The Longevity Advantage: Silvena Rowe on Movement, Mental Health, and Food
In this podcast episode, Ashish Tulsian sits down with chef, author, and longevity educator Silvena Rowe for a candid conversation that goes beyond food trends and into the philosophy behind modern dining. Silvena reflects on her global culinary journey, the realities of scaling a values-led resta…
Hattan Bakor on Why the First Franchise Opening Is Hard and What Fixes It
In this episode, Ashish Tulsian sits down with Hattan Bakor to unpack what it really takes to scale a food brand in Saudi Arabia without losing consistency. Hattan shares how entering the business with “fresh eyes” helped him spot operational gaps quickly and why he insisted on a learning window be…
Khaled Naga: Al-Thiqa's Multi-Brand Restaurant Ops, Kuwait | Restroworks
Khaled Naga, CEO of Al-Thiqa Group Division, joins Ashish Tulsian, Co-founder and CEO of Restroworks, on Restrocast for a grounded conversation on what it really takes to scale multi-brand restaurant operations in Kuwait and the wider GCC. Khaled shares Al-Thiqa's story of operating 57+ locations a…
The Making of HostMind: Mona Al Sayah’s Story of Scale and Discipline
In this episode, Mona Al Sayah, CEO and co-founder of HostMind, shares her journey from working in her family’s restaurant at the age of 12 to building a scalable cloud kitchen business in Dubai. She reflects on how early exposure to the F&B industry shaped her resilience, work ethic, and understan…
How Katerina Borodich Built DrinkIt by Treating the App as the Business
In this episode, Ashish Tulsian sits down with Katerina Borodich, CEO of DrinkIt MENA, for a wide-ranging conversation on what it takes to build a technology-first F&B brand in one of the world's most competitive markets - from zero presence, zero legal entity, and two suitcases.
Katerina shares he…
Luma Makhlouf: Building a Multi-Brand F&B Business, Dubai | Restroworks
In this episode of Restrocast, Ashish Tulsian, Co-founder and CEO of Restroworks, sits down with Luma Makhlouf, co-creator of HL Food, for an honest and wide-ranging conversation on what it really takes to build lasting multi-brand food businesses in one of the world's most competitive restaurant m…
How Chirag Chhajer Built India's Largest Burmese Restaurant Chain by Breaking Every Rule
In this episode, Ashish Tulsian sits down with Chirag Chhajer, co-founder of Burma Burma, for a wide-ranging and remarkably transparent conversation on what it actually takes to build a scalable, profitable restaurant brand in India - and why most of the rules people follow are the reason most rest…
How Sultan Chatila Went From Supper Club to Dubai's Most Talked-About Burger Chain
In this episode, Ashish Tulsian sits down with Sultan Chatila, co-founder of Eleven Green Burgers, for an honest and wide-ranging conversation about one of Dubai's most unlikely and compelling restaurant origin stories.
Sultan traces a journey that begins in a Saudi Arabian household where both par…
How Balachandar Raju Built a 54-Year Restaurant Legacy Without Leaving Coimbatore
In this episode, Ashish Tulsian sits down with Balachandar Raju, second-generation owner of Hari Bhavanam, for a rare and deeply honest conversation about what it looks like to build a restaurant business not for numbers, but for trust, and to keep it that way across five decades.
Bala traces the f…
74 Years, 14 Countries, Zero Outside Funding: The Kailash Parbat Story
In this episode, Ashish Tulsian sits down with Amit Mulchandani, third-generation director of Kailash Parbat, for a rare and detailed conversation about what it takes to keep a restaurant brand alive, relevant, and expanding across seven decades and six continents, without a single rupee of outside…
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