahead of their newer counterparts but that is not the case. The newer and older bakeries are neck and neck when it comes to popularity. In fact, some would even argue that the older bakeries are struggling to keep up with their new found competition.
Some bakeries manage to stay relevant for a long time while others close down in just a matter of a few months. Perhaps a reason for this is the lack of proper market research. An extensive research is a must these days to establish any successful business. Opening a bakery just for the sake it will only result in it closing down just as fast as it opened.
[caption id="attachment_1888" align="alignleft" width="273"] Chef Pratap Mohan Dhaubadel, Pastry Chef- Hotel Yak & Yeti[/caption]
We spoke with one of the premier pastry chefs in Nepal, Chef Pratap Mohan Dhaubadel, Pastry Chef- Hotel Yak & Yeti who highlighted on the challenges of sustaining and running a bakery and what it takes to open a bakery in the valley. Here�s the excerpt.
How would you describe the current bakery scene in Kathmandu?
Bakeries and pastries weren�t all that developed before. Bakers weren�t regarded very important. Over time bakers and pastry chefs have gained a lot of respect and are in high demand right now. The mindset back then was, �that person only makes cakes�. There is a lot of competition amongst everyone right now. Even though not much has change in hot food, there are always new and innovative ideas being brought forward in cakes and pastries. It�s a very challenging job.
Sustaining a business is a hard task these days, but sustaining a business in the hospitality industry is even harder. What do you think it takes to survive in this industry?
Those who open a bakery should have a good knowledge about the industry. He shouldn�t just hire chefs or cooks and enter the market. He won�t be able to compete in the market. They should know what this product will taste like, what happens if he does this. A lot of knowledge is required. If you really want to open, you need good equipment. A good mixer, fridge, oven, dough sheeter and cooler are the basic requirements. Opening a bakery with just an oven and a fridge he will definitely fail. Many smaller bakeries have opened up that are producing just as good products as the bigger hotels. They have equal skill and equipment.
Like you said lot of smaller bakeries have started to produce products similar to those of the bigger hotels, what do the 5-star hotels need to do to stand out more?
From what I have heard, those bakeries that are producing such good products are being opened by experienced bakeries; some of them are my friends too. They have the skill and knowledge. It�s their own bakery so they will have done proper market survey, invested well, they will check who their competitors and check what products they have so he can produce different ones. For example, French macaron, earlier no one knew about it. But now smaller bakeries are producing it, it�s expensive but people have tasted and liked it. Customers know what the quality is now. Since there is lot of competitors people know which bakeries are good and which are not.
Baking is an art form, but people seem to have divided opinions on this topic, your thoughts?
You need art in you to work in a bakery. Someone who lacks artistic impressions cannot succeed as a pastry chef. Sometimes you have to make simple cakes and sometimes you have to make sophisticated ones. You don�t need a lot of art when it comes to normal food. Some form of art is still required, don�t get me wrong. In pastries and bakeries, art is of utmost importance.
Established bakeries have a good hold on the market and newer bakeries find it hard to attract customers. What should they do to increase sales?
First of all, they should maintain a level of quality; all their products should be consistent. Next is hygiene. People are very conscious about hygiene these days; they won�t eat in a dirty place like the olden days. Your staff is the most important. Simply knowing how to do the job doesn�t cut it. If you know how to work very well but don�t want to listen to your supervisors, you won�t get very far. It�s better to hire someone who is willing to learn and listen to others even if he doesn�t know how to do the job very well. You also need to keep the staff happy. Provide various incentives, or economic assistance if required, then they will work whole-heartedly. They also have to pay attention to the smallest detail. Another thing is price, if your competitors in a certain area are selling products for 500, you can�t expect to sell the same product for a higher price. You need to keep the prices lower for as long as possible until the people are familiar with your products.
Should they run a lot of marketing campaigns?
They should but not a lot. In the first year you have to, once people come to know your bakery then you don�t have to run a lot of advertisements.
Newer bakeries are coming up with new ideas every now and then to attract the younger generation, what should the older bakeries need to do to keep up with the younger generation?
Firstly, you need to know if the chef is skilled or not. Maybe the chef has been there for 15-20 years. In today�s age where internet is very important, the older chef may not know how to do internet research. You need to hire someone who can work alongside him doing internet research and produce new products to attract younger customers. Once the newer chefs come in, the older chef will also learn while mentoring the newer staff. The production team needs to taste the product from their bakery and from their competitors. Your chefs will know which one is better or worse and they will work to improve and produce new items.
Bakeries generally meant bread and cakes in the past. But now, bakeries are known more for their dining options than bread or cakes, what are your thoughts on the same?
The major job of a bakery is selling bread or cakes. Now, they sell burgers and sandwiches too. Birthdays or anniversaries only come around once a year. Not everyone will want to eat sweet products and bread and cakes won�t pay the bills. People will come to eat at your bakery and also eat your cakes in the form of dessert. Not a lot of people will just want to eat dessert; they will want to eat momos and other food along with it.
In the valley, a lot of bakeries and restaurants are opening and closing everyday, any particular reason behind this?
Let�s say, one person decides one day that tomorrow he will open a bakery tomorrow. He will have no clue who is his competitor or what the market is like. Opening a bakery without proper equipment will result in bad products. It also depends on the owner. He should follow the other bakeries by having a discount after 7 pm. He can�t keep the same pastries in the fridge for more than a few days; he will eventually have to throw it out. That way, customers will also see that the bakery sells fresh products. Keeping the smallest of details in mind is very important.
