Rajeev Kaushik’s Post

The food was a 9, but it's not the main reason why I'll eat there again.⁣ ⁣ Last year at our anniversary, one of our dining destinations was at a restaurant called Din Tai Fung.⁣ ⁣ I don't really eat that much Chinese food, but theirs was the best I've eaten (so far).⁣ ⁣ To the point that I was thinking about going back next week because it was that good.⁣ ⁣ But it wasn't the food...⁣ ⁣ It was the experience of eating there that really got me to think about coming back.⁣ ⁣ From the moment we got there...⁣ To setting us up on our table...⁣ When they were tending to our needs...⁣ Down to the checkout...⁣ ⁣ That's when I realized...⁣ ⁣ That was the reason I wanted to give my clients the best experience when working with me.⁣ ⁣ I didn't want them to have a bad experience because nobody wants to partner with someone who will give them more headaches than before.⁣ ⁣ It's about giving that red-carpet experience to every client, making them feel like they've invested in the right partner.⁣ ⁣ When was the last time you felt really good because of the experience? #digitalmarketing #technology #entrepreneurship #startups #marketing

In the whirlwind of solo entrepreneurship during the festive season, the catering industry's stress is well-known. As a solo entrepreneur, I experienced the highs and lows firsthand. Now, as Christmas draws to a close, I can't help but feel a mix of relief and gratitude for the journey. The photo captures a snapshot of my Christmas celebration at Royal Newborg Smokehouse. This impromptu gathering emerged when I went to deliver salmon to my partner, a teacher, for their school's Christmas tables. Some leftover sweets from the kids became my companions on the drive back to the smokehouse. Upon further inspection of the bag, I discovered buns and a bit of chocolate pælege . In Denmark, this delicacy involves placing chocolate wafers in buttered buns or on top of buttered bread—an unexpectedly delightful treat. Back at the smokehouse, with a cup of tea in hand, I indulged in this humble feast, marking Royal Newborg Smokehouse's Christmas party. In the midst of the holiday chaos, I find contentment in simplicity. I harbor no desires for more or less; my joy lies in delivering exceptional service and the finest dry-aged, cold-smoked salmon. The game of building a business is captivating, and as I reflect, I sense that the upcoming year holds significant promise. As the calendar turns, I am eager to embrace the challenges and triumphs that await. With the commitment to excellence as my compass, I look forward to making the next year a transformative chapter for Royal Newborg Smokehouse. Here's to the exciting journey ahead and the success that I can already feel on the horizon. Appy Fishmas 🎄Fam #startups #management #digitalmarketing #creativity #futurism #business #foodlover #foods

I was chatting with a restaurant tech CEO last night. He asked me a simple question "Why independent restaurants? Why not enterprise?" and I stopped and thought about it for a while before answering. To me, there were 2 journeys that were tied together that I think a lot of entrepreneurs go through. Just like Cesar Millan (dog whisperer) says, sometimes you don't choose the dog, the dog chooses you. So why restaurants in general? I didn't grow up in restaurants like many in our space did. Sure I helped a buddy barback once and have washed some dishes. But I've never really had a job in hospitality. I was an actuary for god's sake. Couldn't be further from restaurants! BUT. I wanted to be entrepreneur. Always. Since I was a little kid. I'd rather play games like Roller Coaster Tycoon and Sim Golf than Halo. I had an amazing job as an actuary. I worked at WTW and had almost the perfect setup. Challenging work, amazing manager (shout out Cindy Brown), amazing mentors like Imran Qureshi, cool clients, and my colleagues were my closest friends. Paid well too. I had no reason to leave. But that entrepreneurial itch wasn't getting scratched. So I left to start a company. Didn't care what the company did, just wanted to build something from scratch. As a 23 year old in Chicago with disposable income, I spent a lot of time at bars. So I started a bar app. Mobile ordering inside a bar. No wait, no wet receipts. The company failed. But we built a POS integration. Never launched it, but knew a little about it. This eventually led to Chowly. So I basically stumbled into the restaurant industry. OK. So why SMB? Why independent operators? Because my true passion my whole life, whether I knew it or not, was entrepreneurship. And that's what independent restaurants are. Hard working, stubborn, resilient, relentless, out there to prove others wrong. Just like me. My passion is entrepreneurship. And by working with operators with 1 to 25 locations (often referred to as SMB), I get to work with and talk to entrepreneurs every day. Pic was a common occurrence for me at 1871 - last one there many nights. Most every entrepreneur, especially restauranteur knows this feeling. #Entrepreneurship #Restaurants #Technology

You think it’s all plane sailing ⛵️ do you 🤔 Scailing up ✊ #startups #management #digitalmarketing #creativity #futurism #business #foodlover #foods #investors #angelinvestors

