How Go Zero Ice Creams Go Scooped Up Rs 1 Crore on Shark Tank India!
How Go Zero Ice Creams Go Scooped Up Rs 1 Crore on Shark Tank India!

Imagine indulging in ice cream without a shared of guilt—a sweet dream that has now become reality thanks to Go Zero Icecreams. This innovative brand, launched as the sister company to the iconic Apsara Icecreams, has been redefining dessert indulgence since its inception in 2022. With Apsara Icecreams having established its legacy since 1971, Go Zero is paving its own path by creating ice creams that are not only delicious but also align with modern health trends.

Go Zero’s mission is simple yet revolutionary: to offer low-calorie, high-protein, and vegan ice creams that are free from preservatives and, most importantly, free from guilt. These ice creams are crafted with natural sugar and contain 50 percent fewer calories than traditional options, making them the go-to choice for health-conscious dessert lovers across India. With a diverse portfolio featuring eight categories and over 30 SKUs, Go Zero is rapidly making its mark in the ice cream industry, targeting a growing demographic of health-focused consumers.

Breaking the Mold with Quick Commerce
Go Zero’s business model is as innovative as its products. Over 70 percent of the brand’s sales come from quick commerce platforms, reflecting its ability to meet the demands of modern, fast-paced consumers. This approach has positioned Go Zero as a pioneer in the guilt-free dessert segment, a niche that’s quickly gaining traction in India.
 

The Journey to Shark Tank India
Every success story has a pivotal moment, and for Go Zero, that moment came on Shark Tank India. Armed with confidence and a clear vision, Founder Kiran Shah pitched his brand, seeking an investment of ₹1 crore in exchange for 1 percent equity. Shah’s pitch wasn’t just compelling; it was backed by impressive growth metrics. Since its launch, Go Zero has expanded to 16 cities with over 125 dark stores, a testament to its rapid scalability and operational efficiency.

The brand’s financial trajectory further wowed the sharks. From a net revenue of ₹2.5 crores in FY 2022-23 to ₹11.1 crores in FY 2023-24, Go Zero is projecting an ambitious revenue of ₹33 crores for FY 2024-25. As of now, the brand has already achieved ₹15 crores in revenue, demonstrating its potential to become a dominant player in the ₹20,000 crore Indian ice cream market, where 65 percent of the players are already organized brands.
 

Chasing Profitability
While Go Zero’s growth has been remarkable, the brand is also focused on achieving profitability. Shah outlined plans to improve their contribution margin (CM2) from -5 percent in FY 2025 to +5 percent during peak summer months. He also highlighted efforts to reduce EBITDA losses, aiming for a break-even point in the next few months. By generating ₹5–6 crores in monthly revenue during summer, Go Zero is well on its way to solidifying its financial stability.
 

High-Stakes Negotiations
The Shark Tank pitch wasn’t without its share of drama. Shah’s transparency about previously raising two rounds of funding led to mixed reactions from the sharks. The brand had secured ₹8.5 crores in January 2023 at a valuation of ₹25 crores and ₹12 crores in 2024 at a valuation of ₹63 crores. While some sharks were impressed, others were hesitant.

In the end, Aman Gupta, Co-founder of boAt, emerged as the perfect partner for Go Zero. After some back-and-forth, Shah and Aman agreed on a deal of ₹1 crore for 1.5 percent equity, sealing the partnership and setting the stage for Go Zero’s next big chapter.
 

The Visionary Behind Go Zero
Kiran Shah, the man steering Go Zero’s ship, has an impressive background. An electronics engineering graduate from DJ Sanghvi College, Shah went on to complete his Post Graduate Diploma in Marketing at IIM Lucknow. With experience as a brand manager in Singapore, Shah has combined his technical expertise and marketing acumen to create a brand that resonates with modern consumers. Celebrating the Shark Tank victory, Shah took to LinkedIn to share the brand’s latest milestone:
“Our HIGHEST EVER daily sale on Blinkit. In the coldest month of the year. Shark Tank India fever is on.”

