Shreh Madan Talks Growth, Innovation, and the Burgrill Journey

Shreh Madan, Co-founder of Burgrill

An interview with Shreh Madan, Co-founder of Burgrill, a fast-food chain

In this interview, we speak with Shreh Madan, the visionary Co-founder of Burgrill, a rapidly growing fast-food chain known for its innovative approach to burgers. Shreh shares insights into the brand’s rise, its commitment to quality, and the key factors behind Burgrill’s success in a competitive industry.

Can you tell us about your background and what led you to become an entrepreneur?

Shreh Madan: My professional journey began as a bartender at a smoothie bar named Aloha in Delhi, where I gained my first work experience.

My introduction to the F&B industry came through an industrial training program at Radisson Edwardian in London, which was part of my 4-year college course and exposed me to the finer aspects of hospitality.

Following that, I decided to take an entrepreneurial path and opened my own café in Indore, Madhya Pradesh. With hard work and dedication, I expanded the café into three locations.

Later, I joined my family’s business, which specialised in packaging, harmaceuticals, and solar panels. In 2015, I returned to my passion for food and beverage and took over a restaurant called London Grill, running it for a year before founding Burgrill.

How did you build the Burgrill brand from the ground up? What strategies helped you stand out in a crowded market?

Shreh Madan: Burgrill was built on the foundation of grilling, a guilt-free and flavorful alternative to traditional fried fast food.

By focusing on gourmet-quality ingredients like smoked grilled chicken, shiitake mushrooms, and beetroot patties, we crafted a menu that balanced indulgence with nutrition.

Our bold, quirky brand personality resonated with Gen Z and millennials, while our localized flavors catered to Indian tastes with a global twist.

Strategic collaborations with chefs like Raman and Saransh Goila further amplified our appeal, blending food with culture. Embracing technology, we ensured a seamless customer experience through online ordering and loyalty programs, making Burgrill a modern and accessible choice.

At Burgrill, we prioritise the unique ambiance and personal touch of dine-in, fostering connections with our patrons.

As for cloud kitchens, while they’ve gained popularity, Burgrill remains committed to the authenticity of our brand through physical locations.

We believe in the power of face-to-face interactions, the sizzle of our signature dishes in our kitchens, and the joy of serving our customers in person.

The food and beverage industry is ever-evolving. What do you think are the key trends shaping the future of the F&B industry in India and globally?

Shreh Madan: The F&B industry is being shaped by trends prioritizing health, sustainability, and convenience. Consumers are demanding healthier, functional foods, plant-based options, and personalized experiences.

Sustainability is key, with eco-friendly packaging, reduced food waste, and locally sourced ingredients gaining traction.

Fusion and experimental cuisines, along with authentic regional flavors, are captivating adventurous palates globally and in India. Technology, such as AI-driven smart kitchens and cloud kitchens, is revolutionizing operations, while experiential dining and artisanal products enhance customer engagement.

Convenience foods and non-alcoholic beverages are rising, fueled by busy lifestyles and the “sober-curious” movement. Social media and digital platforms continue to influence food trends, making aesthetics and storytelling integral to F&B success.

What are the future plans for Burgrill in terms of expansion and growth? Do you have any plans to explore international markets?

The future of Burgrill shines bright as we set ambitious goals to achieve 100 outlets across India by FY 2025, with significant expansion planned in the western region while sustaining growth in the north.

Although we’re receiving a surge of inquiries from Canada and Dubai, our primary focus remains on India, where we continue to build momentum through strategic cluster growth.

What advice would you give to young aspiring entrepreneurs looking to start their own businesses?

Shreh Madan: To all the aspiring food entrepreneurs out there, here are some valuable tips to help you navigate the challenging yet rewarding path of building your culinary empire:

It’s Not All Glamour: Behind the delicious dishes and enticing visuals, the food industry demands hard work, dedication, and resilience. Be prepared for the challenges that come your way.

Beyond the Product: Success lies in the perfect blend of a great product, effective marketing, strong branding, and unwavering consistency. Pay equal attention to all aspects of your business.

Patience and Persistence: Rome wasn’t built in a day, and neither is a thriving food venture. Stay patient during the tough times and be persistent in pursuing your vision.

Differentiation Matters: Stand out in the competitive market by offering unique and distinct products. Maintaining differentiation will keep you relevant and appreciated by your customers.

Embrace Innovation: Keep your creativity flowing and embrace innovation. Early adaptation to market changes will give you a competitive edge and foster growth.

Starting a food business is an exciting journey filled with opportunities to make a mark in the culinary world. Remember, with passion, perseverance, and a willingness to adapt, you can turn your dream into a delicious reality.

Shreh Madan’s passion for innovation and quality continues to drive Burgrill’s growth, making it a standout brand in the fast-food industry. His forward-thinking leadership promises an exciting future for the chain.

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