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Bhavishya Pratap

@bhavishya2512

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Building Pratap Hospitality 🚀
@pratapsthedhaba @sthambabrewery @littlelocopops @pratapjees
I try to help new FNB founders, dm me 🙌

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Food will always matter, but it’s interesting to see more restaurants being built around drinks, music, or shared experiences first.

🍸 BAR-ONLY RESTAURANTS
Globally, food in bars is not the default, and that culture is slowly coming back.

We’ll start seeing more drinks-only concepts very soon.

• Omakase (お任せ) means “I’ll leave it up to you.” With the rise of supper clubs and the death of overly complicated menus, Cocktail Omakase Bars feel like a very natural next step.

• Alcohol Tasting Rooms are usually limited to vineyards, breweries, or distilleries. But a lot of countries now bring these experiences into cities, creating really immersive tasting spaces.

• Highball Whiskey Bars are extremely popular in Japan and focus on craft ice, whiskies, and perfectly balanced highballs. Sometimes whiskey is even poured from taps, and the entire experience revolves around the spirit rather than the food.

🎵 MUSIC-FORWARD SPACES
Places where music becomes the identity of the venue, not just background ambience.

• Vinyl Listening Bars built around high-fidelity sound systems and carefully curated music.

• Piano Rooms where people gather around the piano while someone plays or sings and the whole room listens or joins in. Personally, I absolutely love the atmosphere in these places.

• Karaoke Bars, especially in Korea and parts of Asia, are far beyond a simple karaoke night. Venues compete on sound systems, screens, and the overall karaoke experience, often with private rooms and elaborate setups.

🎯 EXPERIENCE-FORWARD RESTAURANTS
Concepts where the activity becomes the reason people come, and food supports the experience.

• Golf venues like Topgolf, where people come primarily to play and hang out with friends
• Cinema Dining or Movie Clubs built around watching films together
• Social spaces centred around Games, Hobbies, or Group Activities

Right now these are often seen as something to do before or after dinner, but very soon the activity itself will become the dinner plan.

Tell me if you’ve seen other concepts picking up lately or want me to cover them.

[Founder Lens, Hospitality Trends, Restaurant Concepts, FNB, Bar Concepts, Music Venues, Experiences] by @bhavishya2512

15 years running bars and restaurants 🍻

Rents are rising and EVERY inch needs to be optimized!!

Smaller tables.
More covers.

Sauces, Salt Pepper Shakers and extra table setups are now basically “AS PER NEED” only.

Keep them on service stations and bring them out only when needed.

Even water glasses don’t need to sit permanently on tables anymore 🥛

Dinner plate sizes are dropping 🍽️
Quarter plates are becoming optional for shared starters like fries 🍟

All for the same reason:

SPACE.

Less clutter.
Better sales.

Layouts are getting tighter and smaller-format places are taking over 👀

These are the small things but have MAJOR IMPACT!

Hope this helps 🙌

[hospitality, restaurants, restaurant design, restaurant business, bar business, F&B, entrepreneur, founder, restaurant owner, cafe owner, bar owner, hospitality industry, space optimization, restaurant operations] by @bhavishya2512

15 years running bars & restaurants 🍻

Here’s an estimate of a 120-150 seater / 3000-5000 sqft bar:

• ₹20L - Kitchen & bar equipment 🍳
Kitchen lines, burners, ovens, beer systems, bar stations.
Exhaust systems are the biggest expense here.

• ₹7L - Refrigeration & cold storage ❄️

• ₹5L - Crockery, cutlery & glassware 🍽️
Constant expense due to breakage.

• ₹10L - Initial food & liquor inventory 🥃
Liquor inventory is EXPENSIVE. Don’t underestimate wastage during trials & pre-launch.

• ₹10L - Fittings, electricals, civil work & washrooms ⚡
Depending on the condition of the space, this alone can increase to 20-30L.
Big reason why existing restaurant spaces are preferred.

• ₹10L - HVAC 🌬️
Cooling & fresh air systems.

• ₹20L - Furniture & interiors 🎨
Decor detailing, lighting aesthetics & custom fabrication. ₹20L is JUST a starting point here.

• ₹10L - Architect & consultants 📐
Technical planning is VERY IMPORTANT. Hire cheaper if needed, but DO NOT SKIP this.

• ₹5L - Sound & billing systems 🔊
Software, billing systems, KOT systems, printers, speakers (wide budget range).

• ₹30-50L - Licenses & approvals 📄
Liquor license, fire NOC, municipal approvals, GST, FSSAI, etc.
Existing liquor licenses save a MAJOR chunk of this cost.

• ₹10L - Internal branding 🧾
Menus, coasters, signages, packaging, uniforms, tent cards, billing rolls, etc.

• ₹10-15L - Pre-launch marketing 🚀
Photoshoots, influencers, PR, launch campaigns, opening events, etc.

