Categories: Agency News

Dharmisha Gokani: Brewing Innovation and Trust with D’Aromas in India’s HoReCa Industry

Dharmisha Gokani, Director of D’Aromas, is a visionary entrepreneur who has transformed a passion project into one of India’s most trusted partners for the HoReCa (Hotel, Restaurant, Café) sector. What began as a love for premium teas and coffees has today expanded into a holistic café solutions brand—offering everything from artisanal beverages and ready-to-serve premixes to café infrastructure, disposables, and trend insights. Under her leadership, D’Aromas has grown beyond being just a product supplier to becoming a one-stop partner for over 10,000 outlets across India, with a growing international presence in the UK, USA, and the Middle East. With her ability to balance innovation with operational excellence, Dharmisha continues to redefine how hospitality businesses deliver consistency, creativity, and customer delight.

1. From a passion project to a trusted HoReCa partner — what key turning points shaped D’Aromas’ growth journey?

D’Aromas started with a passion for great tea and coffee but grew rapidly when we realized that cafés and restaurants needed more than just ingredients—they needed a single, reliable partner. Three milestones shaped our journey: first, expanding from teas and coffees into ready-to-serve premixes that save time without compromising taste; second, becoming a true one-stop solution by offering café infrastructure like equipment, furniture, and disposables; and third, building a strong distribution network that today serves over 10,000 outlets across India, with growing exports to the UK, USA, and the Middle East. These steps transformed us from a product supplier into a trusted HoReCa partner.

2. The HoReCa sector demands both creativity and consistency. How do you strike a balance between innovation and operational practicality?

We follow a simple cycle: create, standardize, and scale. We begin by experimenting with new flavors and formats in test kitchens and pilot cafés. Once a concept works, we standardize it into easy-to-use formats like premixes and measured SKUs. This ensures consistency in taste and presentation, even during peak hours. Finally, we make it scalable by providing clear SOPs and reliable supply chains. This way, clients get seasonal, innovative menu options that are both exciting for customers and easy for staff to execute.

3. Your portfolio spans from artisanal teas and coffees to café infrastructure. How do you identify and introduce new product categories?

Our approach is driven by two factors: operational needs and consumer trends. On one hand, we look at what café operators require—speed, better margins, and consistency. On the other, we track evolving customer preferences—whether that’s healthier options, visually appealing drinks, or new textures. This dual focus is why we introduced categories like waffle/cake premixes. Before launch, every new product goes through pilot testing, customer feedback, and refinement to ensure it delivers on both taste and practicality.

4. Many hospitality businesses face challenges with vendor management. How does D’Aromas’ integrated approach reduce these operational hurdles?

Instead of dealing with multiple vendors, cafés and restaurants can rely on us for everything from coffee beans and teas to premixes, syrups, disposables, and even furniture. This reduces the complexity of managing multiple purchase orders, improves cost efficiency, and ensures quality control. Our integrated supply approach also minimizes delays and stockouts, helping operators set up faster and run more smoothly. In short, we eliminate the headaches of vendor management so clients can focus on growing their business.

5. D’Aromas works closely with chefs, baristas, and restaurateurs. Can you share how customer feedback directly influences product development?

Customer feedback is central to how we innovate. For example, when baristas highlighted the need for faster beverage preparation, we refined our iced tea and shake premixes to dissolve more easily. When bakeries wanted more consistent results, we adjusted our waffle and cake premixes for better texture and yield. We gather inputs through pilots, tastings, and field visits, and if multiple clients suggest the same improvement, we adapt our formulations quickly. This collaborative approach ensures our products solve real challenges in the kitchen and behind the counter.

6. Beyond products, how does D’Aromas position itself as a knowledge and trend resource for its HoReCa clients?

We see ourselves not just as a supplier but also as a knowledge partner. Through our blog, social channels, and trend updates, we share insights on consumer preferences, seasonal menu ideas, and practical tips for operators. We also create training materials and easy-to-follow guides so that staff can adopt new offerings quickly. Combined with our loyalty and engagement ecosystem, this makes D’Aromas a go-to resource for both product solutions and industry knowledge—helping clients stay ahead of the curve.

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