Yash Arora is the Founder & CEO of Creme-Borne, a most Innovative Dessert Chain; having 13 + pan-India outlets yet & adding more to the count. Today we got a chance to interview him, let’s learn more about him & his successful business model.

We hope this can inspire you to become a successful person too! It is worth listening to a successful entrepreneur or to people who share their success stories. We can significantly learn many things from their experiences, by listening to their story.

Excerpts from our exclusive interview with him:

Q1) Tell us a little bit about your start-up and your journey, please;

The journey has been fantastic and successful so far. I did my schooling at Guru Harkrishan Public School and further did my graduation with a Bachelor of business administration from Guru Gobind Singh Indraprastha university along with many short-term courses in Marketing and Management. Brought up in a family from a business background, I have been learning business practices from my father. Being a foodie myself, I am always keen on trying out new concepts and love to cook as well. I stumbled upon the idea of using charcoal in its flavors as it is known for many health benefits. It has been in vogue in the beauty product and cosmetics industry. Many people around the globe use it in food as well. I am sure, people must have heard of black burgers and pizzas, which were quite a thing in 2016. So we carried the idea forward with Crème-Borne and that is where `black ice cream` came into existence.

Creme-Borne
Creme-Borne

I was 21 years old when I opened my first store in the heart of Delhi which is Connaught place on 25 Dec 2017, At Crème-Borne, we started with ice creams but today we serve a wide range of American desserts. The idea behind our desserts fascinated many including our customers. We are one of the few places in India that serves Spanish churros. We collaborated with many brands like blue Tokai, Bira91, kingfisher, and many more. It brings immense joy to us as we rank in “ top 20 places to visit in Delhi” and got featured in many well-known 50+ magazines and pages like “so Delhi, LBB, for Delhi, HTcity, Hindustan times and many more. Now we have 13 running stores in pan India and 10 stores are under construction and we are serving 20000+ customers every month in pan India.

Q2) How did the idea for your business/startup come about?

Being a foodie myself, I am always keen on trying out new concepts and love to cook as well. I stumbled upon the idea of using charcoal in the flavors as it is known for its many health benefits. It has been in vogue in the beauty product and cosmetics industry. Many people around the globe use it in food as well. I am sure, people must have heard of black burgers and pizzas, which were quite a thing in 2016. So we carried the idea forward with Crème-Borne and that is where `black ice cream` came into existence.

Q3) What was your key driving force to become an entrepreneur?

I always wanted to make an impact. I think the foundation one lays for their vision is quite important when one starts. The motivation to start a business can be different for different people but what is important is a strong vision of how things should be. The next thing which is important is a proper business plan. This should be absolutely clear in the mind of the entrepreneur as this helps in achieving the end goal. One has to put in a substantial amount of effort to cater to market needs, resources, and new trends. Alongside, one should always evaluate their risks and strategies to enhance their business. Furthermore, one should invest in the core of their business. This means a continuous dedication of one’s time and energy. Initially, we are just a team of 6 people including me but now we are a family of more than 80+ employees pan India. For a successful business, it is very important that it is visible to its target audience and marketed well amongst them. The product should appeal to many and the customer should be attracted to it. Last but not the least, maintaining product quality and service is extremely important. These are the backbones and stepping stones for any F&B business. Today’s customers look for an entire package, from food to service to spending a qualitative time at an outlet. In the end, we should always aim to deliver them with the same.

Q4) How did you come up with the name for your business/startup?

The word “Crème-Borne” is a combination of two words – the first is Crème which means cream, and the second is Borne which means carried through. So the amalgamation of two means that the customer would be carried through the best in class taste when they experience our ice creams and desserts.

Yash Arora
Yash Arora

Q5) What service(s) or product(s) do you offer/manufacture?

To be in a market to make CremeBorne a more recognizable brand we have to maintain the quality or distinctive taste for that we have our own standardized manufacturing sauces and ice cream and powders products to provide similar taste Pan India to all of our outlets.

Presentation and mouth-watering food are one of the golden keys of CremeBorne which makes CremeBorne more Insta worthy as well as tasty at the same time. Our beautiful interiors or ambiance makes customers more vibing and makes CremeBorne separate from other brands in the league.

As of in-service part, we are trying to provide best in taste and prompt service in dine-in and delivery with a drooly taste makes our customers get more repeated. In covid time we did drive thru QR menus for cars to provide the whole menu to customers without direct contact with anything and maintain all covid norms.

Q6) Why should people choose your product/services?

At Cremeborne, we do not compromise on quality. We have a distinctive taste and our own standardized manufacturing sauces and ice creams to provide best-in-class taste. We are one of the few places in India that serves Spanish churros.

Well-presented mouth-watering food is one of the golden keys of Cremorne. Our Insta worthy ambiance makes customers vibe with us and that makes CremeBorne loved by people from different cities.

