We caught up with the brilliant and insightful Nikhil Titus Tatapudi a few weeks ago and have shared our conversation below.

Nikhil Titus, thanks for joining us, excited to have you contributing your stories and insights. What was it like going from idea to execution? Can you share some of the backstory and some of the major steps or milestones?

The Story of Cone & Kulhad: From Spark to SizzlePicture this: it’s early 2024, and I’m sitting at a bustling food stall in Kakinada, Andhra Pradesh, sipping a lassi from a plastic cup, munching on a slice of pizza. The flavors are great, but something feels off—plastic waste, generic vibes, nothing memorable. That’s when the idea for Cone & Kulhad hit me like a bolt of inspiration: what if I could combine the fun of pizza with the eco-friendly charm of traditional kulhads, creating something fresh, sustainable, and purely vegetarian for the young crowd? I imagined cone-shaped pizzas stuffed with vibrant toppings and creamy lassis served in earthy kulhads—affordable, Instagram-worthy, and planet-friendly. The vision was clear, but turning this daydream into reality? That was a wild ride.The Next Hour: Scribbling the Dream
Right after that lassi, I grabbed a napkin and started sketching. A crispy, no-maida cone stuffed with paneer and bell peppers. A kulhad brimming with mango lassi. I jotted down words like “sustainable,” “vegetarian,” “youthful,” and “Kakinada.” By the end of that hour, I had a rough concept: Cone & Kulhad would be a dessert-and-snack haven for 18- to 35-year-olds, blending innovation with tradition. I knew I wanted to avoid plastic entirely and make our own cones in-house to control quality. But where to start? My head was buzzing with excitement and a million questions.The Next Day: Asking the Big Questions
The next morning, I woke up determined but overwhelmed. I needed to figure out if this idea was even feasible. I grabbed my laptop and started researching. Could I source eco-friendly kulhads locally? What ingredients would replace maida for healthier cones? Who was my competition in Kakinada’s food scene? I spent hours Googling suppliers, reading about food trends (reels were huge!), and noting that young people loved quirky, shareable eats. I called a friend who ran a café and asked about permits and startup costs. By evening, I had a list of to-dos: validate the idea, test recipes, find a location, and sort out legal stuff. It felt daunting, but I was hooked.The First Month: Testing and Talking
That first month was a blur of action. I started by talking to people—friends, cousins, random college kids at a local hangout. “Would you eat pizza in a cone? What about lassi in a kulhad?” Most loved the idea, especially the eco-friendly angle, but some worried about price. I noted their feedback: keep it affordable, around ₹100-150 for a combo. Next, I turned my kitchen into a lab. I spent weekends tweaking cone recipes—whole wheat, cornmeal, anything but maida—until I got a crispy, sturdy cone that held spicy paneer and cheese without crumbling. The kulhad lassi was easier; I sourced clay cups from a local artisan and perfected a creamy mango lassi recipe.I also scouted locations. Kakinada’s Eat Street was lively, perfect for my target crowd. I visited potential spots, negotiating with landlords for a small 200-square-foot counter space. By month’s end, I’d locked in a lease and had a basic menu: three cone pizza flavors (paneer tikka, veggie delight, cheese burst) and two kulhad lassis (mango, rose). But I still needed funding and a team.The Next Six Months: Building the Foundation
The following months were about turning chaos into structure. First, I tackled money. I had some savings but needed more, so I pitched to my family and a college friend who believed in the vision. We pooled ₹5 lakh to cover rent, equipment (a small oven, fridge, and counter setup), and initial inventory. I spent hours researching suppliers, striking a deal with a local kulhad maker to keep costs low and support the community, aligning with my sustainability goal (and Dr. Ambedkar’s empowerment ethos, which I’d later tie to our brand).Legal stuff was next. I registered Cone & Kulhad as a sole proprietorship, got an FSSAI license, and secured a GST number—paperwork was a headache, but I learned fast. I hired two staff: a cook with street food experience and a cashier who was great with Instagram. Speaking of which, I launched @CONEANDKULHAD on Instagram, posting grainy photos of my kitchen experiments. Engagement was low, but I kept at it, inspired by foodie accounts with vibrant reels.I also figured out logistics. For delivery, I integrated Rapido and Ola riders through a simple website I built using a free template—nothing fancy, just a menu and order form. Pickup was easy at our Eat Street counter, open 3:00 PM to 10:30 PM to catch the evening crowd. I tested the entire flow: order, prep, serve. By month six, I was ready for a soft launch.The Launch: October 2024
