Restrocast

Restrocast
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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 Balachandar Raju Built a 54-Year Restaurant Legacy Without Leaving Coimbatore

    ٢٤ يونيو

    How Balachandar Raju Built a 54-Year Restaurant Legacy Without Leaving Coimbatore

    In this episode, Ashish Tulsian sits down with Balachandar Raju, second-generation owner of Hari Bhavanam, for a rare and deeply honest conversation about what it looks like to build a restaurant business not for numbers, but for trust, and to keep it that way across five decades. Bala traces the full arc of the Hari Bhavanam story: a 16-year-old boy from outside Coimbatore who took a job as a room boy in a lodging mansion in the 1960s, whose wife lit a stove one evening to feed stranded government employees, and who never switched it off. He walks through his own journey as the MBA son who fought his father for the right to implement billing machines, menu cards, and uniforms, and who then secretly borrowed four lakhs against a Maruti 800 to open his first independent restaurant at the age of 22. The episode covers the sourcing philosophy that defines Hari Bhavanam today: rice and maida bought directly from mills by the truckload, seafood sourced from Rameswaram and Kochi by their own vehicles, 35 to 40 goats butchered in-house daily, and a hypermarket now being built to bring every input under one roof they control entirely. Bala explains why this isn't about cost, it's about the family who brought their 28-day-old child for their first non-vegetarian meal, and what that trust demands of you. He is candid about why he has chosen to stay within Coimbatore across 10 restaurants, why he is entirely against franchising, why he has never taken private equity, and what he believes happens to a brand— and to a family —when growth outpaces the founder's line of sight. He also talks about preparing his children, currently studying food science in the US, to eventually take over a business that is only now being formally systematized after more than five decades of running on instinct, relationships, and a standard his father set and never allowed anyone to lower. And he talks about singing, 3,500 songs recorded and posted at exactly 6 AM every morning to 500 people, from anywhere in the world, without a single day missed. This is a conversation about what restaurants can be when they are built for something other than scale. Find us online:  Ashish Tulsian- LinkedIn  Balachandar Raju- LinkedIn  Support the show

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  2. How Sultan Chatila Went From Supper Club to Dubai's Most Talked-About Burger Chain

    ١١ يونيو

    How Sultan Chatila Went From Supper Club to Dubai's Most Talked-About Burger Chain

    In this episode, Ashish Tulsian sits down with Sultan Chatila, co-founder of Eleven Green Burgers, for an honest and wide-ranging conversation about one of Dubai's most unlikely and compelling restaurant origin stories. Sultan traces a journey that begins in a Saudi Arabian household where both parents cooked with extraordinary skill, runs through a chemical engineering degree at Tufts that was always a compromise, and winds through twelve years of corporate life at GE, Booz Allen Hamilton, and Honeywell, all while cooking quietly, obsessively, for anyone who would sit at his table. He talks about how a supper club started by a late-night Instagram post from his wife grew into one of Dubai's most beloved dining experiences, running four nights a week while he remained a senior executive. He breaks down how a burger competition he entered for fun turned into a third-place finish at the World Food Championship in Dallas, and why that was the moment he finally had permission to leave. The episode covers what it costs to build Eleven Green on a foundation of freshly ground, sell-out-daily beef with no freezer on the premises. Sultan is candid about the betrayal of a trusted kitchen employee who left to copy his concept, and what that episode taught him about culture over credentials. He talks about the invisible stress of a calm-looking entrepreneur, the discipline behind SOPs that keep four locations consistent, the fries problem he still hasn't fully solved, and why Five Guys' fourteen years in one state is the most underrated business lesson in the burger world. At its heart, this is a conversation about what happens when a person stops performing a career and starts living one. Find us online:  Ashish Tulsian- LinkedIn  Sultan Chatila- LinkedIn  Support the show

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  3. How Chirag Chhajer Built India's Largest Burmese Restaurant Chain by Breaking Every Rule

    ٥ يونيو

    How Chirag Chhajer Built India's Largest Burmese Restaurant Chain by Breaking Every Rule

