11 ms·

First off, congrats on your venture! as a foodie I'm elated. I realize that you're trying to create your own brand, my concern is: - if it's a brand that does

First off, congrats on your venture! as a foodie I'm elated. I realize that you're trying to create your own brand, my concern is: - if it's a brand that does all cuisines, it is going to attract people mainly because of the price point, and not uniqueness - if the idea is to build multiple brands, one each for a specific type of food: a brand for Pizza, another for Biryani, etc., then scaling each is its own demon please correct me if I'm not understanding it right. On a side note, > But it didnt work and they shut down all locations Do you have any knowledge of why it didn't work? I have a few thoughts around this, and have discussed this with a friend who's a restaurateur, but would love to hear from you!

nishantnino 5y ago
-we're creating multiple brands -each with their own identity. The common thread is premium. Target customers are restricted to those in a 10km radius of a kitchen. Aim is to build customer wallet share by understanding our set of consumers well and serving food to them across different food missions - meal to go , family meal, light meal, cheat meal. Efficiency comes as we consolidate the supply chain and infra at scale -they scaled too fast because it would not have moved the needle for a company of their size otherwise. and its difficult to build brands customers truly love if speed and scale is the main focus imo, we focus on depth first, then breadth. -would love you hear your views too
- asr21 5y ago
  Not the guy you are replying too, but the strategy does seem to have parallels to D Mart growth strategy vs Big Bazaar(Future Retail) .
  - nishantnino 5y ago
    interesting thought!