The big day came in October 2024. Eat Street was buzzing, and our little Cone & Kulhad counter glowed with fairy lights and a chalkboard menu. I’d posted a reel announcing, “Kakinada’s first cone pizza is here!” and offered a 10% discount for the first 50 customers. We sold 30 cone pizzas and 20 kulhad lassis that day—not huge, but the smiles and Instagram tags felt like a win. Customers loved the no-plastic vibe and posted stories, though some said the cones were too small. I noted it for tweaks.The First Year: Learning and Growing
The months after launch were a crash course in business. Publicity was tough—Instagram growth was slow, and foot traffic depended on Eat Street’s vibe. I leaned into tips-and-tricks reels (like “DIY cone pizza hacks”), which got saves and shares, as planned in our earlier content strategy. I also posted about our no-maida, pure-veg ethos, tying it to events like Ambedkar Jayanti to resonate with socially conscious youth, as we discussed. When a customer gave us a 3/5 rating, I responded humbly, using feedback to improve portion sizes and add a spicy lassi option.By April 2025, Cone & Kulhad was breaking even. We weren’t famous, but we had loyal fans who loved our ₹120 combos and eco-friendly mission. I figured out that consistency—great food, quick delivery, and relatable reels—was key to moving beyond the idea phase. Looking back, it was about listening (to customers, my gut), experimenting (recipes, posts), and hustling (permits, suppliers). The journey’s just started, but every cone we serve feels like a step toward something bigger.

Nikhil Titus, before we move on to more of these sorts of questions, can you take some time to bring our readers up to speed on you and what you do?

Meet Cone & Kulhad: A Flavorful Revolution in KakinadaHey there, I’m the founder of Cone & Kulhad, a vibrant little food venture based in Kakinada, Andhra Pradesh, that’s all about reimagining snacks and desserts for the modern, eco-conscious crowd. If you haven’t heard of us yet, picture this: crispy, no-maida cone pizzas stuffed with spicy paneer or cheesy veggies, paired with refreshing kulhad lassis served in earthy clay cups—no plastic, just pure vegetarian goodness at prices that won’t burn a hole in your pocket. We’re here to bring joy, sustainability, and innovation to every bite and sip, and I’m thrilled to share our story with you.How It All BeganMy journey into the food industry wasn’t exactly planned—it was more like a spark that turned into a fire. Back in early 2024, I was just another foodie in Kakinada, hanging out at local stalls, frustrated by the same old options: greasy pizzas in cardboard boxes, lassis in single-use plastic cups. I loved the energy of street food but hated the waste and lack of originality. One evening, while munching on a slice and sipping a lassi, I thought, “Why not combine the fun of pizza with the portability of a cone? And why not serve lassi in eco-friendly kulhads to honor our roots?” That was the moment Cone & Kulhad was born in my head—a fusion of global flavors and Indian tradition, aimed at young folks like me, aged 18 to 35, who crave something fresh, affordable, and Instagram-worthy.The next day, I started scribbling ideas on a napkin: no maida, no plastic, pure vegetarian, and homemade cones to ensure quality. I had no food industry experience—just a degree, some savings, and a ton of passion. But I knew Kakinada’s youth were hungry for something new, and I wanted to create a brand that stood for sustainability and creativity, inspired partly by Dr. B.R. Ambedkar’s vision of equality and empowerment, which I’d later weave into our ethos.From Idea to RealityTurning that napkin sketch into a business was a whirlwind. I spent months researching: Could I make cones without maida? (Yes, with whole wheat and cornmeal!) Could I source kulhads locally? (Absolutely, from artisans nearby.) I tested recipes in my kitchen, burning a few cones before perfecting a crispy, sturdy base for toppings like paneer tikka and bell peppers. I scouted Eat Street, Kakinada’s foodie hotspot, and leased a 200-square-foot counter space by mid-2024. With ₹5 lakh from savings and family support, I bought an oven, fridge, and basic setup, hired a cook and a cashier, and