Hyderabad's Night Life Unamsked : Celebs, Stags and relaity! | Yint Money | Telugu Podcast |

Hyderabad's Night Life Unamsked : Celebs, Stags and relaity! | Yint Money | Telugu Podcast |

Author Name:Yint Money

Youtube Channel Url:https://www.youtube.com/@yintmoney

Youtube Video URL:https://www.youtube.com/watch?v=_rt2Q7V-9bU



Transcript:
(00:00) RGB came to stand it like and blew up. [music] >> Whatever we do, we deal with a lot of arch and crafts or a lot of live venues. Our USP is amazing by itself. [music] Hyderabad has been a very typical market for us to grow beyond biryani and do something but situation right now. It is very tough for the venues to survive when they go under too many.
(00:35) Even today we over the course of 10 years lot of it took us 3 years. There's a very wrong perception for people. What has the journey been like? >> There are a lot of directors who had their stories written there. Every table has a story. Hyderabad where my customers now came to blew up
(01:30) that day. Maybe it's a celebrated moment for everyone, but it is also an insult for the guy performing on the stage. mother. >> Not every artist is okay with someone stealing their language. We were very particular about supply chain to ensure that max restaurant market. So, Moonshine,
(02:29) it's been a longstanding player in the market. Okay. Amazing. But I want to talk about but before that successful brand they open multiple outlets in the same city. Basically first was 2019. We wanted to open one more. That's where it's not that easy. It was hard for us to sustain in terms
(03:18) of break. We had close to 16 17 bars continuous open. >> Okay. >> Yeah. This was way back in 2015. So competition to maintain consistency to run this was a tough job. uh 201920 the whole scene got bigger and we started doing good now that we are safer let's think of another branch then started >> so two years back to form then we thought okay let's take some time
(04:03) because a lot of things should align like okay now after 10 years we have started a new venture >> okay >> so that would be in co so once still because so we are still on the verge of opening second one so first What is it making mathematical sense to you that okay market to explore? What is the idea
(04:47) behind it? Not with this brand also with every brand what we look at is USB strength is our music with Moonshine and we are that venue who concentrates on live music whatever we do we do a lot of stuff community cultural center we deal with a lot of arts and crafts or lot of live venues our USB is a music venue itself so expansion We are not looking at any commercial area.
(05:25) Even if you see the second one also we are somewhere around there. >> So we don't see unfortunately only one part is rapidly growing that west. It has always been the west which has been growing one. So eventually eventually they'll end up there. >> Any numbers you can share with us? recent another FNB founder that I spoke to Shankar and he gave me a number saying that the next one two years 2,000 families Neopol 2,000 families they're going to move here also any numbers that we're looking >> similar because lot of only neopolis lo
(06:12) you have I guess close to thousand flats are coming in All premium all high end. >> So obviously because growth is that side only comparatively to east or other south of Hyderabad or west of West is the only part which is growing east people are coming out. Hyderabad has been a very typical market for us to grow beyond biryani and do something.
(06:43) And I still remember almost 2016 17 there were restaurants which came up with different different cuisines. People are experimenting, people are evolving and a lot of generation change. The new generation have been exploring a lot. They want to try out different food. Okay. So eventually I guess we would see a lot of change five years.
