Satish Aski’s Post

Ever seen a movie that shows a beautiful restaurant and be like “I want to create something like this one day?” That's PHURR (my restaurant), we’ve been pouring with reservations since the beginning. That too while being fully vegetarian, and here is what worked! After The Bangalore Cafe's success, my brother Aashish Lunawat, his best friend, Noor Malik, and I ventured into creating something MORE. We had already pushed boundaries with our first restaurant and wanted to go further! We saw a gap in the market for fine dine vegetarian restaurants and decided to fill that. Since the day 1 of our opening , PHURR became one of the most sought-after reservations in Bangalore. At PHURR, we're revolutionising vegetarian dining. Here is how we are doing it. 📍 Beyond basics:  We give familiar dishes a gourmet twist. Our palak patta chaat isn't average street food - it's served with pineapple mint and tamarind chutneys. 📍 Fusion magic:  We blend flavors from different cuisines. Try our ratatouille gujiya - a French-Indian marriage served with mint and tangy sauce. 📍 Visual feast: Our dishes are works of art. Beautiful plating enhances the entire dining experience. Our mocktail-only bar showcases our innovation.  Signature drinks like penguin potion and harmony hawk are crafted with the same attention as our dishes. At PHURR, we're creating experiences, not just serving meals. Every detail is curated for a unique culinary journey. When we opened, we were amazed at how quickly perceptions changed. Former vegetarian skeptics became our biggest fans. Fellow foodies, what's your favorite way to make vegetarian dishes shine?  Let's keep pushing the boundaries! #vegetarianrevolution #phurrexperience

Managing a food budget without compromising on quality can be tricky, but with a few smart strategies, you can serve delicious meals without breaking the bank. At Hotel Makhan Vihar, we believe that great food should always be affordable. Whether you're planning a special event or just everyday meals, our team is here to guide you on how to balance cost and quality. From choosing seasonal ingredients to opting for simple yet flavorful dishes, there are plenty of ways to make every meal special without overspending. Let Hotel Makhan Vihar help you enjoy quality food while keeping your budget in check, making your dining experience memorable. #FoodBudgeting #QualityMeals #MakhanViharAmbikapur #SmartSpending

What is the best business to be in if you are in India or elsewhere? See the numbers and do the math! Bastian, the restaurant run by Shilpa Shetty. It has a seating capacity of over 500 people and opens only for dinners. The minimum spend per head, mandated by the management, is Rs 2000, but the Average Plate Cost typically comes to Rs 4000 with drinks. Assuming they do 2-2.5 times table turn around each night, that’s serving over 1000 guests each day. It goes on till 4 am on weekends, when revenues could easily be 2-3 times any other weekday because of more turnarounds. By this logic, they do above Rs 10 crores of revenue per month and could very well be hitting Rs 14-15 crores in a few other months. That is $2 m per month! I don’t know if any one restaurant in the country that hits this amount of monthly sales from one outlet!

Come & Join me for great conversations & insights during this convention on fresh food services industry & it's challenges (cloud kitchens, kiosks, etc) related topics like : Future-Proofing Cloud Kitchens through: -Strategies for Growth and Adaptability - Operational Efficiency and Automation - Staying ahead of the competition - Ensuring quality with safety and hygiene - Choosing the right tech for the right function - Promotion of sustainable packaging - Focus on customer retention and brand recall strategies

Late Night Food in Bangalore. Are you a night owl in Bangalore, constantly on the lookout for delicious late night food options? Look no further. In this article, we will explore the vibrant and diverse late night food scene in Bangalore, offering everything from street food to online delivery options. With a focus on the best eateries, must-try dishes, safety tips, and even vegetarian and vegan options, we have all the insider tips you need for navigating Bangalore's late night culinary delights. Bangalore is known for its bustling nightlife and diverse culinary landscape, making it a paradise for food lovers, even after the sun goes down. Whether you're craving a comforting meal after a long day at work or seeking to satisfy those midnight hunger pangs, this city has something to offer everyone when it comes to late night dining experiences. In this article, we'll...

