This Andhra Pradesh Founder Built India's Best Arabic Chain
Вставка
- Опубліковано 17 лип 2024
- Book a free demo with Explorex here: share.hsforms.com/1wdxFNOxpQZ...
Explorex’s website: explorex.co/
Listen to this podcast on Spotify: open.spotify.com/episode/7b17...
00:00 Intro
1:52 Vijayawada - Barkaas' First Location
7:57 Hustle - The Struggles of Running a Restaurant
10:16 Mangalagiri - Barkaas' Second Location
12:05 Money - The Financials of Barkaas
17:09 Bengaluru - Experiences in Marketing
20:39 Expansion - The Challenges of Franchising
25:05 Scale - Managing 10 Locations
27:29 COVID-19 - Barkaas During the Pandemic
33:13 New Normal - Bouncing Back After the Pandemic
38:25 Round 2 - Expanding to 20+ Locations
40:00 Strategy - The Barkaas Business Model
45:34 Global - Barkaas' International Expansion
49:13 Gyaan - Advice for Young Entrepreneurs
51:38 New Frontiers - Old Mill Brewery
56:03 Outro
Gowtham Kudapa launched his first Arabic cuisine restaurant, Barkaas, in Vijayawada, Andhra Pradesh, in 2016. The idea for Barkaas as an Arabic mandi-centric restaurant first came to him on a trip to Sharjah where he was fascinated by the culinary culture of sitting while eating. He decided to bring the tradition of mandi back with him to Vijayawada.
Gowtham Kudapa is a hotel management graduate, and understood flavours and recipes well, and from this education he also understood hospitality. Using his skills and experience, he was able to craft an Arabic mandi restaurant menu which preserved the dishes and styles of food from the UAE, while enhancing flavours and adding masalas which would be recognised and appreciated by the palate, and more specifically, the palate of people in Vijayawada, Andhra Pradesh. Barkaas also brought in new ways of experiencing food via large plates upon which food for multiple people was placed and eaten, as well as cushioned seating areas instead of elevated tables and chairs like most restaurants.
Gowtham Kudapa and his business partners spent between ₹30-₹35 lakh to get their first location up and running, and this initial ROI paid off immediately. Barkaas saw a tremendous response from the people of Vijayawada, and it quickly became the most popular Arabic restaurants in Andhra Pradesh. This meant that Gowtham Kudapa and his business partners and staff often worked 16-18 hour days just to keep up with demand.
In spite of these challenges, Barkaas expanded to a second location about 6 months after the success of the first location. This second location was located in Mangalagiri, Andhra Pradesh, about 15 kilometers from the first location. While Gowtham Kudapa had hoped this second location would help to handle some of the overflow from their first location, it ended up becoming even more popular than their Vijayawada location, resulting in even more operational effort being required to run the Barkaas brand.
From the financial side though, Barkaas was doing well. They were taking a margin of 35-40% which was amazing. These margins enabled the Barkaas team to think about expanding beyond Andhra Pradesh, to Karnataka, and more specifically Bengaluru.
Expanding to Bengaluru was a real challenge for Barkaas. From being a large fish in a small point, the brand became a small fish in a large pond of hundreds of restaurants competing for wallet share. This was when Barkaas began allocating some of their expenses to marketing, to increase the visibility in the crowded Bengaluru restaurant scene. It took 6 months for Barkaas to begin seeing acceptable footfall in Bengaluru.
In Bengaluru, Barkaas took a very conscientious call to only onboard franchisees who were ready to be restaurant operators and managers. In spite of this oversight, Barkaas still faced trouble with bad behavior from franchisees; mismanagement of money and diminishing quality standards resulted in Barkaas to shut down three of their franchise locations.
By taking control of the kitchen and inserting their own people into franchisee's locations, Barkaas was able to bring restaurant quality back to the level that they had envisioned in 2016. However, then the pandemic hit, forcing Barkaas to halt their expansion plans.
As the pandemic came to an end, Barkaas began experimenting with technology to offer a contactless dining experience, including QR code menus from their restaurant operating system platform, Explorex.
Today, Barkaas is still doing well financially - they take a margin of about 20-25%, and have expanded to more than 20 locations across India. They have plans to go global too, and Gowtham Kudapa is also setting up his first brewery, called Old Mill Brewery. This new business, Old Mill Brewery, will be established in 2023.
Connect with us:
Twitter: / bwmillionaires
LinkedIn: / backstagewithmillionaires
Instagram: / backstagewithmillionaires
Podcast: open.spotify.com/show/5rGPalo...
#barkaas #bwm #startup
Brakass is really good in terms of quality they provide and I never got the taste of this mandi any elsewhere. Thank you Gowtham for bringing this delicious Mandi to Andhra Pradesh. Love from Guntur ❤
Great to hear it from a Telugu person.
Love from Vijayawada, Andhra Pradesh ❤
There is one more restaurant Rameshwaram which has concept of have food on floor. No chair or tables. Just on ground have food.
❤ Very Happy to See You there
నీ గురించి గర్విస్తున్నాను సోదరుడు. నేను కూడా తెలుగువాడినే
I'm also Telugu from Vijayawada, Andhra Pradesh
Vadu nijamaina owner kadhu shodhra 😂
Half an hour of "you know ".
Can you bring makersofmilkshake
Love from hyd
Proud of you Babai❤
Don’t publish false news the original founder of Barkaas is G. Sarath and this guy Gautham bought this Barkaas brand last year from Sarath .this guy Goutham is jus a franchise owner of Barkaas Bengaluru after that Sarath sold the brand to Gautham because of his personal issues so plz don’t spread this fake news
Bro he is the co founder.. they started it in 2016
@@Advi-vlogsyou fool nagarjuna and Sarath are the real founder later this Gowtham has taken franchise of Barkaas and this fellow is a friend of nagarjuna one of the co founder .if you don’t know jus don’t talk and do u want to know how for much they bought the brand
@@user-vu7xg3cw9wwhy did they sell?
It is good he is from Andhra Pradesh. But the quality in Barkaas restaurant is the worst. They won't maintain quality and food tastes stale.
The sad part is they don't even take our reviews
The price of the items is also high
You need to think of the chain as a cheap substitute like RTE meals.
Semiconductor startup in Bangalore video
Thumbnail bhi chorane laga Kya tu abhi b c.
Please bring content from all sectors or rename the series to something like startups in foodtech with explore x
Full support to you all, but please be in track of what you have started
Nice joke Gowtham Who made this and who build it 😀 hope please share Sharjah tickets once
Sommu okadadhi soku okadadhi antey idhey
True sollu gadu
Telugu ❤
What is it bro can u tell more
A great entrepreneur from Kashmir named javid parsa running a restaurant chain in Jammu and Kashmir named ''parsa's''consists of more than 35 restaurants.... please try to connect to that man for a podcast ❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤
I have been hearing that even the valley is improving from people like Shah Faesal, is this true? Would like to hear a local take.
@@rutvikrspardon... i didn't understand your poin..
@@hurairbhat03 is the environment in Kashmir business friendly, these days? I am only hearing plus points in the media. Would love to have a local perspective.
@@rutvikrs it is good but some things if eliminated will be even much better for the business ecosystem.