(07:28) We will be at least matching Bangalore in terms of how they have grown their que restaurants in Bangalore. You should call book weeks prior but hopefully yeah people who are sticking to the core value of that copying is a very common thing within a week within a month. M but maybe it has to grow. People have to notice
(08:16) there are good ways and bad ways about disadvantage. Let's say example. So that way it is much more easier for people to copy and it is good way at the same time. restaurants. What was your objective when you
(09:12) started? We already market. Which year are we talking about? Uh 2023 already. It was completely flooded. within a circumference of 2 three km we had uh when we started the idea we wanted to concentrate on the entire du like we had a lot of research going on on that we had a consultant who was helping us out with that I personally We went down to places. We had different
(09:57) different uh uh restaurants especially old school restaurants in Bangalore, old school restaurants in Kerala. We were like okay might as well concept make sure we serve all the cuisines from the south Indian states. >> Okay. So uh that was the main intention of starting duction and interior when we were designing it also we south Indian household let's say I want to represent all the four five states of uh the south India the tile represent the Chennai which is
(10:46) the atangari >> type of tiles the interiors wooden is again the south Indian household every element inside. We have a lot of all those aka we were okay. This is the representation of how Telugu household or south Indian household. We have lot of brass utensils at home. A lot of brass given. So when we were it enhances the value of food.
(11:31) >> Okay. >> So we invested a lot of amount in cutlery. So whenever you come you see our the water glasses the dinner plates pure console. So we were like okay if you are giving an impression stay true to that experience and the banana leaf like they used to do a round leaf in we didn't we want to do a full serve restaurant.
(12:18) I want a person to serve every motive. >> So give that proper feel of that was one thing which clicked. So people used to like but we were like okay and the element also a lot of people even today. So that experience and people coming inside and local we didn't on the background what you listen we were like no
(13:10) we'll stick to the music culture what we want to start here And slowly we also want to venture into the live pattern also there. So we wanted to create a nish for that place. >> Okay. >> From tiling to the interiors to those elements which are kept there from there. So the thali comprises of the keralaine, the tamiline, the taline.
(13:46) So we wanted to give that experience for someone they tend to eat the every south Indian state >> that's how we started so to create that experience also again the background I still remember so we are creating an impact the experience so that was one interesting factor when people were aligning to it. This is what we like about your place or can you want to copy that are those factors
(14:32) which will give us that confidence also. It's not like we're running great. We have our own hurdles there. It is a very tedious job in terms of looking at maintain they have to be on the same timelines of what they want to have or what they want to look at footing in different to have the back end to be strong also 100%.
(15:04) food anything in FnB successful restaurant serving alcohol no alcohol anything what kind of margins and will make profit margin very doing great business approximately industry standards see the first thumb rule is your food costing shouldn't cost more than 30%. And 25 is the like the idle part for if a chef owned restaurants >> they know in and outs of that they curate the menu in such a way backcess
(15:50) it will yield multiple portions of multiple things they can achieve 24 to 25%. For a layman it was very hard to get into that model. It is the thumb rule won't 30% is a basic tumble for everyone. >> Interesting. And profit margin would it be? >> It depends profit margin recurring expenses. uh unfortunately in Hyderabad over the course of time your real estate value has rapidly increased way too much from 2009 till today the kind of growth I have seen in
(16:35) rental value that is not a organic growth also just this is something which is very I want to say brutally honest because there are a lot of people they're not doing a background check of what is the fail safe switch what if this doesn't work any high potential
(17:27) I don't remember but had lot of potentialities they want to assess the business in six months that is a problem six months they think that >> but no one So long. They want to fight. They want to sustain. They will definitely grow. I still remember
(18:17) market with liquor licenses. I guess I don't think everyone stayed but a lot of them vanished multiple factors. There are only few people who stuck to their USB. [snorts] like okay first six months even today Hyderabad has that is one thing Hyderabad is very good at
(19:05) >> recently open I guess for 6 months they were like full every day >> 2009 were youn mechanical engineer by education I worked for one year Then so basically food and before that mechanical engineer I always wanted to do a hotel management. >> Okay. >> Again back in those days parents are very particular about their son doing engineering.
