Manik and Rajat Kapoor are the people responsible for making Delhi a culinary paradise with the utterly popular joints – Gola Sizzlers, CaféHawkers, and Tipsy Elephant. The Kapoor Brothers have been very passionate about their work and aspire to reach greater heights, which is evidently the reason behind their back-to-back successful ventures.
In Conversation with Manik and Rajat Kapoor of Gola Sizzlers
Following the success of all their restaurants, and especially the star venture Gola Sizzlers, the duo has plans for steady expansion.
In a conversation with The Restaurant Times, the Kapoor brothers talked about their inspiring journey so far, the operational challenges, and what exactly it takes to run a successful restaurant. These are excerpts from the same.
The Prime Challenges of Running a Restaurant
Most people in the industry are getting price-sensitive. The customers do not see the quality; they only see the price tag and the quantity. There is a fine line that has to be maintained between the quality and quantity of items on your menu.
You want guests to feel like they are getting great food and drink for the price they are paying, and also make sure that the quality of food is consistent each time they visit. So, it’s important to stick with the vendors that supply great products.
You must also train your kitchen staff according to the standards that you wish to deliver.
The Most Subtle Yet Successful Ways of Promoting a Restaurant
Social media marketing is the best way to go for a restaurant business, as it helps a lot in branding and customer engagement. It’s important to have your company on social media. It is easy to get followers through paid campaigns, and it is also a great channel to let your customers know what is going on at your restaurant.
The best way to promote a restaurant can be offering lucrative deals to customers and then posting the same on the social media handles. You should also have a quirky menu with some out-of-the-box dishes that attract customers and also match their taste buds.
“We mastered the Sizzlers. Many Sizzlers restaurants came and went, but Gola Sizzlers not only survived but also prospered because we understand the customer palate. Our secret ingredient is a pinch of Punjabi Tadka in the Sizzlers that makes them so appealing.”
Making sure you have a professional website for your restaurant is also very important. You need to build trust among the customers, so creating a great website will help with that.
Keeping the Staff Motivated
Your restaurant staff is your biggest asset, as they are the ones who are driving your business. Thus, their happiness and motivation should be of your prime concern.
Staff should be given regular incentives, promotions, and medical leave (whenever needed) to make sure that they do not leave the job or consider working somewhere else.
To make them a permanent part of the restaurant family, one should take care of their needs and happiness always, and we try our best to do the same with our staff as well. “In my outlets, I have so many people who have been working with me for the past 15-20 years.”
“When it comes to acquiring a long-term fortune in the restaurant business, it’s not all about the food. It is about the experience as a whole, and one of the biggest influences on the essence of the experience is the people who deliver it.”
There’s nothing wrong with a little healthy and hearty competition between team members. If you want to galvanize your staff, you can offer gift cards or other prizes and awards for finishing on top in sales for the day or week. Giving them added independence not only makes them feel acknowledged and respected, but it also saves a lot of time and stress by turning the entire scheduling process into a collaborative one that doesn’t solely rest on your shoulders.
The Importance of Technology in the Restaurant Industry
Technology is of utmost importance in almost every industry, and the restaurant business is no different. Restaurants can no longer depend on the quality of their food to ensure success. They have to improve the guest experience, hire the right employees, and make the best business decisions possible to stay competitive. And this is where technology takes charge. All this can be streamlined through technology. It gives restaurant owners more time to focus on the restaurant itself rather than other trivial issues.
“If we ever face any problem, whether related to operations or management, we try to face that problem together and try to find out its solution calmly. We try to entertain each customer so that they can leave with a smile on their face. This happens when the management coordination is perfect, and we try to do the same every day.”
Ultimately, quality and consistency together help in establishing brand loyalty among the customers. The staff should be quick, as slow service to customers decreases the turnover and the reputation of the restaurant as well.
Gola Sizzlers Today: A Mumbai Debut and 37 Years of Legacy
One thing that has made it possible for Gola Sizzlers to make it this far is the focus on steady, deliberate growth.
In June 2025, the brand made its Mumbai debut with a new outlet at Time Square, Andheri East, its most energetic and versatile space yet, according to a report by Vijetha Iyer for Restaurant India.
The Mumbai launch was spearheaded by the third generation of the Kapoor family, Shaurya Veer Kapoor, Aaryan Veer Kapoor, and Ananya Kapoor, who brought a youthful, global sensibility to the brand while keeping its roots intact.
The Mumbai-exclusive menu has classic sizzlers plus Indian, Asian, and Continental fare, with gourmet small plates, in-house signature sauces, and a curated cocktail program, set within a chic European coastal-style space of checkered flooring, velvet accents, and botanical details.
“We’ve always wanted to bring Gola Sizzlers to Mumbai, but it had to feel right. This outlet reflects everything the brand has evolved into, fresh, modern, and deeply rooted in flavor,” Manik Kapoor, Director of Gola Sizzlers, said.
Rajat Kapoor, Director of Gola Sizzlers, added, “Watching Aaryan, Shaurya, and Ananya take charge of this new chapter has been incredibly fulfilling. They’re not just continuing the legacy; they’re reshaping it for a new generation.”
With Andheri live, the brand had already begun preparing its next Mumbai location in Bandra.
By November 2025, Gola Sizzlers marked its 37th anniversary.
Founded by Naresh Kapoor in 1988 as Gola 31, a humble ice cream cart offering 31 flavors, the brand grew into a catering and banqueting business before Kapoor opened Delhi’s first sizzler restaurant in 1992.
What began as a single idea has since grown into a nationwide chain of over 30 restaurants, with the Bandra flagship marking its next milestone.
“Completing 37 years is a moment of reflection and pride. What my father began as a single idea in the late ’80s has grown into a multi-city dining brand that continues to bring people together over food. Our success lies in staying true to our roots while adapting to what each new generation of diners looks for: warmth, quality, and a sense of belonging,” Rajat Kapoor said.
Manik Kapoor added, “For us, growth has never just been about expansion; it’s about consistency, community, and connection. Every Gola Sizzlers outlet carries forward the same values we started with: food made with heart, hospitality that feels personal, and an experience that makes people want to return. That’s the real legacy we’re proud of.”