At Crème-Borne, we started with ice creams but today we serve a wide range of American desserts. The idea behind our desserts fascinated many including our customers. We are one of the few places in India that serves Spanish churros. We collaborated with many brands like blue Tokai, Bira91, kingfisher, and many more. It brings immense joy to us as we rank in “ top 20 places to visit in Delhi” and got featured in many well-known 50+ magazines and pages like “so Delhi, LBB, for Delhi, HTcity, Hindustan times and many more. Now we have 13 running stores pan India and 8 stores are under construction and we are serving 18000+ customers every month pan India

Q7) How do you market your business, and which tactics have been most successful?

According to me, marketing is equal to sales. We usually run marketing campaigns on all social media platforms. Our main focus is to be connected to our customers, be it online or offline. We did friendly collaborations with various brands like blue Tokai, Bira91, kingfisher, and many more to spread out in the market. Consistency has always been the key for us. It brings immense joy to us as we rank in the “ top 20 places to visit in Delhi” and got featured in 50+ well-known magazines and pages like “so Delhi, LBB, for Delhi, HTcity, Hindustan Times, and many more. Now we have running 13 stores in pan India and 9 stores are under construction and we are serving 20000+ customers every month pan India.

Q8) What risks are you facing? 

On our journey of growth and success, we all encounter risks. The road to success is full of lessons from failure, making mistakes, and facing challenges. You cannot succeed if you don’t experience failure. For me, taking risks has been an amazing learning experience. They have forced me to grow and change. At Crème-Borne, The major challenge is to be consistently changing and experimenting according to the market. Especially coming out through COVID time, speeding up operations, maintaining the quality, and being innovative at the same time has been a challenge for the whole F&B sector. I believe, In entrepreneurship, the risk is walking parallel to success. But we have to make ourselves ready for the challenges.

Rest things will become easy and manageable.

Q9) Did pandemic (COVID 19) affect your business? if yes how?

Pandemic surely affected the business at first, but we took some measures to sustain in the market following safety as well.

We focused more on online marketing and sales.

Every work was handled remotely, where we didn’t need to do physical meetings

We supported our franchises with rent reduction, staff expenses reduction and did overnight deliveries in most of our locations till 4 am to achieve break-even targets.

We launched a QR menu code for contactless takeaway in all our stores and took all covid safety measures.

Yash Arora
Yash Arora

Q10) Have you considered any alliance/partnership/funding?

Nope

Q11) What are your responsibilities as the business owner?

Obviously, to handle the initial operations, there are day-to-day responsibilities. But the most important ones are taking extraordinary care of our customers, going through the qualitative and quantitative analysis of the products, lots of planning and research, and building and nurturing my team.

Q12) How many hours a day do you work on average & can you describe/outline your typical day?

I usually do not count my working hours, but yes, to think productively, I really prefer to work at night, peacefully. I just want to grow this baby to be one of the favorite ice cream & dessert brands globally.

Q13) What is your greatest fear, and how do you manage fear?

Well, fear is not the word but yes, the risk is always there. Although if you have self-belief things will be easily handled. To manage this, I follow these key elements:

  • a) Accepting failure and learning.
  • b) Responsibility for my own actions.
  • c) Standing up for myself
  • a) d) Resourcefulness
  • e) Good Management and teamwork
  • f) Staying calm
  • g) Taking massive action (execution) with consistency and belief

Q14) What comes first for your money or emotions?

According to me, Emotions come first.

If you design your business as per customers’ emotions and satisfaction, the customers will relate with your business and you automatically make money.

Q15) Tell us about your early life & How has being an entrepreneur affected your family life?

So, I did my schooling at Guru Harkrishan Public School and further did my graduation with a Bachelor of business administration from Guru Gobind Singh Indraprastha university along with many short-term courses in Marketing and Management. Brought up in a family from a business background, I have been learning business practices from my father.

Being a sole owner, I have been invested in a whole lot of work along with traveling to new cities. And that’s why I spend less time with my family and close ones but they have supported me throughout my entrepreneurial journey and still are.

Q16) What piece of advice would you give to college graduates who want to become entrepreneurs??

Well, my most valuable career advice for young entrepreneurs is to be an example to fellow believers and unbelievers in your work. 

For me, a growth mindset was the key and still is. To grow as a young professionals, we need to become comfortable with being uncomfortable. Be open to new ideas and challenge yourself. Have a vision and know your goal.

Follow Yash Arora @

LinkedIn Handlehttps://www.linkedin.com/in/yash-arora-7b5103211/
Instagram Handlehttps://www.instagram.com/yashprt.arora/

His Brands @

Crèmeborne Instagram Handlehttps://www.instagram.com/cremeborne/
FRYEO’s Instagram Handlehttps://www.instagram.com/fryeoindia/

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Nitin Juneja

God bless Yash…
Proud to read you here.