got legal stuff sorted—FSSAI license, GST, the works.Social media was my next hurdle. I launched @CONEANDKULHAD on Instagram, posting reels of lassi pours and cone prep, though early engagement was slow. I integrated Rapido and Ola for deliveries through a simple website, ensuring we could reach customers beyond Eat Street’s 3:00 PM–10:30 PM vibe. By October 2024, we soft-launched with a 10% discount, serving 50 customers on day one. It wasn’t perfect—some said portions were small—but the buzz from Instagram tags and happy faces kept me going.What We OfferAt Cone & Kulhad, we’re all about cone pizza and kulhad lassi, crafted for the 18- to 35-year-old crowd who love bold flavors and care about the planet. Our menu is simple but packed with personality:Cone Pizza: Handmade, no-maida cones filled with pure vegetarian toppings like spicy paneer tikka, cheese burst, or veggie delight. Starting at ₹80, they’re portable and perfect for a quick bite.Kulhad Lassi: Creamy mango or rose lassi served in eco-friendly clay kulhads, priced around ₹50, celebrating tradition with a modern twist.Combos: Pair a cone pizza and lassi for ₹120–150, ideal for students and young professionals.We offer pickup at our Eat Street counter and delivery via Rapido and Ola, integrated through our website for seamless orders. Every product reflects our commitment to quality, affordability, and zero plastic.Problems We SolveWe’re not just selling food; we’re solving real pain points for our customers:Eco-Conscious Eating: Young people want sustainable options. Our no-plastic kulhads and biodegradable packaging let you enjoy guilt-free indulgence.Affordability: With combos under ₹150, we make trendy, high-quality snacks accessible for students and early-career folks.Boring Food Fatigue: In a sea of pizzas and burgers, our cone pizzas and kulhad lassis offer a unique, shareable experience that screams “post me on Instagram!”Convenience: Our pickup and delivery options fit busy lifestyles, whether you’re chilling at Eat Street or ordering from your hostel.What Sets Us ApartIn Kakinada’s crowded food scene, Cone & Kulhad stands out like a neon sign. Here’s why:No Maida, No Plastic: We’re one of the few spots prioritizing healthier ingredients and eco-friendly packaging, appealing to conscious consumers.Homemade Everything: We craft our cones in-house, ensuring freshness and quality you won’t find in mass-produced snacks.Cultural Fusion: We blend global (pizza) with local (kulhads), creating a vibe that’s both trendy and rooted, resonating with youth who value tradition and innovation.Community Focus: Inspired by Ambedkar’s empowerment ethos, we source kulhads from local artisans, supporting small businesses while keeping costs low.Relatable Branding: Our Instagram reels—think flavor-pairing tips or budget hacks—are made for Gen Z and Millennials, encouraging saves and shares to boost our reach, as we discussed in our content plan.What I’m Most Proud OfLooking back, I’m proudest of launching Cone & Kulhad from scratch with zero industry experience. By April 2025, we’re breaking even, serving loyal fans who rave about our ₹120 combos and tag us in stories. I’m also proud of our small wins: responding to a 3/5 rating with humility (as we crafted together), tweaking portion sizes based on feedback, and seeing our reels get 100+ saves. Most of all, I love that we’re building a community—students, foodies, and eco-warriors—who vibe with our mission.What I Want You to KnowTo potential customers, followers, and fans, here’s the heart of Cone & Kulhad:We’re for You: If you’re 18–35, love bold flavors, and care about the planet, we’re your spot. Our food is affordable, fun, and made with love.Sustainability Matters: Every kulhad you sip from supports local artisans and reduces waste. You’re making a difference with every order.We’re Growing: Publicity’s been tough, but we’re hustling with reels, discounts, and new flavors. Follow @CONEANDKULHAD to join the journey!Visit or Order: Swing by Eat Street, Kakinada, from 3:00 PM–10:30 PM, or order via our website for delivery. Try our paneer tikka cone and mango lassi—you won’t regret it.Share Your Voice: Tag us, DM feedback, or suggest flavors. We’re a small biz, and your support helps us grow.The Road AheadCone & Kulhad is just getting started. I dream of more locations, a bigger menu (maybe kulhad desserts!), and reels that go viral. For now, I’m focused on delighting every customer and spreading our eco-friendly vibe. So, come grab a cone, sip a lassi, and let’s make Kakinada’s food scene a little greener, tastier, and more inclusive together.

