—For Indian Restaurants Doing $80K+/Month

The operating system
that runs the next
generation of Indian
restaurants.

Meet Etaya— installed & run by Anth Consulting

We turn great Indian restaurants into dominant, AI-powered brands — with predictable demand, zero guesswork, and a team that gets back to what they were hired to do.

Book the Demand DiagnosticWatch the Briefing

45 minutes with Jeffry, personally. Operator to operator. No pitch.

Thousands
Conversations with Indian operators
50+
Clients across Europe, US, Canada
$15M+
Tracked revenue generated
6 years
Inside the industry
PrologueA briefing from the founder

Jeffry, Founder · Anth Consulting · Etaya.ai

—Indian restaurants running on our OS
Indispice
Oslo
Kailash Parbat
New York
Red Chillez
Largo
Tikka Temple
Katy
Wok to Bowl
Bloomington
Sahil Restaurant
Copenhagen

I've had this conversation with thousands of Indian restaurant owners. Here's the pattern I can't unsee.

I dropped out of college. Moved back to my parents' house. Started freelancing, then worked free for marketing agencies just to be in the room while real operators ran real campaigns. That's where I learned the craft. Not in school.

When I took my first restaurant client — an Indian fine-dining spot in Oslo — I treated it like any other account. Reports, campaigns, conversion rates. Didn't work. Because here's what nobody told me: you cannot serve a restaurant from the outside. You have to understand it the way an operator understands it.

I made a bet. Only Indian restaurants. Nothing else. Three years of ads put me on the phone with thousands of operators — from Oslo, to Denmark, to Sweden, to the UK, the US, Canada. Family institutions to groups with six locations.

The ones that succeeded weren't the ones with the best marketing. Or the biggest ad budgets. They were the ones with the most boring thing in the world — a working operation underneath the food.

That's when I stopped seeing it as a marketing problem. And started seeing it as an operating system problem — that nobody in this industry was building for independents.

“The problem in most Indian restaurants today isn't marketing. The essence you had when you opened this place is still there — it's just buried under years of doing this. The 85% is consuming every person inside your building. And the 15% that actually makes people come back is slipping.”
Jeffry  ·  On the pattern he saw
IIThe five pillars we protect

A restaurant is made of five things. When one weakens, the whole institution feels it.

01
Operations
creates consistency.
02
Management
creates control.
03
Service
creates memory.
04
Branding
creates meaning.
05
Marketing
creates demand.

The best restaurants treat every shift as two things at once. A delivery system. And a brand performance.

IIIThe shift for every person

Every person in your restaurant gets back the job they were hired for.

We don't change how your restaurant works. We remove everything that gets in the way of it working perfectly.

Role 01
Executive Chef
Before

Half the shift on admin. Chasing single-origin suppliers by phone. No new tasting course in a year.

After

Back at the pass. Composing. Developing the seasonal tasting menu. Invited back into the publications.

Role 02
Sous Chef
Before

Walking in tense before pre-service. Blown prep. Chasing course timing across fifteen tables.

After

Running a multi-course service with precision. The chef trusts them. The brigade trusts them.

Role 03
Line Cooks
Before

Inheriting bad prep. Slammed mid-service. Blamed when the reduction runs short.

After

Prep matches tonight's exact covers. Rhythm over chaos. The craft stays sharp. The best line cooks stay.

Role 04
General Manager
Before

Monday morning triage. Staffing fires. Decision fatigue before lunch service begins.

After

A reservation forecast on the desk. The critic dinner flagged. The team actually being led.

Role 05
Servers
Before

Missing VIPs. Guessing at wine pairings. Covering for kitchen delays that weren't theirs.

After

Full guest history at every table. Confident pairings. Higher tips. Critics remember their name.

Role 06
The Owner
Before

Holding it all together at 11pm. Running numbers alone. Reactive to every critic, every review.

After

Back to building. The second dining room. The cookbook. The institution people travel for.

IVA modern Indian group · 6 months

“I went to my daughter's school play last Tuesday. I haven't been to a single one in four years.”

A four-location casual fine-dining group. $750K a month combined revenue. Twelve years building it. One owner stretched across every kitchen.

