Restrocast

Restrocast
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  • మేనేజ్‌మెంట్
  • నెలవారీ అప్‌డేట్

It’s never been easier to start a restaurant, but it’s never been harder to scale. Each episode of Restrocast explores the inspiring stories behind restaurateurs and executives who have achieved remarkable growth in their fields. Follow the journey of some of the world’s greatest restaurant operators and how they took their business from x to 10x.Restrocast is hosted by the Co-founder and CEO of Restroworks, Ashish Tulsian, who brings his unique perspective as a technologist, restauranteur, investor and entrepreneur. Much more than just an interview show, this is a genre-defining series on how to think boldly and differently about the world.

  1. How Katerina Borodich Built DrinkIt by Treating the App as the Business

    1 రోజు క్రితం

    How Katerina Borodich Built DrinkIt by Treating the App as the Business

    In this episode, Ashish Tulsian sits down with Katerina Borodich, CEO of DrinkIt MENA, for a wide-ranging conversation on what it takes to build a technology-first F&B brand in one of the world's most competitive markets - from zero presence, zero legal entity, and two suitcases. Katerina shares her unlikely path from electrical engineering and academic publishing in Russia to running marketing for Dodo Pizza in Europe, launching a new pizza concept in the UK during the pandemic, and ultimately being tapped to bring DrinkIt to the UAE. She breaks down what makes DrinkIt different — 97% of orders placed through the app, smart takeaway displays, and a model designed to eliminate friction without removing the human element — and why she still believes the revolution in coffee is just beginning. The episode goes deep on her approach to consumer research: living with Airbnb hosts to understand British culture, standing in competitors' queues to collect insights, and asking 100 customers directly what they want on the menu. It also covers the real challenges of entering Dubai — getting first locations, building trust with developers, and using public sales transparency as a franchise tool. Katerina also reflects on building her own community from scratch in a new country, the mental demands of scaling from small to mid-size business, and why she now believes mental stability and the right people matter more than any hard skill. Find us online:  Ashish Tulsian- LinkedIn Katerina Borodich- LinkedIn  Support the show

    1గం 6ని
  2. The Making of HostMind: Mona Al Sayah’s Story of Scale and Discipline

    3 ఏప్రి

    The Making of HostMind: Mona Al Sayah’s Story of Scale and Discipline

    In this episode, Mona Al Sayah, CEO and co-founder of HostMind, shares her journey from working in her family’s restaurant at the age of 12 to building a scalable cloud kitchen business in Dubai. She reflects on how early exposure to the F&B industry shaped her resilience, work ethic, and understanding of customer experience. Mona dives into the realities of the cloud kitchen space, highlighting the gap between how easy it is to launch a brand and how difficult it is to build one that lasts. She emphasizes the importance of structure, systems, and long-term vision, especially in a crowded and competitive market. She also talks about HostMind’s multi-brand strategy, the philosophy behind “clean food,” and the role of packaging, marketing, and customer retention in driving growth. From navigating aggregator platforms to building repeat customers, Mona shares practical, hard-earned lessons. Find us online:  Ashish Tulsian- LinkedIn  Mona Al Sayah- LinkedIn  Support the show

    1గం 24ని
  3. How Chef Khaled Albaker Built Brands by Learning Every Layer of the Business

    10 మార్చి

    How Chef Khaled Albaker Built Brands by Learning Every Layer of the Business

    In this episode, Ashish Tulsian sits down with Chef Khaled Albaker, co-founder of Ventri Group, for a candid conversation on what it takes to build restaurant brands that last. Khaled shares how he left a career in finance, moved to Miami to study Culinary Arts, and learned the discipline of world-class kitchens where execution comes down to relentless attention to detail. He breaks down why credibility matters before raising capital, why he spent years learning every layer of restaurant operations, and how Ventri Group approaches multi-brand growth across dine-in concepts and cloud kitchens.  The episode also dives into his strong views on hospitality: why dining out is about experience while delivery is about convenience, why QR menus can reduce discovery to a transaction, and why leadership must stay visible on the floor. Khaled reflects on adapting through COVID, the rise of homegrown brands in Kuwait, and the non-negotiables he believes every aspiring restaurateur must understand, especially cash flow. Find us online:  Ashish Tulsian- LinkedIn  Chef Khaled Albaker- LinkedIn  Support the show

    1గం 3ని
  4. Hattan Bakor on Why the First Franchise Opening Is Hard and What Fixes It

    24 ఫిబ్ర

    Hattan Bakor on Why the First Franchise Opening Is Hard and What Fixes It

    In this episode, Ashish Tulsian sits down with Hattan Bakor to unpack what it really takes to scale a food brand in Saudi Arabia without losing consistency. Hattan shares how entering the business with “fresh eyes” helped him spot operational gaps quickly and why he insisted on a learning window before making changes.  They discuss the harsh reality behind restaurant economics, how margins look big from the outside but feel thin once you’re operating day to day. Hattan also reflects on how COVID forced the team into trial-and-error, ultimately pushing them to become more efficient than they were before.  A key theme is franchising done right: building SOPs, manuals, and standards first, then creating repeatable launch playbooks after early mistakes. Hattan ties it all back to customer experience because at scale, experience isn’t a tagline; it’s an operational discipline. Find us online:  Ashish Tulsian- LinkedIn  Hattan Bakor- LinkedIn  Support the show

    1గం 16ని
  5. The Longevity Advantage: Silvena Rowe on Movement, Mental Health, and Food

