How can restaurants scale sustainably?
Thu Jan 08 2026
Running a successful restaurant is hard. Scaling one without losing what made it special is even harder.
This week on Two by Two, hosts Praveen Gopal Krishnan and Rohin Dharmakumar talk to two people who are deep in that fight: Sameer Seth, founder and CEO of Hunger Inc. Hospitality (The Bombay Canteen, O Pedro, Veronica's, Papa's, Bombay Sweet Shop), and Karan Kapur, Executive Director of K Hospitality Group (Copper Chimney, Bombay Brasserie, The Irish House).
The conversation starts with why restaurants are so difficult to scale. Real estate is expensive and hard to find. Tastes change across cities as India isn't one market, it's several. And unlike other businesses, restaurants have to produce and serve the product at the exact same moment, which makes consistency brutal.
Sameer and Karan walk through the transition every restaurateur has to make: from artist (creating the magic of the first restaurant) to scientist (building systems that let you do it again and again without losing the soul). They talk about diversification and why Sameer kept all his brands in Mumbai while expanding formats. Also why Karan thinks the big inflection point won't come until India's GDP per capita hits $5,000, which he estimates will be around 2032.
They then discuss micro-dining. Pappas serves just 12 people, four times a week, and it works because Veronica's next door serves 300 and pays the rent. They talk about why Bombay Sweet Shop started as a Willy Wonka-style mithai factory. And they tackle the bigger question in the end: in an age where everything comes to your door in 10 minutes, what will keep people going out to restaurants?
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This episode was produced by Uddantika Kashyap and mixed and mastered by Rajiv CN, our resident sound engineer.
If you liked this episode of Two by Two, please share it with your friends, family and colleagues who would be interested in listening. And if you have more thoughts on the discussion, we'd love to hear your arguments as well. You can write to us at twobytwo@the-ken.com or comment below.
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Running a successful restaurant is hard. Scaling one without losing what made it special is even harder. This week on Two by Two, hosts Praveen Gopal Krishnan and Rohin Dharmakumar talk to two people who are deep in that fight: Sameer Seth, founder and CEO of Hunger Inc. Hospitality (The Bombay Canteen, O Pedro, Veronica's, Papa's, Bombay Sweet Shop), and Karan Kapur, Executive Director of K Hospitality Group (Copper Chimney, Bombay Brasserie, The Irish House). The conversation starts with why restaurants are so difficult to scale. Real estate is expensive and hard to find. Tastes change across cities as India isn't one market, it's several. And unlike other businesses, restaurants have to produce and serve the product at the exact same moment, which makes consistency brutal. Sameer and Karan walk through the transition every restaurateur has to make: from artist (creating the magic of the first restaurant) to scientist (building systems that let you do it again and again without losing the soul). They talk about diversification and why Sameer kept all his brands in Mumbai while expanding formats. Also why Karan thinks the big inflection point won't come until India's GDP per capita hits $5,000, which he estimates will be around 2032. They then discuss micro-dining. Pappas serves just 12 people, four times a week, and it works because Veronica's next door serves 300 and pays the rent. They talk about why Bombay Sweet Shop started as a Willy Wonka-style mithai factory. And they tackle the bigger question in the end: in an age where everything comes to your door in 10 minutes, what will keep people going out to restaurants? ______ This episode was produced by Uddantika Kashyap and mixed and mastered by Rajiv CN, our resident sound engineer. If you liked this episode of Two by Two, please share it with your friends, family and colleagues who would be interested in listening. And if you have more thoughts on the discussion, we'd love to hear your arguments as well. You can write to us at twobytwo@the-ken.com or comment below.