A New Chapter with Aman Gupta
The partnership with Aman Gupta marks the beginning of an exciting new phase for Go Zero. With Gupta’s strategic insights and mentorship, the brand is poised to scale new heights. Together, Shah and Gupta plan to refine Go Zero’s marketing strategies to target the right audience and capitalize on the growing demand for health-conscious products in India.
Go Zero’s unique blend of health, innovation, and taste positions it as a frontrunner in the guilt-free dessert segment. By offering flavors that are not only delightful but also thoughtfully priced, the brand is tapping into a market that’s ripe for disruption.
 

What Lies Ahead
As Go Zero embarks on this new journey, its goals are clear. The brand aims to expand its presence across India, introduce seasonal and exotic flavors, and venture into offline retail to reach a broader audience. By staying committed to quality and innovation, Go Zero is set to redefine the way Indians enjoy ice cream.

In a world where health-conscious living is more than a trend, Go Zero is proving that indulgence doesn’t have to come at the cost of well-being. With a clear vision, a solid partnership, and a loyal customer base, the brand is turning the idea of guilt-free ice cream into a reality—one scoop at a time.
 

 
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Boba Bhai Bags 90 Lakh Investment from Viraj Bahl and NamitaThapar for 1% equity
Boba Bhai Bags 90 Lakh Investment from Viraj Bahl and NamitaThapar for 1% equity
 

Boba Tea brands are booming in India with a higher pace. With rise of K-dramas and international brands venturing in Indian markets, Boba Tea has attracted the young generations. 

Founded in October 2023, Boba Bhai is a QSR brand with 40+ outlets across 4 cities which includes Hyderabad, Chennai, Bangalore and Delhi (NCR). Started by Dhruv Kohli, the brand offers bubble teas, Korean burgers and K-pop ice-creams. Currently, the brand offers 15 SKUs in bubble tea, 15 varieties in burger and 7 varieties in ice-creams.

“We make everything in India. We have Indianized the classic flavours of bubble tea and burgers. We have launched Desi flavours like Jamun kala Khatta, Desi Guava and Tangy Kokum,” says Kohli whose vision is to make Boba Bhai India’s fastest growing QSR brand.

About The Founder
Dhruv was born in Jalandhar, Punjab. He was 8years old when his family moved to Australia. He did his schooling and college from there. At the age of 18, he started his first startup business of cricket sports goods. 

“We would import sports goods from India and sell them online in Australia. We made 150 dollars in profit. It was 12 years back. I pursued Bachelor of Business, Finance and Marketing, and got 100 thousand dollars in scholarship. In 2019, I worked with my co-founder; we started selling snacks in Uber cars and that’s when we returned to India and signed contracts with Uber.”

The Shark Tank Pitch
Dhruv compelling pitch about his varied experiences impressed the sharks. The brand is targeting Gen-Z and millenials for the products.

With a 166 crore valuation for his business, Dhruv asked for ₹50 lakh for 0.3% equity. NamitaThapar was taken aback by the valuation and said, "Main shock ho gayi aapka valuation dekhke."

The Sharks Reaction After the Menu Tasting
The Sharks were thrilled about the bubble tea tastes, but they weren't as thrilled about the Korean-style burgers. "If you want it so spicy, then keep biting on chilies," said Anupam Mittal, who found the spiciness difficult to handle. Aman defended the degree of spiciness, saying that Korean food is inherently spicy, although he didn't think the burgers were particularly noteworthy.

Food business veteran Viraj Bahl noted that spicy Korean noodles are gaining popularity in India, particularly among Generation Z. Anupam, however, wasn't persuaded and referred to Korean cuisine as a "fad." "My daughter loves this drink," he said, in spite of this.

Dhruv also unveiled a brand-new line of ice creams to counterbalance the spiciness. The Sharks were impressed by this action, which prompted an investment negotiation.

Meanwhile, Namita complimented the brand about their packaging, design, brand logo which brings uniqueness and creativity.

The Financials of Boba Bhai
The Sharks were impressed with the growth of the brand. Boba Bhai had a thrilling start since its launch. In the first month Oct 2023, the brand earned a whooping revenue of 40 lakhs and in November 2023, they earned 60 lakhs. The brand gets 15% business in dine-in and 85% in takeaways.

