I’m Vaarun Garrg, a hospitality entrepreneur and multi‑brand F&B operator.

For the last several years I’ve been building and operating nightlife, dining and casual concepts across India — from high‑energy venues like Molecule and Tantrum, to regional Indian dining with Bawri, neighbourhood formats like Daily Jo’s, and contemporary concepts such as Bianchi, Zoku, Kikli and Gulnar.

My work sits at the intersection of concept, operations and portfolio strategy. I like being close to the floor — understanding guest behaviour, bar and kitchen realities, and how teams actually work — while also thinking at the boardroom level about positioning, margins and expansion.

Most of the projects you’ll see in this portfolio follow a similar pattern: get the concept and positioning right, design guest flow and programming with intention, build clear SOPs for teams, and then use data and on‑ground feedback to keep improving. Whether it’s a single venue or a multi‑brand group, the goal is the same — concepts that guests remember and businesses that stay healthy over time.

When I’m not on the floor or in an operations review, I’m usually working on portfolio‑level questions with partners: which brands to scale, how to enter new micro‑markets, and how to keep culture and guest experience consistent as the group grows.

If you’re building or turning around a hospitality concept and want a partner who understands both the numbers and the night, I’d be happy to explore how we can work together.