Gauri Devidayal’s Post

𝗧𝗼𝗱𝗮𝘆 𝗜 𝗹𝗲𝗮𝗿𝗻𝗲𝗱 about the incredible success of 𝗧𝗵𝗲 𝗕𝗮𝘀𝘁𝗶𝗮𝗻 restaurant chain, a culinary gem that's popular in Mumbai and has recently expanded to Bangalore. 🍽️✨ Bastian is co-owned by none other than 𝗦𝗵𝗶𝗹𝗽𝗮 𝗦𝗵𝗲𝘁𝘁𝘆, who holds a 50% stake in the business. This celebrity touch adds to the restaurant's allure, making it a must-visit for food enthusiasts. Some interesting facts: 💡𝗥𝗲𝘀𝗲𝗿𝘃𝗮𝘁𝗶𝗼𝗻 𝗗𝗲𝗽𝗼𝘀𝗶𝘁: To dine at Bastian, you need to make a reservation deposit of ₹1,500-₹2,000 per person. This deposit is credited toward your final bill. This policy helps manage the high demand and ensures a smooth dining experience for everyone. ⏰ 𝗦𝘁𝗿𝗶𝗰𝘁 𝗧𝗮𝗯𝗹𝗲 𝗧𝗶𝗺𝗲𝘀: Bastian follows strict table times. This approach not only helps in managing demand but also maximizes revenue, allowing more patrons to enjoy their exquisite meals. 💸𝗜𝗺𝗽𝗿𝗲𝘀𝘀𝗶𝘃𝗲 𝗥𝗲𝘃𝗲𝗻𝘂𝗲: Based on their tax filings, Bastian generates an estimated ₹3-4 crore (₹30-40 million) in monthly revenue across its locations. This significant figure highlights the restaurant's popularity and success. Do you plan to visit this restaurant during your next visit to Mumbai or Bangalore? If you have been to this restaurant, how is your experience? #TodayILearned #BastianRestaurant #ShilpaShetty #MumbaiFood #BangaloreDining #RestaurantSuccess #FoodieFacts #hospitality #successstory #RestaurantBusiness

What strategies do some restaurants do to create the "brand"? Today, I visited The Rameshwaram Cafe, Indiranagar at Bangalore. This restuarant is one of the most famous ones for its Ghee Podi Idli amongst many other dishes. So here are the things that I think differentiate such restaurants from the crowd: 1. Less quantity, more quality- They serve quality food, but less quantity. For example, if a normal idli has a thickness of say 5cm, theirs would have just 2-3cm. This induces consumers to buy more. 2. Create the hype- The Rameshwaram Cafe is known for its idli. But the hype created and the experience were a little away. The reviews and the crowd made it seem like one of the best restaurants out there. However, it was definitely good, but not the best. 3. Culture- The Rameshwaram Cafe serves typical South Indian food and nothing else. This helps them specialise in one line of cuisine and also resonates a lot with South Indians to capture the South Indian market. 4. Fast service- This is the main selling point of such chains. Office-goers and busy people do not pay attention to the price. They expect their order to be executed as quickly as possible which is what such restaurants do. This helps them to attract the customers on a regular basis. 5. Repeated orders- When I visited them, I ordered a couple of items and the bill amounted to ₹500 and odd. Next I had to order again as the quantity was not filling. If I had ordered all that in one go, the bill would have seemed to costly. But since I payed two times, they seemed reasonable. These were some that I observed today. Comment and tell me what you think could be the differentiators! #strategies#therameshwaramcafe

Working on a restaurant project recently reminded me of a truth every aspiring restaurateur needs to hear: the restaurant business is not for the faint-hearted. It’s a blend of passion, precision, and pragmatism—closer to a lifelong commitment than a passing trend. Eating out has become a cornerstone of our culture, especially among the youth. Restaurants are no longer just places to eat; they’re destinations for connection, celebration, and self-expression. Yet, there’s a glaring gap in the market: while the casual-dining, mid-market segment is growing the fastest, there’s still a need for quality restaurants that truly deliver what they promise. Just take a stroll down CyberHub Gurgaon promenade at regular intervals and you will find how many of them closed down. Oh Calcutta! and Hard Rock Cafe are two prominent casualties that come to top of my mind. As I’ve advised clients, success in this space hinges on four pillars: clarity, authenticity, dedication and business acumen.

