The Rising Journey of Lollo Rosso
The origin of Lollo Rosso, a health-conscious and flavorful personal bowl concept, which founder Aalap Shah was inspired by during a traditional English “platter to plate” service. The idea of putting many textures and flavors into what would become a single easy-to-enjoy bowl really spoke to him. In 2017, what was a small 12-seat restaurant grew into a five-outlet network, which today is present in three cities, run by Aalap Shah and his chef partner Tarak Das.
Building a Unique Food Culture
Aalap began his journey of training in hotel management in Bangalore, which took him to the U.S. for a master’s in hospitality. There, he got into a variety of roles from that of a night auditor and pharmacy tech to hotel supervisor and restaurant manager. Also, he went out of his way to explore many cuisines and food scenes, which in turn refined his palate and knowledge of food cultures.
Returning to India, Aalap found what he was good at in menu design, which at the same time made him realize that his passion was greater. In 2017, after he left his job, out went the traditional Gujarati platter, which inspired his breakthrough. He saw in this a refined international take on the concept of a balanced bowl, which presented different textures, complementary flavors, and portion sizes that also played a role in reducing waste while at the same time presenting a variety of foods in one meal.
The Journey of Lollo Rosso
If he could serve 30 people daily, that would be great. In September 2017, Chef Tarak Das came in, and we launched Lollo Rosso, which at the time had only 5 items on the menu. Today, the menu has grown to over 15 global cuisine bowls in addition to sushi and dim sum, which we designed for convenience when you are at the office, on a flight, or at home.
The Brand and Its Challenges
The brand name “Lollo Rosso,” which is Italian for Red Lettuce, was chosen for its catchiness and also for how well it can grow into many different product lines. Aalap is of the think that a brand should not stay in one category a very ambitious which we see play out in the brand’s development.
In the same way that any business faces challenges, in Aalap’s case, customer feedback is the key to success. A single bad review will bring him down for the day; positive ones will get him going. Also, Aalap puts great store in internal customers' employees who live the brand’s values and who must be constantly empowered.
Innovation and Growth
Innovation is at the core of Lollo Rosso’s future. We have introduced the “Bowl of the Month,” which has become a local hit. We have a growing base of regular customers who are into something out of the ordinary and new flavors. As we expand into Ahmedabad and beyond, we aim to transform Lollo Rosso into an all-day dining destination that will include breakfast, lunch, and dinner options to cater to a variety of palates.
Learnings from Aalap Shah
Pay attention." What he means is that what is at the core of what you do should be your fear; it will keep you on your toes and dedicated to quality. Also very important is honesty and flexibility, as being open about ingredients plays a key role in winning over customers’ trust. What we saw at the start was Aalap’s small aim to serve 50 60 people, but what we have is a growing brand rooted in innovation, perseverance, and passion.
If they don't like it, neither will anyone else.