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The Tummy Section: Nikhil Arora Breaks Fresh Ground Through a Revolution in Business Models

 

Not every idea turns the leaf around. For Nikhil Arora, the co-founder of The Tummy Section, it sure did. His sheer passion and thirst for building an unexampled domain is indeed the reason for The Tummy Section to stand out among the restaurants you could spot around. 

Upon conversing about the same, we can witness his inspiring journey of building a chain of food outlets across Delhi NCR. In this article, we will catch a glimpse of the trail Nikhil Arora had to take to make his place in the business world. 

Inception of The Tummy Section

With the recession and lack of job opportunities that followed, a young Nikhil and his friends had no choice but to look for plans to shore up and make ends meet. 

“We had big goals but did not know how to achieve them.” 

Despite being from diverse backgrounds, the thirst for becoming something in society made Nikhil and his friends come together. And that’s how their venture, which still stands strong, was born. 

Making Dreams a Reality 

Nikhil calls his first day at The Tummy Section the most indelible moment in his entrepreneurial journey. Rushing into something new and unknown made him realize that no one is ever backed against the wall and that every dream has its meaning. 

After all these years, the one thing that has been with Nikhil through the ups and downs is his belief in humility and simplicity. 

“Success is a marathon, not a sprint. So, keep it low-key until you are sure you are ready to go all in.” 

His belief in consistency and quality of work is the reason for the blaring success of The Tummy Section. 

Making uniqueness a part of the process 

For Nikhil, uniqueness should be an integral part of the workings of any business model. And that’s how the concept of “SOP-based restaurants” has become the basis of their “Low-cost, high-quality,” restaurant chain in Delhi. 

Also, the way The Tummy Section tackles the limitations in the industry by deriving their menu from Shawario base makes their game sassy in the food business. 

Being an entrepreneur driven by passion, Nikhil takes pride in The Tummy Section being centered around sustainability and how they have taken measures to reduce the wastage of resources. 

Taking big strides and overcoming challenges

As a founder, Nikhil finds the task of bringing in the right people with the right mindset the most challenging. 

“The right people should have goals around the vision of the company.” 

According to him, building a team that thinks, works, and pursues a collective goal alone can create ground-up approaches and be aligned with the company’s future. For this, Nikhil picks up tailored methodologies to nurture her team and make them transparent and ethical in their work. 

He takes pride in witnessing the upshot of their hard work and how it has led them in the right way to achieving their goals. 

Building strategies for anchorage and risk-management 

Great things have their downsides. Following that, Nikhil talks about how they plan strategies to manage risk in their business. 

Drawing boundaries and parameters and sticking to them throughout have helped The Tummy Section manage risks on different levels. 

Making a strategic plan also helps them avoid resource crises and make informed decisions at the right time. Amalgamating the essentiality of common sense and processes, The Tummy Section manages to stay ahead and thrive in such a competent market. 

Feats so far

When asked about the milestones The Tummy Section has crossed, Nikhil talks about how they put consumer experience on the front burner while defining the caliber of success.

“Ensuring our customer is satisfied makes us feel complete. And that is what we are after.” 

Apart from this, he also adds how The Tummy Section manages to maintain a positive cash flow in all the outlets and how its name has flourished through the ages for its commitment to service. 

While the personal achievement of The Tummy Section largely relies on consumer satisfaction, their achievements go far beyond.  

The Tummy Section has received mentions and has been featured in several newspapers and articles across the internet. Some of the notable milestones include features in the Times of India and NDTV Food. 

Shawario and The Tummy Section manage to stay atop the news in the food business space. 

Planning a future for the venture 

Adding to the achievements, Nikhil envisions an extended chain of outlets for The Tummy Section and Shawario by the end of the year. 

“We’re planning to hit half-century before the end of this financial year,” Nikhil adds, making it clear that consumer service will remain the priority for years to come. 

Apart from this, The Tummy Section and Shawario, are set to have their outlets spread across Punjab, Himachal, and Uttarakhand. Stealing the hearts of millions and making Shawario a household name is what sounds like a plan for Nikhil. 

A little something for aspiring entrepreneurs 

“Let people create a buzz about your work while you sit back and relax.” 

Nikhil backs the fact that creating good-quality products is the right way to make it there while sticking to ethics and end goals. 

Entrepreneurs should be humble in their approach and ethical in their work to make their venture successful. Also, budding entrepreneurs need to focus on staying updated about industrial happenings to make optimal decisions.

 

Nikhil also talks about the essentiality of leveraging the power of technology to make their game stand out among others. According to him, managing personal and professional tasks depends on the ability of a person to stick to schedules and priorities. Understanding the target audience and creating ways to cater to their needs is how a business evolves and stands its ground. 

              “Willingness to adapt to changes helps you find time for everything in life.” 

Snigdha Basu
Snigdha Basu
A multifaceted writer, Snigdha Basu is a full-time freelance content writer and a columnist at Entrepreneurs Today. Snigdha Basu is also the founder of Chic Life Edition - a digital issue that features sustainable fashion, beauty, food, art and culture.
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