Previous Episodes
The Cafe Chain That Feeds 50 Other Kitchens
Discover how Mitesh Diyora scaled Coffee King using a central kitchen model, sharing insights on growth, operations, and scaling efficiently.
Mitesh Diyora
Founder of Coffee King
Hospitality Is About People, Not Plates
In this episode of Today’s Special with Ketan Pandit, Nolan Michael opens up about hospitality, legacy, Goa’s food evolution, sustainability,
Nolan Mascarenhas
Marketing & Finance Professional
How Empire Built a ₹560 Crore Restaurant
Empire Restaurants didn’t become a ₹560 crore brand overnight — it took 60 years of grit, systems, people-first philosophy, and
Shakir Haq
Founder of Empire Restaurants
How Arthashastra Can Build Restaurants
Discover the practical application of 2,000-year-old Kautilyan principles in modern hospitality, the seven-circle framework of Saptang, and why going slow
Praful Chandawarkar
Co-Founder of Malaka Spice
How Justin George Built Kerala Cafe, Kha, Francesco’s Pizzeria & Nino’s
This isn’t a founder highlight reel. It’s a no-fluff, on-the-ground look at how to scale a restaurant business with systems,
Justin George
Founder and Operations Head
When and How to Seek Funding for Your Restaurant : Investor’s Advice for F&B Businesses
With investments in successful ventures like Cheeliza, House of Biryani, Samosa Party, and Biggies Burger, Hari offers practical insights.
Hari Balasubramanian
Angel Investor
What Makes Bombay Canteen, Bombay Canteen: The Hunger Inc. Brand Journey
From The Bombay Canteen's celebration of regional Indian cuisine to O'Pedro's Goan flavours.
Yash Bhanage
Founder, The Bombay Canteen
Building a Restaurant Brand in India : From Starbucks to Nutcracker
Three decades, countless brands, and a deep understanding of what makes restaurants thrive in India—that’s what Gordon D’Souza.
Gordon D'Souza
CEO, The Nutcracker
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