Mastering the Art of Restaurant Sales: Siddharth Jogani’s Guest Session at ATLAS ISME

In the dynamic world of business, gaining insights from industry experts can be a game-changer for students aiming to carve their niche in various domains. ATLAS ISME – School of Management & Entrepreneurship recently orchestrated an enlightening guest session that took undergraduate and postgraduate marketing students on a captivating journey into the intricacies of restaurant sales. The session, titled ‘Inside the art of restaurant sales,’ featured Siddharth Jogani, Founder of Restaverse and an industry veteran with a decade of experience, including a remarkable stint at Zomato.

From Zomato to Restaverse: A Journey of Evolution

Siddharth Jogani began the session by offering students a glimpse into his remarkable journey. A decade ago, he was hired as a sales and marketing manager at Zomato when the company was still in its nascent stages. His time at Zomato shaped his career and evolved him from a reserved individual into a dynamic industry leader. This transformation has had a significant impact on his journey.He reminisced about celebrating the first 100 orders at Zomato, a milestone that pales in comparison to the lightning-fast order processing the platform achieves today.

Restaverse: Serving Solutions for Success

Transitioning from his Zomato days, Siddharth founded Restaverse, a growth platform for restaurants. His company focuses on providing data-oriented solutions to around 150 clients, guiding restaurants to identify and overcome day-to-day operational and business challenges. It’s a testament to Siddharth’s commitment to the industry and his drive to help restaurants thrive in a competitive landscape.

Exploring the Art of Selling

Throughout the session, Siddharth delved into various aspects of selling, unveiling strategies, techniques and best practices that are essential for success in this critical domain. Some of the key highlights of his discussion included:

1. Branding vs. Upselling: He pondered the age-old question of whether it’s better to focus on branding or upselling. Siddharth challenged students to think about what draws customers to a restaurant – Is it the experience, convenience, packaging, taste or comfort?
2. The Revenue Flywheel: He introduced the concept of the revenue flywheel, emphasising the interconnectedness of revenue, consistency, margins, ingredients and branding. It’s a cycle that, when set in motion, can perpetually boost a restaurant’s revenue.
3. Margins in Hospitality: Siddharth discussed the items in hotels and multiplexes that attract the highest profit margins, shedding light on how understanding these aspects can be advantageous for restaurant businesses.
4. Offers vs. Hopes: He explored the effectiveness of different promotional strategies, including buy-one-get-one, 50% off, happy hours, and free coffee, emphasising the importance of affordability and trust in customer choices.
5. User Cohorts and Digital Engagement: Siddharth introduced the concept of user cohorts and explained how it can be a powerful tool for driving sales. He also highlighted the significance of shifting to e-commerce and digital selling for increased customer engagement.
6. The Power of Under Promising and Over Delivering: Siddharth concluded by stressing the importance of exceeding customer expectations, a timeless strategy that can build trust and loyalty.

The session witnessed active participation from students who asked thought-provoking questions and shared their unique perspectives, making it an enriching and interactive experience.

In an era where entrepreneurship and innovation are at the forefront of the restaurant industry, Siddharth Jogani’s insights have proven invaluable. His session at ATLAS ISME has both inspired and equipped the next generation of marketing professionals for success in restaurant sales. It serves as a reminder that learning from industry pioneers is a key stepping stone on the path to success.