From Expos to Surprise Checks, A day in the life of a 200+ Cr Restaurant Business Founder

In this Freaky Friday, I started the day at the World of Hospitality Expo, spending some time exploring new products, equipment, and ideas from across the restaurant industry. It’s always a good opportunity to understand what’s changing in hospitality and catch up with a few of our supply partners. From there, we headed to our Rajajinagar cloud kitchen, where we reviewed a few operational systems around the kitchen. We checked the exhaust performance, discussed ways to improve the workspace for the team, and looked at a few simple process changes that could make day-to-day operations more efficient. We then spent some time with the team discussing a few menu improvements. From refining our Crepe, to reviewing customer feedbacks and trying different versions of a Double Cheese and Triple Cheese Pizza while also discussing how we could introduce more customization without affecting consistency or operations. A day that covered restaurant operations, product discussions, and a few interesting conversations along the way. If you enjoy these behind-the-scenes videos on building restaurant brands, improving products, and running restaurant operations, do consider subscribing to the channel. Hope you enjoy this one.