We didn’t Indianise our menu but since the core of the brand is bread and we do our sandwiches very well. But now with all these monetisation rent will flatten or crash. So, if you pay 200-250 sqft as rent then your earning for that should be three times or five times to keep the rentals at 20 per cent and we don’t make it and that’s where the biggest gap is. The bigger part is price to economy ration- the entire rental structure, the kind of location you want to be for revenue success and the kind of sales you do is a massive miss match. Coffee though is not alien anymore but still not like tea. And, as a culture we are not a sandwich eating culture and sandwich is very snacky item for us. As a nation we are not an early morning breakfast kind of nation and most of cafe starts at breakfast. It lies in the consumer psyche and consumption behaviour.
They are really exciting tea with Masala, elaichi, organic flavouring. And, since it is our backend we get all the tea from there. As RPG group, we also own Harrisons Malayalam Ltd which is the largest tea producer in Coorg.
It actually took 10 months and three menu changes before we achieved this. We have changed the complete look and feel of the cafe including the high energy lighting, music and the menu which has changed dramatically giving it an Indian flavour and fusion touch so that it becomes palatable to Indian customers and that’s how we started growing to double digits from last year. In the last year we have done lots of changes in the way we were operating Au Bon Pain. And, I think cafe business overall has slowed in the last few years. The model was of a kind where we were manufacturing our own breads and supplying it to our restaurants making it a very capex savvy which is why it slowed down the overall business. We started in 2009 and expanded reasonably rapidly and put 14 stores in Bengaluru in three years time and then expanded to Kolkata and Delhi. WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.The journey has been a bit slow. TWO AND A HALF STARS: Named after the Hawaiian word for “gathering,” an odd thought in the era of COVID-19, Paina Café’s marketing would suggest the Poke Bowls are a distant second to Donuts in terms of focus and that being the case the only thing novel about their Mochi Rings is the shape and texture.ĪVOID: Strawberry Mochi Donut, Melona Mochi Donut.
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Originally popularized in Japan, Mister Donut’s well-known “pon de ring” later catching on in Hawaii before reaching America’s mainland, Mochi Donuts are made from Tapioca Flour and are naturally free of Gluten, their texture often described as bouncy or light, though those at Paina Café trend a bit closer to “sticky.”įeaturing six flavors daily, most a simple variation in Glaze, it is with a light tug that individual orbs separate, Taro undeniably the best in terms of texture though the flavor is mostly like that of Krispy Kreme while Candy Corn Passion Orange’s bright Citrus fares far better than cloying Melon or decidedly artificial Strawberry. Self described as “Home of the Original Poke Bowl,” a dubious claim that instead sees the concept operate like Yogurtland with a variety of bases and toppings, guests will find Paina Café tucked amidst Nail Salons and Greenland Supermarket with current hours from 11am until six o’clock or later daily.Īlso serving Sandwiches, Salads and sweets, the latter constituting the vast majority of marketing photos across social media, it was from a friend that six of Paina’s signature Mochi Donuts were delivered Saturday at noon, their appearance admittedly eye-catching and $1.99 each cost on par with other artisan Doughnutteries in the Valley. Slinging cubed Tuna from Suite G of 6870 Spring Mountain Road since late 2016 Paina Café comes to Las Vegas from Honolulu, the combination of low prices, an ability to customize and #instagram “influencers” finding the space surprisingly popular despite its inconspicuous location.
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