For entrepreneur Aalap Shah, the idea of Lollo Rosso was born from the study of a server being reshaped into a wholesome, single- serve mess. Inspired by his peregrination and different culinary gests , he envisaged a brand that would serve balanced and soulful coliseum refections. In 2017, this vision came alive with the launch of Lollo Rosso, starting as a modest 12- seater space that has now expanded into five outlets across three metropolises, along with cook- mate Tarak Das.
Chancing His Calling
Aalap’s trip began with hospitality studies in Bangalore, latterly amended by a Master’s degree in the US. Working across colorful jobs — from hostel night adjudicator to eatery director — he gained perceptivity into both operations and client prospects. Being a food nut, he constantly explored caffs and cookeries abroad. Returning to India, Aalap originally worked in menu design but soon realized his deeper passion lay in creating a dining conception of his own. A Gujarati thali sparked the idea of a “ refined server in a coliseum, ” combining varied textures and flavors without waste or sharing hassles.
The Journey of Growth
Starting at Mansi Cross Roads, the first Lollo Rosso outlet launched with just five coliseum options. The conception snappily caught on, thanks to its balance of convenience, taste, and invention. moment, the menu has grown to include 15 coliseum refections, along with sushi, dimsums, and other global flavors — feeding to both dine- in and on- the- go guests.
The Name and Challenges
The brand’s quirky name, “ Lollo Rosso ”( Italian for red lettuce), was chosen for its oneness and versatility. Despite its success, challenges remain — managing client prospects, icing harmonious quality, and motivating workers. Aalap emphasizes that every review matters, with both positive and negative feedback helping the platoon ameliorate.
Innovation and the unborn
One of Lollo Rosso’s hand enterprise is the “ Bowl of the Month ”, which introduces creative new dishes regularly, keeping guests engaged. With expansion plans for Ahmedabad and beyond, the brand aims to offer an each- day dining experience, farther diversifying its culinary immolations.
Conclusion
From a passionate hosteler to theco-founder of a thriving eatery chain, Aalap Shah’s trip with Lollo Rosso is a testament to perseverance, invention, and love for food. His story reflects how a simple idea, fueled by fidelity, can grow into a unique dining culture that continues to inspire.
