Chandan Mendiratta’s Post

So easy to disrupt restaurant business via vertical integration by these big players. In B schools, they teach us why Airlines and restaurant/grocery business mostly do not make money for investors. Seems rightly so and the trend might continue :)

Zepto Café is revolutionizing the quick commerce sector with its 10-minute delivery service for fresh food and beverages in major Indian cities like Gurgaon, Delhi, Mumbai, and Bangalore. Customers have enjoyed its diverse menu featuring freshly brewed coffee, masala tea, Bun Maskas, Baos, cheesy garlic bread, and Vietnamese cold coffee. Behind Zepto Café’s Operations High-Quality Food Preparation Zepto Café ensures quality through state-of-the-art equipment and advanced brewing techniques, delivering café-grade beverages and food across a menu of 148 items catering to urban tastes. AI-Powered Logistics Zepto leverages AI to optimize delivery operations by: Adjusting Routes Dynamically: Real-time data ensures smooth deliveries even with traffic congestion. Accurately Predicting Delivery Times: AI enhances customer satisfaction with precise delivery estimates. Efficient Resource Allocation: AI insights help manage fluctuating demand without compromising quality. Customer Engagement Social media buzz highlights customer favorites and fosters engagement. Feedback channels further enhance loyalty and guide menu and service improvements. Zepto Café plans nationwide expansion while aiming for ₹1,000 crore in annual revenue by blending technology, quality, and speed to lead India’s quick commerce market.

Around the corner of my building, there is a chaiwala(tea stall) that has been selling authentic chai(tea) for many years. The uncle uses kulhad(traditional clay cups) to serve the chai and keeps some namkeens(biscuits) alongside. Even though he is profitable enough, he refuses to rent a shop or a bigger space. It’s not because he can’t afford it. It's because he understands that many customers appreciate the nostalgic experience(desi) and the unique taste imparted by the kulhad. Instead of fancy interiors or packaging, they offer a clean stall, friendly service and chai brewed to perfection. And the result is that the loyal customers come back for the authentic taste, the affordable price and the familiar “tapri ki chai’’(chai by the roadside) experience. They know that they are getting a true taste of Indian culture without the added cost of fancy cafes. This story reminds us that sometimes, tradition reigns supreme. Focusing on quality, affordability, and a simple, authentic experience can be a powerful way to connect with customers. (Additionally, I'll be diligently sharing all my learnings, valuable insights and diverse marketing content I encounter. I warmly welcome any opportunities for connection and collaboration along the way.) #marketing #customerexperience #simplicity

How’s is this a breakthrough idea . My take on this supersonic delivery business model More chaos on streets with lot of more bikers in the quest of speed to deliver on time - may be carrying 2-3 items to fulfill a instant desire to have some coke or chips or anything else. Pollution and traffic on the rise. More shopkeepers shutting shop. Lifestyles diseases on the rise with breakneck speed with sugar laden tea & samosas & other unhealthy stuff being served on the platter. More driving on the wrong side of the road. I am sure smart people are funding the business models with great foresight into the future which will have great outcomes to us a society and community.

4.5 Crores in a month 😲 Did you heard about it Rameshwaram Cafe everybody  thinks that this business started 2 years ago and overnight archives success. But what most people don't know is the 10 years back story of the founder Ragvendra Rao then his partner Divya Ragvendra Rao. Ragvendra actually started making Dosas on a street side Rekdi. And what got me curious when I read about him for the first time, was when he was serving Dosas and speaking in English, this guy is an engineering dropout and from there he worked for years together. From the selling the dosas in the street to starting an another brand, which is scaled up to 10+ outlets, and then walking out of that brand purely because he didn't align with the value system of his co-founder and then started Rameshwaram cafe.so most people thinks its an overnight success, it actually 10+ years of hard work,dedication and absolute passion for creating positive customer experience. Here are four reasons why Rameshwaram Cafe in Hyderabad is famous. 1. Consistency:   The cafe maintains strict quality control and uses fresh ingredients. They avoid using baking soda in their food, ensuring a consistent taste across all outlets 2. Freshness:   They are extremely particular about the freshness of their food. Interestingly, none of their outlets have refrigerators, and they prepare everything fresh. 3. Efficient Service:   Despite the long queues, the service is quick. From getting a token to enjoying your meal, it takes less than 15-20 minutes. 4. Unique Offerings:   They offer a blend of traditional and modern South Indian delicacies, with a special emphasis on using ghee instead of oil. #marketing #personalbrand #cafe #digitalmarketing #growth  

