San Francisco's Curry Up Now, Tava Kitchen merge

May 19, 2017

San Francisco's Curry Up Now has acquired Tava Kitchen, also based in San Francisco, according to a company press release.

Curry Up Now will integrate several of Tava's practices to standardize and simplify food processes, helping to enable seamless growth in the future, Akash Kapoor, CEO of Curry Up Now, said the release. 

"We started Curry Up Now in 2009 as a food truck, and over the years grew to five food trucks. Meanwhile, we opened our brick-and-mortar restaurants in San Mateo, Palo Alto, San Francisco, San Jose and Oakland," he said. "While Curry Up Now has fast and fine casual formats, as well as craft cocktail bars attached to our fine casual stores, Tava Kitchen was the first, true Indian quick service brand who figured out how to dish out amazing food in a standardized format. With this acquisition, we are confident that we will be able to combine our vision of Indian food and a fantastic guest experience to grow the Curry Up Now brand worldwide."

Although three Tava Kitchen units closed earlier this year, its 1,800-square-foot Alameda location, which features patio dining, will be rebranded as a Curry Up Now and is set to reopen at the beginning of June. The space will showcase Curry Up Now’s industrial Bollywood pop chic interior design with a giant mural, upcycled furniture and lighting fixtures, and for the first time, a completely open food assembly line where guests can see almost all the food being made live in front of them as they order, Kapoor said.

In addition to serving guests, Curry Up Now will use the Alameda location as its innovation lab to test and launch new items as well as use the store as a national training restaurant.

Hasnain Zaidi, who created Tava five years ago with two friends in order to share their love of South Asian food, said he is excited about the merger.

"I think it's incredibly fitting that we're linking up with our friends at Curry Up Now to help scale that vision across the country," he said. "For years, people have talked about Indian food being the next big thing. I really think this is the team that’s going to make that happen."


Topics: Franchising & Growth


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