This is just the pre-opening cost!
You still need to market continuously for the first 12months after launch.

Then add:
• Security Deposit
• Brokerage
• First month advance rent (IMP)

And finally:
• Keep AT LEAST 2 months rent as contingency capital 💰
(2-3 months rent buffer is the MINIMUM recommended.)

Most restaurants & bars don’t hit monthly break-even in the first 6-12 months & usually recover investments only after 24-36 months.

Even extremely conservatively done, this scale setups WILL still cost ₹1.5CR+

Hope it helps 🙌

*Costs may vary based on city, scale, preference & rentals obviously!

[restaurant costing, FNB owner, Hospital Breakdowns, Bar Cost, Money, Budget, Cafe Owner] by @bhavishya2512

Type A. Business owner. Event planner. Overachiever. Attention to detail. Wife. 😂❤️

(Relationships, Married Life, Couple Humour, Event Planner, Business Owner, Overachiever, Husband Life, Marriage Goals, Couple Reels, Relatable Reels) by @bhavishya2512

15 years running bars and restaurants 🍻

RESTAURANT SEATING PLANNING IS AN INTEGRAL PART OF YOUR OVERALL PLANNING!

Make sure you have a decent mix of 2-seaters, 4-seaters and tables that can be clubbed together. 👥

GROUPS ALWAYS PREFER HAVING THEIR OWN SECTION!

So create a few areas that can be given entirely to a larger group when needed.

Here, we’ve used DIFFERENT FLOOR LEVELS to create that separation.

But there are SO many simple ways to do the same thing! 👇

• Use pillars as natural passage barriers
• Change table styles (round vs square, high vs low)
• Use service or side tables between sections
• Change the chair pattern or upholstery in a particular section

You don’t always need a partition to make an area feel separate!

And remember, COUPLES ALSO WANT SOME PRIVACY. ❤️

Don’t put every 2-seater right in the middle of the restaurant. Give them some corners, quieter sections and slightly more private areas.

PLAN FOR DIFFERENT TYPES OF CUSTOMERS, NOT JUST DIFFERENT TABLE SIZES!

Small decisions like these can make the space work MUCH better and really enhance the overall restaurant experience. 👀

Hope this helps! 🙌
Follow for more.. ❤️

(Restaurant Design, Restaurant Seating, Restaurant Layout, Hospitality, Restaurant Business, Restaurant Interiors, Space Planning, Interior Design, Restaurant Construction, Seating Design, Restaurant Tips, Entrepreneurship, Founder Lens) by @bhavishya2512

15 years running bars and restaurants 🍻

I JUST LEARNED A NEW WALL TEXTURE TRICK! 👀

Apparently, you can take simple JUTE, DIP IT IN CEMENT, put it on the wall and then paint over it to create this texture.

Honestly... I HAD NO IDEA. 😂

There are SO many simple ways to create interesting textures without spending a fortune.

You really do learn something new every day! 😅

Hope this helps! 🙌
Follow for more.. ❤️

(Restaurant Design, Restaurant Interiors, Wall Texture, Interior Design, Indian Restaurant, Restaurant Construction, Architecture, Interior Architecture, Design Ideas, Hospitality, Restaurant Business, Restaurant Tips, Entrepreneurship, Founder Lens) by @bhavishya2512

15 years running bars and restaurants 🍻

THE BAR HAS:

💰 HIGHEST INVENTORY VALUE
⚠️ HIGHEST RISK OF ERRORS
💸 HIGHEST RISK OF LEAKAGES
📈 HIGHEST PROFIT POTENTIAL

And most importantly...

🔄 HIGHEST NUMBER OF POST-SERVICE / POST-BILLING MODIFICATIONS!

This is because simple things like unopened water bottles or cold drinks get returned, customers upgrade from 30 ml to 60 ml, drinks get cancelled after being made, or the number of drinks served doesn't match what's been billed. There's a LOT to keep track of! 👀

ALWAYS KEEP YOUR CASHIER RIGHT NEXT TO THE BAR!

Your cashier acts as an extra pair of eyes on the bar and can easily verify any modifications, returns or cancellations directly with the bartender.

They can also help with simple things like passing a glass, straw or water bottle during a rush!

Your bartender can also cover for the cashier during washroom breaks etc.
(even without access to the cash drawer)

Train bartender on simple tasks like printing bills and verifying online payments.

Essentially, you get an extra pair of hands for BOTH operations! 🙌

Your manager can keep an eye on the bar and billing from the same spot, while your waiters benefit from fewer touchpoints.

They can pick up drinks, collect bills and handle multiple requirements in the SAME TRIP!

