Built from scratch, run from the floor.

Manjeet Singh didn't come from hospitality. He studied in London, spent the better part of a decade working abroad, and came back to India in 2011 looking for something to build. He chose food, because it was the thing he actually loved doing.

The first Plan B opened in Gurgaon with no partners and no playbook. He set up the kitchen, designed the room, hired the team and ran the marketing himself. He picked the site by studying which bars did well overseas and noticing they all sat close to where people work — so he opened near the corporate belt and let the crowd find him.

What he says about staff hasn't changed since: treat them as family. Most of the early team is still around, and when someone gets an offer elsewhere, they tend to come and talk it through with him rather than just leave.

He still reads every review himself. His view is that a restaurant is like a child — it grows only if the person responsible for it is actually present, on the floor, watching what happens. Hand it to someone else and it stops growing.

The menu follows the same logic. Roughly seventy percent of it stays fixed — the dishes people come back for. The rest keeps moving, because people come out looking for something they haven't had yet.

ReSet is that thinking applied to a different idea: you bring the bottle, we take care of everything else.