Charcoal Concepts is entering a new phase of expansion under its newly appointed CEO, Rohan Sable with a long-term strategy focused on technology, operational excellence, and portfolio diversification. The restaurant company, part of K Hospitality, is aiming to build a stronger, more scalable business while significantly expanding its footprint across India and international markets.
The company has outlined an ambitious road map to achieve an annual turnover of Rs. 1,500 crore by 2033 while strengthening profitability. Over the next five years, Charcoal Concepts plans to invest in robust systems, supply chain efficiencies, and operational controls to improve EBITDA by 4–6 percentage points, creating a foundation for sustainable growth.
The company’s established portfolio, which includes Copper Chimney, Bombay Brasserie, Bombay Borough, and Wagamama, has delivered consistent performance in recent years. According to the company, revenues have grown by 12–14% annually over the past three years alongside improving EBITDA, supported by its multi-brand strategy and diversified cuisine offerings.
Rohan Sable, CEO of Charcoal Concepts said, “We have 11 Bombay Brasseries in India and 21 Copper Chimneys in India, with one Copper Chimney in London and two in Kuwait. We have a Bombay Borough in Dubai and in Colombo. The plan is to add 20 restaurants every year, taking us to about 250-plus,” Sable said, adding, “As we speak, we have five projects that are ongoing and four that are in various stages of planning.”
While outlining the company’s multi-brand growth strategy, Sable also highlighted other brands within the portfolio, including Irish House, Joshh, and Nando’s, though these do not fall under his direct leadership. Sable continued to express, “We are doing our first Irish House and Bombay Brasserie combo at Eco World in Bengaluru, and that is going to be the new Bombay Brasserie. We are rethinking it from the ground up.”
Technology is expected to play a central role in this transformation. The company has been investing in AI-powered operational tools such as Amply, which is being used across its restaurants in India, Dubai, Colombo, London, and other international locations. The platform leverages AI-based image recognition to monitor hygiene standards and operational consistency by identifying deviations from predefined benchmarks, helping streamline training and improve execution across outlets. In addition, Charcoal Concepts is exploring energy automation and Internet of Things (IoT)-based solutions to further optimise restaurant operations.
Looking ahead, Charcoal Concepts has set aggressive expansion targets. By 2033, it plans to operate more than 100 Copper Chimney restaurants, 75 Wagamama outlets, and 70 Bombay Brasserie locations, while also introducing new brands in high-growth cuisine segments. Overall, the company aims to scale its network to around 250 restaurants globally.
Beyond its existing brands, Charcoal Concepts is preparing to enter new food service categories, including dark kitchens, all-day cafés, patisserie bakeries, and premium South Indian quick-service dining concepts focused on regional Tamil and Telugu cuisines.
With technology-enabled operations, a growing portfolio of established brands, and a clear expansion road map, Charcoal Concepts is positioning itself to become one of India’s largest multi-brand restaurant companies over the coming decade.