— On a call · Month 6

Revenue
+28%
Across all four locations
Drift
−60%
Site-to-site quality variance
Month 7
Site 5
Lease signed. Franchise talks opened.

First we fixed cross-site quality drift. Standards that travelled between locations. The original site stopped being the target — every site hit it.

Thenline cook turnover at the newer sites. Demand-matched scheduling. Fair workload distribution. Two of the next year's sous chef hires came from internal promotions for the first time.

Then the review dip at site three. Reputation and feedback layer. Reviews recovered. Repeat rate climbed above the group average within eight weeks.

None of it came from us picking what to fix. All of it came from him telling us what hurt most — and Etaya fixing the hardest thing first.

VThe process

From chaos to compounding, in twelve weeks.

01Weeks 1–2

Onboard

We come inside your operation. Data connections. Systems audit across every layer. We identify the single highest-leverage leak and put a figure on it before we touch anything else.

02Weeks 3–6

Stabilise

Etaya goes live on the biggest pain. Early wins. Weekly working sessions begin. The chaos starts to drop away from your week.

03Weeks 7–12+

Compound

All layers running. Attribution-tracked growth. The business starts running in the background while you step back into building the brand.

Who we work with

Indian restaurants doing $80,000 a month or more. Because the infrastructure we install needs an operational foundation to stand on.

A limited number at any time

Integrating across every layer of your operation requires our full attention. We don't do thirty clients at once. We never will.

No lock-in

If covers, returning guests, and revenue per head don't move — you stop working with us. No notice period. No excuses. We stay because the numbers say we should.

Written guarantee

3× our fee in tracked revenue within twelve months, in writing. If we don't deliver — we refund the last quarter and walk away.

VIIQuestions

The voices in your head, handled.

How is this different from a marketing agency?

Agencies optimise for deliverables — posts, campaigns, reports. We optimise for outcomes — covers on Tuesday, returning guests, revenue per head. If those numbers don't move, the work doesn't count. We're not selling marketing. Anth Consulting deploys Etaya against the problems you identify.

Why only Indian restaurants?

Six years in. Thousands of conversations with Indian restaurant owners. 50+ clients across Europe, the US, and Canada. We understand the cuisine, the operators, the customer behaviour, the margin pressures. That depth is the leverage — and it's how we deliver results general consultants can't.

Could I build this in-house?

You probably could. But the restaurant will never give you the protected time to build it. You got this far by doing everything yourself. The 85% — the operating layer — is what independents never build, not because they're incapable, but because something more urgent always takes the hour. We build it. We run it.

What's the minimum revenue to work with you?

$80,000 per month or more. Not a gatekeeping move — the infrastructure needs an operational foundation to stand on. Below that, you're still solving different problems.

Is there a long-term contract?

No. The operating agreement is simple. If covers, returning guests, and revenue per head don't move — you stop working with us. No lock-in, no notice period, no excuses. We stay because the numbers say we should.

How do you price?

Two parts. A monthly retainer for the Anth Consulting team — the weekly working sessions, the strategy, the hands-on deployment. Plus a client-set outcome budget for Etaya, the platform running inside your restaurant. A few cents per Etaya outcome — every post published, every customer reactivated, every review responded to. You see every outcome on a dashboard. When you hit your cap, Etaya pauses. You're only ever charged for work that got done.

What exactly is Etaya.ai?

Etaya is the operating system we install. The AI-native platform that runs across your kitchen, floor, management, and growth engine — 24 hours a day. Anth Consulting is the human team that deploys it, tunes it, and runs it with you. In the next 18–24 months, Etaya opens directly to restaurants without the hands-on layer. Clients we work with now get the hands-on version — and priority access at locked-in terms when the direct platform launches.

What happens on the Demand Diagnostic call?

45 minutes with Jeffry, personally. Not a pitch. Not a demo. We go through your specific restaurant, identify the biggest leak, put a figure on it, and show you what closing it looks like in the first 90 days. If we're not the right fit, we'll say that directly.

VIII  ·  The invitation

Book the
Demand Diagnostic.

45 minutes with Jeffry, personally. We look at your real numbers, identify the biggest leak, put a figure on it together. If we're not the right fit, we'll say so directly.

Book Your Call

No pitch. No pressure. No countdown. You'll know inside 15 minutes if it's right.