SAIRAJ MAHESH’s Post

The legendary Shiv Sagar was once just an ice cream shop?! I recently came across the inspiring story of Narayan Poojari, the founder of Shiv Sagar Foods & Resorts Pvt Ltd, and it left a profound impact on me. As a first-generation restaurateur myself, I found his journey particularly motivating. The Humble Beginnings Narayan Poojari's journey began at the age of 13 when he moved to Mumbai from Karnataka, with just Rs. 30 in his pocket. Despite these challenging beginnings, Poojari never gave up on his education, attending night school with a full time job. The Birth of Shiv Sagar In 1990, with the support of his mentor Babubhai Patel, Poojari opened the first Shiv Sagar restaurant at Kemp's Corner in Mumbai. The restaurant initially started as an ice cream shop but quickly expanded its menu. The inclusion of dishes like Jain sambhar, Pav Bhaji, and a variety of North Indian and international cuisines helped Shiv Sagar stand out and attract a diverse customer base for that time. Key strategies 1. Diversified Menu: Shiv Sagar became famous for its diverse offerings. The addition of Jain sambhar was a strategic move that attracted a significant Jain, Gujarati, and Marwari clientele. They also introduced Western dishes like pizzas and Mexican rice before the advent of international food chains in India. 2. Consistent Quality: Poojari maintained high standards of food quality and hygiene, which was crucial in building a loyal customer base. Celebrities like Sachin Tendulkar, Jackie Shroff, and even the Ambani family were regular patrons. 3. Strategic Expansion: The expansion of Shiv Sagar to multiple locations across Mumbai was meticulously planned. Each new outlet maintained the brand’s identity and quality, ensuring consistent customer satisfaction. As a first-generation restaurateur, Poojari's story resonates deeply with me. His journey underscores the importance of perseverance, continuous learning, and adaptability. Poojari's story isn't just about building a successful restaurant chain; it's about the power of grit, vision, and unwavering determination. And that’s something we can all learn from and apply to our own journeys. Illustration by Priya Kuriyan for LiveMint Source Homegrown LiveMint moneycontrol.com #hospitality #scalingup #entrepreneuship #firstgenerationbusiness

I met one of the biggest food entrepreneurs in South India yesterday. A new branch opened in my city and he was all hands on to ensure a seamless customer experience. (Customers, who were lining up for a good 1 hour before their spots opened up. 😊 ) 10 minutes into the conversation with him, I realised something: Have a clear vision about where you want to go. It makes you reach the destination that much faster. 1. While the hotel chain was opening up in different parts of the world, he was in no hurry to speed it up. He'd rather open one branch a year that customers love coming back to rather than rapidly open up in 5 spots. 2. Research, research and then some more: Tasting the food at several eateries big and small to bring the best to their restaurants. 3. Quality first always! 4. Stay abreast of what is happening in your company at all times. 5. No matter who you get into business with, ALWAYS have the terms on paper. 6. While it may not always be possible, try to prioritise family and family events :) Relatable to a lot of things we set out to do in life and not just the restaurant business right? 😀 So the next time you are looking for a great plate of food, may I suggest Paragon Restaurant ? 😀

In the bustling city of Navi Mumbai, where the food landscape is dominated by heavyweights like Domino's, one man is carving out a niche with a fresh and affordable twist. AMIT SINGH, the founder of Adi's Pizza, has traded his 15-year corporate career in media sales for the sizzling world of pizza. His journey from the glitz of Bollywood magazines to the aroma of freshly baked dough is nothing short of remarkable. In 2018, after spending 15 years in Mumbai's dynamic corporate scene, Singh decided to pursue his passion for pizzas. Drawing inspiration from the American pizza giant Domino's, he aimed to create a brand that combined international flavors with a distinct Indian twist. "I worked with three to four corporates, majorly in the media and entertainment industry," he recounted. "My journey started around 2008 with Star Dust Magazine, and later with the Hindu group and Lokmat." His extensive experience in media equipped him with the skills necessary for branding and marketing, which he has adeptly applied to his new venture. Singh’s transition from media to food was driven by a passion for creating a value proposition. “Although major players like Domino's inspired me, I learned from their models and scaled our operations accordingly. The idea was to provide a similar value at a much lower price,” he says. Read full story here: https://lnkd.in/gVFZauTz #pizza #fastfood #qsr #emergingbrands #startups #adispizza #foodindustry Ashu Agrawal