Previously on my LinkedIn, I mentioned that we launched a Durga Puja treat featuring chaats and veg pizza on the menu, with plans to gather customer feedback and consider adding them permanently. On the first day, we received two pizza orders—not a lot, but as I see it, getting something is better than nothing at all. The first guest loved it, while the second had some suggestions for improvement. We took their feedback seriously, and spoke with the chef to make sure these suggestions are being considered. Interestingly, I’ve noticed that some team members hold a negative mindset, often focusing solely on profit and loss. While they’ve been with the hotel longer than I have, I believe that introducing new offerings isn't just about immediate sales. It’s also about building a presence in the market, especially during festive seasons. Even if we sell chaats at ₹60 per plate or medium-sized pizzas at ₹125, it’s about creating a lasting memory for the locals. When next year's Durga Puja arrives, we want people to remember that it was our hotel that provided these festive treats at an affordable price. This isn't just about today’s results; it’s about embedding ourselves in the community’s memory for the future. Some may criticize our pricing strategy, but I believe it’s about more than immediate profit—it's about long-term branding and growth. This is my current journey, and I’ll continue to share snippets that reflect small wins, lessons learned, and the ongoing growth of our hotel. Thank you for following along! #hotel #restaurant #festiveseason #dailydiary

India's culinary landscape is constantly evolving and gaining recognition worldwide. However, amidst this dynamic growth, there are a select few restaurants that have stood strong since the pre-independence era, defying the test of time. These culinary gems have not only witnessed the transformation of India's dining culture but have also played a significant role in shaping it.

A restaurant in Bangalore with just 20 seats makes Rs. 75 lakhs monthly Well a friend of mine suggested this must-visit restaurant in Bangalore So I did a little bit of research on why this restaurant was so much hype To which I found that Naru Noodle Bar has done masterclass in → creating demand → scarcity, and → exclusivity. When most restaurants focused on packing in as many customers as possible, Naru Noodle Bar took a different route. Here are three strategies they used to achieve this incredible success: 1️⃣ Less is More Instead of offering an overwhelming menu, they focused on a few dishes, but each one is so unique that you won’t find it anywhere else. This not only reduces kitchen complexity but also builds a brand around signature tastes. 2️⃣ Exclusivity is Key They introduced a booking system that flips the script. Walk-ins? Only if you’ve booked in advance. And here’s the kicker—you can only book on Mondays. This scarcity makes people desperate to get a table, resulting in a fully booked restaurant throughout the week. 3️⃣ Premium Quality, Premium Pricing By keeping their food quality top-notch and pricing higher than average, they ensure that their customers equate their experience with exclusivity and luxury. This approach doesn’t just fill seats; it maximizes profits. The result? Naru Noodle Bar now generates over Rs. 9 crores annually. This story isn't just about food; it's about the power of innovation, scarcity, and creating an experience that people crave. What do you think applying the same principle would be profitable to other businesses as well? Let me know in the comments! And follow me for more such insights.

Introducing Review Tale: Your Trusted Guide to Culinary Excellence in India! Hello LinkedIn Community, I am thrilled to announce the launch of Review Tale, a dedicated platform for reviewing and rating restaurants, cloud kitchens, and cafes across India. At Review Tale, we believe that every dining experience tells a story. Our mission is to uncover these stories and share them with you, helping food enthusiasts discover the best culinary gems and hidden treasures. Whether it’s a cozy café in a bustling city or a cloud kitchen delivering gourmet meals, we are here to provide honest, detailed, and insightful reviews.   What We Offer: ·        Comprehensive Reviews: In-depth analysis of food quality, ambiance, service, and overall experience. ·        Ratings You Can Trust: Transparent and unbiased ratings to guide your dining choices. ·        Community Engagement: A platform for food lovers to share their experiences and recommendations. Join us on this exciting journey as we explore the vibrant and diverse food landscape of India. Follow our page for the latest reviews, food trends, and culinary insights. Let’s celebrate the joy of dining together! #ReviewTale #FoodReviews #RestaurantRatings #CulinaryJourney #FoodLovers #IndiaEats

Why Quick Service Matters 🍽️ Industry Insight 🍽️ The quick-service restaurant (QSR) industry is growing at a rapid pace, especially in the wake of changing consumer preferences. With busy lifestyles and the need for convenience, more people are turning to QSRs for their meals. At The Sambhar Saga, we understand the importance of serving high-quality, authentic South Indian meals quickly, without compromising on flavor. Why wait when you can enjoy the best of Karnataka on the go?