DON'T MISS! Restaurants and cafes fail but why? Ep #04

Описание: ABOUT THE EPISODE:

In this episode of The Real Podcast, we get into the real side of building and running an F&B brand from why many food businesses fail to how Indian brands compete in the global market. The conversation covers the toughest parts of operating in hospitality, the importance of founder stories, and why understanding your customer is critical for long-term success. We also discuss food innovation, what actually works versus what only looks good on trends, and whether the F&B industry is the right space for new entrepreneurs. The episode also explores how brands grow, scale, and plan their next phase.

This episode features Sandeep, Hashi (Founder of Hashi & Dokii Dokii), and Gopi (Founder of The Culinary Lounge), who share their individual journeys, real challenges, and key lessons from building food brands in Hyderabad. From starting out to scaling up, they offer honest perspectives and practical insights for anyone looking to enter or grow in the food and hospitality industry.

#trpbysuhas - A podcast on F&B business and their stories

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LinkedIn -   / trpbysuhas  


#SuhasShetty: Founder of #Iceberg #OrganicCreamery #ProudFarmerOrganics


Host: Suhas.B.Shetty

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Instagram   / suhas.b.shetty  
LinkedIn   / suhas-b-shetty-2092a9112  

#Guest1: Sandeep Balasubramanian , Founder of Hashi & Dokii Dokii

Follow Sandeep Balasubramanian here:
Instagram   / sandeep_mallu  

#Guest2: Gopi Byluppala, Founder of The Culinary Lounge

Follow the culinary lounge here:
Instagram -   / theculinarylounge  

TRP Channel - Managed by Kynd Media
Find us here:   / yourskyndly  

#FoodServices #Chef #Cooking #Restaurants #Cafes #Lounges #QSR #Business #Startups #Funding #Entrepreneurship #TRP #trpbysuhas #f&b #foodbusiness #foodstartups

00:00 - Intro
02:04 - Why do F&B brands fail?
12:02 - Indian brands vs global market
23:15 - Crucial and tough parts of F&B
29:42 - Importance of founder story
31:31 - Who is your customer
40:10 - Food innovation : hit or miss
50:52 - Is F&B right for you?
1:10:48 - The starting point for the culinary lounge
1:15:50 - What’s next for the brand

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