Amit Ahuja, the visionary founder of AA Hospitality, embodies the perfect blend of passion, expertise, and innovation in the culinary world. With over a decade of experience in the hospitality sector, Amit first showcased his leadership at the Hilton Hotel in Bengaluru, India, where he honed his commitment to excellence. His journey into the restaurant industry began with cherished family outings, which ignited his desire to create memorable dining experiences that resonate with consumers.
In 2015, Amit launched The Open Box, marking the start of a successful entrepreneurial journey that would soon include the acclaimed Misu and the award-winning Lucky Chan, recognised for its exceptional pan-Asian cuisine. His ability to identify market niches has led him to demystify pan-Asian offerings, making them accessible and relatable to a broad audience. Through meticulous sourcing of high-quality ingredients and a relentless focus on customer satisfaction, Amit has built a thriving portfolio that continues to delight diners. With ambitious expansion plans across major cities, his vision for AA Hospitality is not just about growth, but about maintaining an unwavering commitment to excellence and innovation in every dining experience.
In an interview with Deepa Natarajan Lobo of Business Frontier, Ahuja discusses his journey in hospitality, the booming food industry in India, and his commitment to creating exceptional dining experiences while planning for future expansion.
Q. How did the early stages of your career help you emerge as the Founder of AA Hospitality (and Lucky Chan)?
My journey into hospitality began after working for 14 years with a developer, where I gained exposure to various departments like marketing, sales, and liaison. Towards the end of my tenure, I was leading hospitality for the organisation, and one of my projects involved a Hilton property. This experience piqued my interest in the hospitality industry, particularly how a hospitality chain like Hilton operates and creates a unique environment for guests. When the opportunity arose in 2014 to create a space on St Marks Road, Bengaluru, I seized it, leading to the birth of ‘The Open Box’ and marking the start of my journey in hospitality with AA Hospitality.
Q. How would you describe your company’s culture, and what role does leadership play in shaping it?
Our company culture is driven by a continuous desire to improve and perfect our offerings. As a leader, I believe in coming to work every day with the mission of making our products, experiences, and overall environment better than the day before. This mindset encourages my team to identify areas for improvement and strive for excellence in everything we do. We aim to create a fun and vibrant atmosphere while staying true to our goal of being specialists in the Asian food segment.
Q. What do you think of the booming food scenario of India?
India’s food scenario is indeed booming, with a growing appetite for diverse and authentic culinary experiences. This is an exciting time for restaurateurs, as the market is ripe with opportunities to introduce new concepts and cuisines. The increasing awareness and appreciation for global flavours, particularly Asian cuisine, align perfectly with our vision at AA Hospitality. We are thrilled to be part of this vibrant food landscape and look forward to contributing to its growth.
Q. Are there any industry trends or changes that you’re particularly interested in or concerned about?
I am particularly interested in the rising trend of creating immersive dining experiences that go beyond just food. At AA Hospitality, we are exploring new concepts such as launching an Izakaya, which will bring a vibrant and authentic Japanese pub experience to our guests. Additionally, we are committed to continuously innovating within our existing brands, regularly introducing new products and menu items to keep our offerings fresh and exciting. This focus on combining new concepts with consistent innovation is a trend that I believe will continue to shape the hospitality industry
Q. How do you see your restaurant evolving over the next few years?
We have ambitious plans for expansion, particularly with our scalable brands like Lucky Chan, Prequel, and Misu. This year alone, we are aiming to open several new outlets across these brands. For us, it’s about going all out and not holding back. We believe that our focus on creating specialised, high-quality Asian dining experiences will continue to resonate with our customers and drive our growth in the coming years.
Q. What are the key trends that the hospitality sector will witness in India in future?
The hospitality sector in India is likely to see a continued shift towards specialisation in cuisines, with a focus on creating immersive dining experiences that transport guests to different cultures and regions. There is also a growing demand for restaurants that offer not just great food but also a unique ambiance and overall experience. Additionally, scalability and replicability of successful concepts will be a key trend as brands look to expand their footprint across the country.
Q. What advice do you have for budding entrepreneurs?
Identify your area of specialisation and strive to master it. While it’s tempting to explore different verticals, success often comes from focusing on one area and doing it exceptionally well. Also, never settle for perfection; always look for ways to improve your product and experience. Stay open to new ideas, be adaptable, and most importantly, be passionate about what you do.
