r/FoodEntrepreneurIndia

Hi 26m here

I have worked for QSR , casual dining, cafe, cloud kitchens etc, over the period of almost 8 years

I started as a fresher and now working as a restaurant general manager or outlet manager.

I have gained enough experience, from in and out.

Is there any way I can get a job as a restaurant consultant, etc?

I want to get out of my current roles and explore new experiences .

Does anyone have any idea how to ?

We are a bootstrapped team of 2 people with a chef and a helper operating from a small unit in Delhi.

Launched a month ago and have seen good traction on the products on Amazon, D2C, offline.

We’re going live on Qcom end of this month.

If you’re someone with a F&B background and looking to join with capital - kindly DM for details!

My friend from office told me about Ownly, so we downloaded it just to compare the prices with Zomato.
We ordered a **Peri Peri Chicken rice Bowl from California Burrito** and added extra sauces for around ₹30.
**Ownly:** ₹270
**Zomato:** ₹510
Same restaurant, same food, same extra sauces. 😭
That’s literally almost half the price.
Now I’m genuinely confused **how is Ownly making money?** If they’re charging restaurants zero commission, how does this business model work?
Anyway, after seeing this price difference, I don’t think I’m switching back to Zomato anytime soon 😂
Anyone here know how Ownly’s finance model works?

For people who run or manage restaurants, cafés, bakeries, cloud kitchens, QSRs, etc.

What’s one part of running your food business that is still unnecessarily difficult, time-consuming, or frustrating?

Could be anything — inventory, purchasing, food costing, wastage, recipes, staff, suppliers, POS, Swiggy/Zomato, accounting, reporting, managing multiple outlets, or something completely different.

No fixed questions. Just share whatever comes to mind.

I'm particularly interested in hearing about things that you feel should be easier than they currently are.

Would be interesting to hear how different food businesses handle these challenges.

We built a disruptive tech based product to address massive consumer pain points in food ordering landscape.

We are not zomato or swiggy clones and don't even deliver food but you can think of it as the next evolution after food ordering platforms.

We are already onboarding few restaurants in hyderabad.

We are looking for people with experience working with zomato, pet Pooja, swiggy or has experience in b2b restaurant based startups, DM me we can discuss further.

Did you prioritize more tables, customer comfort, kitchen flow, or something else?

I’m curious — what worked well for your restaurant, and what would you change if you could redesign the layout today?

I am a IT professional and recently got a promotion so have to move to Pune. I have a successfully running food business inside prestige tech park in Whitefield.

I want to hand it over to someone as I have 1 year renewable contract. Rent is just 20k, I have setup everything reliable staff, licenses, machines, menu, social media profiles, zomato and swiggy, etc. need someone who are interested and can carry the brand forward. Basically I am selling my brand. If you don’t want to continue the brand you are free to start your own stuff in the stall. I am not selling for a lot of amount I’ll just keep 5% commission on the sales. The sales are around 6-8k per day.

I am 28, with a lot of experience working with people and I have passion for life and business. I love to cook… but do not live in a food city. I grew up cooking for my many siblings when my parents weren’t home, and given my mother and grandmother were quite the cooks I learned a lot from them and so on, and so forth. With the aid of cooking shows and social media, coupled with my cooking experience… I'm a pretty decent cook. I dream of cooking on a larger scale. I have worked in a large fast food kitchen and a restaurant, I understand the environment. My dad is in real estate and my family in banking (We live in a banking and growing city lol) so I know a little of a little when it comes to that part of finance. But I still have no idea of how expensive it would be to open a kitchen. Affordable fine dining doesn’t really exist where I live, and there is no affordable creativity here. Typically if the food is tasty and affordable… it’s not super healthy OR, the ambiance isn’t there, or the technique isn’t really there. I have a non steady income, I don’t make that much. (With my circumstances I have to work part time) I would love to open a kitchen that is only open 3-2 days a week in the evenings, that maybe does not serve alcohol, but does do mocktails. I already have the name and the look in mind. I want to have a creative but cohesive menu, with multicultural cooking techniques (Nepali, French, Korean, Native American, southern American, Peruvian, Vietnamese, Turkish, Jewish, and Mexican). I am mixed race and grew up with family and friends from different cultures and backgrounds and I’m not shy to texture, flavor, smell, color, and hard work. I don’t want to be over zealous here, but I regularly incorporate fusion cooking into my cuisine. I don’t have a social media account for it… but my family tell me I should open my own kitchen. I would love to, I just know some of the hard work that goes into it is scary... I am not passionate about anything BUT cooking. It really is second nature to me. The hardest part would be finding a team haha. ANY SUGGESTIONS on how to get started would be great. I want to make a menu… SO please help a sister out! I desperately would love to open a fine dining fusion kitchen that focuses on the seasonal and local resources to my region and caters to the new and old cultures of my cities. Bringing a little whimsy and creativity with a edge of simplicity. Am I asking for too much?

I’ve been thinking about opening a small café in Bengaluru and I’m currently in the research/planning stage.
For those who have opened a café or worked in the industry, what are some things you wish you had known before starting?
I’d especially love advice on budgeting, location, staffing, suppliers, margins, and the things that people usually underestimate.
Any honest advice including mistakes you made would be really appreciated!

NOT a Sale - I'm interested in entering this space and I've been researching about operating a restaurant and software you can use to run a place, and I truly appreciate honest answers based on your experience.

There seem to be so many restaurant management platforms out there (Petpooja, Menulaa, Loyverse, etc. and I'd love to know how you guys look at PoS and management software?

If you own or manage a restaurant, cafe, QSR, cloud kitchen, or bakery:

• What software are you actually using day to day - POS, inventory, staff scheduling, reservations, whatever it is?
• Does your tool help you solve most problems you'd like it to? Inventory Management including supplier coordination, Payroll (if you need this), Quality control, Billing and Invoicing (I know most tools help do this, but are there any issues you've faced that we should know about?), Feedback and Review Management, Content management on Instagram, etc.
• Is there a task you still do on paper, Excel, or a WhatsApp group because no software handles it well?
• Did the type of place you run (cafe vs. full-service vs. QSR vs. bakery vs. cloud kitchen) actually change which software made sense, or would you have picked the same thing either way?

I’m looking to purchase authentic South Indian recipes. If anyone has any contacts or leads, please share them with me. Thank you!