Exclusive Interview | Rajan Sethi, Managing Directors, Bright Hospitality Pvt. Ltd
/“It’s not just about the food moreover, it’s about creating an experience that feels authentic and personal. Adventure teaches you to stay calm under pressure and take calculated risks, which helps me make better decisions at BHPL.”
What inspired you to establish Bright Hospitality Private Limited, and how has your vision evolved since 2007?
Bright Hospitality was born out of a deep passion for food and a desire to create spaces where people could experience not just great flavors but also a sense of belonging. When we started in 2007, the idea was simple, to celebrate Indian culinary heritage with authenticity and warmth.
Our core belief is that food is an emotional experience, not just a meal. Over the years, our vision has grown beyond just serving food. Today, BHPL stands for more than dining; it’s about creating meaningful experiences that blend tradition with innovation. We aim to make every guest feel at home while offering a memorable journey through flavors and stories. Each of our outlets has its own unique style and story, ensuring that every visit feels personal and special.
BHPL has remained self-funded despite its success. What advantages and challenges has this approach presented?
Yes, being self-funded has allowed us to have full control over our decisions, both creatively and operationally. It gives us the freedom to stay true to our vision without external pressures. The main challenge is managing growth without outside funding, which means we have to be more strategic with our resources. However, this approach has made our foundation stronger and we’ve grown steadily while ensuring that every new outlet reflects the quality and authenticity that define BHPL.
Your portfolio includes award-winning brands like Ikk Panjab and The G.T. Road. What is your process for creating unique and memorable dining experiences?
It all starts with understanding the story behind the cuisine and doing thorough research. For Ikk Panjab, the goal was simple, to recreate the flavors and nostalgia of undivided Punjab through hearty dishes prepared with age-old techniques and authentic ingredients. We also wanted to create a space where every meal and every corner feels like home. For The G.T. Road, the focus was on crafting a culinary journey along the historic trade route.
We pay close attention to every detail, from sourcing ingredients to staff training just to make sure that the experience feels genuine and personal.
BOSS, your proprietary IT/ERP system, is positioned as a game-changer in hospitality operations. How does it enhance efficiency and guest experience?
BOSS has been a major operational breakthrough for us. It streamlines everything from inventory management to staff scheduling, ensuring that day-to-day operations run smoothly and efficiently. The system allows us to monitor stock levels in real time, reducing waste and ensuring that our kitchens are always well-prepared. It also helps us track customer preferences and feedback, enabling us to personalize the guest experience.
BOSS improves service speed by automating order flow and kitchen coordination, which means guests get their meals faster and with greater accuracy. Additionally, the system provides valuable insights into business performance, helping us make informed decisions to enhance overall efficiency and maintain consistency across all our outlets.
Sustainability is a key focus for BHPL. How do you integrate sustainable sourcing and practices into your restaurant concepts?
Sustainability is deeply embedded in our operations across all our brands. We prioritize locally sourced ingredients and work closely with farmers and suppliers who follow sustainable practices. Managing resources efficiently is key to minimizing waste, and our tech-driven BOSS system helps us track and optimize inventory to reduce excess. We also focus on using eco-friendly packaging and implementing energy-efficient practices in our kitchens.
You have ambitious plans to expand BHPL’s footprint across India and internationally. What markets are you targeting, and what factors influence your expansion strategy?
Our expansion strategy is focused on cities where there’s a growing demand for premium, experience-driven dining. After the success of Ikk Panjab in Connaught Place, Delhi, we’re now opening in Chandigarh, a city that shares deep cultural ties with Punjab. We’re also exploring opportunities in tier-2 and tier-3 cities where the F&B landscape is evolving rapidly.
Internationally, we’re considering markets with a significant Indian diaspora.
Joint ventures play a role in your future growth strategy. How do you ensure these partnerships align with BHPL’s core values of quality and authenticity?
We’re selective about partnerships, the focus is always on shared values and long-term alignment. Our partners must understand and respect the essence of our brands. Quality, authenticity, and guest experience cannot be compromised. We work closely with partners to ensure that the brand identity and operational standards are maintained consistently.
With the rise of experiential dining, how do you see consumer preferences shifting, and how is BHPL adapting to these changes?
Consumer preferences have evolved, especially with the influence of Gen Z, who seek more than just good food. Moreover, they want a complete experience. Gen Z values authenticity, personalization, and aesthetics, from Instagram-worthy interiors to curated dining experiences. At BHPL, we’ve adapted by creating spaces that tell a story. Ikk Panjab, for example, is designed like an old colonel’s house, blending nostalgia with comfort. The focus is on making dining memorable, not just about the food but the entire journey.
You have a deep passion for adventure, from motorcycling to mountaineering. How do these experiences influence your leadership and creativity in the hospitality space?
Honestly, adventure pushes me to think differently. Traveling to different places exposes me to new cultures, flavors, and traditions, which sparks fresh ideas for our restaurants. It’s not just about the food moreover, it’s about creating an experience that feels authentic and personal. Adventure teaches you to stay calm under pressure and take calculated risks, which helps me make better decisions at BHPL.
Your long-term goal is to transition BHPL into a public-listed entity. What milestones do you need to achieve before taking that step, and what does the future hold for the company?
Taking BHPL public is a long-term vision, and we are working towards key milestones to make that possible. First, ensuring that all our current outlets are consistently profitable is crucial. A strong financial foundation will allow us to scale sustainably. Second, building a team that is deeply invested in our vision is essential. We want to cultivate leadership within BHPL so that growth is driven by passionate and capable individuals.
Expanding our presence in key cities is another major step. A well-established footprint across prime markets will strengthen our brand’s credibility. Lastly, we are focusing on refining our backend systems to create a seamless, technology-driven, and sustainable operational framework. Once these elements are in place, we will be in a strong position to transition into a public-listed company, taking BHPL to new heights while staying true to our core values of quality, innovation, and authenticity.