    17 ఫిబ్ర

    The Longevity Advantage: Silvena Rowe on Movement, Mental Health, and Food

    In this podcast episode, Ashish Tulsian sits down with chef, author, and longevity educator Silvena Rowe for a candid conversation that goes beyond food trends and into the philosophy behind modern dining. Silvena reflects on her global culinary journey, the realities of scaling a values-led restaurant brand like Dose by Silvena, and why ingredient integrity sits at the core of her work today.   The discussion explores what she calls “biohacking food”, viewing ingredients as functional inputs that support energy, resilience, and long-term health. She also shares her perspective on cost control in restaurants, reducing food waste without compromising quality, and navigating the pressures and biases of professional kitchens.   From teaching longevity nutrition to experimenting with regenerative medicine and disciplined lifestyle practices, Silvena offers a holistic lens on performance, both in hospitality and in life. This episode brings together insights on nutrition, business operations, and personal longevity, revealing how respect for ingredients and data-led decisions can shape a more sustainable future for chefs and restaurant operators alike. #longevity #Biohacking #nutrition  Find us online:  Ashish Tulsian- LinkedIn  Silvena Rowe- LinkedIn  Support the show

    1గం 14ని
  6. Beyond the Title: Samer Nasrallah on People Leadership, Pressure Management, and Quality Execution

    10 ఫిబ్ర

    Beyond the Title: Samer Nasrallah on People Leadership, Pressure Management, and Quality Execution

    In this episode, Ashish Tulsian sits down with Samer Nasrallah, F&B Country Manager for Patchi Café in Saudi Arabia and Bahrain, to unpack what it really takes to build a career in hospitality from the ground up.  Samer shares how he unexpectedly entered F&B, the chaos of running in-house delivery and catering in Egypt before the era of aggregators, and the habits that helped him rise fast, including relentless organization and attention to detail. The conversation moves through his experiences across markets, from large-scale event catering in Doha to leadership lessons earned under pressure. Samer breaks down his approach to quality-first operations, team protection, and workplace diplomacy, and reflects on launching Ladurée during COVID, where central kitchen setup and cold chain readiness became the real work behind the brand. He also talks about starting and exiting his Soho food truck venture, and what is different about building a café experience within a chocolate-led brand at Patchi. Find us online:  Ashish Tulsian- LinkedIn  Samer Nasrallah- LinkedIn  Support the show

    1గం 18ని
  7. Sudhin Siva on the Operating Principles Behind Shamal’s F&B Strategy

    2 ఫిబ్ర

    Sudhin Siva on the Operating Principles Behind Shamal’s F&B Strategy

    In this episode, Ashish Tulsian sits down with Sudhin Siva, Chief Asset Management Officer at Shamal Holding, to unpack how Shamal manages a diversified hospitality portfolio and scales F&B brands like Five Guys (UAE franchise), Sushi Samba, Duck & Waffle, Espresso Lab, and Zero Gravity. Sudhin reflects on his start at Jumeirah in quality management, planning, and strategy, and shares the principles he still applies: lead through collaboration, protect the fundamentals, and build a culture that empowers teams to create real guest moments.  He explains the tension between brand equity and unit-level performance when owners and management companies partner, why reinvestment matters, and how to optimize an asset without over-extracting it. The conversation also covers piloting innovation with global brands in airport formats and delivery, scaling without diluting what made a concept special, and his personal shift from perfectionism to delegation and listening. Find us online:  Ashish Tulsian- LinkedIn  Sudhin Siva- LinkedIn  Support the show

    1గం 21ని
  8. The Restaurant Growth Equation: Product, Operations, and Culture with Joseph Chartouni

    12 జన

    The Restaurant Growth Equation: Product, Operations, and Culture with Joseph Chartouni

    In this episode, Ashish Tulsian sits down with Joseph Chartouni, CEO of Al Sayer Franchising in Kuwait (Caribou Coffee and Five Guys), to unpack what actually drives restaurant brands at scale. Joseph shares how resilience shaped him early, growing up between Lebanon and Kuwait during the civil war, and how those experiences influenced his leadership style. The conversation challenges the common view of marketing as “messaging.” For Joseph, marketing starts with product, innovation, and understanding what customers are becoming, but it’s only real when it’s fulfilled through operations, store experience, SOPs, training, quality assurance, and food safety. He explains “marketing as a life benefit”. Joseph also reflects on values learned from his father, lessons from bringing restaurant concepts to life, the shift from marketing to operations at Americana, and why leadership, focus, and partnerships drove key results. He closes with a practical reminder: strong culture is built in small details, and strategy only works when backed by P&L discipline and relentless execution. Find us online:  Ashish Tulsian- LinkedIn  Joseph Chartouni- LinkedIn  Support the show

    1గం 18ని
మొత్తం (68) చూడండి

పరిచయం

It’s never been easier to start a restaurant, but it’s never been harder to scale. Each episode of Restrocast explores the inspiring stories behind restaurateurs and executives who have achieved remarkable growth in their fields. Follow the journey of some of the world’s greatest restaurant operators and how they took their business from x to 10x.Restrocast is hosted by the Co-founder and CEO of Restroworks, Ashish Tulsian, who brings his unique perspective as a technologist, restauranteur, investor and entrepreneur. Much more than just an interview show, this is a genre-defining series on how to think boldly and differently about the world.

సమాచారం

  • రూపకర్త
    Restrocast
  • యాక్టివ్‌గా ఉన్న సంవత్సరాలు
    2022 - 2026
  • ఎపిసోడ్‌లు
    68
  • రేటింగ్
    సార్వజనీనం
  • కాపీరైట్
    © 2026 Restrocast
  • వెబ్‌సైట్‌ను చూపించండి
    Restrocast