Being a pastry chef is a difficult task and can be stressful at times. How do you handle those stressful situations?
It�s all about planning. You need to know what you will do today. From checking your equipment, cleaning out older products and labeling the dates on products before anything else. If the kitchen isn�t in order then the products that go out will also reflect the same. Leadership is also very important. Dividing work and checking the quality of products is very important. A sense of time is needed too; be ready to complete a certain task in certain time. Sometimes you will have staffs that are lazy, the leader needs to be mature enough to pull him out of that laziness and help him improve.
Favorite bakery product?
Tiramisu is my favorite. Bakery will have to be Baker�s Den in Bhatbhateni. It is run by someone who I have taught. I enjoy eating the products from there.
Lastly, what advice would you give to those wanting to enter the baking business?
Before opening a bakery you should have the �I can do it� mindset. He should be confident he will succeed. Proper equipment is also really necessary. If you buy a fridge for 2 lakhs and if you close down very fast you will have to sell if for 50,000 so what is the point of running a business if you lose more than you gain. They should do proper market research, target the right kind of customers and do lots of planning. They should do all this and more if they want to open a bakery otherwise its best if they don�t.
Chef Pratap Mohan is a well-known pastry chef here in Nepal and abroad. He has been in the business for 40 years, working in 5-star hotels in the valley like Hyatt Regency, Soaltee Crowne Plaza and currently in Hotel Yak and Yeti for the past ten years. He has also worked abroad in Japan and Doha.
Mr. Yadav Pandey, Food & Beverage Manager- Hotel Annapurna shared his views on the current scenario of Nepali Bakery Industry.
[caption id="attachment_1903" align="alignright" width="372"] Mr. Yadav Pandey Food & Beverage Manager- Hotel Annapurna[/caption]
First of all, what can you tell us about the current bakery scene in Kathmandu?
The business is growing fast. The market is expanding very quickly and there is more competition. There are new people entering the scene that is resulting in more and more bakeries opening up. It is growing day by day.
To sustain a bakery is a difficult task, what do you think it takes to run a bakery these days?
New and improved trends are certainly required. This new generation has different tastes in everything. The influence from the international market impacts the business a lot. Baking is an art, just like an artist uses his canvass to channel his imagination; it�s the same for a baker as well. Quality and your ability to channel your thoughts to produce new and innovative items is a very important quality to have.
You talked about baking being an art, is being innovative really that important?
First of all, it�s still about the food more than anything. Of course, quality of the food has to be there at the top. Only then uniqueness and other factors come into play. It�s still food at the end of the day so the quality has to be there along everything else, but uniqueness is also important.
What should new bakeries do to attract customers into their stores and increase their sales?
Marketing is very important. It�s an essential part of any business these days. If you don�t run marketing campaigns, how can you expect customers? But even if you market well and don�t deliver on the product it�s pointless. Aiming to be number one is good, but it�s very difficult. You must keep your menu fresh, change items on the menu every now and then so people don�t get bored.
A Lot of bakeries are opening up in the valley, but most of them seem to shut down in just a few months. Why is that?
They don�t do enough research. You can�t open a bakery or a restaurant just for the sake of it. This is also the same for any other business. If you see someone opening a successful chain of restaurants, you don�t know how much research that has gone behind it. Some will see the success of his restaurant and will open one themselves. But they don�t know how much research he has done to make it a success. You need to have at least a basic idea. You need the right location, right product and the prices should be feasible. You also need to target the right kind of customers.
New bakeries are giving older bakeries a run for their money, what do you think the older bakeries, like the cake shop, need to do in order to attract newer generation of customers?
Every market has its own strategy. Like the mobile market where every day new models are launching. We can�t stray away from competition. But we have managed to stay on top because we are keeping things fresh, we are coming up with innovative products but at the same time we are maintaining the quality we are known for. Even now we are growing every day.
Before, bakeries generally meant bread and cakes. But nowadays bakeries mean more than just bread. Fast food or all day meals are being implemented by bakeries everywhere. What are your thoughts on the same?
It�s good business. People are getting busier every day. We don�t have time to prepare lunch at home due to our busy schedule. For example, someone has to go to the college in the morning and go to work soon after that, where will they get time from? To cater to the needs of the society these ideas are very good.
Like you said earlier, you need to do enough market research to open a bakery, but some bakeries that do enough research still shut down after a few months after being unable to sustain their business.
You need to be dedicated towards what you do. Any work you do has its ups and downs and you need to be prepared for it. You may be running a successful business one day but the market trend changes and you can�t give people what they want so obviously you will fail. You need to have a proper plan for every possible situation. You must have a set plan if this happens or that happens. For example, look at our cake shop. We are located in Durbar Marg where so many bakeries and restaurants have opened up; we are still number one because we have a set plan. If we reach a certain goal we know what should be our target next. Everyone wants money and fame but no one is ready for it. If you are really sincere and dedicated to your business and product, you will definitely succeed. This is a growing market. It is showing no signs of slowing down. If you aren�t succeeding when the market is growing then you are doing something wrong.
On that note, what advice would you give to the newer bakeries?
There is a good future in the business. Market is expanding every day. Those that didn�t know about cakes and pastries have knowledge about it now. New generations are a big fan of it. Study about the business, do some thorough research, be ready for all the outcomes, invest properly and concretely and you will not fail. Be confident. If newer bakeries come in the market, it will encourage us older bakeries to come up with new products and improve the quality. There are plenty of opportunities to succeed.