🚀 In 2019, my co-founder and I were flying high. One year later, we were out of business. This is my failed startup story 🔴. Back in 2017, my co-founder Stefan Rafales and I, started a company called RestoDepot. At the time, the F&B industry was at an inflection point. You could feel the buzz and the pull of the market. It seemed that there was a new restaurant business opening everyday. 💯 The idea behind RestoDepot was simple, simplify access to food service products for F&B businesses through our B2B e-commerce platform. Initially, we did really well: ◾ 50% monthly GMV growth for 24 consecutive months ◾ Partnerships wtih brands and principles like Nestle, ABC Heinz, Bungasari and more. ◾ Served customers like The Duck King, Ismaya and hundreds of more ◾ Successfully raised VC funding Then, the 2020 Covid-19 pandemic hit us: ◾ Restaurants closed their doors, orders disappeared ◾ Our ARs froze and had to pay back with our own personal money ◾ Investors didn’t want to touch us with a 10 foot pole 8 months into the pandemic, we ran out of capital and made the hard choice to close down the business. As a result of winding down the business, we had to: ◾ Break the news to all our investors (some whom were my friends) ◾ Lay off 20+ amazingly hardworking people ◾ Couldn’t prove the doubters wrong At the time, I couldn’t see the silver lining and I couldn't see past the failure. 🔥 But looking back, I realize this was the most profound learning experience of my life. I picked up valuable skills around coding, sales, fundraising and leadership. Most importantly, it taught me the meaning of resilience. I learned how to face adversity head-on and emerge stronger because of it 💪. Ultimately, this experience didn't just teach me about business – it reshaped my entire approach to professional challenges and opportunities. Have you been through a similar situation? What did you learn from the setback? How did it shape you into who you are today? Leave your experiences and learnings in the comments! 👇 #startups #entrepreneurship #personalgrowth

If it was easy #everyfcukerwouldbedoingit Year 3 – they say it gets easier, right? Not quite. This year has felt like a never-ending rollercoaster. From financial woes to shopping for the 30% off deals at Lidl, it’s been a real treat. But hey, when you hit rock bottom, the only way is up! I took on a second job because who needs sleep, right? And guess what? Things are looking up! Hav ( the sea in Danish ) a fishmonger in Torvehallen ultra-chic food shop-cum-restaurant food court in Copenhagen, now stocks my salmon. You can get your hands on my dry aged cold smoked salmon , Pop down and ask JP, try and then you buy Despite working seven days a week and battling the summer slump, we’re moving about 90 sides a week. Not too shabby, considering. It’s funny how a bit of extra work makes you appreciate what’s really important. Remember, don’t believe everything you see on Instagram. The struggle is real, but it’s all part of the journey. Thanks for sticking with me. #EntrepreneurStruggles #RealLife #FoodIndustry #KeepGoing #NotAllRoses #startups #management #digitalmarketing #creativity #futurism #business #foodlover #foods #investors #angelinvestors

www.startuphyper.com Start your Ginger & Garlic Paste & Powder Manufacturing Business "Embark on your journey to entrepreneurship by starting your very own ginger garlic paste and powder making business with the comprehensive support of StartupHyper! 🌿💼 Our tailored assistance is designed to guide you through every stage of establishing and scaling your venture in this lucrative market segment. From market research and product development to branding, marketing strategies, and distribution channels, we provide end-to-end solutions to ensure your business's success. As you delve into the world of food production, our team of experts will be by your side, offering invaluable insights, industry knowledge, and hands-on support to help you navigate challenges and seize opportunities. With the rising demand for convenient and high-quality culinary ingredients, now is the perfect time to turn your passion for cooking into a thriving business venture. Let's partner together to bring the flavors of ginger and garlic to kitchens everywhere while building a successful and sustainable enterprise. 🍽️💡 #StartupHyper #GingerGarlicBusiness #EntrepreneurshipJourney #FoodProduction #BusinessOpportunities #FlavorfulVentures" #StartupHyper #startup

Now that I’m on the investor/advisor side of the table, there is ONE trait of an operator I can never see too much of: Domain expertise. This is ironic because I started: -> a quick-serve restaurant with zero hospitality experience. -> a beverage company with zero CPG experience -> a video shopping company with no e-commerce experience But now when I look to support or back founders, deep domain expertise is weighted 5x over: -> education -> network -> hustle This needs to be the area where a founder spikes. What are you best in the world at? 📷 I built domain expertise building restaurants by, well, building restaurants lol #vc #privateequity #domainexpertise #founder #startup #entrepreneur

One or more crucial mistakes at this stage can doom your restaurant before it even opens. No amount of business skills and promotional savvy can overcome poor startup planning and decision-making. Our opening resources can help you evaluate the soundness of your plan to move forward with greater clarity, and organization and significantly improve your chances of success. #Restaurantstartup #RestaurantOperation #Restuarantowner

It’s the fork next to the fork * This is the breakfast spread my aunt put on for me while my dad was in hospital the other week (everything is fine). A two course affair; a bowl of fruit a cappuccino complete with cocoa dusting and, out of shot, a hot breakfast ‘cob’ with eggs and bacon. (a cob’ is a ‘bap’ or a ‘roll’ in the Midlands) Many treats. But the most special thing on the table is to the side of those treats; it’s the little fork that’s next to the big fork. It’s for the fruit. Because she’s thought about what I might like to eat and each step of the process of me enjoying it. In the business world, we call that user journey or experience Really, it’s called love. I haven’t read “Unreasonable Hospitality” yet. But I’m sure this little fork is an example of it. I am curious about why she thought I’d need the regular knife and fork to eat the breakfast cob. But I’ll take it. Day 14 on #smallbusiness and #startups and really, just life. #founders #people #connection #culture