How did Raghav and Divya develop their unique approach to the South Indian restaurant business with The Rameshwaram Cafe?

Raghav and Divya developed their restaurant concept by filling the gap between roadside eateries and five-star restaurants. They established core principles: exceptional hygiene, high-quality raw materials, and a commitment to fresh food prepared without refrigeration or artificial preservatives. Their food philosophy mirrors temple prasadam, serving items directly after preparation like home-cooking. The couple implemented a distinctive franchise model where they maintain complete control of kitchen operations, recipes, staffing, and quality, while partners handle day-to-day accounts and customer service. This ensures consistency across locations, with extensive training requirements for staff including 10,000-15,000 practice dosas before serving customers.