Writing
On craft, building,
and what I'm learning
One idea at a time. No roundups, no listicles, no padding. Just observations from real work, with enough context to be useful.
Why Influencer Marketing Isn't Saving Restaurants Anymore
A food influencer post used to mean weeks of new visitors. That window has closed. The restaurants still running that playbook are finding out in their revenue numbers.
Why Your Restaurant Feels Busy but Isn't Profitable
Full tables feel like success. They are not the same thing as a healthy business. Here is the gap most restaurant operators are not seeing.
From Survival to Scale: How Smart Restaurants Are Building Repeat Revenue Engines
Most restaurants are built to attract customers. Very few are built to keep them. The ones that figure out the difference are the ones still open in five years.
North India's Restaurant Boom: Growth Without Structure Is Failure Waiting to Happen
Delhi NCR has seen more restaurant openings in five years than most markets see in a decade. Many of them will not survive the next three. Here is why.
The Real Reason Cafes in Bangalore Are Packed but Still Struggling
Bangalore's cafes are full. The rent is high. The competition is dense. And still, most operators cannot tell you their repeat customer rate. That is the actual problem.
Why Most Restaurants in India Don't Fail Because of Food
India has exceptional food. Yet thousands of restaurants shut every year. The problem is not what is on the plate. It is what is missing behind the counter.
What the Count Taught Us
When the usual flow is interrupted, new processes are brought in to make the other side of the business stronger.
What One Outlet Teaches
It is easier to correct the mistakes of staff than to correct their attitude towards the vision.
When They've Already Left, But Are Still Showing Up
The hardest staff situation in hospitality is not the loud complaint or the unexpected rush. It is the person who has mentally resigned but is still clocking in every day.
The Slow Season is Not a Break. It's a Brief.
Every hospitality establishment will hit a slow period. Most operators wait it out. The smarter ones use it.
The Answer They Waited For
You win the guest over by knowing what you are offering to the guest.
Before the First Guest
This portrays what happens behind the scenes before we say "doors"
The Rhythm of the Rush
Valentine's Day 2025 was our highest sale day ever, and it still felt like a failure. Here's what we're building so it never happens again.