The Financials are as follows:
FY 23-24 closed at 5.2 crores (6months from Oct to MARCH)

FY24-25 17 CRORES (Till nov) (Projected 30cr) Burn of 30 lakh per month

He added that Vice President Operations takes 42 lakhs per annum, while Dhruv takes 2.5 lakhs per month. 

Funding Raised
The first round of funding was done in November 2023 for 10 crores, post money valuation is 40 crores. Kunal has invested 3 crores during that round. In the second round of funding in July 2024, 30 crores were raised for 110 crores valuation, when revenue was 1.7 crores. The investors are 8i fund, Titan Capital Winners fund, Global growth capital and DevC Matrix.

The Winning Deal
Together, Namita and Viraj offered Rs 90 lakh in exchange for 1% stake and a 0.5% royalty until the remaining Rs 45 lakh was recovered. After a back and forth, Dhruv accepted their initial offer after countering with Rs 1.2 crore for 1% stake.

A New Chapter with the Sharks

With Two Sharks on board, Boba bhai is set to revolutionise the segment with new innovations and global expansion plans.

Sharing about his excitement, Dhruv Kohli, Founder, Boba Bhai, adds, “Shark Tank India was an incredible platform to showcase Boba Bhai’s journey. Our goal is to bring high-quality, innovative food and beverage experiences to more people while staying true to our roots of great taste and community-driven values. This investment will help us scale operations, introduce new flavours, and bring the joy of Korean fusion food to even more people across India. We Indianize Korean flavours – Korean culture is increasing in influence, and we aim to make it accessible and enjoyable for Indian audiences.”

 

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Gabru Di Chaap Grabs a Deal of ₹1.4 Crore for 6% Equity, With 1% Royalty 
Gabru Di Chaap Grabs a Deal of ₹1.4 Crore for 6% Equity, With 1% Royalty 
 

Imagine if all vegetarians get a good source of protein through Soya chaap, that’s mouthwatering right? You don’t need to compromise with the taste and texture, at the same time you will be consuming pure quality soya as well. Meet the Founders and Brother-in-law Randhir Raj Singh and Tarunpreet Singh introduced their brand, “Gabru Di Chaap,” which specializes in soya chaap dishes. 

The Brand Introduction
Founded in 2019, Gabru Di Chaap has their presence in 4 cities, with 25 outlets, while the store size is 80sqft. The brand is making waves with creativity and innovation. They have vegan chaap as well as 100% vegetarian chaaps, and their best-selling items are Dhaabe Wali Fried Chaap, Dilkash Mughlai Chaap, Dilli Wali Makhani Chaap, and Maharaja Malai Chaap. Other than soya chaaps, they have various food platters like Chole Bhature platter, kulchas, burgers and many more. 

The Unique Selling Point
The brand's unique selling point is that they use contract manufacturing to make the soya from scratch, and each 100 grams of raw soya chaap contains 23% protein. The Mission is to make as a globally recognized and reliable brand in the next 5 years.

Meet The Founders
Randhir has done engineering in IIT Roorkee. He had also pursued MBA from Indian School of Business, Hyderabad. He has worked with Deloitte, Runnr and Bain. While Tarun is a graduate from Lucknow University, has done his MBA in HR from XLRI, Jamshedpur. He has worked with IBM and Deloitte. 

The Financials of Gabru Di Chaap
The brand operates in all these models i.e. mall, food courts, dine-in, takeaways and cloud kitchens. They have dine-in of 66.66% and online ordering of 33.34%.

The prices of chaaps are from Rs220-230. The financials of the brand:
•    FY19-20 – 1.09 Crores with 21 Lakhs EBITDA
•    FY20-21 – 0.9 Crores with 3.3 Lakhs EDITDA
•    FY21-22 - 2.09 Crores with 21 Lakhs EBITDA
•    FY22-23 – 4.18 Crores with 24 Lakhs EDITDA
•    FY 23-24 – 7.38 Crores with 61 Lakhs EBIDA

The Shark Tank Pitch
The company was valued at ₹70 crore, and the brand intend to grow outside of Delhi-NCR. They asked for ₹70 lakh for a 1% stake. However, not every shark was persuaded to make a Quick Service Restaurant (QSR) investment.

