Malaka Spice: Revolutionizing Restaurant Ecosystems for a Sustainable Planet

The case is set in 2021 and explores the journey of Chiranjeev Restaurant and Foods Pvt. Ltd., located at Koregaon Park, Pune. It has evolved sustainable business practices, delivering innovative organic food products from farm to table to its customers at the restaurant over the last 25 years. The case underlines Malaka Spice's efforts to mainstream sustainability in the restaurant ecosystem by challenging the current food system followed by fine-dining restaurants in India. Malaka Spice, led by the founder Praful Chandawarkar and his experienced management team, has implemented a circular food system by incorporating natural farming practices, enrolling local suppliers, having an integrated supply chain, training staff to efficiently use the produce, composting waste and feeding the compost back into the soil, and closing the system's feedback loop. The case explores critical events in Praful's personal life and the entrepreneurial journey that persuaded him to pursue a mission to bring prosperity to all, including the restaurant's employees and the planet's ecosystem. Malaka Spice's culture is rooted in the Indian management thought process inspired by the sutras from Kautilya's Arthashastra (ancient Indian treatise on economics, statecraft, warfare, etc.). The principles derived from the sutras led to unconventional practices within the organization. During the COVID-19 pandemic in 2021, the management team empowered the employees to start their own enterprises while continuing to be employees of the restaurant chain. They were trained to source materials and supply them to the restaurant. Malaka Spice influenced the competition to adopt its best practices and created an environment of trust to promote the cross-learning of ideas within the hospitality industry. Finally, the case delves into green solutions that the Malaka Spice team designed and prototyped to tackle the climate crisis proactively.

Learning Objectives

• Implementation of a circular urban food system that mitigates food wastage, improves food safety, and reduces carbon emissions in the hospitality industry.
• How to build a sustainable restaurant ecosystem that is good for the planet and profitable at the same time.
• How an intrapreneurial culture within the organization can create sustainability for all.
• How the Indian management thought process creates a culture where sustainability is an intrinsic value of the organization.