Karthikeyan Selvaraj (2025)

07/09/2025

Everyone talks about the aggregator duopoly.
But here’s the untold truth 👇

✅ As consumers, we LOVE them. They’ve created unbeatable convenience.
❌ As merchants, it’s a different story. Without huge volumes, the math just doesn’t work.

That’s why Amintiri was built as a Direct-to-Consumer brand from day one 🚀
Just a great product and loyal customers.

This is a bold example of how food brands can scale without giving away their margins.

🎥 Full conversation with Suraj Madhnani (Founder, Amintiri) now live on the Pro Foodpreneur Podcast.
👉 Link in bio to watch on YouTube

26/08/2025

Blame feels easy. But it’s a trap.

When I was revisiting The Subtle Art of Not Giving a Fck* recently,
one underlined line hit me hard (again):

👉 “To simply blame others is only to hurt yourself.”

And I’ve experienced that personally — in life and in business.

Especially in the food industry, here’s what I hear often:

– “Swiggy/Zomato is taking too much commission.”
– “My chef ran away.”
– “The agency cheated me.”
– “My staff is irresponsible.”
– “This partner didn’t support me.”
– “That mentor didn’t guide me well.”

The list goes on...

But blaming doesn’t lead to building.

It doesn’t take you forward — it just keeps you stuck.

- Yes, there are bad vendors.
- Yes, people will disappoint.
- Yes, things won’t go as planned.

But if we keep using that as an excuse not to act,
we’re only hurting ourselves — and our own growth.

The shift happens when you stop pointing fingers…
…and start taking full ownership.

That’s when real peace (and progress) begins.

If this resonated, I’d love to know:

What’s one moment where taking ownership changed everything for you?👇

24/08/2025

Running a biryani outlet isn’t easy.
Some days you over-prepare and waste food.
Other days you under-prepare and lose customers.

This constant guessing game drains restaurant owners.

That’s exactly the problem Naim Tabriz Khan faced — and he built a solution that every food entrepreneur should know about.

👉 Swipe through this carousel to see the struggle we all relate to.
👉 Watch the full conversation: Pro Foodpreneur with Karthikeyan Selvaraj.

16/08/2025

What if restaurants could offer flash discounts on food that's about to go to waste? Instead of dumping it, they recover costs, and customers get a great deal. Win-win! It's about planning & reducing waste!

01/08/2025

📍 In Dubai for the next 5 days

Here on a business trip — setting up a new cloud kitchen project for one of our inner circle members.

Been heads-down working the last few weeks, but now I’ve got a little time to breathe 🙌

If you’re into food business — whether you’re an entrepreneur, chef, or someone exploring the space — let’s catch up.

☕ Quick coffee?
💬 Business chat?
💡 Brainstorming ideas?

DM me and we’ll make it happen.

14/07/2025

Two things that make a food business truly successful:

Customer Acquisition
Customer Retention

But most founders only focus on one… or neither.

This carousel breaks it down simply:
– What you need to focus on
– Why you need to do it in volumes
– And why you must track and measure it consistently

No fluff. Just fundamentals.

Save this. Share this.
And if you’re working on scaling your food brand, DM me GROWTH — I’ll guide you.

13/07/2025

Most people think food business is simple.
💰 Put in some money
👨‍🍳 Hire a cook
📋 Set a menu
📈 And wait for profits from day one…

But that’s not how real food businesses are built.
What you think it is vs. what it actually takes —
This carousel breaks it down.

If you’re a new or struggling food entrepreneur,
This might be the most honest post you’ll see today.
Save it. Reflect on it. Build better.

10/07/2025

From 500+ Resume Rejections to Multiple Successful Food Businesses - The Power of Never Stopping

That was just the beginning.

When I read about “The Do Something Principle” in The Subtle Art of Not Giving A Fck*, it hit me like lightning.

This principle had been my unconscious playbook for years.

Here’s what “always doing something” looked like in my journey:

Early Career Days:

→ Constantly updated LinkedIn when it wasn’t even popular
→ Tweaked my resume endlessly, chasing that perfect version
→ Applied everywhere, results uncertain but action consistent

Food Business Ventures:

→ Started with a QSR, then a takeaway
→ Launched a hybrid model, then a fine dining franchise
→ Opened multiple cloud kitchens
→ Juggled job and business during COVID
→ Faced losses, troubles, setbacks

Today:

→ Running a successful food business coaching community
→ Built multiple thriving food businesses that operate with minimal intervention through franchising
→ Helping aspiring and existing food entrepreneurs scale their ventures

The common thread?

I never stopped doing something.

Not because I was guaranteed results.

Not because I had a master plan.

But because action creates momentum, and momentum creates opportunities.

While others waited for the perfect moment, perfect plan, or perfect conditions, I was:

→ Showing up consistently
→ Being persistent through failures
→ Staying omnipresent in my efforts
→ Taking small steps without conditional guarantees

The Do Something Principle isn’t about grand gestures.

