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No AI was used in the design and development of this website.

This website was designed and developed by Hanzal Pannikora.

Zodiak, Clash Display and Clash Grotesk fonts by Indian Type Foundry.

© 2026 LOBOTOMY. All Rights Reserved.

Services
Insights
About
Contact
Find us on Instagram ~

No AI was used in the design and development of this website.

This website was designed and developed by Hanzal Pannikora.

Zodiak, Clash Display and Clash Grotesk fonts by Indian Type Foundry.

© 2026 LOBOTOMY. All Rights Reserved.

An illustration of restaurant owners depicted as an Atlas-like figure holding up giant boulders representing the challenges they face such as: high operating costs, high cost of goods sold, low margins, supply chain disruptions, zomato and swiggy commissions, high employee turnover etc.
Diagram showing the model of a brand for restaurants. Restaurants create customers and customers build the brand. The brand sustains the restaurant.
How to increase restaurant margins?
Brand Experience Map for restaurants. Touchpoints are mapped according to how general or personal they are on the X-axis and how shallow or deep they are on the Y-axis.
Food-service, at it's core, is a people-to-people business
What do your customers tell their friends?
Narrow your focus
An illustration of restaurant owners depicted as an Atlas-like figure holding up giant boulders representing the challenges they face such as: high operating costs, high cost of goods sold, low margins, supply chain disruptions, zomato and swiggy commissions, high employee turnover etc.
Diagram showing the model of a brand for restaurants. Restaurants create customers and customers build the brand. The brand sustains the restaurant.
How to increase restaurant margins?
Brand Experience Map for restaurants. Touchpoints are mapped according to how general or personal they are on the X-axis and how shallow or deep they are on the Y-axis.
Food-service, at it's core, is a people-to-people business
What do your customers tell their friends?
Narrow your focus
An illustration of restaurant owners depicted as an Atlas-like figure holding up giant boulders representing the challenges they face such as: high operating costs, high cost of goods sold, low margins, supply chain disruptions, zomato and swiggy commissions, high employee turnover etc.
Diagram showing the model of a brand for restaurants. Restaurants create customers and customers build the brand. The brand sustains the restaurant.
How to increase restaurant margins?
Brand Experience Map for restaurants. Touchpoints are mapped according to how general or personal they are on the X-axis and how shallow or deep they are on the Y-axis.
Food-service, at it's core, is a people-to-people business
What do your customers tell their friends?
Narrow your focus

STRATEGY &
CONSULTING

STRATEGY &
CONSULTING

We help cafés/ restaurants
differentiate and communicate
their brands

We help cafés/ restaurants
differentiate and communicate
their brands

We help cafés/ restaurants
differentiate and communicate
their brands

We help cafés/
 restaurants
differentiate and
communicate
their brands.

BASED IN BANGALORE
BASED IN BANGALORE
The food-service market is very competitive. Restaurant failure rate in India is estimated to be around 60% in the first year.
The food-service market is very competitive. Restaurant failure rate in India is estimated to be around 60% in the first year.
An antique weighing scale depicting restaurant business reality. The left side shows high costs of rent, food, staff, utility, maintainance, procurement, training, kitchen, social media, packaging, delivery. The right side shows wins from food quality, sales revenue, staff retention, vendor relations, customer satisfaction levels, online presence, brand recognition, market value.
It's not because your food isn’t good enough—it nearly always is. Some of you struggle because of the quality of your business decisions, often in these key areas:
It's not because your food isn’t good enough—it nearly always is. Some of you struggle because of the quality of your business decisions, often in these key areas:
Three diapgrams that show (from left to right) Differentiation, Communication, and experience.
Ask yourself these questions:
Ask yourself these questions:

  1. Are you meaningfully different from the sea of competition in the marketplace?

  2. Do you effectively communicate how you're different to your customers?

  3. Do you provide a consistent experience for your customers across all touchpoints?

We can help, explore how ~
Weekly Insights
Illustration depicts an restaurant instagram page being audited.
Step-by-Step Instagram Framework for Restaurants

STEP 1: Tally: You need go through your current Instagram page, to count how much of the content you've posted in the past year satisfies which of the three levels.

Read Article ~
three concentric circles representing three aspects of a restaurants guest experience. Product, People, Place.
Your Instagram and Your Guest Experience

How do you build your Instagram in such a way that viewers get a feel for dining in your restaurant? Let's explore the relation between your guests' experience at your restaurant and the content you post on Instagram.

Read Article ~
Explore our articles ~
"Differentiation is the ultimate advantage."

We are 'Lobotomy'—an indie consulting firm working exclusively with founders/owners of independent cafes/restaurants.

Learn more about Lobotomy ~
Reach out to us if you are interested in working with us.

We will arrange a time for us to talk about your situation and we can assess if we are a good fit for each other.

If you are in Bangalore, then you may request a sit-down in person. Otherwise, we can talk online over a Google Meet.

Reach out to us ~