Does changing and customizing your recipes help you build a 420 crore business? It's a fascinating story of blending Indian flavors with the classic burger. Started by two entrepreneurs with a passion for food and innovation, Burger Singh became a ₹420 crore empire by tapping into the vibrant Indian palate. Kabir Jeet Singh on his return from Oxford started Burger Singh in 2014 with a vision of becoming India's largest quick-service restaurant chain. What began as a humble venture grew into a nationwide sensation, thanks to their unique approach and commitment to quality. They didn't just sell burgers; they crafted experiences that resonated with customers across the country. From clever marketing strategies to a robust franchise model, Burger Singh knew how to scale without compromising on taste or integrity. It's a testament to what happens when passion meets opportunity in the world of business. Imagine what similar dedication could do for your MSME. It's inspiring, isn't it? #burgersingh #businesscasestudies #msmeconsultancy #inspiring #innovation

Devyani International Limited and PVRINOX PICTURES announce partnership for operating food court in shopping malls Ravi Jaipuria, Non-Executive Chairman, Devyani International Limited said “This partnership further consolidates DIL’s position in the food courts business in India and has paved the way for additional growth and expansion opportunity." Read more👇 https://lnkd.in/da93EZaJ #digitalmarketing #marketing #socialmedia #business #entrepreneur #branding #socialmediamarketing #contentmarketing #growthhacking #marketingstrategy #growthmindset #leadgeneration #sales #engagement #communitybuilding #influencermarketing #results #impact

Last evening, I was at my favorite place for dinner. My Saturday evenings ( if I am in SG) have a set routine. Visit to Baba's temple, walking in bylanes of Little India flooded by a million people, soaking in the energy, listening to loud songs blaring from all corners, fragrance of fresh flowers mixed with food aroma, creating a wonderful cocktail. 😀 Invariably, it is the Temple of Idlis - THE Murugan Idli, where we land up for a meal, even though we make idli at home 4-5 days a week. 😁 Idli - IMHO is a super food. It is Gluten Free ( Rice + Lentils), fermented (great for gut), steamed ( no oil, no frying), served piping hot and fresh with freshly ground coconut chutney & and Sambar ( lentils, veggies, moringa drumsticks - perfect mix of taste and health). Unfortunately, the greasy curries and maida Naans have come to be known as "Indian food" in other countries whereas it is Idli that should be declared our national dish. I am such an Idli supporter that am happy to explore investing in an Idli focussed business in Delhi NCR if someone wants to kickstart. Cool Idli carts all over the city, backed by a central kitchen, selling hot Idlis, 7am to 7pm, 10/20 rupees a piece. One cart every street, like those ubiquitous Chai Tapris. Healthier alternative to those samosas, bread pakoras, patties, kerosene laden paranthas and I am 100% convinced that the business will make good money. It may also help me realise my 40 years old dream of a food business. 😀 In late 80s, I used to cross a big corner plot ( it used to be a liquor shop and some empty space) to reach my school. I would imagine a big shop selling bakery items, sweets, snacks, chaats and offering a space for kids to play. Something like the modern day Haldiram's. Lo and behold , exactly a same shop opened there and became a 2000 Cr+ well known chain in NCR , and I still get goosebumps thinking about it. BTW, in 1989, I wrote two stories - one became Aashiqui in 1990 and other Diwana, in 92 ( No, no one stole my stories because I never published them ). 😀 So, my knack for food and writing is > cybersecurity and I haven't done bad at cyber either. Any co - founders for Idli business? 😉 I recently visited the famous Amrik Sukhdev dhaba, Murthal after 12+ years. Ate half aloo parantha and left most of the butter in the plate. Nothing against those gorgeous paranthas but one has to learn to differentiate between food - 1. For taste 2. For hunger 3. For nutrition And consume accordingly. Note - Murugan Idli or any other can not replace the nutritious & hygienic home cooked food and dining out should be minimised. Since this is a #poeticsunday, here's a #kahatfaqeera - Direct dil se poetry for a cause. I had to shout in the phone because of loud music in background. 🙄 #chalfaqeera - Awaken the Faqeera within... Faqeera Productions, Faqeera Chal Chala Chal®

In a city where the aroma of filter coffee wafts through every street, Chai Kings has managed to stir a chai-centric revolution! 🍵 While #Chennai is renowned for its #coffee houses, tea is the preferred beverage for most of the day, says Jahabar Sadique, Co-founder and CEO of #ChaiKings. Starting with one outlet in 2016, Chai Kings has now grown to 56 outlets, with 50 in Chennai alone. The #tea chain serves over 32,000 cups daily and generated a #revenue of Rs 48 crore last year. 📈🍃 The initial years were slow, but between 2018 and 2020, Chai Kings rapidly expanded. Now, the brand is raising $2 million to expand to 130 outlets within 18 months, aiming for a revenue of Rs 120 crore. Chai Kings offers over 200 products across 8 categories, from classic teas to bubble teas, desserts, and savory snacks. 🍰 by Pooja Malik | #StartupSuccess #Entrepreneurship 🔗 Read more on the link in our comments section 👇

