57 Earlier, a small stall was opened with ₹ 500, earning ₹ 100 crore annually, how Rajinder da Dhaba became hit, know know

New Delhi. Neither the presence on food delivery apps, nor any digital advertising and social media promotion. Nevertheless, the annual turnover of ‘Rajinder Da Dhaba’ running in Safdarjung area of Delhi is above ₹ 100 crore. And yes, there is no place to sit in this dhaba nor any luxurious interior. You must be thinking how does it earn so much? The secret of earning has been hidden in the pure indigenous taste, which pulls the fond of every aging. Taste is its identity. Customers are in line to taste this taste. It is not that ‘Rajinder Da Dhaba’ was started by imposing some big capital.

Rajinder Da Dhaba was started in 1968 by Rajinder Sharma in Safdarjung market with a small food stall. Neither big fund, no investor. Rajinder had just cooking skills. The food of his hand came down in the hearts of people. In the beginning, they used to make only two disjunction butter chicken and galati kebabs. Gradually, he added new dishes in his menu one by one, but did not compromise on taste and quality.

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Rajinder Da Dhaba is running in three formats

Content creator Rocky Saggu Capital, who shared business stories, shared the story of Rajinder Da Dhaba and told how a small business became crores. Rocky says that neither investors, no ads, no jomato, yet only sold butter chicken and galouti kebabs and created an umpire of crores. Rajinder Da Dhaba is now working in three formats- Rajinder Da Dhaba, Rajinder Express and RDX Resto and Bar.

Rajinder never conducted a marketing survey. What do the customers like and what not, asked the customer directly. Worked on every feedback. The result is in front of everyone. According to him, if the recipe is perfect, the service is fast and the customer is satisfied, then you do not need any ad. There is a big thinking behind the place where this dhaba is today – making food in a systematic way, but keeping the taste traditional.

Food did not allow fast food

Rajinder Sharma adopted several strategies to complete the order of customers at a short time. The order time was reduced from 20 minutes to just 2-3 minutes, from marinating in the batching to the gravy already keeping the gravy ready. If there was no place to sit, then he raised the concept of ‘car dining’. Car dining means that you can get your food in your car.