Biography of Randhir Raj Singh: Founder & CEO of Gabru Di Chaap -Entrepreneur
Rise of Gabru Di Chaap: A Story of Passion and Growth
A Vision for Soya Chaap
Randhir Raj Singh, an IIT Roorkee graduate and an MBA from
ISB, along with Tarunpreet Singh, envisioned taking the humble street food,
soya chaap, and transforming it into a premium dining experience. With their
backgrounds in consulting and business strategy, they saw an opportunity to
elevate this North Indian delicacy beyond its traditional roots in Delhi and
Punjab.
From a Small Store to a Thriving Brand
Gabru Di Chaap started in 2019 as a modest 80 sq. ft. outlet
in Hyderabad. The goal was simple: to serve delicious, hygienic, and
high-quality chaap dishes while maintaining authenticity. Over time, the brand
gained a loyal following, and through a commitment to taste and innovation, it
expanded into multiple locations.
Bringing Chaap to the Masses
The founders wanted to introduce soya chaap to a broader
audience across India. Traditionally popular in Delhi-NCR, chaap wasn’t widely
available in other regions. Gabru Di Chaap aimed to change that by making it an
accessible and preferred meal choice for vegetarians and non-vegetarians alike.
A Unique Culinary Experience
Gabru Di Chaap prides itself on offering an extensive menu
beyond just chaap rolls and kebabs. Their dishes include chaap burgers, chaap
meals, and refreshing beverages like their signature shikanji. By diversifying
their menu, they have attracted a larger customer base, keeping the dining
experience fresh and exciting.
Commitment to Quality and Hygiene
The founders placed a strong emphasis on hygiene and
quality. Unlike many local vendors who use refined flour in their chaap, Gabru
Di Chaap ensures that their product contains 23% soy, making it a healthier
option. They have also set high manufacturing standards to guarantee food
safety and consistency.
Scaling Up in a Competitive Market
Growing a Quick Service Restaurant (QSR) chain in India is
no easy task. The food industry is highly competitive, and consumer preferences
can be unpredictable. However, the founders’ strategic approach helped them
scale from a single outlet to over 25 locations across four cities, with plans
for further expansion.
A Challenge on Shark Tank India
Looking for investment to grow their business further, the
founders of Gabru Di Chaap appeared on Shark Tank India. They valued their
company at ₹70 crore and asked for ₹70 lakh in exchange for 1% equity. Their
pitch was met with skepticism from the investors, some of whom were unsure
about chaap’s mass appeal.
Peyush Bansal Breaks His Rule
While Aman Gupta admitted that chaap wasn’t his preferred
choice and Kunal Bahl questioned its viability as a mainstream dish, Peyush
Bansal was intrigued. Despite his personal rule of not investing in QSR brands,
he saw potential in Gabru Di Chaap. He initially offered ₹70 lakh for 5%
equity, showing his confidence in their business model.
Biography of Randhir Raj Singh: Founder & CEO of Gabru Di Chaap -Entrepreneur#startup#age#net worth#investor#shark tank#Gabru Di Chaap story
Concerns About the Industry
One major concern raised by Peyush was the hygiene standards
in the chaap manufacturing industry. He referenced viral videos that showed
unsanitary conditions in chaap production. The founders reassured him that
their brand focused on high-quality production and maintained strict hygiene
protocols.
A Unique Funding Deal
Recognizing the opportunity, Vineeta Singh and Anupam Mittal
also expressed interest in investing. The founders proposed a joint deal, and
after discussions, the sharks made an offer of ₹1.4 crore for 6% equity, along
with a 1% royalty until they recovered their investment. The founders accepted
the offer, securing valuable funding and mentorship.
Resilience in Tough Times
Gabru Di Chaap not only survived the challenges of the food
industry but also thrived during the COVID-19 pandemic. While many restaurants
struggled, their revenue grew from ₹1 crore to ₹7 crore, proving their
resilience. Their ability to adapt and scale during tough times impressed the
sharks.
The Journey from Bain to Business
Before starting Gabru Di Chaap, Randhir worked as a Senior
Associate Consultant at Bain & Company. His experience in management
consulting helped him build a structured business model. His ability to combine
data-driven decision-making with entrepreneurial instincts played a key role in
the brand’s success.
The Road to Expansion
With funding secured, the founders now aim to expand Gabru
Di Chaap across India and beyond. They envision opening new outlets in major
cities and even taking their brand to international markets. Their focus
remains on quality, taste, and customer experience.
A Game-Changer for Soya Chaap
Gabru Di Chaap has redefined the perception of soya chaap in
India. From a niche street food item to a mainstream dining choice, they have
successfully positioned it as a premium product. Their success story proves
that with passion, innovation, and strategic planning, even a simple idea can
turn into a thriving business.
A Bright Future Ahead
With strong backing from investors and an ambitious roadmap,
Gabru Di Chaap is set to become a household name. The founders’ dedication to
bringing authentic flavors to more people ensures that their journey is far
from over. As they continue to grow, they remain committed to their mission of
making high-quality chaap a nationwide favorite.
Timeline for story
2019 – Gabru Di Chaap launched as an 80 sq. ft. outlet in
Hyderabad.
2020 – Brand gained traction, expanding its customer base.
2021 – Scaled operations to multiple locations across
cities.
2022 – Revenue grew from ₹1 crore to ₹7 crore despite
COVID-19.
2023 – Expanded to 25+ locations across four cities.
2024 – Pitched on Shark Tank India, secured ₹1.4 crore for
6% equity.
2025 – Plans for national and international expansion
underway.