Dining out is no longer just about food—it’s about experiencing a place that feels like an escape from the everyday. At AS Hospitality, each of our brands is designed to be more than just a restaurant. Parambriym, with its nostalgic flavours and comforting ambiance, feels like a home away from home. Sashwatha Cafe, our latest venture, captures the soulful spirit of Udupi cuisine, set against the backdrop of a cozy yet lively space that invites you to unwind. Meanwhile, Sundays Chennai infuses the city’s energy with a tropical, laid-back vibe, perfect for those who seek both relaxation and excitement. Together, our brands create a tapestry of experiences that cater to every taste and mood, making AS Hospitality not just a collection of restaurants, but a journey through taste, tradition, and innovation. #hospitality #customerexperience #brandstory #foodandbeverage #guestexperience #culinaryexperience #leadership #businessgrowth #founderstory #inspiration #restaurantculture #authenticflavors #diningexperience #foodandmemories #southindiancuisine

I've completed Level 1 Task 2 for Cognifyz Technologies . The Indian restaurant landscape exhibits some fascinating trends, as revealed by a comprehensive analysis of a dataset focused primarily on the northern region of the country. The distribution of restaurants across different cuisines and cities is highly skewed, with a few categories dominating the top positions. The data output and visualizations unanimously point to the overwhelming popularity of North Indian cuisine, either as a standalone offering or in combination with other cuisines like Chinese and Mughlai. The bar graph for the top 10 cuisines paints a vivid picture, with North Indian cuisine leading the pack, followed closely by the fusion of North Indian and Chinese cuisines, and Chinese cuisine itself. Fast Food and Cafe cuisines also make an appearance among the top categories, catering to the diverse tastes of urban diners. When it comes to cities, New Delhi emerges as the undisputed leader, with a staggering 5,473 restaurants, according to the data output. The bar graph for the top 10 cities visually reinforces this dominance, with New Delhi's bar towering over the others. Gurgaon and Noida, both part of the National Capital Region (NCR), secure the second and third positions, respectively, indicating a strong concentration of restaurants in this region. Interestingly, the analysis reveals a distinct regional bias, with the top cities and popular cuisines predominantly hailing from the northern part of India. This suggests that the dataset may not provide a comprehensive representation of the entire country's diverse culinary landscape. Furthermore, the data output unveils a diverse array of 1,825 unique cuisine categories, ranging from the expected combinations like North Indian and Mughlai to unique fusions like "Bakery, Desserts, North Indian, Bengali, South Indian" and "Italian, World Cuisine." However, many of these niche cuisines are represented by just a handful of restaurants, further emphasizing the skewed distribution. Overall, this analysis offers valuable insights into the preferences and trends shaping the Indian restaurant market, particularly in the northern region. The dominance of North Indian and Chinese cuisines, coupled with the concentration of restaurants in cities like New Delhi, Gurgaon, and Noida, underscores the potential for targeted marketing efforts and strategic expansion plans in these areas. Additionally, the diverse range of cuisine categories presents opportunities for niche players to cater to more specific tastes and preferences. #TaskComplete #ContentCreation #Cognifyz #ProfessionalWriting #AchievementUnlocked #NextLevelReady #OnToTheNextOne

Small cities are great for the restaurant business. Period. When we think about restaurants, we often focus on big cities like Mumbai, Delhi, and Bangalore. But smaller cities have their own charm. People here are eager to try new dining experiences. They want something unique that excites their taste buds and makes dining out an adventure. And they’re willing to spend money on quality food! For them, dining is more than just a meal, it’s about embracing a lifestyle and connecting with the community. Operating in smaller towns has its advantages: ✅ Lower Costs You can invest more in quality ingredients and great customer service without the high costs of big cities. ✅ Sense of Community You can build a loyal customer base that spreads the word about your restaurant, turning casual diners into regulars. So, if you’re in the restaurant business or thinking about starting one, don’t overlook small cities. They might just be the perfect place to create a dining experience that resonates with people. Fellow F&B founders, which small city restaurant has surprised you the most?