Less running around. Faster service. Better staff efficiency. 🍻

SMALL LAYOUT DECISIONS. BIG OPERATIONAL DIFFERENCE. 👀

Hope this helps! 🙌

Follow for more.. ❤️

(Restaurant Business, Bar Operations, Restaurant Design, Bar Layout, Billing Control, Service Flow, Staff Efficiency, Restaurant Management, Hospitality, F&B, Restaurant Tips, Entrepreneurship, Founder Lens) by @bhavishya2512

15 years running bars and restaurants 🍻

KNOWING THE TRICKS HELPS YOU SPOT THEM. 👀

Here’s one you probably would have never known:

Instead of pouring the drink directly into the glass, the bartender pours it onto the straw, so that first sip can feel MUCH stronger.

It’s an easy trick and can absolutely be done legitimately if the drink is designed that way.

But it can also be an easy way to manipulate that first sip. 👀

And that’s exactly why I’m showing you this.

Does knowing this mean I use the trick?

ABSOLUTELY NOT. 😂

But after 15 years in the industry, I think customers should know what can happen behind the bar too.

The more you know, the harder it is to fool you. 😉

Hope this helps! 🙌
Follow for more.. ❤️

(Bar Business, Hospitality, Bartending, Beverage Industry, Bar Tricks, Restaurant Business, Bar Operations, Restaurant Tips, Entrepreneurship, Founder Lens) by @bhavishya2512

Some legends don’t need an introduction.
Just a little mentor flex. 😉✨

What many people don’t know is that Chef Sanjeev Kapoor helped shape many of our original recipes. What makes it even more special is how selflessly he shares his knowledge, never seeking credit.

Truly blessed to have someone like you in my life. ❤️

An absolute honour to learn so much from you. Thank you for making the opening evening of our new place even more special. 🙏

Here’s to a new chapter for Pratap’s The Dhaba!

(Pratap’s The Dhaba, Sanjeev Kapoor, Founder’s Journey, Mentor, Culinary Legends, North Indian Food, Punjabi Food, Authentic Punjabi Cuisine, Punjabi Dhaba, Restaurant Founder, Mumbai Restaurants, New Beginnings, Restaurant Launch, Chef Mentorship, Original Recipes, Indian Cuisine) by @bhavishya2512

15 years running bars and restaurants 🍻

I DON’T BELIEVE IN VASTU… BUT THIS GOLDEN GLOW IS HARD TO ARGUE WITH. 😂☀️

Some directions just give you BEAUTIFUL NATURAL LIGHT.

And when you’re planning a restaurant, you have to pay attention to that!

The sunlight, the openness, the way the space feels throughout the day... IT MAKES A HUGE DIFFERENCE.

Maybe Vastu was onto something. 👀😂

Hope this helps! 🙌
Follow for more.. ❤️

(Restaurant Design, Restaurant Interiors, Vastu, Architecture, Interior Design, Natural Light, Restaurant Planning, Hospitality, Restaurant Business, Indian Restaurant, Restaurant Construction, Space Planning, Entrepreneurship, Founder Lens) by @bhavishya2512

15 years running bars and restaurants 🍻

I cannot emphasize this enough!!

DON’T PLAN YOUR BUSINESS AROUND 365 DAYS ❌

At MAX, you’re looking at around 20–22 genuinely good operating days a month.

Then you have Ganesh Chaturthi, Navratri, Dussehra, Mahashivratri, Janmashtami, Ram Navami, Hanuman Jayanti, Ekadashi, Paryushan, Mahavir Jayanti, Shravan, Diwali, Holi and many other religious or cultural occasions where drinking patterns can change significantly. 🙏

Then come national holidays, dry days, elections, local festivals, local events, unexpected closures, rains and everything else that can affect business. 🌧️

And it gets even more personal.

Depending on your customers and their beliefs, some people won’t drink on Mondays, Tuesdays, Saturdays, certain fasting days, or during particular periods of the year.

So when you’re doing your numbers, PLEASE DON’T ASSUME 365 DAYS OF BUSINESS.

Realistically, I’d plan around 200–225 GOOD OPERATING DAYS.

PLAN FOR THE DAYS YOU CAN ACTUALLY SELL, NOT JUST THE DAYS ON THE CALENDAR.

Hope this helps! 🙌
Follow for more.. ❤️

(Restaurant Business, Bar Business, Hospitality, F&B Business, Restaurant Finance, Business Planning, Revenue Planning, Restaurant Operations, Bar Operations, Alcohol Business, Restaurant Management, Entrepreneurship, Founder Lens) by @bhavishya2512

This isn’t goodbye. ❤️

It’s just a new address.

Thank you for the last 23 years. For all the memories, celebrations, meals and moments you’ve shared with us.

Come say goodbye one last time 🙌

From 5th October, 7 PM onwards, we’ll see you at our new home, just 4 minutes away.

📍 Aver House, New Link Road, Veera Desai Road
Formerly Lord of the Drinks

We’ll be opening with limited sections initially, with the rest of the space opening soon after.

See you at our new home. 🫶

(Pratap’s The Dhaba, Mumbai, Punjabi Food, Andheri, Restaurant, 23 Years, New Beginning) by @bhavishya2512