Tarun adds, “It’s easy to scale any brand from zero to 50 stores but scaling up from 50-100 stores or more which is sustainable and profitable is a challenge. We have 4.2 ratings on Zomato and Swiggy. We have become a household brand in Hyderabad. The brand had shut down 5 stores, due to franchise issues and SOP violations.”

Kunal Bahl doubted its widespread appeal and wondered if enough people would consume it regularly to support the business. Even less enthused, Aman Gupta acknowledged that he didn't consider chaap to be a go-to meal and that he hardly ever sought it. Peyush Bansal, however, was worried about the manufacturing process and hygienic conditions. He brought up a viral video that showed unhygienic chaap manufacturing, casting doubt on standards of quality.

The Breakthrough for the brand
What impressed the sharks was the company's resilience; unlike many restaurants that struggled during the pandemic, Gabru Di Chaap not only survived but thrived, growing its revenue from ₹1 crore to ₹7 crore. The founders projected revenue of ₹12 crore for the current year. They also highlighted a key differentiator—most chaap vendors use maida, whereas their product contains 23% soya. Vineeta Singh suggested they highlight this nutritional aspect rather than branding themselves as simply "premium."

The Winning Deal
Known for staying away from QSR investments, Peyush Bansal recognized their dedication to excellence. Even though he likes chaap, some of his family still think it's a non-vegetarian food, thus he acknowledged his personal issue. In spite of this, Peyush chose to defy his own rules and offered ₹70 lakh in exchange for 5% stake.

Anupam Mittal and Vineeta Singh expressed interest as well, so the founders asked whether they might work together. After deliberation, Peyush, Anupam, and Vineeta presented a combined offer of ₹1.4 crore for 6% equity, with a 1% royalty until their initial investment was recovered. The founders accepted the deal. 

A New Chapter with the Sharks
With Three Sharks on Board, Gabru Da Chaap is all set to revolutionize the segment with the high-quality protein-rich soya chaaps. The brand plans to expand their reach in various locations and reach in new heights positioning this vegetarian category options.

 

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With Three Sharks on Board, Speed Kitchen Grabs Rs 2 crore deal with 6% equity
With Three Sharks on Board, Speed Kitchen Grabs Rs 2 crore deal with 6% equity
 

Have you ever imagined if there are any new age cloud kitchen brand which revolutionizes the food industry? Now, turn your imagination into a reality with ‘Speed Kitchen’ which is a ‘Co-Working Cloud Kitchens’ also known as ‘Delivery only kitchens.’ Sounds interesting right?

The Speed Kitchen is a plug-and-play, fully hygienic, and ready-to-move-in model. It's open 24/7 and 365 days a year. It is a vibrant hub created in 2021 by the childhood friends Paurav Rastogi and Shamin Kapoor to support food entrepreneurs by providing infrastructure, licenses, and ready-to-use commercial cooking facilities. Let's explore Speed Kitchen's thrilling voyage and the Sharks' impression of the duo.

The Brand Mission
Speed Kitchen believes that its cutting-edge platform may assist food entrepreneurs in avoiding the usual difficulties of acquiring real estate, negotiating with landlords, obtaining licenses, and overseeing operational areas. Food brands can concentrate on providing quality meals and satisfying client experiences with Speed Kitchen since they don't have to bother about locating a kitchen or chasing down the licenses and authorities.

Meet the Founders
Paurav Rastogi's own experience in the food sector served as an inspiration for the launch of Speed Kitchen. After working for OYO for a while, Paurav has traveled a lot and learned about the challenges restaurant entrepreneurs face, especially finding a suitable space and negotiating the complicated leases. 

This made him want to find solutions to these issues, and he teamed up with Shamin Kapoor to start Speed Kitchen. They came up with the idea of a platform that would provide food entrepreneurs all the tools they need to operate a profitable cloud kitchen company. Shamin has an impressive background, having worked in Dubai and other places; he joined Paurav to build this venture.

Bringing Uniqueness in the Cloud Kitchens

As a co-working cloud kitchen, Speed Kitchen provides food brands with an adaptable and affordable means of starting and growing their businesses. The platform frees entrepreneurs from the burden of high operating costs by substituting a revenue-sharing model for fixed rentals, allowing them to concentrate on their culinary company. Speed Kitchen offers a completely integrated ecosystem that streamlines kitchen operations and compliance issues with its plug-and-play setup. With more than 130 kitchens and operations in four Indian cities, the company currently collaborates with over 50 brands. 

