7 Food Trends to Look Forward in 2025

In India, the popularity of sugar-free drinks has increased as a substitute for those with high sugar content. In the beverage sector, these low-calorie and low-sugar choices are readily accessible. A lot of sugar-free beverages are sweetened with artificial sweeteners like aspartame, stevia, and sucralose, which give them a nice flavor without adding extra calories and will propel the market for sugar-free beverages throughout the projection period.

With many top brands like Pepsico or Coke and Budweiser, which have zero calorie non-alcoholic beverages, many other brands are venturing into this new segment wherein they are launching non-alcoholic drinks that have zero sugar or less sugar. Brands are coming up with more such products in the market, because many consumers are being health conscious these days.

Market Size

The global market for sugar-free beverages was valued at US$ 7.9 billion in 2022 and is projected to increase at a compound annual growth rate (CAGR) of 4.2% from 2023 to 2030, reaching at US$ 10.9 billion. Meanwhile, India's non-alcoholic beverage industry is expected to expand by 6.72% between 2024 and 2028, reaching a market size of US$21.49 billion.

Exploring Zero-Sugar and Zero-Calorie Beverages

As consumers shift towards healthier options, the demand for zero-sugar, zero-calorie beverages is on the rise, especially among those managing sugar intake or following low-carb diets. The market is expected to grow at a CAGR of 5%, with major players like Coca-Cola leading, while smaller brands offer innovative flavors and functional benefits such as energy and immunity support.

“The idea of a low-sugar drink emerged from our commitment to offering products that align with evolving consumer preferences and better-for-you options without sacrificing taste. As people become increasingly mindful of what they consume, we saw the opportunity to launch a line of fifteen-flavoured low-sugar kombuchas. Much more recently, we introduced India’s first clean-label tonics, available in four distinct flavours,” said Shishir Sathyan, Co-Founder, Mossant Fermentary who highlighted that the trend toward low-sugar and clean-label products is only growing. Consumers are demanding transparency, simplicity, and less added sugars in the beverages that they choose. This shift has inspired us to expand further into this space, particularly with our new tonic line. We aim to make these drinks easily accessible through quick commerce and modern trade. 

He added, “That being said, the journey wasn’t without challenges. Developing low-sugar beverages that deliver both taste and quality took extensive research and innovation. We use proprietary processes to ensure our tonics remain clean-label while maintaining the delicate balance of fermentation for our kombuchas, all without relying on artificial preservatives. The result has been worth it, and we’re thrilled to be part of the movement towards more mindful, health-focused drinking experiences.” 

The Shift in the Market

Commenting on the zero calorie drinks, Ishan Varshnei, CEO and Co-Founder of Latambarcem said, “In today’s market, the demand for zero-sugar and low-calorie beverages has shifted from being a trend to a consumer expectation. At Borecha, we’ve recognized the growing need for healthier alternatives early on and have pioneered a new path in functional beverages. Moving away from the traditional sugary drinks, we’ve focused on crafting drinks that not only taste great but also promote wellness.”

“Our flagship low-sugar probiotic kombucha, along with our zero-sugar kombucha seltzers, exemplifies this vision. With less than 3.3 kcal per 330ml can, and infused with adaptogens, probiotics and prebiotics, we are creating beverages that support gut health, boost metabolism, and give consumers a guilt-free experience,” added Ishan Varshnei who explained that through consistent R&D, we are pushing the boundaries further with upcoming zero-calorie products aimed at providing functional health benefits without compromising on flavour or enjoyment.

Explaining further, he added, “As we continue to innovate, we’re helping raise consumer awareness about healthier choices, offering real competition to traditional sugary drinks, and shaping the future of the beverage industry. Our mission is to lead by example, promoting wellness-focused beverages that align with the evolving health-conscious lifestyle.”

