Sunil Mishra : Passion-Led Leadership In The Indian QSR Space
Sunil Mishra
Brand Head
At the forefront of this change is a new breed of visionary leaders who are merging passion, operational knowledge, and strategy to redefine the restaurant experience. Among them is Sunil Mishra, the Brand Head of BIGGUYS, one of India’s fastest growing Korean Fried Chicken QSR, a branch of Beamer Brands.
Having built strong expertise in the food and beverage industry, Sunil joined the industry with an entry level role as a unit-level restaurant operator in 2015. Through the years, he has been able to experience all aspects of the QSR ecosystem, such as operations, supply chain management, product development, franchising and brand building.
Today, through his vast knowledge and leadership, he leads the brand BIGGUYS (a subsidiary of the oldest and largest burger QSR chain in India) in its quest to becoming the best option for chicken lovers in the country.
BIGGUYS has expanded to six cities and 18 stores within less than a year, driven by Sunil’s understanding of technology-driven processes, good SOPs and a core team with great experience to maintain a consistent standard of quality and innovation.
We bring you an insightful discussion with Sunil, as he reflects on his career journey and the leadership principles that shaped his success.
What are the key elements of building a strong brand, and how do you balance global consistency with local relevance?
Building a strong brand starts with clarity and consistency, anchored in four core pillars: product integrity, visual consistency, superior customer experience, and operational discipline.
We uphold standardized brand excellence across markets while allowing selective local adaptations in offerings and communication to reflect regional
preferences. This solution makes the brand coherent, scalable and globally aligned while also being closer to the local culture of every market.
What approaches have you implemented to blend international tastes with local desires, providing a menu that is both creative and budget-friendly?
We spent four years in R&D to create a menu that seamlessly blends authentic Korean flavors with Indian tastes, focusing on deep product-market research, cost engineering, and sustainable supply chain management.
Our approach combines global culinary techniques with local palates, ensuring every dish is flavorful, innovative, and culturally relevant. Developed by a unique culinary group hailing from across India, the menu is creative, affordable and accessible. Yet, it offers quality without compromising on taste or authenticity, thus reaching out to a mass market.
What quality control measures have you adopted to ensure that the chicken being served is clean, fresh, and safe for consumption?
We ensure the chicken quality and safety through strict controls across the entire value chain, from sourcing to outlet operations. This includes sourcing healthy birds within defined weight standards, maintaining a cold chain at 0–4°C throughout storage and transportation, standardized kitchen equipment and cooking temperatures, and adherence to internal food safety benchmarks.
Frequent internal inspection, unannounced inspections, and external inspections also guarantee the regular level of compliance with the hygiene, freshness, and safety standards.
How do you effectively lead your team as a business leader?
My leadership approach focuses on empowering a diverse culinary team through account ability, ownership, and continuous learning.
I emphasize structured experimentation, data-driven decision making, and cross-functional collaboration, ensuring ideas are refined through feedback and rigorous testing before scaling.
This makes it a disciplined, but creative place where innovation is not random, regional clues are important and excellence is always produced.
What approaches have you implemented to blend international tastes with local desires, providing a menu that is both creative and budget-friendly?
We spent four years in R&D to create a menu that seamlessly blends authentic Korean flavors with Indian tastes, focusing on deep product-market research, cost engineering, and sustainable supply chain management.
Our approach combines global culinary techniques with local palates, ensuring every dish is flavorful, innovative, and culturally relevant. Developed by a unique culinary group hailing from across India, the menu is creative, affordable and accessible. Yet, it offers quality without compromising on taste or authenticity, thus reaching out to a mass market.
With a focus on disciplined execution, quality, and scalability, BIGGUYS aspires to create meaningful market impact
What quality control measures have you adopted to ensure that the chicken being served is clean, fresh, and safe for consumption?
We ensure the chicken quality and safety through strict controls across the entire value chain, from sourcing to outlet operations. This includes sourcing healthy birds within defined weight standards, maintaining a cold chain at 0–4°C throughout storage and transportation, standardized kitchen equipment and cooking temperatures, and adherence to internal food safety benchmarks.