How about pivoting – can you share the story of a time you’ve had to pivot?

The Pivot That Saved Cone & Kulhad: A Tale of AdaptationHey there, I’m the founder of Cone & Kulhad, a quirky little food venture in Kakinada, Andhra Pradesh, serving up no-maida cone pizzas and kulhad lassis for the 18- to 35-year-old crowd. Our story, as I shared before, started with a napkin sketch in early 2024, fueled by a dream to blend sustainability with innovative, vegetarian snacks. But today, I want to tell you about a critical moment in late 2024 when we had to pivot big-time to keep Cone & Kulhad alive. It’s a story of scrambling, learning, and turning a near-disaster into a stronger business, all while staying true to our eco-friendly, community-focused vibe.The Setup: A Shaky StartBy October 2024, we’d soft-launched Cone & Kulhad at Eat Street, Kakinada, after months of recipe testing, securing a ₹5 lakh budget from family and savings, and setting up our 200-square-foot counter. Our menu was simple: three cone pizza flavors (paneer tikka, veggie delight, cheese burst) and two kulhad lassis (mango, rose), all vegetarian, no plastic, and priced around ₹80–₹150 to appeal to students and young professionals. We had a basic website for Rapido and Ola delivery integration, and our Instagram (@CONEANDKULHAD) was live, though struggling for traction, as I mentioned when we discussed publicity challenges. The launch day was exciting—50 customers, some Instagram tags, and a buzz from our 10% discount. But the honeymoon didn’t last.The Problem: A Delivery DisasterAbout a month in, by November 2024, cracks started showing. Our in-store pickup at Eat Street was doing okay, with 20–30 daily customers, mostly walk-ins from the evening crowd (3:00 PM–10:30 PM). But delivery, which I’d banked on to scale us, was a mess. I’d assumed our website’s delivery integration with Rapido and Ola would be a game-changer, letting us reach hostels and offices across Kakinada. Instead, it was a nightmare. Orders were delayed—sometimes 45 minutes or more—because riders weren’t syncing properly with our system. Customers complained on Instagram about cold cone pizzas or spilled lassis (kulhads weren’t travel-friendly without better packaging). One tagged post gave us a 3/5 rating, citing soggy cones, which stung.Sales were barely covering costs. We were averaging ₹5,000 daily, but rent, staff wages, and kulhad sourcing ate up most of it. I’d expected delivery to account for 60% of revenue, but it was less than 20%. Feedback revealed another issue: our target audience—18- to 35-year-olds—loved the concept but found delivery unreliable and in-store visits inconvenient unless they were already at Eat Street. I was gutted. I’d poured everything into this eco-friendly vision, inspired partly by Dr. Ambedkar’s empowerment ethos (as we tied to our brand for Ambedkar Jayanti), but now I faced a harsh truth: if we didn’t fix delivery and boost sales, Cone & Kulhad might fold by early 2025.The Pivot Moment: A Late-Night RealizationIt was a sleepless night in mid-November 2024, staring at a spreadsheet of dwindling profits, when I decided we had to pivot. Delivery wasn’t working, but our in-store customers were our biggest fans, raving about the crispy cones and earthy kulhads. I realized we’d overcommitted to a delivery-heavy model too soon, stretching our tiny team and budget thin. Instead of chasing a broad Kakinada market, we needed to double down on what was working: the Eat Street experience. But how could we make our counter a must-visit spot for young foodies while still offering convenience? I grabbed a notebook and started brainstorming, determined to pivot without abandoning our no-maida, no-plastic, pure-veg identity.The Pivot Plan: From Delivery-First to Experience-FirstThe next morning, I called my team—my cook, cashier, and a friend who helped with Instagram—and laid out a new