Healthier Drink Options

“As consumers become increasingly health-conscious, they're shifting towards healthier drink options in both the alcoholic and non-alcoholic spaces. The hard seltzer market in the US, for instance, has experienced remarkable growth, surging from $1.3 billion to $8.9 billion in 2023. This trend is expected to emerge in India as well. Notably, consumers are moving away from sugary syrups in cocktails, opting for natural sweeteners like honey water and dates instead,” said Jittin Merani, Co-Founder of The Glenwalk who elaborated that anticipating this shift, we launched a zero-calorie ginger ale, enabling consumers to indulge in their favorite drinks without worrying about calorie intake.

On-going Trends
1.    Natural Sweeteners like Stevia and Monk Fruit are gaining popularity.
2.    Functional Ingredients, including probiotics and vitamins, are becoming common.
3.    Sustainability in packaging and sourcing is a key factor.
4.     Premiumization is allowing brands to create higher-quality offerings.
Challenges
1.    Balancing taste with health benefits remains difficult.
2.     Regulatory scrutiny is increasing around health claims and labeling.
3.    Educating consumers about new sweeteners is vital for trust.
4.    As competition grows, brands need strong product differentiation.

The future of zero-calorie beverages is promising, but staying competitive will require continuous innovation and consumer education. To reach a larger audience, many brands are also extending their distribution networks. 
 

Indian cuisine comes in a wide range of flavors, from Mughlai to Andhra, Bengali to Rajasthani, and numerous other regional cuisines from different parts of the country. It is one of the most culturally diverse nations, with countless meals that are all distinctive in the ways they use various herbs and spices. To put it succinctly, Indian cuisine is a synthesis of various regional cuisines, each with its own unique style. It is hardly surprising that it is regarded as one of the world's five great cuisines given its immense variety. Every state in the union offers a delectable assortment of snacks, breakfast options, lunch menus, and supper menus to choose from when traveling.

The world is changing and so are we. People's tastes and preferences have evolved over time and all thanks to growing prominence of television dramas and series that’s pushing such growth. Korean food became a fad after the popularity of ‘K Dramas’ in India and similarly Turkish is luring customers after its most seen and viewed series ‘Resurrection: Ertugrul’ that became one of the top watched drama on Netflix. The variety of foods and cuisines, as well as the ways in which they are prepared in various civilizations, demonstrate the diversity of the world. People are now well aware of the wide variety of international cuisines as they can easily travel to different nations. With the rise in social media, People have grown better knowledge about the five outstanding global cuisines as well as unexplored territories. These days, individuals like experimenting with unusual cuisine from both domestic and international origins.

Turkish food is a culinary haven for Middle Easterners, with some of its creative and delicious dishes being recognized around the world. Mediterranean, Central Asian, European, and Balkan cuisines are all combined to create Turkish cuisine. In reality, Turkish food has a significant impact on Greek, Egyptian, and Levantine cuisine, as well as other cuisines in these countries. Turkish cuisine has a lot to offer meat lovers with its blend of spices that isn't overly hot or spicy but still a hint of pepper. Common foods include stuffed dolmas, kebabs, koftas, and vegetable stews. One of the most well-known dishes from Turkish cuisine is Baklava, a dough-based dessert packed with chopped nuts and sweetened syrup.

Authentic & Unique flavours: Sweet to Spicy-

Turkish cuisine is becoming a trend due to its rich flavors, unique culinary heritage, and the immersive dining experiences they offer.

"As the pioneer of authentic Turkish Baklava in India, I am thrilled to lead Gourmet Baklava's journey to success. With a strong presence in Hyderabad and Mumbai, our unwavering commitment to quality, authenticity, and food safety has earned us the distinguished FSSC 22000 certification, a first in India's Baklava manufacturing. Our talented team, led by our experienced Turkish Chef, is dedicated to sharing the rich flavors of Turkey with India and the world. We operate branches in Hyderabad and Mumbai, and our expansion plans are underway, aiming to bring our premium Baklava to every metro city in India, setting a new standard for the industry and delighting food lovers everywhere,” shared Imtiaz Ali Siddiqui, who is the Founder of Levant, a Turkish restaurant in Hyderabad and Managing Director of Gourmet Baklava.

