Restaurant & QSR consultant · Bangalore, India
Restaurant consultant · QSR operator · Food franchise expert
Three decades of building food businesses in India, from the first store to the hundredth. Now I help restaurant founders, cloud kitchens and franchise investors launch and scale theirs.
About
I started in 1994 as a restaurant captain, ran my own fast food centre for eight years, and have spent every year since building quick service restaurant brands in India.
At Goli Vada Pav I worked across sales and operations, new product development and, finally, as National Head of Supply Chain, as the brand grew into one of the country's largest vada pav chains. That journey taught me how a QSR scales: the store routines, the products, and the warehouses and trucks behind them.
Since then I have launched burger brands as a consultant, and today I am co-founder and Head of Operations at 1966 – The Mumbai Cafe, a Mumbai-themed café brand from Bangalore built on nostalgia, consistency and community.
I have worked every role in a food business: service, the counter, the kitchen, the warehouse, the boardroom. When I advise a brand, I bring the view from all of them.
Languages English · Hindi · Marathi · Kannada · Konkani · Tulu
Portfolio
Projects across three decades: launching brands, building product ranges, and running the supply chain of a national QSR network. Each card shows the brief, what I did, and the result.
−20%operating costs
+23%profit margins
0 → 1QSR brand launched end to end
Fullveg & non-veg range
17outlets in 3 years
FOCOinvestor-franchise format
Consulting
Restaurant and QSR consulting in Bangalore and across India, for founders, investors, franchise partners and cloud kitchens who want to launch, fix or scale a food brand. Every engagement is shaped around your stage and budget.
New restaurant, café or QSR launches end to end: concept, menu, food costing, vendor tie-ups, kitchen and store set-up, hiring and launch.
Scaling a food brand from a few outlets to a network, with FOFO / FOCO franchise models that work for the brand and the investor.
Procurement, distribution, warehousing, central kitchen supply, vendor contracts and inventory control for multi-outlet chains.
Menu engineering and new product development, costed for margin and built for fast, repeatable QSR kitchens.
Kitchen SOPs, prep cards and staff training programmes that make every outlet run the same way.
Cloud kitchen set-up, Swiggy / Zomato operations, pricing and store-wise P&L reviews to improve restaurant profitability.
A focused call on one problem: a new location, a menu, a franchise offer, a struggling store.
A defined outcome, such as a brand launch, a new menu or a supply chain set-up, with clear deliverables.
Monthly hands-on support while you open stores and build your operating team.
Working with restaurant and QSR brands in Bangalore (Bengaluru), Mumbai and across India.
Fees vary as per the project. They depend on scope, duration and number of outlets. Share your brief and you will get a clear quote after the first conversation.
Career
From waiting tables to running a national supply chain, and back to building brands of my own.
Building a Mumbai café chain from the first outlet to 17, with kitchen SOPs, menu engineering and dine-in plus delivery operations.
Planned and launched the QSR brand Instaburg end to end: menu and costing, vendor tie-ups, staff training and store SOPs.
Developed the full veg and non-veg range for Desi-Burger, a new burger brand from an 8-outlet Maharashtra QSR, and trained its teams.
Ran the business day to day with a staff of six, from purchasing and production to the counter.
Trained service staff, set service standards and ran restaurant promotions and events.
Education Diploma in Hotel Management, Muchala, Mumbai University · Diplomas in Yogic Science and Naturopathy
Consultation
Tell me about your brand and what you need. Your enquiry goes straight to my WhatsApp or email, and I reply personally.
FAQ
What founders and investors usually ask before booking a consultation.
A restaurant consultant helps you plan, launch or fix a food business: the concept, menu and food costing, kitchen and store set-up, vendors and supply chain, SOPs and staff training, and the numbers behind each outlet.
Fees vary as per the project. They depend on the scope, how long the work runs and how many outlets are involved. After a first conversation about your brief, you get a clear proposal and quote.
Yes. I am based in Bangalore and work with restaurant and QSR brands across India. Site visits are planned as part of each project.
Yes. I help with menu design for delivery, kitchen workflow, packaging, pricing and running profitably on Swiggy and Zomato.
Yes. I can help you evaluate a franchise offer, understand the store economics, and choose between FOFO and FOCO models.
Fill in the consultation form on this page and send it on WhatsApp or email, or message me directly on WhatsApp at +91 86687 59182.
Connect
I'm happy to hear from founders, investors and franchise partners who want to build or scale a food brand.