Ask a child what they want to be when they grow up, and you’ll get unexpected answers. From an early age, our minds start capturing what we see and influence what we do in the present time. Some discover their goals early, while others find them through life’s experiences.

In today’s world, opening a café is a dream many share. But turning that dream into reality takes proper planning and a passion for serving. It’s about bringing flavors to life and creating an experience that stays with people.

That’s how the story of Campanella began—a vision to bring the authentic Italian essence to Ahmedabad. A startup by two siblings inspired by Italy’s rich culture, they built a Rooftop café in Ahmedabad that feels like Italiano Paradiso.

A Trip That Changed Everything

The seed of a startup was always planted in Kritika and Ronit Thakur’s minds. As the proud owners of Campanella, they recall how, as kids, they would excitedly serve dishes to their family, waiting for their reactions. Not childhood memories, these moments reveal how their love of food grew with time.

While the café itself took shape later, the idea was already cooked up when they first visited Capri, Italy. The trip lasted a few days, but the love for that place stayed with them.

What stood out to them most was the food, simplicity, and warmth of Italian cafés. That’s exactly what they tried to bring to Campanella – a little piece of Italy in Ahmedabad.

A Brand with a Story

Building up the brand means your idea and the concept need to speak what you’re trying to say. And Campanella is bang on with it. Both the logo and the name resonate with Italy.

The logo looks like a bell with a ‘C’ in the middle, representing the first letter. Campanella is an Italian word meaning “a little bell”. Italy never left their heart during their trip, they brought back a ceramic bell souvenir. Traditionally used as a wind chime, which sets the vibe of positivity and prosperity.

They say-

“Even our logo is bell-shaped, and the bottom has waves, which signifies the ocean around the island. Even our entrance has the legitimate capri bells hanging, staying true to its value.”

Turning Passion into a Café

Now, the concrete goal was clear, but bringing it to life needed proper planning and execution. For Kritika, the journey started with a Diploma in Culinary arts, which solidified her interest in the commercial culinary world.

Later, she worked as an intern in Indian restaurants and then pursued an MA in Culinary Arts Management while working part-time in a small Indian restaurant.

But even with three degrees and industry experience, opening their café was a challenge. The biggest hurdle faced by these siblings was establishing Campanella as a concrete place at such an early stage in their careers.

A major challenge was their limited experience in setting up a business. But, learning every step of the way helped them shape Campanella into an authentic Italian café. With their father’s support—from measuring bottle levels to understanding AutoCAD drawings—no detail was overlooked.

Another challenge was staffing and sourcing quality raw materials. As a new startup, investing wisely was crucial. Luckily, with the guidance of food consultants, they built a strong foundation for the Cafe.

The End Results

Sometimes, what we dream and hope never turns out to be the same. For us, it was much better than what we expected. The essence and taste of Italy greet you straight from where you enter the place. Comfiest chairs, the two separate zones—Outdoor and Indoor—for every type of customer. The design we created by heart reflects our place and has its own story. The best part? It all tracks back to the family trip to Europe.

The journey of building this café paid off when customers talked about the exact experience we set out to create. Kritika and Ronit say, “We visit every table, take suggestions, and try to make things even better. The best part? Customers greet us with the smiles we always dreamed of seeing—from both our food and our café.”

Lessons for Future Entrepreneurs

Working in the startup and thinking it would grow at an early stage like magic is a bluff. Building a business requires understanding the market. Here are a few takeaways that can help you in your journey.

• Take all the help you can and ask questions. Get in touch with food consultants, F&B business owners, your target market, and anyone and everyone. You need to learn from everyone by socializing to understand how the market works.
• The ability to accept the lows and failures. Of all industries, the food industry is brutal because of the cycle of lows and highs. Learn patience, and implement every idea with a grain of salt. Because not every idea to attract customers will work.

Now, here is what the Founder says

Kritika Thakur said, “Find a balance between restlessness and patience. You’re going to need both to sustain. Never settle, but know when it’s not your time to run.”

Ronit Thakur, “One has to realise that every day ends and another day always starts. Your successes and failures do not continue tomorrow. You have to give your 100% every day.”

Final Thoughts 

Every startup begins with a dream, but success comes from persistence. Campanella’s journey proves that passion, adaptability, and the ability to learn help one to thrive in this industry. For every aspiring entrepreneur, the lesson is clear—embrace challenges, seek guidance, and stay committed. The right mindset turns dreams into reality.

Want more inspiring stories of restaurant startups? Follow Gujpreneur for insights into the minds behind successful businesses.