It’s about relentless, consistent action even when the outcome is uncertain.

For fellow food entrepreneurs:

What’s the one thing you’re going to DO today to move your food business forward, regardless of guaranteed results?

Sometimes the path reveals itself only when you start walking.

06/07/2025

The hardest pill I swallowed as an entrepreneur:

“Pain”.

Yes, realising that pain is part of the process.

Most entrepreneurs try to avoid it.

→ I spent 7 years learning this the hard way in the food industry.

Every rejection, every failed launch, every sleepless night—I thought something was wrong with me.

But pain isn’t your enemy.

It’s your teacher.

→ The moment I stopped running from discomfort and started embracing it, everything changed.

- Pain builds resilience.
- Setbacks sharpen strategy.
- Failures fuel growth.

If you’re struggling right now in your business journey, remember:

- You’re not broken.
- You’re not failing.
- You’re growing.

→ The entrepreneurs who win aren’t the ones who never face pain—they’re the ones who learn to dance with it.

What painful lesson taught you the most about business?

05/07/2025

Everyone asks how I became successful so fast.

Here’s the truth most people won’t expect 👇

- Today, when people book 1:1 calls with me…
- When they attend my 4-day workshop…
- When they join my mentorship program…

95% of them are older than me.

I’m not here to say I’m young and genius.

I’m here to tell you what shaped me into becoming
one of the world’s youngest successful food business coaches.

- It wasn’t talent.
- It wasn’t luck.
- It was “failure”.

—

🚫 I was not allowed to attend Infosys campus interview because of 1 standing arrear.
✅ So I pushed myself harder and built a career in top OEMs and product companies.

🚫 My first business was a franchise model. I failed.
✅ So I figured it out and turned it profitable.

🚫 My own brand failed because of sales issues.
✅ So I cracked a marketing hack that went viral.

🚫 Just when I thought I had won… COVID hit.
✅ That taught me lessons no MBA or book could’ve.

🚫 I couldn’t balance job, business, and family.
✅ So I quit my job and went all-in on entrepreneurship.

🚫 Someone tried to misuse my brand.
✅ I learned how to fight back and protect my IP.

🚫 In 2023, everything broke. Finances, plans, people.
✅ But that was my trigger to take massive action.

—

And that’s why today—
I’ve built an exclusive food entrepreneur community.

- I’ve trained 3,000+ people.
- I mentor 150+ food business founders.
- I’ve helped 15+ brands reach ₹1–10Cr+ revenue.

And I’m just getting started.

All of this happened because I failed.
Again and again.

But I never stopped learning, building, and showing up.

—

So if you’re afraid of failing… you’re also blocking your success.

The faster you’re ready to fail, the faster you’ll rise.

03/07/2025

If you already “know everything”… why aren’t you getting results?

This is one question I ask silently every time I hear:

- “Karthik, this is all basic…”
- “Yeah, that I already know…”
- “Nothing new in this…”

But if it’s all so basic,
And if you already know it all—

Why is your business still stuck?

I’m not judging.
I’ve been there too.

Throughout my life, career, and food business journey,
I’ve been crawling, failing, figuring it out.

But in 2022, something shifted.

I started learning intentionally.
Deeply.
Regularly.
Systematically.

📚 I learned directly from 10+ coaches.
🎙️ Indirectly from 20+ industry experts, authors, entrepreneurs.
💡 And from that moment—life and business felt lighter.

Easier.
More systematic.
More result-oriented.

Since then, I’ve developed business skills.
Life skills.
Better decision-making.

And most importantly—clarity.

But here’s the truth:

If you’re not willing to admit you don’t know something,
You’ll block yourself from learning it.

And in today’s food business world,
You don’t win by knowing.

You win by learning, unlearning, and re-learning.

That mindset alone can change your game.

03/07/2025

To all food entrepreneurs:
Feeling stuck because uncertainty keeps you from even trying marketing? You’re not alone.

1️⃣ You skip marketing to avoid risk—and guarantee zero traction.
2️⃣ Zero traction today means no insights tomorrow—so you stay right where you are.
3️⃣ Run specific marketing tests—micro-influencers, content series or performance ads.
• Orders roll in → you know your message & product work
• No orders → you know exactly what to tweak (messaging, offer or recipe)
4️⃣ Embracing uncertainty teaches you what truly sells—and that’s how real growth begins.

Save this post for when you need a reminder to take the leap.
Share it with a fellow foodpreneur who’s on the fence. 🙌

Karthikeyan Selvaraj

07/09/2025

26/08/2025

24/08/2025

16/08/2025

01/08/2025

14/07/2025

13/07/2025

10/07/2025

06/07/2025

05/07/2025

03/07/2025

03/07/2025

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