    In this episode, Ashish Tulsian sits down with Chirag Chhajer, co-founder of Burma Burma, for a wide-ranging and remarkably transparent conversation on what it actually takes to build a scalable, profitable restaurant brand in India - and why most of the rules people follow are the reason most restaurants fail.  Chirag traces his journey from a Marwari textile family in Bombay, three formative years cooking in a shared apartment in Australia, and a decade in his father's business, to co-founding Burma Burma in 2014 with zero restaurant experience and a concept that every industry veteran told him was a mistake: a vegetarian, no-alcohol, single-cuisine casual dining restaurant serving food most Indians had never heard of. He breaks down the business decisions that defined Burma Burma's growth, opening in six different cities before mastering any one of them, maintaining an 18% food cost without a central kitchen, paying every vendor within 45 days as a negotiating strategy, and building a 32-person cost control team that he considers one of the company's core competitive advantages. He also walks through four rounds of fundraising in detail: the 2018 failure, the ghosting by a major PE fund, the cold DM to a finance creator with 10,000 followers that eventually led to 98 crores raised, and the moment investor demand flipped from reluctance to competition for allocation.  The episode covers the real math behind delivery economics and why Chirag believes any commission above 15% is a slow bleed, his framework for defensibility and why most restaurants that close deserved to, the R&D lab that costs 4 lakh rupees a month and generates zero revenue by design, and what it means to run a brand where the P&L is the only performance metric that counts. Chirag also reflects on what has changed in him as a founder, from writing a 25-lakh cheque with his heart in his throat in 2014, to signing 15-crore cheques monthly without feeling a thing in 2026, and what he believes it will take to finally put a genuinely Indian restaurant brand on the stock exchange.  Find us online:  Ashish Tulsian- LinkedIn   Chirag Chhajer- LinkedIn Support the show

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  4. Luma Makhlouf: Building a Multi-Brand F&B Business, Dubai | Restroworks

    ١٥ مايو

    Luma Makhlouf: Building a Multi-Brand F&B Business, Dubai | Restroworks

    In this episode of Restrocast, Ashish Tulsian, Co-founder and CEO of Restroworks, sits down with Luma Makhlouf, co-creator of HL Food, for an honest and wide-ranging conversation on what it really takes to build lasting multi-brand food businesses in one of the world's most competitive restaurant markets. Luma shares how a Palestinian-American upbringing in Chicago, years in Dubai's tech startup scene, and a deep personal obsession with food eventually led her to launch a food truck, open her first restaurant six months before COVID hit, and grow a multi-brand portfolio without ever paying for an influencer or running a traditional ad campaign. She breaks down her theory of business karma: the idea that delivering exceptional work consistently, regardless of the size of the client or booking, compounds into a reputation that no marketing budget can replicate. The episode also covers her views on bootstrapping versus outside investment, why founders should stay involved in the details even at scale, and the hard reality of what it costs to start an F&B business in Dubai today. Luma reflects on opening her first restaurant while on hospital bed rest, adapting through COVID, the power of knowing your P&L inside out, and why the only noise worth listening to is the one at the bottom of your financial statement. Find us online:  Ashish Tulsian- https://www.linkedin.com/in/ashishtulsian/  Luma Makhlouf- https://www.linkedin.com/in/luma-makhlouf/ Support the show

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

    ٢٨ أبريل

    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

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

    ٣ أبريل

    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

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  7. Khaled Naga: Al-Thiqa's Multi-Brand Restaurant Ops, Kuwait | Restroworks

    ١٠ مارس

    Khaled Naga: Al-Thiqa's Multi-Brand Restaurant Ops, Kuwait | Restroworks

    Khaled Naga, CEO of Al-Thiqa Group Division, joins Ashish Tulsian, Co-founder and CEO of Restroworks, on Restrocast for a grounded conversation on what it really takes to scale multi-brand restaurant operations in Kuwait and the wider GCC. Khaled shares Al-Thiqa's story of operating 57+ locations across Kuwait, expanding into markets like London and Qatar, and the operational shift from running global franchises to building homegrown brands. They unpack how external forces shape unit economics, from sudden labor and regulatory changes to post-COVID demand swings and intense price competition. Khaled also highlights how Gen Z is changing both customer behavior and hiring, and why operators need teams that can adapt quickly as trends and platforms evolve. The discussion shifts to practical leadership lessons, including building a culture where teams bring solutions, earning trust through consistency, and staying focused on execution while navigating constant volatility. Find us online:  Ashish Tulsian- https://www.linkedin.com/in/ashishtulsian/  Khaled Naga- https://www.linkedin.com/in/khaled-naga/ Support the show

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

    ٢٤ فبراير

    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

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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.

المعلومات

  • صناع العمل
    Restrocast
  • سنوات النشاط
    ٢٠٢٢ - ٢٠٢٦
  • الحلقات
    ٧٢
  • التقييم
    فاضح
  • حقوق النشر
    © 2026 Restrocast
  • موقع البرنامج على الويب
    Restrocast