Table Talk: Cafe Ganache

A business venture that started off as a dessert bar now flourishes as a full blown restaurant at Mall 94 Lahore. We sat down with the man behind the sweet phenomenon, Salman Shahid to talk about Ganache’s transition as well as his strengths and strategies in sustaining a restaurant



Can you share the story of Cafe Ganache’s transition from an idea to reality?

I transferred my sister’s dream of having a high end cake shop into reality by giving her a head start at my Gloria Jean’s coffee store in phase 5 which I eventually sold, but she continued working and made Ganache the best patisserie along with her partner Kashif Anwer, of Coffee Planet.

What is the process of developing a new menu or new dishes at Cafe Ganache?

It surely does require a lot of patience. You really have to know the audience you want to serve. For every few minutes I can spare I make sure I go to Café Ganache and get feedback from as many customers as possible. It is only then you can understand what the market need is.



What is your favourite dish from the menu?

The oyster fish.

How is Cafe Ganache’s menu different from what others are offering?

Previously Ganache was known for its delicious desserts but now we slowly expanded to a very elaborate main menu; a very fulfilling afternoon tea menu and we recently launched our Sunday brunch menu as well.

What are the top three patron favourites at your restaurant?

Although we take pride in saying that everyone would love the food we serve but the top three patron favourites would be Moroccan Stuffed Chicken, Oyster Fish and Gluten Free Pasta, but I would definitely suggest everyone tries our hot drinks and soups. They are to die for!

In your opinion how has Pakistan changed in terms of spending and eating out?

I believe Pakistan has made considerable improvement in this field. But because of this, the line of work has also become a cut throat business. One really has to be up to date with the market trends, and be aware of what or who your competition is.



What has been your greatest professional success and biggest setback?

I believe my greatest professional success is being the CEO of Care Cosmetics and the biggest setback would be me losing PP234 in general elections 2018.

What does an average work day involve for you?

I own multiple businesses and I prefer taking a hands-on approach towards my businesses so you will always see me with my trusted briefcase popping in and out. Sometimes it gets a little hectic but I enjoy living my life the way it is.



What is the secret behind sustaining a restaurant?

I’ll be honest the two most important things for sustaining a restaurant is patience and a good financial back up.

What is your least favourite culinary trend?

Sous Vide, I am fine with the concept behind it but I simply don’t have the time to wait for my food to cook for that long.



What are some of the challenges of being a restaurateur?

There are many; owners often underestimate the start-up capital to open and run a restaurant but that’s just the first step, the main challenge is how you maintain the quality of the food you promise your customers.

What is in store for Cafe Ganache in the future?

In the future cafe Ganache will be hitting DHA and Islamabad with a bang!