Restaurant co-owner, Aman Sahani, opened Roots Indian Restaurant and Bar in Teddington in June 2023. Roots provides a fulfilling and delicious experience you cannot miss when in London, from their hearty and rich curries to their sweet treats for dessert. But what is it like running your own restaurant in comparison to working in hotels? What’s the reality of opening your own restaurant? Let’s find out!
What first inspired Aman to work in the culinary industry?
Aman studied mechanical engineering in India. After his studies, he started to work for a mechanical company in India but found that it wasn't the job he wanted to do. As an alternative he began to work in a hotel to make some money and keep himself busy. Over time he realised he had fallen in love with working in hospitality and enjoyed making a difference to people's lives.
What motivated Aman to take the leap from working in hotels to starting his own business?
Aman comes from a business family so at the back of his mind he was keen to work in business to follow in his family's footsteps, but he never managed to take the risk. He didn’t know when the right time would be, but then he felt that the time had arrived; he needed to give it a go-there is no reward without taking a risk.
What were some challenges Aman faced when starting his own business?
Aman said the experience with owning your own business was extremely different to working in a hotel. In a hotel there are different teams for different jobs, but when you become a restaurant owner you take on all jobs - the owner, the waiter, the supervisor, the manager, the bartender, the accounting, even the maintenance. Aman states it has been tough all together, as it's hard getting into unknown territory. There are a lot of challenges but you can power through any challenges as you grow your business.
What has been Aman’s proudest moment since starting his own restaurant?
Aman believes that his proudest moment has to be opening the restaurant on day one itself, where in the first week people were already enjoying the whole experience. Having a dream and seeing it come to life made all the hard work rewarding. Roots, according to Tripadvisor reviews, is rated five stars and 4.9 stars on Google, which says a lot about the restaurant's success.
How does Aman stay inspired and keep his menu fresh while running a business?
Aman has his eyes on the bigger picture. He believes change is important in life, and that's why it is important to have menu changes regularly. As the Roots menu is small, changes can help it stay fresh and new. The Roots team creates new ideas through the chef special. Currently, the team is working on new wine and cocktail lists, as well as the Christmas menu for 2024!
Where does Aman see the future of his business heading?
Aman feels that there is no rush to expand the business just yet as they are still a fairly new restaurant. Aman believes in taking his time with the restaurant, and when the time is right new opportunities will present itself.
What does success look like to Aman now that he has his own restaurant?
Aman always speaks to his children about how the most important theme to success is having a goal. For Roots, this is having five restaurants before 2029. Having a goal creates motivation for the business.
If Aman could go back and give himself one piece of advice when he was just starting out, what would it be?
According to Aman, having patience is key. It is important to try not to argue with people who are trying to train you or help. It is crucial to create a supportive atmosphere and have people you believe in and people who believe in you. Aman stated it is necessary for any business owner to take time and have patience as everything will fall into place.
In conclusion, the journey from gaining a degree in India to working in prestigious hotels, and establishing his own culinary journey highlights the power of experience and passion in the culinary world. Aman is constantly dedicated to refining menus, embracing challenges, and building a unique dining atmosphere. His inspiring story serves as a reminder that true success in the culinary sector comes from both skill and the willingness to take bold risks.
