India’s Food-Service Growth and Eating-Out Frequency

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(00:00) – Intro
(02:22) – How Mocha really started
(03:59) – Why CCD and Barista couldn’t crack it
(05:17) – The story of Mocha Indore
(07:23) – Why hookah became such a craze
(08:59) – How ‘Social’ was born
(13:12) – The rise and success of Social
(20:11) – India’s most-selling alcohol
(23:41) – Tamasha’s iconic scene shot at Social
(25:02) – The big opportunity in Indian cuisines
(33:09) – Competition in the food game
(37:40) – How to actually build a successful food business
(39:56) – Korean food and coffee shop culture
(42:54) – The thumb rule before investing in restaurants
(49:33) – Untapped opportunities in new cuisines
(57:05) – Breaking down expenses and revenue in F&B
(58:33) – Which city drinks the most?
(59:07) – Common mistakes restaurant owners still make
(1:01:56) – The art behind menu design
(1:08:07) – Tipping culture in India
(1:11:33) – Gen Z vs Millennials in restaurants
(1:15:07) – Selling shoes at 13
(1:18:35) – Why menus have such complicated names
(1:20:45) – What Michelin stars really mean
(1:23:25) – Food aggregators and their heavy commissions
(1:27:07) – BTS moments
(1:27:51) – Outro

In today’s episode, we have Riyaaz Amlani, Founder & MD of Impresario Entertainment & Hospitality Pvt Ltd, the man behind some of India’s most iconic restaurant brands Mocha and Social.

In the last segment, Riyaaz reveals the biggest mistakes new restaurateurs make, how to decide on the perfect menu, and the untapped opportunities in India’s food business that could create the next big restaurant chain.

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Instagram: https://www.instagram.com/riyaazamlani

LinkedIn: https://www.linkedin.com/in/riyaaz-amlani-52193b1/

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