The Numbers Behind Speed Kitchen’s Growth

Despite, facing an EBITDA loss of 13-18% for the FY24-25, the company has already earned Rs 3 crores.

•    FY 21-22 - Rs 36.5 lakhs
•    FY 22-23, Rs 1.51 crores
•    FY 23-24, 3.25 crores

Last year, the unadjusted EBITDA was roughly around 13 % and PAT was 9.5%. For FY 23-24, the audit number shows EBITDA OF 4.5% which has tripled this year.

The Shark Tank Pitch

Paurav and Shamin requested Rs 2 crore investment for a 3% equity stake in their quickly expanding business when they presented Speed Kitchen on Shark Tank India. The Sharks had some initial reservations, including worries about the company's price, but were persuaded by the team's distinct vision and strong performance history.

Notably, Speed Kitchen has already attracted notable customers like Haldirams and Chef Ritu Dalmia, solidifying its position as a major force in the cloud kitchen market. Additionally, Paurav disclosed that they have landed a lucrative contract with ITC that should bring in a sizable sum of money each month.
 

The Winning Deal
Aman had offered 2 crores for 10% equity, but he backed out since he wasn't prepared to negotiate with the brand, while Vineeta didn't give an offer.  After a lengthy discussions and negotiations, Speed Kitchen struck a major deal with Three Sharks Ritesh Agarwal, Azhar Iqubal, and Kunal Bahl for Rs 2 crore for 6% equity.

A New Chapter with the Sharks

With this significant deal, Speed Kitchen is well-positioned to expand quickly. The company will be able to grow its reach and improve its infrastructure with the help of well-known investors like Ritesh Agarwal, Azhar Iqbal, and Kunal Bahl, as well as their vast experience. 

Paurav shares, “We are happy to get three sharks on board. With their expertise, we will be scaling the brand in new heights.”
 

 

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All 5 Sharks Wanted In! The Naturik’s Epic Rs 4 Crore Shark Tank Deal!
All 5 Sharks Wanted In! The Naturik’s Epic Rs 4 Crore Shark Tank Deal!
 

Ever dreamed of an instant, healthy breakfast free from preservatives and maida? Sounds like a dream, right? Well, thanks to The Naturik, that dream is now a reality!

With our fast-paced lives, figuring out what to cook for breakfast every morning can be a hassle. But why stress when you have a protein-packed, nutritious option at your fingertips? The Naturik simplifies your mornings with a diverse range of healthy, convenient breakfast choices.

The Story Behind The Naturik
Founded in March 2023, The Naturik is the brainchild of Sahil and Isha, a visionary husband-wife duo from New Delhi. Their goal? To redefine Indian breakfast with high-protein, low-calorie, and preservative-free options.

“We wanted to create the healthiest and tastiest desi Indian breakfast brand that fits modern nutritional needs while keeping authentic flavors alive,” says Sahil. To bring this vision to life, the couple worked with award-winning chefs to perfect their flavors while maintaining nutritional integrity.

The Shark Tank Journey
Armed with a crystal-clear vision, Sahil and Isha took their brand to Shark Tank India, seeking Rs 50 lakh for 2 percent equity. Sahil’s17-year experience in FMCG gave them a strategic edge, helping them scale the business efficiently. Since launching, The Naturik has established a strong online presence, and by September 2024, expanded into 470 offline stores across Delhi-NCR—a steppingstone for wider geographical expansion.
Currently, the brand’s revenue is split evenly between offline (51 percent) and online (49 percent) sales, showcasing its balanced growth strategy.

The Numbers Behind The Naturik’s Growth
Despite facing a 12 percent EBITDA loss, The Naturik raked in Rs 87 lakh in sales in its first fiscal year (2023-24). However, things quickly turned around:
•    Q1 of the next year: Rs 92 lakh revenue
•    Q2: A massive leap to Rs 1.6 crore
•    Projected FY Revenue: Rs 5.82 crore!

