“Street Food” has now become an art and a culture that has gained the attention of tourists worldwide. “Street Food Tours”, “Street Food Experience” have attracted tourists in many parts of the world. With such a background, Sri Lankan Street Food also has attracted Tourists in different parts of the world and it has a high demand with the boom of tourism after the pandemic. Also, Sri Lankan cuisines have been publicized at International Food Festivals, Reality shows related to Food in many international TV Channels and some of the mouthwatering dishes have given the tourists a whole new experience and have been commended for their taste and uniqueness.
We at Lanka Business News were able to meet with two Sri Lankan promising entrepreneurs, Shehan and Suki, who have conquered and driven the Scottish Street Food culture to a new dimension by opening up a Food Trailer by the name “KOCHCHI” and by introducing the popular Sri Lankan Street Food, “Kottu” with other Sri Lankan cuisines in a unique way. We got the opportunity to have a great discussion with these Foodies and we are happy to bring you the exclusive interview with the “KOCHCHI” Team.
- Two friends, a recent start-up by the name “KOCHCHI” in Scotland. How did it all happen? Tell us your story?
We moved into Scotland in 2009 and both of us have been friends over the past decade. Both of us have one thing in common. Which is, we are food lovers. So, two years ago, we decided to open a restaurant with Sri Lankan food, because that is what was lacking in Scotland. Both of us had permanent jobs then. But we are hoping to do the restaurant full-time by the end of this year, as the COVID restriction are also starting to ease up after the pandemic.
- All the drama happens in a unique way. In a Horsebox converted to a Food Trailer. How did that idea come up?
As soon as the idea of opening a restaurant came up, we went to look for this advertised Horse Box. We thought it would be unique and fun to have a food trailer. By then, we had not planned anything, but we decided to get it and see what we can do from there because we thought it was not viable to open up a permanent location with the COVID restrictions. Plus, we thought it would give us more opportunities and open up more avenues to do business, as opposed to having a permanent location with lots of overheads and restrictions. However, we bought the Horse Box and we managed to do almost 99% of the conversion of the Horse Box by ourselves, within about eight months. And with a little bit of advertising and awareness, we managed to open it in summer.
- Who does the magic in the kitchen? Tell us how you prepare for a day?
We grew up in Sri Lanka and got exposure from our parents. So, both of us have different capabilities such as, one is good with street food ideas and tyles and the other is more on to the traditional type of dishes. Every day is unique for us as we move from events to functions and other street food vending locations from time to time.
- What is the value proposition of KOCHCHI?
People have a bad perception of street food, saying it is unhealthy. We cook everything from scratch, but we make it fast. Also, we use local produce as much as we can so we can keep the carbon footprint low and we use biodegradable and recyclable products only. And 70% of our food is vegan.
- Let us know the range of food items on the menu and your signature dishes?
Our top sellers are street food. So, our signature dish is Kottu. And also, we have fried rice with deviled and short eats to attract more younger customers. But when we are at a permanent place, we will surely introduce and try out a vast variety of authentic food to see what kind of demand we have for those
- Will there be any future food surprises for your loyal customers?
We will have the foundation of Sri Lankan food surely and we will only be creative with that. So, we can assure you that there will be lots and lots of creativity and flavor explosions that will be brought into each dish, in the future.
- How will your business look in a couple of years?
Within the next couple of years, we are looking to have a permanent location. And this year we are hoping to go down in a few avenues but unfortunately, the Pandemic is slowing us down. But we would like to keep the Horse Box concept and expand to different other cities.
- Any plans to have franchises around the UK?
Yes, why not. But we need to get the operations side to sync before we can franchise. And we have to maintain our quality, on which we have a concern whether having franchises will lower that. So, we will have to set a benchmark that will give the foundation for the operational side. And when we can achieve that, we can have franchises.
So, if we can take it to a different level, we don’t see why other interested entrepreneurs can’t invest in that. To do that, we have to have a solid foundation in terms of Branding, the Operational side and of course the menu.
- What is your message to the foodies?
Be brave and try different cuisines whenever you have a chance.
Visit KOCHCHI