12 Leadership Lessons from India’s Most Inventive Restaurateurs
India’s top restaurateurs give lessons of leadership in the restaurant industry.
By Deepali Nandwani
1. Clarity of purpose and identity is non-negotiable
“Your guests must know your style of food. Repeat visits happen only when a restaurant becomes ‘that special place’.”
Chef Avinash Martins
“Brands need a point of view. You can’t be everything for everyone.”
Sameer Seth
2. Choose depth and honesty over chasing trends
“Great food doesn’t need constant experimentation.”
CHEF Manu Chandra
“Never betray what you set out to make. Don’t waver with trends.”
Chef Ralph Prazeres
3. Obsessive consistency is the real moat
“To stay, you need consistency, pride, and knowing exactly what you’re doing.”
Jay Yousuf
“Social media may make you a rage, but the antidote is consistency guests feel every visit, and emotional memories that outlive viral reels.”
Rakshay Dhariwal
4. Cultural authenticity and roots offer timeless strength
“The food philosophy, what you believe in, that is your strength. I always go back to the roots.”
Chef Regi Mathew
“People come for food… consistent food, great ingredients, authenticity. Simple things.”
Ankit Gupta
5. People (team + guests) are the backbone
“It’s a people-first business. People come back for the food they crave or that quiet corner they like to sit and eat in.”
Gauri Devidayal
“Scaling is one of the hardest things… Systems matter, but people matter more.”
Vedant Malik
6. Word-of-mouth and real memories beat marketing noise
“Nothing beats word of mouth… Noise may get diners in but only quality and consistency make them return.”
Gauri Devidayal
“Instagram reels may get someone through the door, but the memory created in the dining room is what brings diners back.”
Aditi Dugar
7. Build strong systems and processes before you scale
“Endurance is earned… You need three pillars: an uncompromising product, a flexible culture… and systems that make quality scalable.”
Rakshay Dhariwal
“Before opening anything, I ask: ‘Can this restaurant taste, feel, and sound identical when I’m not there?”
Dhaval Udeshi
8. Reinvent with grace, not panic—stay true while evolving
“We stick to our core. We don’t chase every trend. Diners crave novelty, but they trust familiarity.”
AD Singh
“Innovation is a muscle; you train it every day.”
Zorawar Kalra
9. Community > database; genuine connection followers
“We sometimes forget the difference between a community and a database.”
Yash Bhanage
“We wanted to bring the community-driven warmth of an izakaya… where great food, sake, and stories flow freely.”
Chef Lakhan Jethani
10. Attention to detail and relentless preparation win
“Attention to detail is extremely important… Your blueprint, your jet, your parachute—you need to be ready before you jump.”
Zorawar Kalra
“Focus on the details and all aspects of the operation. My experience in Michelin-star restaurants helped me impart best practices to my team, essential in a place like Indore.”
Chef Vedant Newatia
11. Make every guest feel genuinely valued
“Each one of us wants to feel valued… Every guest must feel appreciated.”
AD Singh
“The goal isn’t setting up 20 restaurants; it’s great ones that last.”
Vedant Malik
12. Keep the menu consistent and the experience quietly exciting
“People never get tired of great food done the same way every single time. ”
Chirag Chhajer
“In 2025, a brand lasts only if it feels genuine at its core.”
Aditi Dugar