Story of a cook who built a global restaurant brand! Mr. Anjappan was born in a remote village near Karaikudi. In 1960, he joined as a chef for Sadayappa Chettiar, who was a well-known film producer. Once when MGR visited the producer’s home, he was super impressed by Anjappan’s cooking skills. Later in 1962, MGR invited him to Chennai and employed him at his house. Observing his hospitality and commitment to service, MGR advised him to start a mess. Soon, in 1964, Anjappan started a military hotel in Royapetah. He crafted every dish with passion that the hotel drew crowds from far. Soon, he was joined by 3 sons- Rangasamy, Kandasamy and Marudhapandian who were nothing short of their father when it came to service, taste, and commitment. While non-vegetarian food was primarily served in mess-type hotels or military ones, the brothers launched a modern restaurant at Nungambakkam. They continued to rely on their father’s recipes. Soon, it became a brand for quality, Chettinad food and today they have scaled it to 85 outlets with a presence in the US, Canada, London, and many metros. Anjappar stands tall as proof that hard work and commitment to customer service can take you places. That they started with just Rs.500 and made it to a million-dollar brand shows that money perhaps is the last thing an entrepreneur should be bothered about. Quality, hard work, market, and customer commitment matter a lot more.  #Entrepreneurship #Grit --- If you are aspiring to start a food business, check out my 4-day food business workshop here, www.modernteapreneur.com

Food business in Hyderabad to rake in over ₹5 lakh crore in 2024: restaurants’ association..💢 🙋 Hyderabad Real Estate development across Four directions has made this city not only desirable place to live, but also dream to settle for a lifetime. Hyderabad has a total of 74,807 restaurants that are expected to clock a business of ₹5,69,487 crore in 2024. This data was shared by National Restaurants Association of India (NRAI) on the sidelines of a round-table meeting of the organisation. The organised food services market is valued at ₹10,161 crore, making Hyderabad the sixth biggest market in the country. Mumbai tops the market with a ₹55,181-crore organised market. “Currently, the unorganised sector is bigger than the organised sector. This will change in the next few years and the organised sector will be bigger by 2028,” said Shankar Krishnamurthy from the NRAI. The survey, conducted over 18 months, shows how the food industry has bounced back after the COVID-19 downturn. “The per person spending on food during a visit is ₹990 in Hyderabad, which is second only to the ₹1,050 in Delhi. And this is what makes Hyderabad attractive and is bringing in other big food brands to the city,”. The survey revealed interesting details such as: 57% of the diners’ preferred dining-out company is a romantic partner, south Indian food is the cuisine of choice for 67%, the highest number of food outlets in the organised sector are in cloud kitchen at 16,379, with quick service restaurants trailing at 13,544. The industry is expected to grow at 8.1%, much higher than the GDP growth, the association said. #hyderabad #hyderabadrealestate #hyderabadbiryani #dinners #resturantowner #kfc #sarvanabhavan #chutneys #ceo #cfo #managingdirector #directors #thirdwavecoffee #startups #softwareengineers #chennai #bangalore

USP :You don't need to order the whole pizza.You can enjoy a slice! You heard it right! Sanam Kapoor’s creation La Pino'z Pizza story started in 2011, when opened his first pizzeria in Chandigarh. Driven by his love for great pizza, Sanam wondered if there was a better way to make pizza and run a business. The world didn’t need another pizzeria, with the market already dominated by Dominos and Pizza Hut. Perhaps here, his idea was unique, everyone could get exactly what they wanted, freshly made to order. This idea quickly gained traction, leading to the launch of the first La Pinoz in the City Beautiful. Sanam, living the Indian middle-class dream with a stable IT job, left his career to start a pizzeria. Sanam innovated by offering single pizza slices instead of whole pizzas. This appealed to those wanting to try new flavours without committing to an entire pizza, saving money and reducing waste. La Pinoz stood out. They made dough every three hours, unlike big brands that did it every 24 hours. Pizzas were priced significantly lower, at around Rs 200 compared to Rs 300 from competitors, making them an affordable choice. By 2017, La Pinoz had over 100 stores, and by 2022, they surpassed 500. Today, the brand is looking to expand globally, ready to bring its unique pizza experience to the world. It has made Rs. 900 crores revenue across all La Pino'z franchises in India in FY23. Read More: Thekarostartup.com #startupstories #successstories #foodbusiness #franchisebusiness Break The Mould Saucee Media & Entertainment https://saucee.ai/