“Social media plays a massive role in our brand’s reach,” Sahil explains. The brand invests heavily in Instagram performance marketing and Amazon ads, with Sahil himself posting reels to engage audiences.

A Branding Wake-Up Call
Despite its success, The Naturik’s branding came under scrutiny from Shark Vineeta Singh, who critiqued its name, font, and packaging. “It looks like you haven’t put much effort into it. You need to work on this,” she advised.

Meet the Founders
Sahil Vohra—A commerce graduate and MBA from FMS Delhi, he has worked with industry giants like ITC, Britannia, and Walmart in leadership roles.

Isha Vohra—A seasoned HR professional with 12 years of corporate experience, Isha previously ran a QSR franchise (Tibbs Frankie) and introduced innovative food recipes.

The Shark Tank Bidding War
The Naturik’s pitch set off an intense bidding war among the Sharks. Initially, Sahil and Isha sought Rs 50 lakh for 2 percent equity, but the Sharks quickly upped the stakes:
•    Aman Gupta: Rs 1 crore for 5 percent equity
•    Kunal Bahl &Anupam Mittal: Rs 4 crore for 20 percent equity
•    Peyush Bansal &Vineeta Singh: Rs 50 lakh for 2.5 percent equity

With multiple offers on the table, the founders saw an opportunity to bring all five investors on board. After some negotiation, the final deal closed at Rs 4 crore for 22.22 percent equity, bringing Aman, Anupam, Vineeta, Kunal, and Peyush together as strategic partners.

The Future of The Naturik
With five powerhouse investors backing them, The Naturik is gearing up for major expansion. Their strategy? Rapid offline retail growth and an aggressive push on quick commerce platforms like Swiggy Instamart, Blinkit, and Zepto.

“Expanding our retail presence is our top priority as we scale,” Sahil emphasizes. “With more Indians prioritizing health, we aim to be their go-to breakfast solution.”

What Sets The Naturik Apart?
The brand’s unique approach to shelf life is a game-changer. By reducing moisture levels to under 2 percent, Naturik products can stay fresh for up to a year without preservatives—even after opening!

With a mission to make healthy eating effortless, The Naturik is set to revolutionize India’s breakfast scene—one nutritious bite at a time.

A New Chapter with The Sharks
With five powerhouse investors on board, The Naturik is poised to scale new heights in the health food industry. More stores, more cities, and a bigger digital presence are in the pipeline.

The brand’s focus on quick, high-protein, and easy-to-make breakfast solutions aligns perfectly with the fast-paced lives of modern consumers. Their commitment to no preservatives and authentic flavors makes them a game-changer in the health food space.

“We’re not just selling breakfast—we’re creating a lifestyle,” says Sahil. “And this is only the beginning.”

 

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Chef Gauri Varma and NamitaThapar Join Hands to Revolutionize Confectionery in India
Chef Gauri Varma and NamitaThapar Join Hands to Revolutionize Confectionery in India
 

What if every bite of a cake, every sprinkle, and every fondant you taste could feel like a magical treat made just for you? Enter Confect, the brand that’s redefining the world of confectionery with its unmatched quality and innovation. Launched in India in 2018, Confect quickly expanded to international markets, capturing hearts and taste buds alike. With a commitment to revolutionize the industry, the brand embraced food technology to create a wide range of products, including fondants and sprinkles. Boasting over 800 SKUs, Confect is now set to scale even greater heights globally and in India.

Chef Gauri Varma is the driving force behind Confect. Armed with an Honours degree from Lady Shri Ram College and a postgraduate degree from Oxford University’s business school, she possesses a wealth of knowledge and experience. Starting her career at Deloitte and later working as a buyer in India, Gauri’s turning point came after her disastrous wedding cake experience. This inspired her journey into the confectionery industry and the eventual launch of Confect.
Confect’s business model is as innovative as its products. Surprisingly, the brand generates more sales in the US market than in India.

The financial journey of Confect has seen its share of ups and downs. In FY 2018-19, while catering primarily to B2B clients, the brand earned Rs 24 lakhs. By FY 2019-20, sales rose to Rs 1.2 crores, and in FY 2020-21, revenue reached Rs 3.4 crores. The growth continued in FY 2021-22 with Rs 5.6 crores. However, FY 2022-23 witnessed a dip to Rs 4.5 crores. The turnaround came in FY 2023-24 when sales doubled to Rs 8 crores. Looking ahead, Confect has already crossed Rs 7.5 crores in FY 2024-25 and aims to close at an ambitious Rs 15 crore.

