5 minute read
Friends with Buns
Friends with Buns is a restaurant based in Miramar that was founded by Chef Tristan in 2017. The restaurant, which initially started off as a food stall at Delfino’s Courtyard in Porvorim, has gone on to become one of the most popular restaurants in Panjim today. The restaurant offers soul food that is pocket-friendly in generous proportions.
Founder's Profile
As a child, Tristan was always fascinated by the alchemy that went into creating dishes where every ingredient added, influences the flavour, texture and consistency of the overall dish. He knew from a very young age that he wanted to pursue a career in the culinary field. He completed his 3-year BSc degree in Culinary Science and Hotel Management from IHM Goa. While pursuing his course, he took up part-time jobs at restaurants and shacks in between semesters to understand more about the restaurant industry. He also worked as an intern at the Taj for about 6 months and then worked at a few hotels before starting Friends with Buns.
Specialities Offered
Friends with Buns is mainly recognized for its burgers and although they are just burgers, what sets them apart from others is the technique and thought put into preparing them. Tristan says that he uses way more components in his burgers as compared to the other burger joints to deliver a flavour profile that keeps the dish interesting from the first bite to the last.
Besides burgers, Friends with Buns also serves dishes that are unique and creative like the cheesy pockets that are inspired by the much-loved Goan Rissois. They prepare large-sized pockets using the traditional rissois dough and stuff them with cheddar cheese sauce and stuffing of choice. They are also known for their breakfast platters. Their American breakfast platter is currently the largest breakfast platter offered in the whole of Goa.
They also offer hot chocolate which is one of the finest you can find anywhere in Goa. The simple and common beverage is loved by a lot of people and the folks at Friends with Buns tried making their own version of it. Pleasantly enough, the hot chocolate fanatics were impressed by what they offered and keep coming back for more.
What Makes Them Stand Out
Tristan says that the creativity that he and his team bring to the table helps them to stand outfrom other restaurants. “There is a lot of thought put into every element of service that we offer. From the food to the service, we are different”, he says. “We share a bond with our customers that is warm and exciting”, he adds.
Response From The Public
The public was stoked after hearing about the launch of "Friends with Buns' as they had already been in the food stall space for about 4 years. They pre-launched in Anjuna and it pulled in customers that have been supporting them over the years. They provided the public with what they expected and beyond. They introduced new burgers with the launch along with some new dishes that amazed the crowd.
Challenges Faced
Speaking of the challenges he faces while running the restaurant, Tristan says that it is more than just putting down an investment and serving good food. “The scene in Goa today isn’t just about serving customers. You have to consider a lot more than just serving good food and drinks'', he says. "The restaurant industry is a rather demanding one and requires delivering an experience. From the creativity you bring to the table all the way to the management of the restaurant, all of it needs to be executed in a manner where perfection can be achieved in both aspects”.
Tristan goes on to add that factors like outreach and advertising, staffing, finances and keeping the kitchen updated in terms of equipment are needed today. “At the end of the day, running a restaurant is still a business", he says.
Coming from a middle-class background with limited finances, setting up a restaurant from scratch has been one of Tristan's biggest challenges. But the journey has helped him grow a lot. His understanding of the restaurant industry changed a lot from when he started. “The most important thing that I’ve learnt during my journey is that along with good food, you also need the right staff, a working capital to help you stay afloat, a marketing strategy and the determination to keep going when you hit a rough road", says Tristan. "And as an entrepreneur in the hospitality segment, the finances were the most difficult part,” he says. "Through sufficient financing, you can market your brand, buy the equipment needed to keep your menu up-to-date and also pay off stakeholders during the initial phase of the launch".
Future Plans
Tristan is working on a new brand called ‘Flow by Tristan Lopes’ which will showcase the more intricate and technical side of cooking. So far, it was mainly soul food but now, he has been working on the menu where the food served will be prepared using traditional cooking methods like Texas BBQ and Indian Tandoor as well as modern cooking techniques like sous vide and a hint of molecular gastronomy.
His Message
Tristan advises that one doesn’t need the best facilities to be successful. All you need is the right mindset and the right mindset is where you expect setbacks, failures and disappointments. "However, these are just hurdles that you need to overcome with passion, dedication and hard work", he says. “As long as you never give up keeping the end goal in mind, the world is your playground,” he adds.