While, talking about Levant, Turkish Restaurant in Hyderabad, he added, “At Levant Turkish Restaurant, we are proud to have seasoned chefs from Turkey and Jordan, who bring a wealth of global culinary experience to our guests. Our Head Chef Turgut, hailing from Hatay, Turkey, is renowned for creating innovative dishes that pay homage to the traditional flavors of the Middle East while introducing new and exciting elements. Levant's specialty steak chef, Kadir, from Istanbul, crafts exquisite Turkish steaks using prime cuts imported from around the world, offering a spectacular feast for meat lovers. The authenticity and quality of our ingredients, along with a focus on food safety and continuous improvement, set us apart in the culinary landscape.Some of the famous Turkish dishes served at Levant are Adana Kabab, Hallabi kabab, pides, Mayhanaylaham ( lamb and rice cooked in slow flame for 5-6 hrs ), Burjsamaq (grill fish) Turkish steaks , Lahammajoun ( Turkish pizza) , Mashawimushakal( assortment of different kababs).”

What’s Pushing the Growth?

“Known for its rich and diverse flavors, Turkish cuisine blends Mediterranean and Middle Eastern influences, aligning well with the Indian palate known for its bold and aromatic tastes” said Chef Mehmet EminYalcin, Turkish-Head Chef, Ophelia, New Delhi adding that the popular dishes such as kebabs, mezes, and baklava have particularly resonated with Indian food lovers. The appeal extends beyond the food itself, as Turkish restaurants in India often provide a complete cultural experience with intricate décor, soothing music, and warm hospitality. The communal dining style, where dishes are shared, further enhances its appeal, resonating with Indian customs.

He added, “Key trending dishes include Doner Kebabs, Mezes (like hummus and baba ganoush), Baklava, Pide (Turkish pizza), and Turkish tea and coffee. These dishes offer a refreshing yet familiar taste profile that attracts Indian diners.”

Social media has played a pivotal role in this trend, with food influencers and bloggers showcasing Turkish cuisine, sparking curiosity and encouraging exploration. Platforms like Facebook and Instagram highlight the vibrant and appetizing nature of Turkish food, drawing more people to these culinary delights.

The rise of Turkish cuisine in India is more than a passing fad; it signifies a growing appreciation for global flavors, positioning it as a lasting part of India’s diverse culinary landscape.

Traditional Turkish flavors:

“At Epitome, we’ve embraced the growing trend of Turkish cuisine by offering a purely vegetarian menu that captures the essence of traditional Turkish flavors. The rise of Turkish restaurants in India reflects a broader desire for authentic international culinary experiences,” said Richa Sanghvi, CEO, Epitome Global Dinning & Bar Restaurant who added that they focus on vegetarian Turkish dishes, like falafel, hummus which caters to the Indian palate's love for vibrant and flavorful meals. The popularity of Turkish food at Epitome highlights a trend towards healthier, flavorful, and diverse dining options, making it a favorite among those seeking a novel yet culturally rich culinary journey.

World of Brands is a disruptive technology-first company with solutions in consumer-tech and fin-tech, which also owns, partners, and acquires relevant alcobev brands, across trending consumer taste segments. They have also become one of the few companies with product launches across the alcohol industry of high-spirit and low-spirit drinks. World of Brands first launched an exquisite collection under the brand ‘Great Indian Gin’ with 3 flavours in 2022. Disco Panda will be the second brand to be a part of the brand portfolio, making it one of the few companies with product launches across the spectrum of high-spirit and low-spirit drink segments. 

DISCO PANDA was hand-crafted by India’s most successful Master Brewer Alok K Basu and a renowned ‘innovation hub’ based in USA. Under World of Brands, ‘DISCO PANDA’ was launched with flavours. A ready to drink craft product, the brand has launch the flavours like  ‘Hoppy Magic’, ‘Pilsen Punch’, ‘Mango Tango’, ‘Paan Supari’ and ‘Floral Burst.’

