Homegrown brand- SpeedX, design & build bars. The company started its journey in 2011 when the founder, Anirudh Singhal was stuck waiting for a drink at a bar, when he realised that the main cause of the delay was the design of the bar itself and not the bartender. This realisation pressed him to design bars in such a way which eradicated delay for both the consumers and the bartenders. The brand being a pioneer in bar designing, boasts of clients such as the Hyatt Group, Oberoi Hotels, Accor, Hilton and F&B companies like The Bombay Canteen, Opedro, Veronica’s, Speciality Restaurants ltd, First Fiddle Restaurants, Cozy Box Bars etc. Asmita Mukherjee spoke with Singhal to understand their disruptive designs in the segment and expansion plans.
What are the marquee designs and price points that Speedx offers to its HoReCa clients?
Our bar designs range from the conventional bar counter with a ledge and equipment beneath to the more new omakase-style cocktail stations where the bartender operates at the same level as the guest sitting across the counter. This elevates the level of interaction completely and makes the experience more immersive. Since these bars are all customised, the price range is far and wide.
Do you see a white space in the HoReCa market for the category?
Yes, as we are still the torch bearer when it comes to designing bars from a bartender’s comfort and overall ergonomics and efficiency point of view. A lot of people in the business are still not aligned with these thoughts and therefore this is a space for many more to exist.
What are the design changes that you have seen during your decade-old business?
Over the decade we have seen significant changes in bar design and interior trends. Previously, bars were often dimly lit and had a classic, traditional look with wooden panels, mirrors, and brass finishes. However, today’s bars are more focused on creating a unique and memorable experience for the guests. We’ve also seen a shift towards using more modern and unconventional materials like concrete, steel, and glass, creating a sleek and contemporary look. Another noticeable change is the focus on functionality, sustainability and eco-friendliness. Functionality has always been an essential aspect of bar design, but it’s become even more critical over the years. With the rise of craft cocktails and mixology, bartenders need to have all the necessary tools and equipment readily available to them. There have also been notable changes as there is a growing demand for fancy bars in homes. In the past, people didn’t really consider having a bar at home, but now it’s becoming more popular, and our clients want their home bars to be just as stylish and functional as commercial bars.
What are the new themes/demands that you are witnessing while designing the bars for HoReCa clients?
As an industry professional, we have witnessed a surge in demand for well-designed bars. One trend that we’re particularly encouraged by is the increasing focus on cocktail programmes in Indian bars. This has been driving new design trends in the Indian industry, elevating the stature of Indian bars into the list of best bars in the Asian region. We’ve seen that even large hotels are realising the importance and the value added a well-designed bar brings to their restaurants, which is a significant change from a decade ago when standalone restaurants used to invest heavily in bar designs. Another positive trend we’ve noticed is that legacy brands are investing in revamping their bar design to catch up with the new trends. These shifts in the market have given us an opportunity to offer new design solutions and we are excited to be a part of this change.
What are the main features that should be kept in mind while designing a bar for HoReCa?
I believe that well designed bars must be three things – innovative, aesthetically pleasing, and most importantly functional. There are several key features to keep in mind. First, it should be visually appealing and create a welcoming atmosphere for guests. Second, the layout should be functional and efficient, allowing bartenders to work quickly and easily. Third, it should have adequate storage for bottles, glasses, and other equipment. The bars should most importantly think about bartender comfort whilst operating in the bar. Finally, the bar should be innovative, incorporating new and unique features that set it apart from other bars and keep guests coming back. By considering these factors, we can create a bar that not only looks great but also performs well and offers a memorable experience for guests.
Which geographies are you serving right now and planning to expand into?
We operate across India and are now slowly launching in key international markets like the UK, US and Europe.
Who are your biggest clients?
Leading hotel chains such as Hyatt Group, Oberoi Hotels, Accor, and Hilton and Standalone F&B companies like Hunger Inc (The Bombay Canteen, Opedro, Veronica’s), Speciality Restaurants ltd, First Fiddle Restaurants, Cozy Box Bars and many more are on our client list.