Speciality Restaurants is narrowing its ambitions, shifting focus to Oriental, Italian, and burger concepts while planning to open up to 50 new outlets over the next five years, supported by a debt-free financial position and recent leadership changes.
Speciality Restaurants is narrowing its ambitions as it enters a new phase under chief executive Avik Chatterjee, with the company shifting away from a broad portfolio towards a tighter focus on Oriental food, Italian dining and burgers. According to the company’s recent plans, it aims to open 40 to 50 outlets over the next four to five years, including 10 to 15 stores under a new quick-service brand, Walters Burger, while exiting its confectionery arm, Dariole.
The leadership change has added momentum to the rethink. Indian Retailer reported that Chatterjee became chief executive in June 2026, while founder Anjan Chatterjee remains chairman and chief eating officer. Chatterjee, who joined the group in 2015 and previously led innovation, has already been involved in refreshing flagship names such as Mainland China and Asia Kitchen by Mainland China, as well as introducing new concepts including Episode.
The expansion comes with a comparatively strong financial position. LiveMint reported that Speciality Restaurants posted consolidated revenue of ₹108.77 crore in the first quarter ending June 25, 2026, up 5.59% from the previous quarter, while net profit rose to ₹5.40 crore. Separate company disclosures cited by market trackers show the group ended FY26 debt-free, with cash and treasury surplus of more than ₹160 crore, giving it room to fund growth without fresh borrowing.
The company is also trying to sharpen the performance of its existing estate. According to industry reports, it is refurbishing Mainland China outlets in Maharashtra to improve the customer experience and lift liquor sales, while also testing premium and delivery-led formats across the wider business. That strategy reflects both opportunity and risk: India’s restaurant market is expanding, but the quick-service burger segment is crowded, raw material costs remain volatile and the company will need to prove that new formats can grow without diluting returns from its established brands.
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