Today we’d like to introduce you to Vikas Chilkuri.
Hi Vikas, thanks for joining us today. We’d love for you to start by introducing yourself.
Vikas Chilkuri is the chef and owner of Cafe Le Rue, tucked into The Landings in Columbus, Georgia. Cafe Le Rue was born from Vikas’s love of cooking for others and his belief that the best restaurants feel less like businesses and more like extensions of home. What began as a simple dream—to serve honest food in a place where everyone feels welcome—has grown into a neighborhood café where regulars are known by name and newcomers are treated like old friends.
I believes great food starts with patience, fresh ingredients, and respect for tradition. our menu draws strong inspiration from Louisiana’s Cajun and Creole roots, celebrating bold flavors and comforting classics. Signature dishes like rich, slow-simmered jambalaya, hearty gumbo, soulful red beans, and warm, pillowy beignets bring the spirit of New Orleans to the table—food that’s meant to be shared, savored, and remembered.
Every dish at Cafe Le Rue reflects my personal approach to cooking: familiar flavors done right, without pretense, and always with care. You’ll often find me in the kitchen, checking plates, greeting guests, and making sure each meal leaves people a little happier than when they arrived. Cafe Le Rue isn’t just about what’s on the plate—it’s about creating a place where stories are shared, traditions are honored, and everyone feels like they belong.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
Running a small restaurant is rewarding—but whew, it comes with real challenges.
Rising Food & Supply Costs
Ingredient prices fluctuate constantly, and small restaurants don’t get the bulk discounts big chains do. One price hike on staples like meat, oil, or produce can seriously squeeze margins.
Staffing & Retention
Hiring reliable kitchen and front-of-house staff is tough, and keeping them is even tougher. Long hours, high stress, and competition from larger employers make turnover a constant battle.
Thin Profit Margins
Most restaurants operate on razor-thin margins (often 3–5%). One slow week, equipment breakdown, or unexpected expense can throw finances off balance fast.
Alright, so let’s switch gears a bit and talk business. What should we know about your work?
With more than two decades in the hospitality industry, Vikas has built a career rooted in leadership, consistency, and hands-on restaurant ownership. Since 2009, he has been the chef and owner of Cafe Le Rue in Columbus, Georgia, where he oversees every aspect of operations—from menu development and staffing to budgeting, payroll, and compliance. His long-term success as an independent operator reflects a deep understanding of both the business and the human side of restaurants.
Before launching Cafe Le Rue, Vikas held senior management roles with national brands including Cracker Barrel and Applebee’s, where he served as Associate General Manager and General Manager respectively. In those roles, he led large teams, managed profit and loss statements, improved operational efficiency, and focused on recruiting, training, and retaining talent. He also successfully opened and operated L V Bar & Grill, a casual dining concept with live entertainment, which he ran for four years before selling in 2017.
Vikas’s experience extends internationally, having worked in Switzerland at the prestigious Baur au Lac in Zurich, as well as in leadership roles at Callaway Gardens in Georgia. He holds a Master’s degree in Hotel & Restaurant Business Administration from César Ritz University in Switzerland and a Bachelor’s degree in Hospitality Management from Osmania University in India. He maintains multiple ServSafe and food service management certifications, all current through 2026.
Known for his operational discipline and people-first leadership style, Vikas Chilkuri represents the backbone of independent restaurants—owners who combine global training, corporate experience, and personal investment to build places that serve both great food and strong community ties
Networking and finding a mentor can have such a positive impact on one’s life and career. Any advice?
Turn Your Regulars Into Your Marketing Team
Your happiest customers are gold.
People trust people more than ads.
Own Local Social Media
You don’t need to be everywhere—just where your customers are.
Post behind-the-scenes kitchen moments
Short food videos
Staff spotlights
Daily specials
Tag your city and neighborhood every time.
Get on Google Like Your Life Depends on It
This one is HUGE and free.
Optimize your Google Business Profile
Ask happy customers to leave reviews (politely!)
Reply to every review—good or bad
Even 10–15 fresh reviews can spike foot traffic.
Collaborate With Nearby Businesses
Think community, not competition.
Contact Info:
- Website: https://www.cafelerue.com
- Instagram: @cafelerue
- Facebook: cafe le rue