Gurpreet Singh, Co-Founder & Director of World of Brands shares his insights on entrepreneurial journey, brand uniqueness, new launches and much more. Excerpts from the interview:

The Story Behind ‘World of Brands’

Each of the four founding partners has a strong link to the alcohol and beverage industry, which sparked the initial connections and friendship between us. We'd often discuss over a drink on the gaps in the availability of good quality products at different price-points, taste-segments and category-challenging propositions. 
       
We often asked “Why wasn't someone using these consumer insights and developing a ‘House of Brands’ portfolio to cater to these large unmet needs of the alcobev consumers.” The opportunity to create, partner with, and even acquire brands that are appropriately priced and crafted to different taste-segments was there for the taking. A series of such conversations led us to state, “Why wait for someone else to innovate? Why not us?” “If not now, when?”. This simple statement sparked a series of conversations that eventually led to the creation of our company. That's our story, the essence of which we have imbibed into the business vision and corporate culture of our company - named 'World of Brands’ (WoB).

Leading the ‘Gin’ Revolution

In the recent years, the world has been witnessing a ‘Gin renaissance’ and India is no different. A few Indian entrepreneurs started the crusade of making Gin more popular and thus started the revival of the Gin category with these home-grown brands which have led from the front in increasing the adoption of Gin in India. The Gin category has undergone phenomenal growth with many of the white spirits consumers switching to the younger, more versatile category of Gin. There has been an explosion in the number of Gin brands (both international and local) that are getting launched in India. It’s akin to the explosion of brands the Craft Beer segment saw in India between 2017-2021. 

When we entered the market, we used our deep consumer insights not just from the gin segment but to the overall white spirit segment and from there emerged our 3-pronged strategy – 1) entry level premium price (which also overlaps the larger white spirits market), 2) flavours (in India in excess of 50% of vodka is consumed in a colourless flavoured format) and 3) smaller SKUs (to ensure higher penetrations and trials on our brand).

What’s Trending in Beverages Sector?

India has peculiar consumption habits. Unlike the western markets where anywhere between 70-90% of consumption come from beer & wine segments, in India 65%+ comes from the high spirits segments of IMFL & country spirits and only 35% comes from beer. Even within the beer segment 85%+ prefer a strong beer to a mild beer unlike the western markets where they largely consume mild beers or even light beers. The macro indicators on India and the alcohol segment are extremely positive. Per capita consumption led by improved penetration, a young population, higher instances of single living and increasing socio-cultural acceptance of alcohol will continue to fuel growth in the category. 

Tech Transformation

The usage of technology adoption is relatively low in alcobev. The absence of e-commerce in this category in India negates the entire consumer facing tech-based play that many other categories have made over the last 2 decades. There is some level of technology usage in manufacturing, material and sale tracking etc but not much beyond that.

The Market Size

We are currently available with 2 of our brands. We launched ‘Great Indian Gin’ and its 2 flavour variants of ‘Great Indian Nagpur Orange Gin’ and ‘Great Indian Shimla Green Apple Gin’ in July 2022. These are available in Karnataka, Telengana, Puducherry and Goa. 

Disco Panda was launched in May 2023 and is now available across multiple flavours. Initially ‘Disco Panda Hoppy Magic’ and ‘Disco Panda Pilsen Punch’ were introduced. More recently we added our fruit-flavour & ‘Indian-flavour range of ‘Disco Panda Mango Tango’ and ‘Disco Panda Paan Supari’; ‘Disco Panda Orange Burst’ will be added to the portfolio very soon. The brand is now available in Delhi, Uttar Pradesh, Uttarakhand, Punjab, Goa, Karnataka, Kerala and Puducherry.
 

In recent years, Indian consumers' dietary preferences have shifted significantly due to growing health and wellness awareness. This change is particularly noticeable in the healthy drinks industry, where demands are rapidly evolving. As a founder of a healthy beverage brand, I've seen how these preferences are reshaping the market and driving innovation. At Utopian Drinks, we stress the importance of informed consumers who ask critical questions like: Where are the fruits sourced from? How is the packaging recycled? What sugar alternatives are used? How accessible are these products in the market?