plan. We’d shift from a delivery-first model to an experience-first model, focusing on making Cone & Kulhad a hangout destination at Eat Street while streamlining delivery for nearby areas only. Here’s what we did:Paused Broad Delivery: We limited delivery to a 2-km radius around Eat Street, using Rapido riders only (Ola’s system was too glitchy). This cut delays and let us focus on quality control. We updated our website to reflect the new delivery zone and added a “Pickup Preferred” nudge with a 5% discount.Enhanced the In-Store Vibe: I invested ₹20,000 from our budget to spruce up our counter—fairy lights, a chalkboard with doodles, and a selfie wall with “#ConeAndKulhad” branding. We played trendy Bollywood remixes from 6:00 PM onward to draw the evening crowd. I also trained staff to engage customers, suggesting flavor pairings (like paneer tikka cone with rose lassi), inspired by our Instagram content plan.Introduced Shareable Combos: To appeal to groups of students and friends, we launched “Buddies Combos”—two cone pizzas and two lassis for ₹250. This boosted order sizes and got people posting group pics, amplifying our Instagram reach.Ramped Up Social Media: I leaned into reels, posting daily tips (e.g., “Why kulhads are eco-cool”) and behind-the-scenes clips of cone-making, as we planned earlier. I also ran a “Tag & Win” contest: tag us in a story for a chance to win a free combo. This tackled our publicity struggle head-on.Fixed Packaging: For the limited delivery orders, we sourced biodegradable lids for kulhads and sturdier cone holders, reducing spills and soggy complaints. It cost ₹10,000 upfront but saved our reputation.The Execution: December 2024Implementing the pivot took a hectic month. I spent days negotiating with our kulhad supplier for lids and nights editing reels on CapCut, learning as I went. My cashier doubled as our “Instagram guy,” filming quick clips during downtime. We relaunched the new Cone & Kulhad experience in early December 2024 with a “Hangout Night” at Eat Street—free lassi samples for the first 20 customers and a live reel of our counter’s glow-up. The response was electric: 70 customers showed up, our best day yet, and Instagram stories flooded in. One reel, showing our selfie wall, got 500 views and 30 saves—a big leap from our usual 100.Delivery orders dropped to 10% of sales, but in-store revenue soared. The Buddies Combos were a hit, with groups of college kids splitting ₹250 deals and posting pics. Daily sales climbed to ₹8,000–₹10,000, enough to cover costs and save a small buffer. Customers stopped complaining about cold food, and a new tagged post gave us 4/5, praising the “vibes and flavors.” By January 2025, we were stable, with a loyal crowd and growing Instagram followers (up to 300 from 100).The Aftermath: Lessons and PrideLooking back, that pivot was a make-or-break moment. I learned to focus on our strengths—our unique Eat Street presence and quirky, sustainable offerings—rather than chasing a delivery dream too soon. It wasn’t easy letting go of my original vision, but listening to customers (like that 3/5 review we responded to) and adapting saved us. I’m proudest of how we stayed true to our no-maida, no-plastic, pure-veg ethos while turning our counter into a community spot, aligning with the inclusive spirit we tied to Ambedkar Jayanti.What It Means for Cone & KulhadThis pivot shaped Cone & Kulhad into what it is by April 2025: a beloved Kakinada hangout where young foodies flock for affordable, eco-friendly cone pizzas and lassis. It taught me resilience and the power of quick, bold changes. For potential customers or fans reading this, know that we’re a brand that listens, evolves, and delivers joy—one cone at a time. Swing by Eat Street or follow @CONEANDKULHAD to see how we’re growing, and maybe share a combo with your crew!

How did you build your audience on social media?