Frequent internal inspection, unannounced inspections, and external inspections also guarantee the regular level of compliance with the hygiene, freshness, and safety standards.
How do you effectively lead your team as a business leader?
My leadership approach focuses on empowering a diverse culinary team through account ability, ownership, and continuous learning.
I emphasize structured experimentation, data-driven decision making, and cross-functional collaboration, ensuring ideas are refined through feedback and rigorous testing before scaling.
This makes it a disciplined, but creative place where innovation is not random, regional clues are important and excellence is always produced.
What insights can you share about QSR industry’s growth across Tier 2 and Tier 3 Indian cities?
Tier 2 and Tier 3 cities are the key growth engines for the Indian QSR industry, fueled by rising disposable incomes, growing digital penetration, and increasing awareness of global food trends.
These markets are aspirational, have high dine-in culture, and have superior unit economics and break-even faster, therefore this market is commercially viable and strategically important as scalable and sustainable expansion.
What role does BIGGUYS envision for itself in the near future, and what level of impact does it aim to create in the market?
BIGGUYS envisions becoming a prominent Indian QSR brand with a strong national presence and global recognition, positioning itself as a benchmark for homegrown brands competing with international giants. In the near future, the brand aims to expand strategically across key Indian cities through a franchise-led model, empowering local entrepreneurs and supporting the vision of Atmanirbhar Bharat. With a focus on disciplined execution, quality, and scalability, BIGGUYS aspires to create meaningful market impact and become a Rs. 400 crore brand by 2030.
Sunil Mishra, Brand Head, Bigguys
Sunil Mishra is a QSR brand leader with over a decade of experience, currently serving as Brand Head of BIGGUYS, India’s fastest-growing Korean Fried Chicken QSR from the house of Beamer Brands, where he leads brand growth, innovation, and scalable operations.
•Hobbies: Exploring emerging food trends, mentoring entrepreneurs through franchising, and actively participating in industry forums.
•Favorite Cuisine: Indian and American.
•Favorite Book: I don’t have a specific favorite book, as I prefer learning through business events and industry inter-actions rather than reading.
•Favorite Travel Destination: India, for its endless diversity, rich culture, and inspiring experiences across every region.
•Awards and Recognition:
•Awarded Best QSR Chain in South India at the Indian Food Forum
•Recognized as Food Connoisseur, honoring excellence in the QSR industry
Tier 2 and Tier 3 cities are the key growth engines for the Indian QSR industry, fueled by rising disposable incomes, growing digital penetration, and increasing awareness of global food trends.
These markets are aspirational, have high dine-in culture, and have superior unit economics and break-even faster, therefore this market is commercially viable and strategically important as scalable and sustainable expansion.
What role does BIGGUYS envision for itself in the near future, and what level of impact does it aim to create in the market?
BIGGUYS envisions becoming a prominent Indian QSR brand with a strong national presence and global recognition, positioning itself as a benchmark for homegrown brands competing with international giants. In the near future, the brand aims to expand strategically across key Indian cities through a franchise-led model, empowering local entrepreneurs and supporting the vision of Atmanirbhar Bharat. With a focus on disciplined execution, quality, and scalability, BIGGUYS aspires to create meaningful market impact and become a Rs. 400 crore brand by 2030.
Sunil Mishra, Brand Head, Bigguys
Sunil Mishra is a QSR brand leader with over a decade of experience, currently serving as Brand Head of BIGGUYS, India’s fastest-growing Korean Fried Chicken QSR from the house of Beamer Brands, where he leads brand growth, innovation, and scalable operations.
•Hobbies: Exploring emerging food trends, mentoring entrepreneurs through franchising, and actively participating in industry forums.
•Favorite Cuisine: Indian and American.
•Favorite Book: I don’t have a specific favorite book, as I prefer learning through business events and industry inter-actions rather than reading.
•Favorite Travel Destination: India, for its endless diversity, rich culture, and inspiring experiences across every region.
•Awards and Recognition:
•Awarded Best QSR Chain in South India at the Indian Food Forum
•Recognized as Food Connoisseur, honoring excellence in the QSR industry