Saravana Bhavan
 | |
| Chain of Restaurant | |
| Industry | Restaurant |
| Genre | South Indian Vegetarian Cuisine |
| Founded | 1981 |
| Founder | P. Rajagopal |
| Headquarters | Chennai, India |
Number of locations | 39(in india),43(outside india),16(to be opened) |
Area served | India, Malaysia, Oman, Canada, France, Germany, Singapore, U.A.E, U.K, U.S.A, Kuwait, Qatar, Hong Kong, Thailand, Netherlands. |
Key people |
P. R. Shiva Kumaar R. Saravanan |
| Products | Food, Sweets, Bakery, Ice Cream |
| Services | Fast Food, Take Away, Home Delivery and Outdoor Catering. |
| Revenue |
 $450 million (2010) |
Number of employees | 8700(in India - 2014) |
| Slogan | a synergy of taste and quality |
| Website | www.saravanabhavan.com |
Hotel Saravana Bhavan is one of the largest vegetarian restaurant chains in the world, founded in 1981 offering south Indian Vegetarian cuisine.[1] They have more than 33 outlets in India (20 outlets in Chennai alone) and 47 around the world (including Australia,, Canada, United Kingdom, France, Germany, Singapore, Malaysia, Thailand, the United States, and the Middle East.[2][3] As of 2012 there are plans to open 5-star Vegetarian-Hotels.[4]
The restaurant is called "hotel" because in India, the word "hotel" often implies a restaurant.
History
In the early 20th century, there were practically no restaurants in Madras (now Chennai). P. Rajagopal in 1968 opened the a tiny grocery shop on the outskirts of the city.[5] When he opened his first restaurant in K.K. Nagar in 1981, his shops were deeply in deb; however, an astrologer suggested that he try a line of work that involved fire. Contrary to common practice, Rajagopal started using top-quality vegetables and gave his workers high wages. Initially his business was losing 10,000 rupees a month. Eventually, however, his food came to be known as was high quality and inexpensive, and soon his business was profitable and he started opening new branches.
The Dasaprakash hotel, an Udipi chain, started in Madras in 1954 may have served as a model. The Udipi "hotels" (as restaurants are often termed in India) are run by Brahmins, Rajagopal belongs to the Nadar business/landowning community. In 1992, Rajagopal on his visits to Singapore observed the functioning of the multinational fast food joints like MacDonald's and used them as a model.[6]
He provided his workers unprecedented benefits, health care, housing allowance and a marriage fund for their children. By the 1990s, the Saravana Bhavan chain spread throughout neighborhoods in Chennai. In 2000, Saravana Bhavan opened its first branch outside India, opening a franchise in Dubai, with a large number Indian expats. It eventually expanded to Paris, Frankfurt, London, Dallas and Doha, Qatar, relying on the expatriate Indian population. It does not attempt to attract non-Indian customers. They are sometimes referred to as "canteen-like joints are strictly aimed at Indian expats missing a taste of home"[7] It is considered to be a high volume, low margin venture which is labor intensive. Saravana Bhavan sends workers from India to work in their foreign branches.[8] The overseas outlets are run by franchisees.
Service Model
It is expected that the customers know what they want, with the waiters essentially taking orders and delivering the food. Some of the staff, even in overseas locations, may have a limited knowledge of English.[9] The food is prepared fresh and the high volume reduces the waiting time.
Food
In addition to the traditional south Indian snacks (dosa, idli, utthapam, vada, with several variations) a few North Indian dishes (Parotta, Chana Bhatura) are offered.[10] A few combo thalis are offered. Some locations offer tanduri bread. A small selection of south Indian sweets (Badam Halva, Rava Kesri) and north India Gulab Jamun are offered. It has its own brand of vegetarian icecream. Some branches offer more extensive menus
Controversy
The chain founder P. Rajagopal was on the public eye due to his conviction and sentence to life prison for the alleged involvement in the the murder of employee Prince Santhakumar in 2001 and harassment of his wife Jeevajothi, who he had wanted to marry. He was the subject of a long piece in The New York Times mentioning the case.[11] He was released on bail after serving a few months in prison.
See also
- Udupi restaurants and hotels
- Vegetarian and Vegan Restaurants in Singapore
- List of vegetarian restaurants
- Indians in the New York City metropolitan region
References
- ↑ "Founder & Key Personalities". Saravana Bhavan. Retrieved 2007-05-31.
- ↑ Berry, Rynn; Suzuki, Chris A.; Litsky, Barry (2006). The Vegan Guide to New York City. Ethical Living. p. 27. ISBN 0-9788132-0-0. Retrieved 2008-07-03.
- ↑ Addison, Bill (2006-06-30). "Diners line up for Saravana dosas". San Francisco Chronicle. Retrieved 2008-07-03.
- ↑ "Saravana Bhavan plans foray into hospitality sector after it strengthens international presence further"
- ↑ Masala Dosa to Die For, New York Times, ROLLO ROMIGMAY 7, 2014
- ↑ The Hindu, Friday, August 21, 1998
- ↑ Can you overlook a violent history for the perfect dosa?, Crystal Wilde, November 18, 2015
- ↑ Indian Restaurant Chains Have Overseas Expansion on Their Menus, Knowledge@Wharton, Apr 21, 2011
- ↑ Daily News-NewYork-8/5/2005
- ↑ Discover India, May 17, 1999
- ↑ Romig, Rollo. "Masala Dosa to Die For". New York Times. Retrieved 7 May 2014.