Sameer Seth, Founder and CEO, Hunger Inc. Hospitality Pvt Ltd

Sameer Seth, Founder and CEO, Hunger Inc. Hospitality Pvt Ltd

  • Sameer is the founder and chief executive officer of Hunger Inc. Hospitality Pvt Ltd. 
  • He has over 15 years of experience in the food and beverage industry.

Podcast

Overview

Sameer Seth, Founder and CEO of Hunger Inc. Hospitality Pvt Ltd., shares his journey from banking to revolutionizing Indian cuisine. He discusses the inspiration behind Bombay Canteen and Bombay Sweet Shop, balancing innovation with tradition, creating memorable dining experiences, and his perspective on the future of India’s restaurant industry. Seth emphasizes the importance of understanding customer behavior, consistent quality, and powerful storytelling in building successful food brands.

00:33- About Sameer Seth

  • Sameer is the founder and chief executive officer of Hunger Inc. Hospitality Pvt Ltd. 
  • He has over 15 years of experience in the food and beverage industry.
  • He has worked at restaurants in New York, including Bar Boulud and North End Grill.

17:19- How do you balance innovation and tradition when it comes to Indian food?

  • We innovate by altering either the form or the flavor while maintaining a connection to traditional elements.
  • We ensure that even when innovating, the food evokes the same emotional response and craving as traditional dishes.
  • Continuously experiment and refine the balance between tradition and innovation.

19:47- What, in your view, are some of the key elements to create a memorable dining experience in one of your restaurants?

  • Tailor the dining experience based on the customer’s current needs and situation.
  • Constantly listen to feedback and be willing to make adjustments.
  • Adapt the storytelling method to the context, whether through packaging, service interactions, or immersive experiences.

RESOURCES:

Learn more about Sameer Seth: LinkedIn

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Profile

  • Sameer is the founder and chief executive officer of Hunger Inc. Hospitality Pvt Ltd. 
  • He has over 15 years of experience in the food and beverage industry.
  • He has worked at restaurants in New York, including Bar Boulud and North End Grill.

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