Choosing the perfect name for a restaurant is no easy task. Sure, the dishes and recipes get all the spotlight, but the name? That’s the first thing people notice—it’s what gets them curious, makes them remember you, and sets the vibe for the entire place.
It’s like giving your restaurant its own personality, so naturally, a lot of thought (and maybe a few sleepless nights) goes into getting it just right.
Sumersing Patil and Pravin Kadam, co-owners of Swaad – Assal Marathi, shared with Bored Panda how they arrived at their restaurant’s meaningful name despite being in a foreign land.
“In India, when we eat food, we say swaad, which means taste,” they explained. “In Marathi, the state language of Maharashtra, we say assal marathi, which translates to authentic Maharashtrian food.”
Their restaurant, known for its flavorful Maharashtrian cuisine, reflects their pride in authenticity. “While the name is important, it’s equally important for us to represent our language and culture,” Sumersing and Pravin emphasized.
They spent a few days brainstorming, tossing around ideas that might catch attention, but eventually decided to skip anything too flashy or funky. For them, authenticity was the winning formula. “We didn’t want a gimmick; we wanted something that spoke to who we are and what we serve,” they said.
At the same time, they acknowledge that every restaurant is different, and there’s no one-size-fits-all solution.
“Each owner should do what they think works best for them. For us, it was about staying true to our roots, but for others, it might mean experimenting with quirky names or standout concepts.”
In today’s world, they believe marketing is everything. “For some restaurants, the name alone can be the key to success.
For others, it might be unique branding, unforgettable customer experiences, or even something as simple and fun as creative, funny signs that make people smile.”
Ultimately, they believe that being genuine and understanding your audience is what matters most. Whether it’s a simple, heartfelt name or over-the-top humor plastered on the walls, the key is to make a connection.
“It’s not just about food; it’s about creating an experience that sticks with people long after they’ve left your restaurant.”