The Story of Building Cone & Kulhad’s Social Media Presence: From Zero to BuzzHey there, I’m the founder of Cone & Kulhad, a vibrant food spot in Kakinada, Andhra Pradesh, dishing out no-maida cone pizzas and kulhad lassis for the 18- to 35-year-old crowd. As I’ve shared before, our journey started in early 2024 with a napkin sketch and a dream to blend sustainability with quirky, vegetarian eats. But building our social media audience on Instagram (@CONEANDKULHAD)? That was a rollercoaster of trial, error, and some hard-won wins. Here’s the story of how we grew from a handful of followers to a buzzing community by April 2025, plus my advice for anyone starting their social media journey, especially if you’re a small business like us struggling with publicity.The Beginning: A Shaky Start in Mid-2024When I first dreamed up Cone & Kulhad, I knew social media would be our megaphone. Our target audience—college students, young professionals, and eco-conscious foodies—lived on Instagram, scrolling for trendy eats and shareable moments. In June 2024, before our October launch, I created @CONEANDKULHAD, armed with my smartphone and zero experience. My first post? A blurry photo of a test cone pizza from my kitchen, captioned, “Something crispy is coming to Kakinada!” It got three likes—two from friends and one from my mom. Ouch.The next few months were rough. I posted sporadically—maybe a lassi pour or a kulhad stack—hoping for viral magic. By our soft launch in October 2024, we had 50 followers, mostly people I knew. Engagement was dismal: 10–20 views per post, no comments, no shares. Customers at our Eat Street counter loved the food, but our Instagram wasn’t translating that vibe. I was frustrated. I’d set up Rapido and Ola delivery through our website, secured a ₹5 lakh budget, and perfected our no-plastic, pure-veg menu, as I detailed in our startup story. Yet, our social media was a ghost town, and publicity remained our Achilles’ heel, as we discussed when planning your Instagram content.The Turning Point: A November 2024 Wake-Up CallThe wake-up call came in November 2024, right after our delivery pivot (when we shifted from a delivery-first to an experience-first model, as I shared earlier). A customer tagged us in a story with a 3/5 rating, citing a soggy cone from a delayed delivery. It stung, but their post got more views than anything I’d shared. That’s when it hit me: people were watching, and I wasn’t giving them enough to engage with. I needed a strategy, not just random posts. I spent a night binge-watching foodie Instagram accounts and YouTube tutorials on reels, realizing our audience wanted value, personality, and visuals that popped. It was time to get serious.The Growth Journey: December 2024 to April 2025Over the next five months, I poured my heart into building our Instagram presence. Here’s how we went from 50 to 500 followers and turned @CONEANDKULHAD into a local name:Defined Our Vibe (December 2024)
I leaned into what made Cone & Kulhad unique: eco-friendly, affordable, and fun. I crafted a bio—“Crispy cone pizzas & kulhad lassis 🌿🍕 Pure veg, no maida, no plastic! Kakinada’s Eat Street”—and pinned a reel introducing our story, tying it to sustainability and community, inspired by our Ambedkar Jayanti posts. I started posting daily, mixing food shots with our Eat Street counter’s fairy-light glow, as we planned in your content strategy.Focused on Reels and Value (December 2024–January 2025)
Reels were king for our 18–35 audience. I invested in a ₹2,000 ring light and learned CapCut for editing. Following our content plan, I posted actionable tips: “3 Ways to Pair Cone Pizzas,” “Budget Hacks for Students,” and “Why Kulhads Are Eco-Cool.” These got 50–100 saves each, as young followers shared them with friends. A “Tag & Win” contest (free combo for tagging us) sparked 30 story tags, boosting our reach to 1,000 views for one reel. I also shared behind-the-scenes clips of our cook shaping cones, adding personality. Engagement climbed—100 followers by January 2025.Engaged Like Crazy (January–February 2025)
I realized social media wasn’t just posting; it was connecting. I replied to every comment and DM, even the 3/5 rating, with humility, as we crafted together. I followed local foodies and Kakinada influencers, liking and commenting on their posts. When a student tagged us in a group pic with our Buddies Combo, I reposted it, crediting them. This built loyalty, and our follower count hit 300 by February, with reels averaging 200 views and 10–15 likes.Leveraged Local Buzz (March–April 2025)
