About Harley’s Fine Baking
Founded in 2021 in Hyderabad, Harley’s Fine Baking started as a boutique café and has grown into India’s leading premium dessert brand. Harley’s pioneered the Russian Medovik cake in India and now ships more than 10,000 kilograms of it every month, and in December 2024 the brand set a Guinness World Record for the cake. The Ivory Lounge cafés follow the European “Kaffee Und Kuchen” tradition of enjoying coffee and cake together. With 65+ outlets in India, the brand is now preparing to expand internationally into Dubai and London. It plans to build India’s first dessert-café chain for a global audience.
The Problem
From boutique café to national rollout, without the tech to match
- Building a new dessert category in India – Desserts like Medovik and Thrushley cheesecake were new to many Indian customers. Harley’s had to introduce these desserts while making sure they tasted the same at every outlet. Consistency at each outlet was important from day one.
- Keeping the same brand look across outlets – Harley’s wanted the same look and feel across every outlet, from the logo and packaging to the store design. Keeping this consistent across a growing chain was difficult with manual systems.
- Multiple kitchens and outlets to coordinate – Harley’s base kitchens and central units supplied stores and cloud kitchens. Keeping a track of orders, stock, expiry dates, and costs manually for all locations became difficult as the business grew.
- Short expiry dates made stock harder to manage – Desserts had to be used within a few days. Without live stock data, it was harder to control waste and track missing stock.
- Busy outlets struggled to keep up – As footfall increased, manual order-taking became harder to manage. Errors and delays increased at busy outlets and affected the customer experience.
- Delivery orders became harder to manage at scale – As Harley’s grew, the number of orders coming through delivery platforms also increased. Managing these orders separately added more manual work and made it harder to keep the order flow smooth during busy hours.
- Building and keeping the right team – Finding skilled F&B staff was difficult in a high-attrition industry. Harley’s needed people who could deliver the premium experience as the brand grew.
The Solution
The full stack behind India's fastest-growing dessert brand
- FOH on cloud across every outlet – Restroworks FOH runs the counter at every Ivory Lounge and cloud kitchen. Orders, taxes, and modifiers are updated in real time, and the checkout works the same way at every outlet.
- BOH inventory for the cluster kitchen model – The Restroworks BOH module powers Harley's central-kitchen-to-launch-store-to-cloud-outlet flow on a single platform. Teams can track what ingredients are used, items made, expiry dates, and stock movement in one place. They also have full visibility over costs for each cluster.
- AI-powered production planning – Restroworks AI reads past sales, festive and seasonal patterns, and advance orders. It tells the kitchen how much of each item to prepare and when to have it ready, in 15-minute windows through the day. This helps kitchens plan production based on what is likely to sell.
- RestroSCAN QR Ordering with KOT integration – Guests can scan the QR code, see the full menu, and place their order. There’s no need for staff or a waiter to pass the order to the kitchen, as QR-based ordering is directly connected to the kitchen tickets. This helps speed up the service.
- AI-driven upsells inside the QR flow – Restroworks AI recommendations read what customers usually order together and suggest relevant add-ons during the order. For example, someone ordering a Medovik may also see a coffee suggestion.
- Direct aggregator integration for smoother delivery – Restroworks enabled direct aggregator integration so orders flow straight into the same system as the rest of the business. This removes manual steps and helps the team manage high delivery volumes more smoothly.
- Cockpit App and Insights Dashboard for leadership – The Cockpit App gives the leadership team a live view of each outlet on their phones. The Insights Dashboard brings sales, category, cluster, and inventory data together in one place.
- A UI built for enterprise scale from day one – The Restroworks interface is built for enterprise scale from day one. Whether it’s a new outlet, city, or country, everything runs on the same platform, interface, and setup.
The Outcome
A business ready for its next stage of growth
- 8x outlet growth in 18 months – With Restroworks running the entire ops backend, Harley’s grew from 8 outlets to 65+ in a span of only 18 months. New outlets could be added without setting up new systems each time, making it easier to grow at this pace. The same system can support Harley’s as it expands into Dubai, London, and other markets.
- Customers are spending 35% more per order – The QR flow shows every customer curated pairings as they order, like coffee with the Medovik or a macaron with the espresso. Harley’s has seen average order value climb by 35%, thereby automatically increasing revenue per cover. Across 65+ outlets, this adds up to even more revenue.
- Delivery ready to scale with the business – As delivery volumes grew across 65+ outlets, direct integrations helped Harley’s manage orders without adding more manual steps. The same setup can support the brand as it expands into new markets.
- Better marketing and production decisions – The team can see what is selling by day, category, outlet, and cluster. Marketing can focus on popular products, while production can keep up with demand.
- Growth with a clear view of costs – Central kitchens, launch stores, and cloud outlets sit under one control layer. Each cluster has its own P&L, giving the team a clear view of how each part of the business is doing.
- Pilferage eliminated at the counter – Every transaction, discount, and stock movement can be traced to the person who made it. Harley’s has been able to eliminate pilferage across its outlets.
- Stronger team retention – Clear career paths, an ownership culture, and ESOP-driven motivation kept people in place through aggressive expansion. That kind of retention is rare in F&B.