Chai – More than an emotion in India. Isn’t it? However, we have fun stories to tell you related to our beloved chai. One of the most iconic chai brands in India, Brooke Bond Red Label, has a fascinating backstory. It began in 1869 when Arthur Brooke started his tea business in England. Fast forward to the 20th century, Brooke Bond Red Label chai became immensely popular in India. Remember, “Swaad apnepan ka” ? Yeah, it's them. Chai Point Founded by Amuleek Singh Bijral in Bangalore in 2010, Chai Point is a modern chai chain that has expanded rapidly across India. Chai Point offers a variety of chai options, from classic to specialty blends, served in a hygienic and contemporary setting. With a focus on technology, Chai Point introduced innovative solutions like IoT-enabled vending machines and a mobile app for easy ordering and delivery. Chayos Founded by Nitin Saluja and Raghav Verma in 2012. Chaayos is a chai café chain that has gained popularity for its customizable chai options. Recognizing the demand for personalized chai experiences, Chaayos allows customers to tailor their chai according to preferences such as sweetness, spice levels, and add-ons like ginger or tulsi. This customization, coupled with a contemporary café ambiance, has attracted a diverse customer base across multiple cities in India. Irani Chai Cafes: Irani chai cafés have a rich history in cities like Hyderabad and Mumbai.  These cafés originated from the Iranian immigrants who settled in India and introduced their unique style of chai. Known for their quaint ambiance, rustic décor, and strong, milky chai served in traditional glasses, Irani chai cafés have become cultural landmarks in these cities. Now you say why these many stories suddenly? Well, No matter how many of us say that there is competition. The market has infinite potential.  Remember, USP, if marketed the right way can make your idea work like magic. Tell us your favorite chai spot at your place in the comments!

While it is still pretty early days, it’s no exaggeration to say that the race to the top between the two homegrown brands has gradually come to define the new wave of coffee culture in India. And the timing couldn’t be better. A near-bankrupt Cafe Coffee Day, a pioneer of the country’s coffee culture, has shut down a number of its outlets. In fact, two Blue Tokai cafes in Delhi today stand where stand where CCD once used to run its cafes. But there is a bigger rival: Starbucks. The US coffee giant poses the most formidable challenge to the local specialty coffee players. Apart from this, there are a few other premium, albeit smaller, specialty coffee brands like Araku Coffee and Subko Coffee Roasters. However, going by the market trends and latest investments, Blue Tokai and Third Wave seem to be the apple of investors’ eyes.  India’s specialty coffee battle heats up While Blue Tokai Coffee Roasters is known for its steadfast focus on introducing new blends, Third Wave Coffee has gotten this far on the back of its expansion strategy Read more at: https://lnkd.in/dcCNnmJr #india #coffee #bluetokai #thirdwave #araku #subkho #consumer #demand

India's love for tea is unparalleled, with the aromatic beverage woven into the fabric of daily life. Amidst this rich tea tradition, a visionary entrepreneur, Amuleek Singh, saw an opportunity to transform the way Indians experience and consume their beloved chai. Amuleek Singh, a Harvard graduate with a background in engineering and business, recognized the untapped potential in India’s tea market. Inspired by the country’s deep-rooted tea culture, he founded Chai Point in 2010 in Bengaluru, Karnataka. The name itself was a nod to the Hindi word “chai,” signifying the company’s unwavering focus on this quintessential Indian beverage. Chai Point’s approach to tea was anything but conventional. Amuleek Singh aimed to create an entire ecosystem that would make tea more appealing and accessible to the growing class of urban, white-collar Indians who were gravitating towards high-end coffee chains. By infusing innovation and a touch of modernity into the traditional tea experience, Chai Point set out to redefine the way Indians perceived and consumed their beloved chai. From its humble beginnings in Bengaluru, Chai Point rapidly expanded its presence across India, establishing a network of physical stores, airport outlets, and business park locations. The company currently operates over 180 stores across India including major cities like Mumbai, Chennai, Bengaluru, and Delhi. Chai Point’s 40% income comes from corporates, while retail customers form the remaining contributions. In 2017, Chai Point took a significant step by foraying into the e-commerce space, making its teas available on Amazon.in. This strategic move allowed the brand to reach a wider customer base and explore new avenues for growth, complementing its physical retail presence. Chai Point’s revenue from operations surged 88.7% to Rs 200 crore in FY23 from Rs 106 crore in FY22, its annual financial statements filed with the Registrar of Companies show. Chai Point #StartupStory #ChaiPoint #Bengaluru