(19:34) This was my every parent's dream. So the intention was already there from long. I used to help my mom a lot in >> so that was one more interest and he was my dad was ever interested in that hotel part but okay >> engineering one year work inata and he he saw I did s I'll give you something now you can do business he never said that >> then when I told him he was angry >> I said okay But it doesn't mean but somehow he got convinced
(20:21) I guess that's when he realized that what I have been doing all these years he was always not that happy like okay because I think how long did you take there is no end even today we are investing in it so I guess because for us we don't have an end in terms of investment
(21:07) in terms of because music everything what we do there will align or cross into the scene what we are building we try to analy we try to invest in it all my partners are also like that so there is number one guy is traveling to India and he wants something rather than renting it out if the costing is working out we'll buy it
(21:52) >> and I guess we have sustained all these years and would >> okay lot of venues when they do music they rent >> so that is a very hidden expense. So over the course of 10 years inventory lot of engineers also so the investment is not a stop. Interesting break even it took us three years for break even >> that requires a lot of patience.
(22:32) Oh yeah. >> To be in the game saying that I'll pull it. I'll pull it. And see again I'm saying very honestly the days it is not like there's a very wrong perception for people. only that is one thing where let's open one more let's do a music
(23:18) venue there are a lot of people about this point usually alcohol serving places and music earlier Three, four years back. Yes sir. It depends on what is there at the venue artist dependent venue. Okay. At the same time, loyal crowd based
(24:05) on the crowd filration. Okay. He's charging this much. So, so that's when we look at cover charges also. >> Okay. So loyal customers they do a decent billing but they have a VIP entry type because that is where the loyalty factor works. >> Got it. >> So based on that we always have a different level of cover charges or entry charges depends on it changes from show to show. Okay. But
(24:55) other time we try to filter even today. If you go to my reviews, worst venue, bouncers are rude. manager is rude. It's not like we are wantedly stopping them. We have a ratio inside mean okay then we'll inform the bouncer based on that and we are very particular about our staff. We don't want anyone to
(25:41) insult the staff. None of our partners we are not compromising on it. >> You know Hyderabad right? A lot of people throw names. >> Yeah. Like okay keep him outside. >> Interesting. That's a good take. So charges 500,000 2000 30% to 40% but at the same time if they are loyal to the venue they
(26:26) don't mind paying cover charge they don't want to spend the rupee but they want the experience inside. You just want to come inside and see the private institution. Right of admission is always reserved with the venue. >> We can choose whom we want whom we don't want. So yeah,
(27:12) so everything we He would have done a good perspective but they won't look at the other So these are all the factors we charge accordingly ideally
(27:57) again seven years 8 years back entry but I think slowly that's going off depends on daytodayic But it depends only on reference. We faced multiple things. Even last night also we faced issue where but something happened. Someone was uncomfortable. They complained. We had to throw them out. They are very good people.
(28:36) There are lot of groups which even today because they know for a fact that this is our second home. So it is a very moonshine is not only about it. It is all also about the people there. Yeah. Ask any band also. Ask anyone also. There is no identity for that. venue
(29:26) also there >> we have represented by face also >> so celebrities brand ambassador founders context setting for my silly question okay two three years back came to it blew up particular video of see that's when
(30:19) can we come for auditions and auditions then we go to the stage. So even till today auditions are mandatory. Everyone who used to perform first audition then they come to the main stage. This was way back in 2017 I guess we want to look into performing the closest bond me from where to where we have sob is is my partner's childhood friend we all come from the same place.
(31:08) So we all come from the same area. My brother-in-law and my nephew he they were both are my partners but moonshine he used to hang out with us. This was way before him becoming vis was his actual name. >> Yeah. So then he used to come regularly. So you see him now and then whenever he's free was there and met that day Ram was there. So
(31:52) they are known to each other but generally we are very particular about not allowing anyone on stage. See maybe it's a celebrated moment for everyone but it is also an insult for the guy performing on the stage >> because not every artist is okay with someone stealing their limelight. So we were very particular about not letting anyone on stage.
