In conversation with Chef Ishijyot Surri, Executive Chef & Founder of SJI Hospitality, he delves into why outdoor catering demanded its own dedicated vertical in SJI Gourmet, and what truly separates scalable catering operations from those that merely multiply recipes.
Question- You’ve built everything from Gourmet Treats and MiniyaTurk to Mulk, Pachinco, and now SJI Gourmet. What made you carve out outdoor catering as its own dedicated vertical rather than folding it into your restaurant operations?
Outdoor catering is a distinct business separate from a restaurant. It involves recreating the dining experience anywhere without compromising quality. SJI Gourmet was created to specialize in production, logistics, manpower, transport, food safety, and event execution. Catering involves various variables and requires a dedicated team with a different operational mindset. It’s about creating memories and emotional connections, which inspired the establishment of SJI Gourmet as a standalone brand.
Question- SJI Gourmet caters events from as small as 10 guests to as large as 1,000. From a B2B lens, kitchen logistics, staffing, supply chain, what actually changes as you scale from an intimate gathering to a thousand-plate event, and where do most catering businesses trip up on that transition?
The menu is often the easiest part. The real challenge is scalability without inconsistency.
At smaller events, chefs can adapt in real time and personalize the experience. As guest numbers increase, success depends on planning rather than improvisation. Procurement, production sequencing, transport, holding temperatures, service flow, equipment backup, staffing ratios, and communication all become mission-critical.
The biggest mistake many catering businesses make is assuming that multiplying recipes automatically creates scalability. In reality, every increase in volume requires a completely different production strategy, workflow, and quality control process. Standardization, contingency planning, and disciplined execution are what separate successful large-scale caterers from the rest.
Question- Curating dedicated vegetarian and Jain menus at a luxury, multi-cuisine level is a fairly specialized skill set. How did you build that expertise, and how big a differentiator has it been in winning corporate and wedding contracts in Mumbai’s competitive catering market?
Mumbai’s food market is highly diverse, making respect for dietary preferences essential. We’ve dedicated time to understanding vegetarian traditions, Jain practices, seasonal produce, and global techniques, aiming to create authentic dishes rather than substitutes. This focus has become a key differentiator, as clients expect memorable dining experiences for all guests, building trust with corporate clients, families, and wedding planners.
Q4. For B2B readers thinking about entering the luxury catering space, how does SJI Gourmet actually win clients? Is it referral-driven, tied to your restaurant brand equity, event planner partnerships, or something else and how has that changed as the brand has grown?
Relationships remain the strongest marketing tool in hospitality.
In our early years, restaurant credibility opened doors. As we grew, referrals from satisfied clients became our largest source of business. Today, event planners, corporate partners, and repeat family celebrations are key, knowing our commitment extends beyond food to complete event execution.
Luxury catering is built on trust, not advertising. Clients invest in confidence—the assurance that every detail will be managed professionally. Consistency, transparency, and exceeding expectations are far more valuable than any marketing campaign.
Q5. Interactive live-cooking stations have become a signature of premium Indian catering. From an operations standpoint, what’s the real cost-benefit of building that experience into an event, and how do you decide which live counters are worth the complexity versus which are just spectacle?
A live counter should enhance both flavour and guest engagement; otherwise, it is unnecessary theatre. Each live station requires investment in manpower, equipment, and logistics, leading us to evaluate if fresh cooking truly improves the dish. Some dishes benefit from being prepared à la minute for freshness, while others are better through batch production. Live stations aim to create conversations and memorable experiences while maintaining operational efficiency.
Q6. Between your restaurants, SJI Gourmet, and ventures like Tea Leaf Time, you’re clearly building a multi-brand hospitality group rather than a single catering business. Where do you see SJI Gourmet fitting into that broader portfolio five years from now and is national or international expansion on the table?
Our vision extends beyond opening restaurants; we aim to create a hospitality ecosystem where each brand has a clear purpose aligned with our values of quality, innovation, and consistency.
In five years, I envision SJI Gourmet as a benchmark in premium catering, experiential dining, and culinary consulting, backed by centralized production and strong operational systems. Our restaurant concepts and consumer brands will evolve independently while sharing expertise.
Expansion will occur both in India and internationally, focusing on markets that value authentic Indian hospitality with global standards. Our goal is to build relevant, scalable, and trusted brands for decades.