I tied posts to local events, like a reel for Ambedkar Jayanti celebrating equality with our kulhads, which got 400 views and 20 shares, as it resonated with socially conscious youth. I collaborated with a Kakinada food blogger (50K followers) for a shoutout in exchange for a free combo, driving 50 new followers. By April 2025, we hit 500 followers, with our best reel—a cone pizza prep clip—reaching 2,000 views and 50 saves. We weren’t viral, but we were a known name among Kakinada’s youth, with daily sales up to ₹10,000, partly thanks to Instagram-driven foot traffic.The Challenges and LessonsIt wasn’t all smooth. Early on, I wasted time on grainy photos that nobody cared about. Editing reels took hours, and negative feedback (like that 3/5 rating) felt personal. But I learned that consistency, authenticity, and engagement trump perfection. Our pivot to an experience-first model, with a selfie wall and combos, gave us content gold—customers posted stories, amplifying our reach. The biggest lesson? Social media is about building a community, not just selling. Every tag, comment, and save felt like a step toward overcoming our publicity struggles.Advice for Building Your Social Media PresenceIf you’re just starting, here’s my advice, drawn from Cone & Kulhad’s journey and tailored for small businesses or creators targeting a young audience:Know Your Audience and Niche
Pinpoint who you’re talking to (e.g., our 18–35 foodies) and what makes you unique (e.g., our no-maida, no-plastic ethos). Craft a bio and aesthetic that scream you. For us, it’s vibrant food shots and eco-friendly vibes. Post content that aligns with your audience’s values—our sustainability angle, tied to Ambedkar’s empowerment ethos, resonated big.Prioritize Reels and Value-Driven Content
Static posts are fine, but reels get eyes. Share tips, hacks, or stories your audience will save or share, like our “Budget Hacks for Students” reel. Aim for 3–5 reels a week, 15–30 seconds long, with trendy music and text overlays. Invest in a ring light (₹1,000–2,000) for crisp visuals. Early on, I posted daily to build momentum, as we planned in your content strategy.Engage Like Your Life Depends On It
Reply to every comment and DM within 24 hours. Follow accounts in your niche (e.g., local foodies for us) and interact genuinely—likes, comments, story replies. Repost user-generated content, like we did with customer tags. This builds loyalty and signals the algorithm to boost your posts. Our “Tag & Win” contest was a game-changer for engagement.Lean Into Local and Timely Content
Tie posts to local events or holidays (e.g., our Ambedkar Jayanti reel) to feel relevant. Partner with micro-influencers (5K–20K followers) for shoutouts—barter if cash is tight, like our blogger collab. Post during peak hours (6–8 PM IST for India) to catch your audience scrolling.Don’t Fear Feedback or Failure
Negative comments, like our 3/5 rating, hurt but teach. Respond kindly and act on feedback (we improved delivery packaging). Early posts might flop—mine did—but keep going. Track what works (e.g., our tips reels got more saves than food photos) and double down. Consistency beats perfection.Start Small, Stay Authentic
You don’t need a big budget. I used a free CapCut app and my phone. Share your story—why you started, what drives you. Our behind-the-scenes cone-making clips showed our hustle, connecting with followers. Be patient; growth takes months, not days. We hit 500 followers in nine months, and each one felt earned.Why It Matters for Cone & KulhadBy April 2025, our Instagram isn’t just a page—it’s our voice. It drives customers to Eat Street, boosts our ₹10,000 daily sales, and builds a community around our no-maida, no-plastic mission. For potential followers, know that @CONEANDKULHAD is where you’ll find tasty eats, eco-friendly vibes, and a small biz hustling to make Kakinada’s food scene pop. Swing by or tag us in your next cone pizza pic!

Contact Info:

• Website: https://www.coneandkulhad.com
• Instagram: coneandkulhad
• Facebook: coneandkulhad

Image Credits

Self capture, canva editions