(August 5, 2024) Adeeb Shah, co-founder of Kofteci Group, started his career as a qualified corporate lawyer, but has gone on to make his mark in the restaurant business. His aim: to bring Turkish cuisine to the world. In 2018, Aasim and his brother broke into the F&B business for the first time, and sold kebabs out of a kiosk in Chennai. The restaurant, Kebapci, became popular and it was time to open up a restaurant. Their flagship restaurant, Oz by Kebapci, is spread out across 6000 square feet in UB City, Bengaluru. At Klava, also in Bengaluru, the cafe specializes in authentic, high quality baklavas. Straddling his reach between India and the Middle East, Adeeb Shah is making his mark in these countries in more ways than one.
Early Days
Adeeb was born and raised in Dhahran, Saudi Arabia. After a couple of years in the Middle east, his family moved to India in the early 2000s, where he completed his law degree. Even as a student in law school, Adeeb was helping out at his brother’s F&B startup, and interned with various companies. “I joined a corporate law firm as soon as I finished law school, and around the same time, my brother had started Kebapci,” Adeeb tells Global Indian.
Going into business with his brother had always been part of the plan, and Adeeb began overseeing sales and operations early on in Kebapci’s journey. He would finish work and then be at the restaurant, which opened at 6 pm and shut at 2 am. “My entrepreneurship journey began when I became involved in restaurant operations, which was a mammoth task even though it was just a 350 sq ft store,” Adeeb recalls.
Law Path
Adeeb used his experience as a corporate lawyer to his advantage. During his internships, he had been exposed to various startup private equity, mergers and acquisitions and corporate structuring deals in India and cross border as well. “Hence, I was exposed to various discussions with startup founders, entrepreneurs, investors, venture capitalists which fuelled my interest further in startups and helped me understand how they function,” he says. However, moving from a structured legal environment to the dynamic world of entrepreneurship required a significant mindset shift. “But the feeling of being able to directly have an impact on the food industry also makes it reward,” he says.
Food Calling
Although the idea of venturing into F&B came from his elder brother Aasim, both brothers had been passionate about food from a very young age. “We have been exploring restaurants during most of our travels even before we ventured into the food business. Sometimes we would have dinners at three different restaurants when we were short on time,” he says. However, he admits that the food industry is incredibly demanding, as it requires long hours, meticulous attention to detail, and constant new food dishes innovation to stay ahead.
Chipping Away
He also says that his motivation and drive come from some critical sources. He first credits his elder brother, Aasim Shah, who has always been a significant influence in his life, who believed that as brothers they could be the strongest founding team to drive the business onwards and upwards. “Additionally, our family plays a crucial role in my motivation as their unwavering belief in me and their constant encouragement have been a driving force behind our efforts. Beyond personal influences, I am driven by passion for creating a legacy restaurant chain alongside my brother and our team with constant creativity and innovation,” he says.
Wise Words
His advice to aspiring entrepreneurs is clear. “I can never emphasize enough on how important perseverance is, focusing on quality output and building a strong network. One of the other crucial parts is staying resilient, as that is the only thing that would help one navigate challenges and roadblocks,” he says. Admitting that every startup has its own methodologies and comes with its share of setbacks, he says that maintaining a resilient mindset has helped them push through tough times. “We view challenges as opportunities to learn and grow, which has enabled us to come out stronger on the other side. Also, I have stopped looking at all problems and challenges in a consolidated manner as it will always stress any level of startup founder, therefore we gun down one problem at a time as it helps to pull through the issue and keep sanity in some situations,” he says.
So far, Adeeb says he has learned that financial discipline, customer-centric approach, value of innovation and speed of innovation are of paramount importance. “Amidst all the challenges and changes, staying true to our core values and vision that is quality over everything has provided direction and purpose. It has kept us grounded and focused on what truly matters,” he adds.
Future Calling
In his free time, when he can find it, he tries to plan to travel at least once a quarter. He particularly enjoys exploring new places and experiencing different cultures and cuisines. “Traveling not only provides a break from routine but also offers fresh inspiration and ideas. It is a different story, as to how there are no breaks in real sense,” he smiles. And with the duo currently working on opening Kebapci Hills, a flagship Turkish restaurant in Hyderabad shortly, he has limited free time.
“Further, with a recent presence in Dubai, UAE with one of our brands Klava (a Premium Turkish Patisserie), we are also aiming at expanding Kebapci internationally in the next few years. We are also working on a unique, distinct, and interesting restaurant concept which may soon debut in Bangalore or Delhi. Notwithstanding the foregoing, we will continue to innovate and constantly focus on always bettering our food game in India,” he concludes.
Follow the Kofteci Group on Instagram.