How did a decade-old brand make a place of its own in Kerala’s rich culinary landscape? The Voyager’s founder, Moresh Thakur talks about the cafe’s journey and its growth with Swiggy.
The F&B industry is massive and those who are new to it, usually prefer to start small. But Moresh Thakur was not one of them. As a first-time entrepreneur in this industry, he started a 24-hour cafe called The Voyager in Kochi, Kerala.
How did a Delhi-based Moresh start a cafe in Kerala and what was the thought behind the 24-hour eatery? Here’s a story that stirs the elements of dedication, perseverance, and success along with a slice of support from Swiggy.
The starting point and beyond
Moresh’s journey is a blend of fateful decisions and all that followed. The seeds of this story were sowed when his family moved from Delhi to Kozhikode because his father saw greater business potential in the South.
Since his childhood, Moresh had an intuitive sense of what dishes to choose or recommend in the restaurants he went to. “I have always had a connection with food. The dishes that I liked and recommended were also liked by my friends. This is what eventually drew me towards opening my own cafe,” he says.
But it was easier said than done, as Moresh and his family had no experience in running a food & beverage business. “Starting a cafe that was open all day was not easy. The main challenge lay in forming the right team of quick-learners,” adds Moresh, who hired and trained students from hotel management institutes for various roles.
It also required courage to start off with a 24-hour cafe. “I wanted to make this the brand’s unique selling proposition. As someone who gets in and out of bed late, I noticed there was hardly a restaurant in Kochi that served fresh food throughout the day. Our cafe is also located in Kochi’s tech hub of Kakkanad, where many people work night shifts,” says Moresh.
With time, things worked out in his favour as the cafe became the top choice for midnight meals among working professionals and the locals nearby. “Once you become a profitable brand, things get easier. People now reach out to us on social media to share suggestions or seek job opportunities. Today, our current staff is a mix of people from North and South India,” adds Moresh, who can also cook and has helmed the recipe-development behind most of the dishes in the cafe ranging from burgers and sandwiches, to steaks and milkshakes.
Swiggy spreads The Voyager’s reach
The ability to predict what food people will enjoy also guided Moresh to make The Voyager one of the first few brands in Kochi to onboard with Swiggy in around 2018. “When I discovered Swiggy, I observed the degree of convenience it offered to its customers. It is like a supermarket of restaurant choices. Since our association, Swiggy has helped us enhance our brand value, especially in terms of packaging,” says Moresh.
“Earlier, our delivery fleet faced issues while fulfilling bulk orders. Swiggy’s presence streamlined it by allowing seamless tracking of orders while also enabling late-night deliveries to customers in the comfort of their homes,” adds Moresh, who also saw an increase in the dine-in business through customers who had already tried out the cafe’s specialities on Swiggy.
When Nasif Vahab, Swiggy’s account manager, took over the brand’s account, he had his goals chalked out. “In addition to improving the food packaging, our focus is on making the cafe gain more visibility through cost-per-click and search-based advertising,” says Nasif.
“We work proactively on making appropriate menu additions and exploring avenues to expand,” adds Nasif, who also keeps track of the necessary growth metrics including the menu-to-cart ratio, and the split between new and repeat customers.
So what does the future look like for The Voyager? “To keep the food quality intact and deliver more orders including those to far-off areas, the brand is gradually expanding its kitchen setup. There’s also scope for opening more outlets based on different cuisines in the near future,” he adds.
From someone who found his way and his calling in his 20s, and hit the ground running, Moresh shared bits of advice for budding restaurateurs. “It starts with identifying the best location for a particular cuisine. You need to be fully committed to the business, especially in the initial years, along with keeping track of your finances. Your product speaks volumes about your brand, so one must keep on making it better by onboarding the best team,” he says as he signs off.
In a decade, The Voyager has built a formidable reputation as the go-to cafe for late-night hunger pangs with its 24-hour service and quality food. As the brand expands to new horizons of business and reach, here’s wishing them a bon voyage ahead!
