Speciality Restaurants Ltd. IPO
IPO Timeline
Category-wise Subscription
| Category | Sub (x) | Offered | Bid For | Amt (Cr)* |
|---|---|---|---|---|
| QIB | — | 5,869,707 (50%) | — | ₹9,098 Cr |
| NII (HNI) | — | 1,760,912 (15%) | — | ₹2,729 Cr |
| Retail | — | 4,108,796 (35%) | — | ₹6,369 Cr |
| Σ Total | — | 11,739,415 (100%) | — | ₹181,961 Cr |
Only available investor categories are shown. Amount is auto-calculated when shares offered and issue price are available.
Issue Details
Minimum Investment (Lot-wise)
| Category | Lots | Shares | Amount (₹) |
|---|---|---|---|
| Retail (Min) | 1 | 40 | ₹6,200 |
| Retail (Max) | 13 | 520 | ₹80,600 |
| S-HNI (Min) | 14 | 560 | ₹86,800 |
| B-HNI (Min) | 67 | 2,680 | ₹415,400 |
Valuation & Key Ratios
Grey Market Premium (GMP)
GMP is an unofficial grey market indicator and does not guarantee actual listing price. Invest at your own risk.
Objects of the Issue
- 1 Development of New Restaurants – 131.60
- 2 Development of a food plaza – 15.10
- 3 Repayment of term loan facilities – 9.42
- 4 General corporate purposes – 1.05
Company Overview
Launched in 1992, Speciality Restaurants Ltd is a fine dining operator in India with 62 restaurants and 11 confectionaries as of December 31, 2010. They focus on providing their guests an affordable fine dining experience with quality food and service in a modern ambience.
Speciality Restaurants has established several famous brands across the nation, including Mainland China, Oh! Calcutta, Sigree, Haka, Machaan, Mostly Kababs, Just Biryani and Sweet Bengal. It runs 62 Food & Beverage outlets in various important cities. Mainland China alone serves more than 2 lakhs Chinese meals per month, which is a record of sorts in the country. Their restaurants consist of different restaurant concepts and are located across India, with the majority concentrated in the western region.
The four factors of contribute to the quality of the food that they offer quality fresh ingredients, modern food preparation and storage equipment, standardised recipes prepared by trained chefs and effective quality monitoring.