Is it just me, or are coffee machines becoming the new must-have kitchen accessory? From Bangalore to Mumbai, it’s no longer just about the humble filter coffee (though we love it dearly). India’s coffee culture is evolving faster than you can say “double shot, extra foam, no sugar, please!” More and more homes are starting to feature a dedicated coffee bar as part of the kitchen, turning coffee-making into a daily ritual. It’s no longer just about convenience—though let’s be honest, there’s nothing like the luxury of making café-quality coffee in your pyjamas. It’s about how India is beginning to perceive coffee as part of lifestyle. Urbanisation has brought with it a desire for premium experiences, and coffee is no exception. As more people flock to cities and embrace fast-paced lives, the humble coffee machine has become a symbol of both convenience and status. The days of settling for instant coffee are over. Whether it’s an espresso with a perfect crema or a frothy cappuccino, today’s consumers are more discerning and willing to invest in equipment that elevates their daily ritual. And with specialty coffee on the rise, it’s clear that people aren’t just drinking coffee—they’re experiencing it. What’s driving this? A mix of factors, really. As incomes rise, so does the willingness to spend on high-end kitchen gadgets. But it’s also about the influence of global coffee culture, which has permeated Indian cities and reshaped our expectations. We want more than just a caffeine fix—we want the full barista experience, right at home. In my opinion, this trend reflects a deeper shift in how we connect with coffee. It's no longer just a beverage; it’s an experience that we want to craft, personalise, and share. The rise of the home barista is about more than just making coffee—it’s about savouring the journey. And as the coffee machine market continues to grow, it’s clear that India’s love affair with coffee is just getting started. #CoffeeCulture #IndiaCoffee #HomeBrewing #CoffeeMachines

For those who are in on the buzz ‘The Rameswaram Café’ of Bangalore has created countrywide this year, but haven't had the opportunity to visit, here are my two cents on the success story, whether it is worth the hype & some trivia: 1) The Name - The Rameshwaram Cafe leads one to expect Tamil food to be served. Well, it doesn't and the owners are very much Bangaloreans / Kannadigas. So, they serve South Indian food – Karnataka style (read: thicker dosas, medu vada type, paddu and so on). Then why name it after a town from Tamil Nadu, you ask? The owner by his own words, deeply respects APJ Abdul Kalam who hailed from Rameshwaram. Therefore, the name. 2) Colour scheme on brand symbol - Gold on black background symbolizing luxury, elegance, exclusivity. Pricing is on the higher side - Dosas start at Rs.130, going all the way upto Rs.190 3.1) Unique seating - Bay-window like nooks are common in Konkan & South India. These are raised seating platforms where socializing, relaxing is common. In the café, such nooks structured with granite slabs make for comfortable, informal seating where guests sit cross-legged to eat after leaving their chappals to get on the raised platform. 3.2) Preferential seating for senior citizens, pregnant women - provided in some of the bigger outlets. 3.3) Self service for guests. As soon as one's finished, cafe guys are efficient in clearing the plates, and cleaning up, thereby creating space. 4.1) Food - Karnataka style, and can be declared South Indian Fast Food on account of high amounts of ghee in dosa, paddu and the overall tanginess of chutneys. 4.2) Fresh Batches -There are 3 to 4 types of chutneys, curries paired for different dishes suitably. They follow a policy of fresh batch of chutney, batter every 90 mins during non-peak hours & 30 mins for peak hours. This explains the shine of freshness on the chutney, as well as, taste of idli, dosas. 4.3) Menu is not indicative of what is available. You must be ready for disappointment, if you order blindly from the menu. 5.1) Culture & Pride – They light a certain type of dhoop (traditional incense) during evenings & at regular intervals to keep away insects, also serves as sensory branding. 5.2) Self ordering kiosks are installed to give guests an experience at par with McDonald’s. 5.3) Name of the Café itself as discussed earlier, Rameshwaram reconnects the guests to a small South Indian town & consequently, delicious South Indian food. Logo is that of a Rangoli that is reminiscent of good old times in a South Indian neighbourhood. 6) Owners Raghavendra Rao & CA Divya Rao aren’t overnight success stories in the restaurant business. Raghavendra owned a food cart serving South Indian food for over a decade, while Divya brought in her expertise of processes for workers, food quality, franchise. What do you all think? Would you agree? Kamiya Jani Kripal Amanna :p