Dev Lall - Bakers Circle Encompasses Every Aspect of Food, Beverage and Business That I Envisioned (CEO - Bakers Circle )

I was fortunate enough to start interning in the F&B industry at the age of 15 and got a first hand view. I liked what I saw and it was one of the choices on my list that materialized as it checked all the boxes. Unfortunately this is not the case for many and I have seen a lot of drop outs along my way. Thankfully nowadays the research is more refined as is the consumer.

Please tell us something about your early days & career story.

I started my career in the hospitality business and worked there for 8 years. I went thru the various aspects of this business and realized that I was more geared to the food part of the business and that too in volume and creativity. I left the hotel industry in 2002 to start my own food business and it took me 4 years of incubation of this before I managed to launch it in its current avatar. Bakers Circle encompasses every aspect of food, beverage and business that I envisioned. It is about food technology, Food Science, marketing and international business and relations.

Why did you decide to be in the food industry?

In the late 80’s we did not have the luxury of the internet or research as is there today. A lot of your choices were driven by your marks, follow the leader and what your parents advised you. Choices were also limited. Hospitality naturally came across of glamourous and fun and gave the feel of travel and good food and drink. Unfortunately at a young age one does not know of the back of the house. 

I was fortunate enough to start interning in the F&B industry at the age of 15 and got a first hand view. I liked what I saw and it was one of the choices on my list that materialized as it checked all the boxes. Unfortunately this is not the case for many and I have seen a lot of drop outs along my way. Thankfully nowadays the research is more refined as is the consumer.

What are some of the day to day business challenges that you face & how do you overcome them?

Human resources, Material planning and in recent times the pandemic as well as supply chains issues. The rest of the problems one will face in any business or line of work and there is but one motto….. “Poor planning poor performance”. I there fore ensure I plan organize and always have a plan B and C. historical data helps and hiring well does too.

There is a lot of wastage in the food industry, what according to you is the solution to that?

I am in the food manufacturing area and work on lean margins so waste is a killer for our profitability. We look at standardizing supply of products, good quality machinery, excellent SOP and empowered staff who can stop something as it is going wrong. As we work in the frozen space food technology has helped us and our customers to really reduce waste and this is way of the future.

How do you leverage software & technologies for business efficiency?

We introduced SAP a few years ago which integrated all data management and material planning. It also brought in a strict discipline and we really reduced our cost of carry, staffing and waste. In addition to that various AI applications on our machinery allow a better yield and lower cost of production. Overall the advent of the Cell phone and applications have really reduced time to solve problems and increased the reach to our consumers.

How do you manage your supply chain; discovery of suppliers and Inventory management?

Our supply chain is all managed thru a complex process of data and materials management software that we integrate with our vendors and our clients. We work closely with all industry experts to keep on top of new solutions and SAP manages our inventory. However in the end there is no substitute for a good old human interface and relationship building to make sure things happen.

Which is your favourite book & why?

I love any good fiction book as well as some books that touch on modern history.