“Pursue excellence with integrity, focus, and unwavering zeal. Invest with purpose, and remember that success is also about the joy of the journey.”
Entrepreneurs Today recently reached out to Yash Advani, a third-generation hotelier who holds a Bachelor’s in Business Administration and Finance from Les Roches, Switzerland.
With a family legacy of over six decades in hospitality, he manages operations at renowned properties such as The Shalimar Hotel (Mumbai), The Central Park (Pune), The Metropole (Ahmedabad) and Langham Hospitality, India.
Since 2019, Yash has etched a name for himself in the entrepreneurial landscape, launching his ventures like NRI Cloud Kitchen, The Bakerie, Corner Cafe, Cafe Calma, and Maikada, enhancing the culinary offerings and guest experiences within the group.
Yash’s True Calling
In a freewheeling chat with the team, Yash shares that his inspiration to join and expand the family business came from the rich legacy and passion for hospitality he inherited.
Ever since he witnessed the dedication and hard work of his predecessors, he was motivated to work on his own ideas and give life to modern concepts in their properties. Looking back, Yash shares about his journey.
Interviewer: How did your initial journey begin?
Yash: “My professional career essentially began when I officially joined the business in 2019 and immediately began working on various projects, from revamping in-house offerings to launching new ventures that cater to contemporary tastes and trends.”
An Edge Over Others
Today, the business stands out from the others in the market due to its unique blend of tradition and innovation.
Interviewer: Can you tell us what’s different about the properties?
Yash: “One of the major differentiators, I believe, is that our properties not only offer luxurious stays but also provide unique culinary adventures, such as the organic and hydroponic system at Cafe Calma and the innovative cocktail program at Maikada. By continuously evolving and integrating modern technology and sustainable practices, we differentiate ourselves in a competitive market.”
Navigating Challenges
The journey has not been a cakewalk for Yash, and there were numerous challenges along the way. One of them was staying relevant in a rapidly changing industry while honouring its legacy.
Yash mentions that it was also difficult to adapt to contemporary trends without compromising on core values, which required strategic planning and investment in technology and talent. By focusing on guest experiences, leveraging social media for marketing, and launching ventures like NRI Cloud Kitchen, they have successfully navigated these challenges.
Celebrating Feats
“Success in our business is measured by guest satisfaction, repeat business, and the positive impact we create in the community.”
Some of their major achievements till now include the successful launch of NRI Cloud Kitchen, the expansion of The Bakerie to two new outlets in Walkeshwar (Mumbai) and Thane (Mumbai), and the establishment of innovative dining experiences at Cafe Calma and Maikada. Yash reveals,
“I am also proud of the ongoing projects like the pan-India expansion of The Bakerie and the development of a boutique property in Goa.”
Plans Ahead
Looking ahead, Yash is excited about plans including the pan-India expansion of The Bakerie and enhancing existing ventures with new concepts and offerings.
The goal is to revolutionise the hospitality industry through innovative ideas and continuous growth. By investing with purpose and passion, the aim is to create unique experiences that appeal to the growing bleisure (business-leisure) travel segment.
Interviewer: As we sign off, can you share some major takeaways as an entrepreneur?
Yash: “Throughout my journey, I have learned the importance of resilience, adaptability, and the power of exceptional guest experiences. Transforming challenges into opportunities and over-delivering on expectations are keys to success. I would also urge the entrepreneurs to continuously innovate, stay true to their core values, and create memorable experiences for their guests.”
