Why 90% of Restaurants Fail Within a Year | Anirudh Kheny | Ep 296 | The Mohua Show

What if the restaurant you love eating at is one of the 90% quietly fighting to survive?

In this episode of The Mohua Show, Mohua sits down with Anirudh Kheny, restaurateur and founder of 1Q1 Kitchen and Bar, to unpack what it actually takes to build and survive in the restaurant business in India. From leaving a KPMG consulting career to betting everything on hospitality, Anirudh walks through the real, unglamorous mechanics behind a restaurant that works, the 9 to 12 month process of building a concept, the systems and checklists that separate the businesses that last from the ones that shut down within a year.

The conversation goes deep into the moments that tested him most, the discretionary spend collapse during COVID that forced him to pivot 1Q1 into Suzy Q, the gas crisis and GST battles that disrupted operations overnight, and the role industry bodies like the NRAI play in fighting for restaurateurs. Anirudh also reflects on how Bangalore’s nightlife has evolved, how social media and food for the gram culture have reshaped diner expectations, and whether Zomato and Swiggy are a lifeline or a threat to restaurant margins.

If you’ve ever wondered how to start a restaurant in India and actually make it work, or what really separates a viral restaurant from a sustainable one, this conversation is the real playbook.