Stock exchange dining comes to town

The price of food and bevvies at a new Hamilton city restaurant will fluctuate just as fast as the Wall Street Stock Exchange.

Dining at Bull & Bear, set to open on Victoria St today, will be like standing on the eight-blocklong street in the financial district of New York City.

Within 10 minutes, punters could see the price of their food and drink rise or fall, according to demand.

The bull market means the prices will go up and the bear market means they will go down.

Menu prices will appear on multiple screens throughout the restaurant and customers can watch as prices move before placing their order.

Chef and owner Tejas Nikam, 35, told stock exchange dining is all about the risk and excitement.

‘‘If the restaurant is full and everyone is ordering fried chicken for example, then staff can manually bring the price up,’’ Nikam said.

Eventually, he hopes to connect the pricing system with the stock market, so prices can fluctuate automatically.

There’s still a physical menu to order from, but someone could order a Heinekin and within 10 seconds the price may drop, Nikam said.

‘‘It’s a gamble, just like the stock market.’’

The restaurant can’t reduce alcohol prices by more than 25 per cent.

Even the decor is fitted to match and the multi-cuisine fusion ‘‘Food Scram’’, ‘‘Bar Fraud’’ or ‘‘Sweet Investment’’ menus also play to the theme.

‘‘I wanted to create a fun dining experience. It’s something new and we’re already fielding inquiries.’’

Nikam has been working on a new restaurant concept for the past two years, and after watching stock exchange documentaries over lockdown, his idea was set.

Bull & Bear is the first of its kind in New Zealand. Nikam wanted something that was different, offered a multi-cuisine menu, and was entertaining for the customers.

But opening a new restaurant in today’s hospitality climate is not easy going.

Nikam said the restaurant was meant to open in August, but lockdown pushed it out.

When asked how he feels about finally being able to open, he replied, ‘‘expensive’’.

‘‘It was so stressful sitting at home doing nothing when I had so much to do.

‘‘It was a rough patch for everyone and we tried to minimise costs.’’

And it’s not the first time he’s opened a restaurant during the pandemic.

Nikam was approached to open Paddock to Plate, a new steak house in 2020 – now just a few doors down from Bull & Bear.

Nikam studied and worked in London before coming to New Zealand in August 2010, and encountering Peter Gordon.

Nikam worked with Gordon at Sky Tower restaurants Orbit, then setting up The Sugar Club, where he shared a kitchen with Michelin star chefs.

After Auckland, he was head chef at Zealong Tea Estate, then helped open a five-star hotel in Christchurch.

He is also a Beef + Lamb Ambassador Chef and said locally sourced produce will feature on his multi-cuisine fusion ‘‘Food Scram’’ menu.

Bull & Bear will open its doors today, December 1.