(32:33) Oh yeah, a lot. What market what people are looking forward to or what people are expecting? What is the contrasting difference or what has stayed similar? What are they seeking on it? >> The venue size have become bigger. So the volumes 2014 it is increased but not to an extent that restaurants unlike Bangalore. People always compare
(33:18) Hyderabad and Bangalore. Bangalore all four sides of the city is packed. The development is all four sides. Mhm. Unlike there's only one side if you see most of the clubs have common groups only that is the problem the kind of situation right now it is very tough for the venues to survive e- movement law and they go under too many >> madam When you look back, could you still
(34:06) start Moonshine with whatever? What are the pros? What are the cons? >> Yes. Still because to run a business >> I'm not opening a club or a bar >> again. I'm opening everything. I convert my mornings into different workshops. Yes. There there someone asking me for a theater, I'll do that also.
(34:33) If someone is asking me for a dance that day, I'll do that also. So different different day, different different things. From day one it was music to start we will enter into luck. I have a lot of friends who who over the course of time became our family in terms of uh independent genre supri club in Hyderabad. [clears throat] >> She's one of those enthusiast who started the independent scene in Hyderabad way before us.
(35:17) So collaborate and every gig we look at, we mutually do those gigs or we collaborate with her or she gives us ideas in terms of and I have a Hyderabad metal scene. This guy is a based India in Germany. So Tanu Hyderabad is one of the sound engineers and sound company and backbone in terms of how we shaped up as a music venue also.
(35:55) We made a community for ourself. We collaborate. Try it out. See we are never against anything we try first >> unless if you are doing a proper research on it you think it will succeed as a venue we do equal justice to your idea also paint this was an experimental workshop started by u bakadi with in collaboration with this one start first venue was us.
(36:43) >> Later the liquor brand directly approached us. She is a sip and paint artist. She's very popular. >> She is the first girl who started the sip and paint. They collaborated with us. Do you want to look into it? Next again, she was helping me out, cands were covered with this one year almost consistent.
(37:20) Then other cafes picked it up. >> So that is one of it. Candle making everything picked up over the course of time. small small cafes have picked that small small people have the dance workshops Jason we in fact I guess uh Faria has also part of that uh she also has a group of for herself >> or she did at moonshine we have multiple people with multiple set of things coming in the community onto or dance community music community we also did karnatic kacheri also there so we had a backlash for that also salamand Orthodox
(38:03) see don't look at moons as a club look at the stage what we have built see windmills Bangalore they're also popular for their music foundation >> right they have opened in Hyderabad as well so Allah don't look at Munchin only as a club club club club club club club club club club club club club club club club club club club club club club club club club club club club club club club club club club club club club club club club club club club club club club club club club club club club club club club club club club club club club or a pub
(38:29) or something on those lines. >> What we have done, we have metal scene independent scene that is a recognition what we have got. >> Amazing. uh as an FNB founder usually you have a restaurant also separately you've run a cafe also for uh almost two decades >> yeah 15 years yes >> 15 years so what are the biggest pain points and FNB
(39:14) loan is it uh getting the product right is it hiring is it bringing consistency is it driving people is it marketing sales what are the biggest pain points staff is the biggest pain point is very high >> but luckily I have people working with me from day one of my FNB career I have those people who are there with me from day one >> so I'm lucky because they stuck to me they are my family they're still with me even today with the new melan also and dshin also >> so Allah it's a journey with them
(40:02) >> while if if especially with FNB law if people get to know that this guy in this place is good with their staff this word spreads faster people who are looking at selfrespect other than salary or within one month because the other person doesn't know automatically but generally every quarter we do a staff
(40:48) meeting with everyone. what they said the reason is something which doesn't have timelines but sir because I want to be very transparent with my staff also my numbers are very low I'm very particular just give me a call I'll do The reason we are sticking to is because we have faced a lot of problems with a lot of people.
