Calling all Foodies, Home-chefs and Bloggers to a workshop on how to become a Food preneur and turn your passion into profits, with Restaurant Consultant and Entrepreneur, Ravi Wazir. Hear first-hand experiences from successful Food preneur and Founder of Kaboom, Yohaan Dattoobhai, taste delectable treats by Sucres Des Terres and develop your own Mock Food-Enterprise Concept in this Multi-layered Experiential Workshop.
Ravi Wazir has served the hospitality sector as an employee, an entrepreneur and a consultant since 1988 when he graduated from the Institute of Hotel Management, Mumbai and later attended the Small and Medium Enterprise Program at IIM, Ahmedabad. With experience in businesses from hotels to fast food outlets, from catering services to restaurants, Ravi has worked with brands / organizations including The Olive Bar & Kitchen, Swati Snacks, Harry’s India Pvt. Ltd., The Sports Bar and many more. His book titled “Restaurant Start-ups: A Practical Guide” is available at amazon.com He presently supports companies in the development & execution of their strategy, via assignments ranging from full-time business-head roles to mid-term consulting over a few weeks/months and also single-day advisory & mentoring sessions.
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Yohaan is the founder of Funky Kitchen company, the hospitality start-up behind the gourmet artisanal ice-creamery, Sucres Des Terres, and Kaboom - a newly launched ‘fast casual’ brand. The idea behind Kaboom is to build a network of community eateries that would serve food made using exceptional quality produce in a convenient ‘grab & go’ format. Previously, Yohaan was the Director of International Development for Which? Magazine, where he developed the group's market entry strategies for Eastern Europe, South East Asia and India. Yohaan has a BA in Communication Studies from York University (Toronto) and an MBA from INSEAD (Singapore & Fontainebleau).
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