Don’t Miss This If You Want to Start a Restaurant Business | Ep #49 | Telugu Podcast | Yint Money.

Running a restaurant in Hyderabad is often seen as a glamorous dream, but the reality of the F&B industry is far more complex. In this episode, we sit down with Harish, co-founder of Antera, to uncover the truth behind building and managing a successful restaurant in one of India’s fastest-growing food markets. This conversation is not just about food—it’s about research, margins, marketing, operations, partnerships, and the hard choices every restaurateur has to make.

The discussion begins with an inside look at Hyderabad’s F&B market, where Harish explains the unique spending patterns of people in the city and how those patterns impact restaurants on weekdays versus weekends. He shares his personal learnings from the journey of building Antera and reveals the research that went into understanding the market before starting the venture. From the early days to the exact moment when he realized Antera had become a success, Harish takes us through the emotional and financial milestones of restaurant ownership.

As the conversation unfolds, we dig deeper into the practical side of running a food business. Harish shares actionable marketing tips that can help restaurant owners attract and retain customers, along with candid insights on how money flows in the F&B industry. He talks about margins, leaks, and food wastage, shedding light on the financial side of the business that most customers never see. The blueprint he lays out for restaurant management covers everything from spending wisely on ambience, choosing the right location, and handling food delivery apps like Swiggy and Zomato, to deciding between digital menus and traditional ones.

Guest : /  / harishreddy  

Host: /  / anusha_pilla  

Timestamps:
0:00 – Promo
1:52 – Introduction
2:33 – Hyderabad’s F&B Market
3:32 – Key Learnings from the Journey
5:49 – How the Research Was Done
8:20 – When Antera Became a Success
10:05 – Weekends vs Weekdays in Restaurant Business
12:23 – Marketing Tips for Restaurants
16:05 – Money Talks: Finances in F&B
17:59 – Blueprint for Running a Restaurant
19:12 – Should Restaurants Spend on Ambience?
20:55 – How Important Is Location?
24:34 – Hyderabad People’s Spending Habits (Stats)
25:55 – How to Attract Customers
27:28 – Swiggy & Zomato: Pros and Cons
29:27 – Average Margins in the Food Industry
30:00 – Major Leaks in the Business
32:00 – Food Wastage Percentage
32:45 – Best Software for Restaurants
33:27 – Digital Menu vs Traditional Menu
35:08 – Scope & Opportunities in F&B
37:05 – Managing Operations with Technology
42:08 – Salaries & Bonuses in the Industry
42:31 – Importance of SOPs
44:41 – Taking Care of Chefs & Staff
49:22 – Do’s & Don’ts of Partnerships
52:10 – What Does Harish Do?
58:22 – Outro

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🔸Produced by: Tamada Media

🔸Executive Producer: Anil Prattipati

🔸Direction & Supervision: Harish Sathu

🔸Content team : Anusha, Srividya, Harish

🔸Editor: Arun

🔸Publicity Designer: Babitha

🔸DOPs: Vatsav, Raghava

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