(41:28) They were places which kicked out without paying us salary for 3 four months that we don't see here. That is the reason we are the respect what we get at moonshine is something which is valued under that is the reason I guess I have 90% of my staff is almost more than six seven years old >> amazing >> so we mark and that is much more important part see it doesn't mean that what employ >> you can do anything you can talk anything with them >> respect is something partnersh even with duction also we are very very very
(42:16) particular about the staff amazing what do you think you got right what do you think very subjective lot of our counterparts and lot lot of people who opened bars. They earned more money than them and my our ideologies are somewhere wherein this is something which we we always reinvest in the same thing. M >> so financially it is not something which I can say that we are very proud of it but as a brand as people or as whoever
(43:02) stuck to us we are very proud of it what we have achieved >> 2009 you said that 2023 you closed it in 2024 what has the journey been what did you see in the market that you felt that they could What was the particular please go for it. It's because see three fours particular brand you have done the
(43:49) entire there might have been some background story to why you have closed it also. >> Yeah closed and reopened. So Milan's we started in 2009 see the reason for starting Milan was also after working for one year I wanted to open something because coffee days were the thing thenrop more of we used to drink But by the time we completed our engineering a lot of my friends went off and only two know I was in Hyderabad
(44:34) only working for a small company. Then the coffee model was always in our mind. Then there is no point in having us because then we roamed around. We luckily got that place. We built the entire venue. We had an architect. Business is not easy. Then we slowly 2008 2009 we opened it. IPL was a rage
(45:27) coffeeulture was only coffee day. These were the three popular drinks. Either was a black coffee, espresso coffee. So was very tough for us. It took time for us to settle in >> and I guess for almost IPL raids was also there and coffee day
(46:12) coffee we had a huge projector screen table people used to sofas people used to sit throughout the day I have almost cinema industry five to 10 writers were always there there there are a lot of directors who had their stories written in there whenever we cross paths or so any party I used to write a lot of stories there.
(46:50) So this a place was a proper bond for everyone. I had few guests day till the day we I closed they were there at that place six to eight tables there's a group of 20 20 people even today they are friends at moonshine for 20 morning all those customers used to come there. >> We had a loyal crowd coming in and that
(47:41) was something which ran the place for all these years. Every table has a story. every my customers now every lovely what has finally happened why did you want to shut it down >> no I didn't shut it down by like something as 2019 to sorry 21 to 24 we never many made any money out of it. I told my staff
(48:39) mocha there's a new revolution of coffee crowd started coming. Especially the Jenzies who are more into black coffee, Vietnamese coffee, matcha, iced americano, americano, you can write a 100 item menu with coffees now >> and hyderabad has evolved in terms of experimentation only black coffee. The actual frappe is not supposed to be sweet.
(49:19) >> Correct. >> But Hyderabad palette frappe. So I guess he used to train for >> since he was my neighbor backside. He used to come and drink coffee. Chris was for them it is not sweet. That's when we realized from there this was what 18 time 16 17 time evolution of coffee has been much much more bigger different types of beans are
(50:03) coming in different types of nitro coffee nitroaru cold brewaro poro evolution old school coffee M >> but still you know 21 24 I ran it only because I was doing a break even or else - 20 - 30 because I didn't want to let go of that place and my staff >> worst but why didn't you innovate >> uh the landlord were a couple old couple 80 plus years >> so auntie expired >> and the sons wanted to sell the land.
(50:47) >> Okay. >> Okay. We tried buying it but that was way too bigger amount for us. >> And the equation with the mother was much more different with the son. >> So we never had that uh older or a tenant relation. It was almost more about she used to treat me very really good. I used to send my entire staff one call away.
(51:23) I'll send across and for them also see they were looking at a security because they were not also commercial in terms of survival >> and these were the only people who were like I can pay this rent. I don't mind paying this rent and they were like okay. So that was one advantage what I had. 2023 she expired and we tried hard but it was way beyond our
(52:09) >> this thing. So we like okay no we have to let go we called everyone all the customers who have been with us for past 16 years. We had a nice lunch with them and we let go of it that day and within three four months we found a new venue in Nanakrama. We opened it we opened it >> one year gap but the legacy is still there.
