A chat with Rithika Gupta, Huckleberry | SupportBiz

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A chat with Rithika Gupta, Huckleberry

 
Located in the upmarket locality of Indira Nagar, Bangalore, the cosy Huckleberry boasts of scrumptious wood-fired pizzas, pastas and desserts, among other menu options. Started just six months ago, in December 2011, by Siddharth Krish and Rithika Gupta, Huckleberry has already carved out a name for itself among the food-lovers of Bangalore.

SupportBiz presents an exclusive conversation with Rithika, co-founder of Huckleberry.

How long has Huckleberry been in operation?

Huckleberry opened on Christmas day, 2011. We have been in operation for about 6 months now.

What is your background? What were you doing prior to starting Huckleberry?

Before starting Huckleberry, both Siddharth and I were working at a leading investment bank in Bangalore. Siddharth is now the head chef of the restaurant.

How did you come up with the idea of starting Huckleberry?

About 3 years ago, when brick-oven pizzas were not very easily available in Bangalore, we ran a small pizza delivery place by the name of 'Brick Oven' in Kammanhalli. We had to shut down Brick Oven due to logistical challenges, but were so impressed with the customer response that we decided to launch in a bigger manner, as Huckleberry.

What are Huckleberry's signature dishes?

Our wood-fired pizzas, desserts and wine cocktails in particular are very popular. In particular, our Grilled Chicken, Farmers’ Harvest and Lamb and Caramelized Onion pizzas, Cinnamon Pudding, Blueberry Cheesecake and Coffee Cheesecake amongst desserts, and the classic Red Sangria and Winey Mojito amongst wine cocktails, are our signature dishes. The other thing to try out at Huckleberry is the Cappuccino made from freshly-ground coffee, which is all home-grown.

Which are your most popular dishes?

Our Farmers’ Harvest pizza, Cinnamon Pudding and Blueberry Cheesecake are most popular.

How big is your team, presently?

Huckleberry is run by a team of 14 people, at the moment.

What are your expansion plans in the near future?

We plan to start home-delivery service very soon, and also want to expand our coffee menu. We have recently started to open in the evenings for coffee as well.

How do you cope with competition from other restaurants?

I believe that competition to a certain level is healthy. It forces us to constantly innovate, focus on not just quality of food and service, but also every small aspect of running a restaurant successfully. That is just what we do, and we believe that helps keep us ahead of our competition.

What have been your proudest moments as an entrepreneur?

That has to be the first time we had a full house at Huckleberry, with our customers going back happy! That was a very proud and exhilarating moment for us.

What are the major challenges that you face?

Finding, training and retaining good and reliable staff is the single biggest challenge that I face.

What advice would you give to a potential entrepreneur?

If you believe in something, go for it. You would rather have tried and failed than never have tried at all.

Corporate Website: Huckleberry