Restaurateur A D Singh talks about what keeps his business ticking... RESTAURATEUR A D Singh is on the run... from one meeting to another, sorting out last minute hitches after another of his and actor Arjun Rampal's much-talked about restaurant launch in Delhi. LAP, that's what the new fine-dining restaurant is called, "because it sounds interesting", has A D Singh on his feet till the wee hours of the morning. Not surprising then, the restaurateur responds to SMSes as late as 4.30 am. He splits this conversation into three parts over three days via email and over two phone calls, the first one on his way to a media meet and second, over dinner with friends, finding time in between to grumble to the waiter... "this is not what I called for." Here are the 10 things he learnt from his industryu00e2u0080u00a6 Get the fundamentals right Going to restaurants is not just about good food. It's also about a beautiful ambience and paying attention to detail. I spend at least five to six nights at the restaurant. And I am in tune with what the customer wants. That's because my products are aimed at people like me who strive for a perfect night out. <img alt="" src="/imagedata/2009/aug/adsingh.jpg" border="4" /> Always innovate To be around, you need to constantly innovate. Just because your establishments are doing well, you shouldn't become smug. Eight years ago at Olive, Mumbai, I renovated an empty space into a Moroccan room with sheeshas. With this mid-eastern touch, the room became popular with the patrons and I became the forerunner for sheesha lounge in India. Later, I changed the same space into an ice room. An idea that germinated from my travels abroad. Buzz is a key factor Patrons frequent a particular restaurant because they find it relaxing and also buzzy. They need a space where they can lounge around with their friends for three to four hours, drinking, eating, chatting and simply having a good time. Competition... what's that? I don't even think of it. The Indian market has a lot of opportunities to accommodate many competitors. I prefer to focus on my strength and develope them to further my goals. No substitute for hard work I am lucky to be doing something I enjoy. Sometimes, it doesn't even feel like work. My life revolves around it and yet, I am not a workaholic. As someone said, 'The harder I work, the luckier I get' and I am a believer in that. Trust me, there is no substitute for hard work. Understand your weaknesses I am not blind to my weaknesses. I don't think I am clever financially. And to rectify that, I have partners who are really strong at understanding the dynamics of money. So I am saved! And though I am the boss, there are so many things that I have to learn. And I learn newer things constantly about my trade. Get a good team An integral part of business is bringing good people onboard, and looking after them well. I spend a disproportionate amount of my time on my teams. I enjoy that. I play badminton with my management team, we go on trips to Singapore and Dubai. Some of them have worked with me for so long that they have become my extended family. Get your papers right I have always been a dreamer but I have also made sure that when I start a venture, I get my papers right the deals with landlords, contracts withu00a0 partners and government authorities. It forms the basis of a mature business relationship. Balance your life I work very hard but I hate to let that keep me away from the people I love or the things I love to do. Enjoy what you do or else you'll never do it well... So on days when I am working at my restaurant, I drag my family and friends there just so I can catch up with them.

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Restaurateur A D Singh talks about what keeps his business ticking...

'Create the right buzz'

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'Create the right buzz'

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