The Journey to Shark Tank
Gauri Varma, a Delhi-based entrepreneur and founder of Confect, pitched her brand on Shark Tank to a panel of sharks that included Aman Gupta, Vineeta Singh, Peyush Bansal, Anupam Mittal, and Namita Thapar. During her pitch, Gauri shared a personal anecdote about her wedding in Las Vegas, where Rs 36,000 wedding cake turned out to be a disaster. This experience inspired her to launch Confect, ensuring that no one else would face a similar disappointment.

Valuing her company at Rs 100 crore, Gauri sought Rs 1 crore investment for 1 percent equity. Her presentation highlighted the brand’s expansion to over 800 SKUs. However, the pitch became emotionally charged as some sharks questioned her decisions and strategies.

Peyush Bansal critiqued her approach, calling it a mistake to diversify so quickly instead of focusing on core products like fondants.

Sharks’ Concerns
Anupam Mittal raised concerns about Gauri’s restless nature, which he believed drove her to frequently pursue new ventures. “It’s your fitrat [nature] to get restless,” he remarked, expressing hesitation about investing in her company.

He also questioned her decision to prioritize the US market, where Confect achieved Rs 8.5 crore in sales in just 18 months, over the Indian market. Aman Gupta echoed this sentiment, asking, “Where will you run away to when you sense trouble in the US?”

Vineeta Singh added, “As investors, we need to understand why you shut down operations in India to target the US market.” To this, Gauri admitted, “There is something missing from my end in the Indian market. I’ve struggled to understand, sustain, or build it effectively.”

The Deal Breaker
Despite the skepticism, NamitaThapar stepped forward with an offer of Rs 1 crore for 2 percent equity and 2 percent royalty. She advised Gauri to focus equally on both Indian and US markets to unlock the brand’s full potential. Although this halved her original valuation, Gauri accepted the offer, viewing it as an opportunity to scale with Namita’s mentorship.

The partnership with NamitaThapar marks a transformative phase for Confect. With Namita’s guidance, the brand plans to focus on Indian markets while continuing its global expansion. Together, they aim to redefine their target audience and strengthen brand building across geographies.

Speaking exclusively with Restaurant India, Chef Gauri shared her ambitious plans:
“We are looking at massive expansion this year, focusing on Tier-1, Tier-2, and Tier-3 cities, as well as modern trade. The US expansion will grow threefold, with additional warehouses being opened. We are also planning a European launch, starting with Germany, while continuing to grow in India. Confect will introduce more product categories tailored to different cities. We are committed to maintaining top-notch quality across all locations.”

With its innovative product range, ambitious goals, and a new partnership, Confect is poised to sweeten the confectionery market both in India and abroad.

 

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Why international investors are betting big on Indian brands
Why international investors are betting big on Indian brands
 

Today if you are in a restaurant business and you want to raise a large amount, it is not the place to be in. There is no easy way or the short cuts in the restaurant business. You have to start a restaurant that works because unit economics is very important in this space. The changing habit of eating out of Indian consumers backed by an over experience and indulgence has encouraged Indian entrepreneurs to take this space whole heartedly. We have seen blood bath of investments flowing in the space in last 2-3 years. Not only Indian investment firms but also global giant like Everstone Capital, CX Partners, Goldman Sachs and Samara Capital are not only making investment but also acquiring stakes in this space. “Restaurants in India have become an exciting space when it comes to being there. There is lots of noise happening in financing, innovations and also collaboration,” shares Anadi Charan Sahu, General Manager & Regional Head, SIDBI Bengaluru Region.

