Today we’d like to introduce you to Abhishek Ray.
Alright, so thank you so much for sharing your story and insight with our readers. To kick things off, can you tell us a bit about how you got started?
I was born and brought up in kolkata, India. I was interested in working in hotels it always fascinates a lot. So, i was graduated in Bachelor’s of Hospitality Management, After my graduation i was selected as a management trainee with Taj Hotels. In this program they train you for a year and if you complete this training successfully then you promote you to manager directly. I was successful in completing the program and appointed as a Assistant bar Manager at Taj Holiday Village Resorts and spa, Goa India and during that program i introduced cocktail upsell program which resulted in 30,22,000 all across the outlets.. I was fortunate enough to open two of there iconic restaurant House of Nomad ( cocktail forward bar ) and 7 Rivers (Micro Brewery). After successfully running those outlet. I moved forward to work with ITC Hotels.
I started to work as an Assistant manager Food & Beverage with ITC Maratha, Mumbai where i use to take care of All Day Dining Restaurant with a massive restaurant with a foot fall of 1200 – 1500 guest in a day for breakfast Lunch and dinner. with generating a total monthly revenue of 2,00,000$ in a year which is a good money in indian rupees.
After that i moved on to my next chapter which was to move to United States to work with a celebrity chef Asif syed at his restaurant at 21 Spices by chef Asif in Naples, Florida. Where i managed front of the house operations for a year and under a good mentorship i learned the business operations in USA. I introduced beverage program which resulted in Incremental revenue of 35500 over a period of 6 months. Which was one of the achievement for me.
After my journey at 21 spice i moved on to work with Carneros Resorts & Spa, Napa California. Where i was Managing Boon Fly cafe which was in Top 3 Breakfast places in Napa. It was a fast pace restaurant which use to very busy some time wait use to go beyond 1.5 hr and people us to wait to dine in. I loved that fast pace restaurant.
After that i moved on to Veranda bar & Restaurant and Restaurant & Beverage Director to shape beverage program and cocktail scene in Leander. And introduced one of my clarified and infused cocktail. Worked with chef and owner to design the menu and drinks which complement each other.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
It was definitely not a smooth road. I had couple of huddles in my journey like from beginning studying in top 3rd hotel management school in India and managing my finances, to cracking a interview of management trainee at taj hotels, to opening two prestigious Bar & Brewery for taj hotels. One of the Biggest challenge was to win Times Food & Nightlife Awards under the Beast Lounge Bar for my bar House of Nomad, i believe withe determination and disciplined team we were able to achieve that. Reaching daily revenue, to managing one of the busiest All Day Dining in Mumbai, To moving to a new country and proving your ability again.
Thanks for sharing that. So, maybe next you can tell us a bit more about your business?
Veranda Bar & Restaurant is located in Old Town leander destination where great food and a welcoming atmosphere come together. We specialize in our modern Indian cuisine, with a menu built around fresh, locally sourced ingredients, house-made dishes sauces, basically from Farm to Table approach. Whether guests are here for a relaxed dinner, drinks on the veranda, or a special celebration, our goal is to make every visit feel effortless and memorable.
What sets us apart is our from-scratch kitchen and our craft cocktail program, our detailing to each dish presentation, our patio setting. We’re especially proud of Dum style Biryani, Our crated cocktails we have for example we have clarified cocktails, infused cocktails even our lime juice and sugar syrup is made with specific ratio and perfection. Last but not the least our special part is our loyal community of regulars we’ve built.
More than anything, we want people to know that Veranda is a place to slow down, connect, and enjoy — with food, drinks, and hospitality we stand behind. Where we want our every guests to come inside our restaurant with smile and leave with much bigger smile on there face.
Where do you see things going in the next 5-10 years?
Technology is the other major shift. From QR menus and mobile ordering to reservation and loyalty platforms and AI-assisted scheduling and inventory, tech is quietly changing how we run the back end. The goal isn’t to replace hospitality but to free up our teams to spend more time with guests.
At the same time, the fundamentals are getting harder. Labor costs, staffing, and food costs remain the industry’s biggest pressures, so retaining great people and building a workplace they don’t want to leave is now a core business strategy, not an afterthought. I think we’ll see more focus on culture, fair pay, and career growth as a way to win the talent war. I still believe human touch will always be the best part of hospitality instead of all the technology and AI thing coming into the picture.
Finally, sourcing and sustainability keep climbing the list locally sourced ingredients, less waste, and transparency about where food comes from are becoming expectations rather than perks. Craft beverages, thoughtful non-alcoholic and low-ABV options, and menus that flex with the seasons are all part of that same trend. Apart from that people are moving towards healthy lifestyle we focus on that department will keep us ahead of game.
My take: the future belongs to places that combine genuine hospitality and a strong sense of identity with smart, behind the scenes efficiency. That’s exactly where I want Veranda to be. i
Contact Info:
- Website: https://abhishekray.net
- LinkedIn: https://www.linkedin.com/in/abhishek-ray-40548b18a?utm_source=share_via&utm_content=profile&utm_medium=member_ios
