This week, we had the pleasure of speaking with Shreh Madan, the co-founder of Burgrill. With extensive experience in the food and beverage industry, Shreh has built a strong reputation as a skilled entrepreneur. He excels in areas such as negotiation, budgeting, operations management, and customer service. Holding a BSc in SHTM from IIMT, Shreh brings a wealth of knowledge and expertise to his ventures. We’re excited to learn more about his journey and insights into the industry.
1. What inspired you to venture into the food industry, and how did your journey as an entrepreneur begin? 1l3432
The idea for Burgrill was born out of a ion for great food and the realization that there was a gap in the market for high-quality, grilled burgers that didn’t compromise on taste. We saw an opportunity to bring an elevated, gourmet-style burger experience to the Indian market while keeping it accessible and affordable. Our journey began with a single outlet and a strong belief that fast food could be fresh, flavorful, and fulfilling—all at the same time.
2. What were the biggest challenges you faced while establishing Burgrill, and what key decisions helped differentiate the brand in a competitive market? 1m1363
The biggest challenge was breaking into an industry dominated by global giants and convincing people to choose a homegrown brand over familiar international names. Additionally, maintaining consistency in quality and ensuring a seamless supply chain was crucial in scaling up.
What set Burgrill apart was our commitment to grilling as a core philosophy—we weren’t just another burger brand; we were bringing something more mindful yet indulgent to the table. Our decision to focus on ingredients, fresh produce, and handcrafted flavors gave us an edge. Another game-changer was the ability to adapt quickly to consumer preferences, constantly innovating with our menu while staying true to our brand ethos.
The future of F&B will be driven by conscious consumerism—people are looking for cleaner ingredients, sustainable sourcing, and transparency in what they eat. Tech integration in food ordering and delivery will continue to evolve, making the experience more seamless and personalized. There’s also a growing demand for plant-based and high-protein options, which is pushing brands to rethink their menus. Lastly, hyperlocal flavors and fusion food will play a big role, as customers crave new yet familiar taste experiences.
4. Burgrill has seen impressive growth. What’s next in of expansion—are there plans for new formats, product lines, or international markets? 5t6u5l
Our focus remains on expansion, but in a way that retains the brand’s authenticity and quality. We are looking at increasing our footprint across India, entering new cities, and launching smaller-format stores to reach a wider audience. We’re also experimenting with exciting product innovations, introducing bold flavors and new categories that align with evolving consumer preferences.
5. Based on your experience, what are the top lessons or insights you would share with young entrepreneurs hoping to build a successful business? 1h6a8
- Stay adaptable: The market changes fast—what works today may not work tomorrow. Always be open to evolving.
- Know your brand DNA: Find what makes your brand unique and build everything around it. Don’t try to be everything to everyone.
- Quality is king: No matter how good your marketing is, the product has to speak for itself. Invest in ingredients, customer experience, and consistency.
- Be patient but persistent: Success doesn’t happen overnight. There will be setbacks, but the key is to keep pushing forward.
- Build a strong team: Your vision is only as strong as the people who execute it. Invest in a team that shares your ion and drive.
Disclaimer: Please note that the views expressed in this interview are those of Shreh Madan and do not necessarily reflect the views or endorsements of our organization.
