Welcome to the first episode of Magazine St. Kitchen x Australian Macadamia Society presents Speak Greasy with Gauri Devidayal, Season 5, a podcast that dives deep into the evolving restaurant industry, food technology, delivery platforms, and entrepreneurship.

In this episode, Gauri is joined by Siddharth Jogani, Founder and CEO of Restaverse, and former Zomato leader, for a candid conversation about how technology, data, and delivery platforms are reshaping the modern restaurant business.

Siddharth brings a decade of experience where he has witnessed the immense transformation of the online food delivery ecosystem in India. Starting his career in sales, selling advertising space to restaurants, Siddharth quickly realised how operationally stretched restaurateurs were and how data-driven insights could transform the way restaurants grow.

In this episode, Siddharth and Gauri explore what it means to build a tech-savvy restaurant in today’s digital world. A decade ago, most restaurants relied only on basic billing software, but today the landscape is dramatically different. Restaurants must navigate QR codes, digital menus, AI-driven analytics, SaaS tools, and customer data platforms to stay competitive.

They discuss how Covid-19 accelerated the adoption of restaurant technology, pushing businesses online almost overnight and forcing operators to rethink how they manage delivery platforms like Swiggy and Zomato. But while technology is powerful, Siddharth emphasises that tech implementation in restaurants should remain minimal and purposeful, ensuring it actually solves operational challenges rather than creating new ones.

The conversation also dives into global restaurant technology trends, including emerging AI tools that listen to customer interactions, track order patterns, monitor staff performance, and generate real-time operational insights. As Siddharth explains, restaurants today are sitting on enormous amounts of untapped data, and those who learn to harness it will gain a powerful competitive advantage. Gauri and Siddharth also unpack the economics and realities of food aggregators, exploring how consumer behaviour differs between Swiggy and Zomato, what drives platform loyalty, and why factors like assortment, quality, affordability, and trust matter more than ever.

The discussion also highlights the importance of online reputation management, customer reviews, and ratings, revealing why responding to feedback is essential for restaurant growth. Siddharth shares why ORM (Online Reputation Management) became the first problem Restaverse set out to solve, helping restaurants better manage their presence across delivery platforms.

From restaurant SEO and performance marketing to delivery economics, customer behaviour, AI-driven hiring tools, and the future of dining out, this episode offers invaluable insights for restaurant owners, hospitality professionals, food entrepreneurs, and anyone passionate about the future of the F&B industry.

Tune in to discover how technology, data, and smarter decision-making are redefining the modern restaurant ecosystem and how Restaverse is helping restaurants turn insights into growth.

In the final episode of Magazine St. Kitchen x Swiggy presents Speak Greasy with Gauri Devidayal Season 4, Gauri is joined by Akhila Srinivas, the founder of Courtyard and Conservatory in Bengaluru. Akhila shares her unique journey from architecture to creating a cultural hub that fosters creativity, connection, and community.

Akhila began her career in architecture after studying at Columbia University in New York. However, when she returned to Bengaluru in 2011, she realised the city lacked spaces where people could engage with culture in a relaxed and accessible way. Inspired by this observation, she coined the term ‘easy culture’ to describe spaces that feel open and natural, where culture could thrive without barriers.

In 2018, Akhila opened Courtyard, initially as a simple café, but it quickly evolved into much more. As she discusses in this episode, her architectural background played a significant role in designing a space that was not just a café, but a place for artists, thinkers, and creatives to come together. Akhila explains how Courtyard became a cultural hub, offering a platform for unique events, performances, and gatherings.

Akhila also discusses how she was able to juggle her architectural career with running Courtyard on the side. Over time, she realised that the café could become a larger part of her life and her vision. She talks about how she merged her design skills with her love for culture to create a space that evolves with the needs of its community.

The conversation also covers how the pandemic shifted Akhila’s focus toward smaller, intimate events and private gatherings. This shift led to the creation of Conservatory in 2022, a dedicated space for pop-up events. Akhila shares how this new space was born out of necessity and how it met the demand for curated experiences in Bengaluru.

Additionally, Akhila discusses how Bengaluru’s food and beverage scene is evolving. Once known for its conservative approach, the city has become a hub for adventurous chefs and curious diners who are eager to explore new experiences. Akhila talks about the impact of the city’s growing tech and startup scene on its cultural and food landscape, and how young people are embracing new ways of eating and experiencing food.

Tune in to hear how Akhila combined her passion for architecture, culture, and community to create spaces that bring people together, inspire creativity, and support cultural exchange. Her story is a testament to the power of following your instincts, building a space that reflects your values, and creating something meaningful that has a lasting impact.

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In this 6th episode of Magazine St. Kitchen x Swiggy presents Speak Greasy with Gauri Devidayal Season 4, Gauri sits down with Shuli Ghosh, a passionate artisan and co-founder of the renowned Sienna, a space that merges the best of Bengali food, art, and design. Shuli shares the inspiring journey of her creative path, from her early days in Kolkata, immersed in the city’s rich cultural traditions, to her global outlook after studying at Barnard College in New York.

Raised in a household that championed the arts, Shuli’s return to Kolkata marked a pivotal moment in her life. Returning to her mother’s pottery workshop in Santiniketan, Shuli found her true calling, working with local artisans and breathing new life into traditional craft. As a patron of craft, she’s dedicated to preserving time-honoured techniques while introducing modern functionalities that resonate with contemporary tastes. The pottery and textile world, where sustainability and heritage meet, are at the heart of Sienna’s mission.

In this episode, Shuli delves deep into the evolution of Sienna, which began as a small pottery workshop in Hindustan Park before expanding into the beloved cafe it is today. From serving comfort food like avocado toast to introducing modern Bengali dishes, Sienna’s offerings are rooted in tradition but are creatively reimagined. Shuli and her team have built a reputation for their thoughtful approach to sourcing ingredients, working closely with local farmers and artisans to bring authentic Bengali flavours to a larger audience.

Shuli also opens up about the challenges she faced while building the brand, including balancing creativity with the demands of running a business. From navigating her leadership role alongside her mother and husband, to managing a growing team, Shuli shares valuable insights into what it takes to grow a sustainable business while staying true to one’s values.

The conversation covers the delicate balance between authenticity and innovation, the process of scaling a business, and Shuli’s vision for the future of Sienna – including potential pop-ups beyond Kolkata. This episode is an inspiring exploration of how craft, food, and community can come together to create something truly special. Tune in to hear more about Shuli’s journey, the challenges and triumphs of running Sienna, and her personal perspective on the future of Bengali cuisine

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