We Asked: "What Does it Take to Build a Viral Menu?"

"In our first 90 days, we were shut down by the Department of Health because the gas station was operating under a license from the Department of Agriculture, even though we were told that was okay. We had just had an article written about us in the Atlanta Journal-Constitution that was published on the day we closed. So two weeks later, we reopened with all the same equipment, all the same stuff, just a different piece of paper on the wall. I think the biggest thing is, like I say to my kids, keep your head on a swivel. Nothing is ever certain."

"We actually haven't raised prices since we started a year and a half ago because it's a limited overhead. I want people to be able to come without worrying about having to pay a premium for Indian food. I've been trying to make Indian food accessible to everyone, but also overhead is low as well, so there's no reason to keep them high or raise them. It's my burden."

Successful restaurant operators prepare for unexpected regulatory and operational setbacks, adapting quickly to reopen with minimal changes after closures. Low overhead enables intentionally stable, affordable pricing to make cuisine accessible without charging premiums. Prioritizing neighborhood regulars while welcoming distant visitors sustains steady demand and loyalty. Events and industry partnerships focus on practical strategies for managing lines, timing expansion, and cultivating repeat customers. Practical lessons include verifying licenses and permits early, treating oversight as a constant variable, and accepting the owner’s responsibility for keeping prices reasonable. Resilience, community focus, and operational simplicity underpin sustainable growth.

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