Catering to the specific region most of these players have posted consistent, rationale growth having a strong business model in whatever they operate attracting the investors to put substantial investment in them. According to NRAI food service report, geographical limitations have ensured the persistence of a gap in terms of creating the right brand pull which is reflected by the total footfalls at these outlets. Scaling operations will allow players a wide exposure to larger markets, and help them attain economies of scale. “Whatever you do today you require money which is acts as Vitamin M and without which your innovation, your technology, your dream will not come to picture,” adds Sahu who believes that with lack of guidance and resource available young crowd is unable to realise their talent because of the lack of finance. And, hence, one needs to create an enabling ecosystem to get this going.

Given the entry of a large number of players and in food business across categories staring from restaurants, food suppliers, food tech to a food truck model, the competition has become intense which has forced restaurants and food companies to offer huge discounts and loyalty offers to get the customers. As a result, we have seen many players shutting their doors or closing their operations size and city.

“Food business is one such business where in first three months of operation if the break even and profitability is not there it is very likely that you will probably not reach there. It could be that the concept is wrong or the location wrong. You need to make sure that the first unit you are setting works well. This business is all about passion, doing things properly and waiting for the right things to happen over a period of time,” points Srikanth Narasimhan, Founder & Director, Veda Corporate Advisors Pvt. Ltd.

Though, we have seen a slowdown in the capital flow a lot of investors is becoming cautious in terms of investments. Today, investors are looking at brands which are giving them quick return with high on profitability. So, with cash flowing in easily there is lots of opportunity for start-ups and amateurs to try hand in the food business.  

 

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Funding round up: How India is investing in 2017
Funding round up: How India is investing in 2017
 

There is no denying the fact that food is something which is not going to stop its growth. Despite 2016 being slow on attracting investors towards food ventures, 2017 has welcomed good investment in the very first month. From a promising growth that industry is having there is lots of development and global trends that is pushing the continuous growth.

ShopHop which is a marketplace for natural, artisanal and home grown food products has raised its angel round from an undisclosed private investor earlier this month. It is a place for food entrepreneurs and independent brands to showcase their products and stories and for customers to discover and explore new and exciting brands. "We plan to use these funds to recruit high quality talent, boost our recent foray into offline sales and omni-channel distribution, and invest in marketing initiatives to raise customer and supply side awareness of the platform,” shared Anirban Poddar, Founder and CEO, ShopHop during the time of funding.

Continuously luring the investors towards their innovative product, Orissa based dairy start up Milk Mantra has bagged USD10 million (Rs 66.5 crore) in a fresh round of funding that has been led by State Bank of India-backed Neev Fund. The start ups existing investors Eight Roads Ventures and impact investor Aavishkaar, have also participated in the series-D equity financing round.

"Our whole focus has been to establish our dominance in eastern India. We are looking at multiple acquisitions in Jharkhand, Chhattisgarh and Bengal,” said Srikumar Misra, CEO at Milk Mantra who is also planning to set up greenfield projects.

And this doesn’t end here Bengaluru based ready to eat brand which has become a leader in the south Indian batter segment has attracted Azim Premji led Premji Investment to fund the company. The group has invested $25 million in ID Fresh Foods acquiring 25 per cent stake in the dosa and idli batter brand. According to the sources, with the new round of funding ID Fresh is planning grow its national foot prints and also expand its product portfolio.

Though, we have seen the downfall of food tech ventures in 2016 by many start ups closing their platform or shutting their delivery operations partially at many locations. 2017 throws some light when these start ups with exciting ideas bagged funding from investors with a plan to expand them. Mumbai based NativeSpecial, which retails snacks and sweets through its online portal across India has bagged an undisclosed amount of funding from Indian Angel Network and Madurai-based Native Angels Network.

According to the release, the start up will use funds to upgrade its laboratory facilities and expand to new demographics. "Native Special caters to a very pertinent yet untapped gap in the current market through a scalable business model and effective utilization of technology to serve fresh and authentic traditional south Indian sweets and snacks,” added K Premnath, the lead investor from IAN.

Also, seeing the opportunity that the sector is garnering Sequoia Capital and UK government-owned CDC Group are also in news pick up a controlling stake in the country’s largest organic food maker Sresta Natural Bioproducts, which sells the 24 Mantra brand.

Hence, going ahead we can say that 2017 will be a fruitful year for food brands in terms of showcasing their talent and luring investors to put money in them. 

                                                                                                                              Pic Courtesy: http://www.canberraentrepreneur.com/

 

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