(52:36) All the staff is still there with me. >> Lovely. >> Yeah. Ideally, you put eggs in different baskets in a business. It's a little difficult to succeed open. So although food and beverages completely different uh DNA all together so is how is it working out for you and what is it about you that's helping you be in all these three places
(53:20) >> and see again eggs in different basket and again the point is the same FNB is the common point for them >> okay >> and for me every venue has its own USB for itself which has a selling joint. So one day I might as well good do do good here or do good there. But compensation >> and profitability it is always about how you perceive your profit profitability.
(53:52) So for me break even profit is a profitability and 2x 3x again it would be commercializing your business. I'm a very bad businessman in terms of the profitability aspect. A lot of people complain about that chanu. My family complains about that. You don't know how to uh milk money from your businesses. Yes, I am a very business bad businessman in terms of the profitability.
(54:15) >> But what I have achieved is a very different aspect and 16 years down the lane people know me for what I did. >> People know me for what I've started. My staff admires me for what I have done for them. My partners like me for what I have done for them. >> But everyone they see if my partners are not complaining about what I have done but they are happy together.
(54:41) >> Yeah. >> Money is flowing in you. Let's say if you're making 10x today you want 20x tomorrow you want 30x tomorrow. >> There would be no end. So for me profit is something which is important how much I making it's a subjective thing over the course of time the growth is there I opened one I opened one more I opened third one >> so am I growing or not >> so that that is the way I look at it how I perceive it so let's There's nothing here but it's something
(55:29) people really liked over the course of time. >> Now that model has multiple franchisee offers. We have almost like four to five in the pipeline where we are like okay we are we want people who are passionate enough to understand that model. M same we had an offer from no I mean it's just >> it is not that easy to replicate the model every time.
(56:03) >> Yeah. >> So we we will take it slow. Uh so out of all of these things uh if you have to say that these are the three things that I got right which is why I've survived what are the three things this I'm asking in a perspective that should help them I have see everything I got right over the course of time I made blunders I made mistakes I've definitely learned from all of But I value >> so how I want to shape music or
(56:49) moonshine with both I'm very have a clarity on it important. So everything has a meaning for it. So that is what I have done for myself and analyzing every day by day and if I'm we will analyze it to the core that same also was not ready for it. There were a couple of dishes
(57:36) and again manapulus is their tamil very similar taste but they are more into uh tangy style people didn't adapt to them and car again a lot of coconut in it. A lot of people didn't like it. >> So slowly we have to start making it right. Make sure see you have to do mistakes.
(58:25) One last question I have is that last one founders five years later already 10 years five years later what do you think would be the big thing in FNB in Hyderabad particularly? Um I guess five years later experience for people who don't understand what it is especially cocktails what is I'm talking about >> there would be a backstory of it the bartender would come she would explain >> so everything would be cured
(59:12) everything would be at different experiential dining experential cocktail M >> menu people highend venues will come up with having their own setups coming in >> Telu as see the luckiest part about Telu is the our populations is food the rice dominant population >> because end of the day people have to eat that kin it will be there but the influx of it will slowly cut down because a lot of new players a lot of people came they exited also lot of chala short span low high purchin
(59:57) restaurants go they are not surviving >> so old players will stay people who know about FnB in-n-outs people who understand the logistics of how to run your kitchen how to make sure your staff are happy they will definitely stay for a long time >> amazing small format center basic >> small farm for luckily first movers always have the advantage but first all the concerts will look at them and coming in >> so it would be an advantage but at the
(1:00:43) same time the more the number it would be spoiled Bangalore has four corners wherein the night life is going on. We have only one corner which is going on. >> So everyone which >> on that note, thank you very much for sharing all of this. Uh good luck with uh Milange Aroma of Dakshan and Moonshine project. >> Thank you sir.
(1:01:12) >> Uh I really appreciate you sharing all these lessons with us. >> Thank you. Thank you.