Ranveer Brar, one of India’s most celebrated chefs, is a familiar face on television. From judging food reality shows to hosting his own culinary programs, he has been in the public eye for over a decade. But beyond the camera lights and fancy plating lies a journey that’s rooted in grit, mistakes, and growth. Long before he became a TV personality, Ranveer was already running restaurants. He started back in the 1990s, a time when the fine dining scene in India was still evolving. What many don’t know is that one of his early ventures didn’t succeed. And it was through that failure, he says, that he learned some of his biggest life lessons.
In a recent conversation with Ritesh Agarwal from Shark Tank on Hindustan Times’ YouTube channel, Ranveer opened up about the business side of food. He didn’t sugarcoat anything. He revealed how difficult it is to run a restaurant, not just creatively, but financially. One slip in planning can shake the entire foundation. He admitted, “I learnt financial discipline when my restaurant failed.” That one line held the weight of years of struggle and reflection.
He went on to explain why running a restaurant is one of the toughest business models. According to him, it’s not just about serving good food. It’s about understanding where your money is going and how easily it can vanish. He said that restaurants are vulnerable to leaks in spending, often without the owner even noticing. There are simply too many variables to manage at once. He explained that the problems start when people assume that profits will roll in the moment the doors open. The reality, he shared, is far from that dream.
In his experience, restaurant owners need to continue investing even after opening day. The cash flow doesn’t stabilize immediately. It takes time. Sometimes more than anyone anticipates. Ranveer pointed out that a lot of investors think their money will start multiplying from day one. But it usually takes three to six months before a restaurant begins to generate profit. He said it’s vital to prepare for this window and to not panic when the numbers don’t look good in the beginning.
He spoke about how essential it is to understand financial systems like working capital, escrow, and forecasting during the early phases of opening a restaurant. According to him, “Opening a restaurant doesn’t mean that you will start making money. Restaurant will only start making money after it has been running for at least 3-6 months.” He emphasized that it’s not about just opening the place, it’s about sustaining it, even when there are days with no customers.
Ranveer also touched on why so many restaurants fail. It’s not always the food or the concept. Often, it’s because the owners start panicking when returns don’t come quickly. They begin to make impulsive decisions and change the entire model in search of quick results. That desperation, he believes, becomes the downfall. He said that 95 percent of restaurants collapse because of this.
He described the emotional investment involved in launching a food business. He compared it to parenting. One can pick their friends, but the restaurant, once opened, becomes like a child. And like with parenting, major decisions must be made in advance. “You can choose your friends but your restaurant is like your child. You have to make all the big decisions before it opens,” he said.
His journey reminds people that success is rarely instant. It is built slowly, through losses, late nights, and the patience to wait when the world expects speed.