In a recent feature by Campaign India , our Managing Partner, Mr. Rahul Tekwani, shares his views on the power of branding in the restaurant industry. From creating unforgettable first impressions to building meaningful connections with diners, it’s about more than just celebrity buzz it’s about crafting a niche that resonates. Read the full article to learn how branding fuels restaurant success: https://lnkd.in/eX5sK3ux #branding #restaurant #authenticity

A few years ago, when a robot restaurant opened in Jaipur, I was completely fascinated. I imagined how different the dining experience would be, and it felt like a glimpse into the future. But looking back now, it’s not all that surprising. Recently, during an insightful session with Chef Beena Noronha I realized that dining isn’t just about good food, drinks, or even the vibe anymore - it’s escalated to the level of art. During the session, we explored some interesting viral food trends, and I even got to try the famous Dua Lipa ice cream - vanilla ice cream with olive oil and salt. Sounds odd, right? But surprisingly, it wasn’t bad at all. These days, dining is a carefully curated experience. Take restaurants like Trèsind, Avartana and Indian Accent, where the experience can stretch to 12-15 course meals. It’s not just about eating; it’s about storytelling, taking you on a journey that engages all five senses - sight, sound, touch, taste, and even smell. Recently, I came across a restaurant that uses projected cartoon characters to ‘prepare’ your dish on the table before the chef serves it. It’s a clever way to turn a meal into an experience, distracting you from the wait while also creating that unique moment everyone wants to share on social media. Every place needs that one ‘shot’ that makes it stand out. Chef Beena left me with an intriguing thought: every dish carries a small reflection of the chef’s personality. Their life story, struggles, and passion are all poured into creating the perfect dish. Dining, in this way, becomes more than just a meal - it’s a connection between the chef, the food, and the diner. #business #restaurant #hospitality

The Naru Noodle Bar does ₹9 Crore Dhanda 💰 It has only 20 total seats in the restaurant 🤯 A small Bengaluru restaurant is going big ⬇️ I wrote a piece on Rameshwaram Cafe's business model 2 years ago. The south India restaurant was pulling in crowds to it's Indiranagar eatery. Now, a lot more plays popping up & "Naru" isn't an exception. So how does this Naru model work? 🎯 1/ Picking a niche cuisine 🍜 Ramen as a food choice is still micro niche in Bengaluru. Please get out of your social chamber & just ask people when was the last time they had a ramen. The focus also allows to serve a lot more "artisan" food. 2/ Artisan food insight 💡 Food margins aren't great. The only way to build profits is to sell artisan stuff to a selection of users - The Hilton, Ritz Carlton, Marriott. Naru costs approximately ₹2,500 per person - that's 20X of Rameshwaram Cafe. 3/ Limit the supply 🤯 The restaurant has only 20 seats. It has 3 slots that you can book for dinner & lunch. This means it will only serve 120 customers a day. With a ₹2,500 average meal cost it makes 3L a day. 4/ Reservations only model 📝 Every Monday 8 PM, online bookings open for the subsequent week to book a table. You can't prebook earlier than that & you can't walk-in. Its insane how this is antithesis to the whole restaurant industry. This ensures over 90% fill rate to what they can serve everyday. 5/ Location, location, location 📍 Centrally located, its easier to get to from most of the Bengaluru city limits in an hour. This also means it attracts crows across the city. 6/ Consistent product experience 🟢 Every single time you go, you will find the consistency in not just food but the whole experience. A $30 meal will need a trustable experience every single time. 7/ Extremely high word of mouth 🎙️ I can bet you that out of the 120 people who they serve everyday, atleast 1/3rd post about it on Instagram. A hard to get reservation with the artisan food presentation is just built for IG bragging rights. That's all for now ❤️ I'm pumped to see a local restaurant scale & compete with solid established brands at such a high price point right here in B'luru. Exciting times for small restaurants to pick a niche and build a solid market share. Want to learn science behind growing revenues? Join over 100,000 founders & growth leaders at Google, Hubspot, Airbnb, Stripe, Netflix & CRED who consume my 2X weekly newsletter. Read it at $0 cost 🔽 www.growthx.cc/newsletter

Third Wave Coffee, a coffee-centric quick-service restaurant (QSR) brand, has launched its first cafe in Mysuru on Devraj Urs Road. The opening event was attended by His Highness Yaduveer Krishnadatta Chamaraja Wadiyar and Rajat Luthra, CEO of Third Wave Coffee. This launch extends the brand’s presence to eight cities in India, with a total of 117 stores. The company plans to reach 150 outlets by March 2025. #restaurant #india #market #business #news #update Read more: https://lnkd.in/gezi9gsF