Rise of Health-Conscious Consumers: Indian consumers are increasingly mindful of their dietary choices, leading to a surge in demand for nutritious meals and high-protein options. The proliferation of information and the influence of health experts, nutritionists, and fitness enthusiasts on social media platforms have significantly contributed to this awareness. People are now more knowledgeable about nutrition, understanding the importance of protein, vitamins, and minerals in their diet. This shift is evident in various social media discussions and the growing popularity of health-related content.

Diverse Consumer Needs: The healthy drinks market in India is witnessing a diverse range of consumer needs. Fitness enthusiasts are seeking protein-rich beverages to support their workouts and recovery. Others are looking for low-calorie options to aid in weight management. There is also a growing demand for drinks that offer specific health benefits, such as boosting immunity, enhancing digestion, and providing natural energy. Additionally, consumers are increasingly seeking alternatives to sugary sodas and artificial drinks, preferring natural and organic options.

Functional Beverages: In addition to basic nutritional needs, consumers are increasingly seeking beverages that offer specific functional benefits. This includes detox smoothies designed to improve digestive health, boost immunity, enhance mental clarity, and support detoxification. Functional beverages often contain added vitamins, minerals, probiotics, adaptogens, and other health-boosting ingredients. For example, kombucha, a fermented tea rich in probiotics, has gained popularity for its digestive benefits.

Plant-Based Options: With a growing awareness of the health and environmental benefits of plant-based diets, there is a rising demand for plant-based beverages. This includes plant-based milk alternatives such as almond, soy, oat, and coconut milk, as well as plant-based protein shakes and healthy smoothies. Consumers are attracted to these options for their lower environmental impact, ethical considerations, and potential health benefits compared to animal-based products.

Clean Labels and Minimal Ingredients: Modern consumers are looking for products with clean labels, meaning minimal, natural ingredients that they can easily recognize and understand. They prefer beverages that are free from artificial colors, flavors, preservatives, and sweeteners. This trend towards clean eating has pushed brands to simplify their ingredient lists and highlight the natural, wholesome components of their products. This includes offering no sugar drinks that cater to health-conscious individuals.

Hydration and Electrolyte Balance: Hydration is a fundamental aspect of health, and consumers are increasingly aware of the importance of maintaining proper hydration and electrolyte balance. This has led to a growing market for electrolyte-infused waters and hydration drinks that replenish essential minerals lost through sweat, especially among athletes and fitness enthusiasts. Coconut water, known for its natural electrolyte content, has become a popular choice in this category.

Personalised Nutrition: As technology advances, there is a growing trend towards personalised nutrition, where consumers seek products tailored to their specific health needs and goals. This can include personalized drink mixes based on individual dietary requirements, genetic profiles, or health conditions. Brands are leveraging data and technology to offer customized beverage solutions that meet the unique needs of each consumer, including diabetic-friendly options.

Eco-Friendly and Sustainable Packaging: Sustainability is a major concern for today's consumers. They are not only interested in the health benefits of their beverages but also in the environmental impact of their packaging. There is a growing demand for eco-friendly packaging options, such as recyclable, biodegradable, or reusable containers. Brands that prioritize sustainability in their packaging choices can build stronger connections with environmentally conscious consumers.

Freshness and Quality: Consumers are increasingly prioritising freshness and quality in their food and drink choices. They are looking for beverages that are made from fresh, high-quality ingredients and minimally processed to retain their natural flavors and nutritional benefits. Cold-pressed juices and healthy smoothies are popular in this regard, as the cold-pressing process helps preserve the nutrients and flavors of the ingredients.

Regional and Ethnic Flavors: There is a growing interest in beverages that incorporate regional and ethnic flavors, offering consumers a taste of traditional and exotic ingredients. This trend reflects a broader curiosity and appreciation for diverse culinary experiences. Drinks featuring ingredients like hibiscus, tamarind, kokum, and other indigenous fruits and herbs are gaining popularity, catering to consumers' desire for unique and culturally rich flavors.

Smart Packaging and Technology Integration: The integration of technology into the healthy drinks industry is an emerging trend. Smart packaging that provides consumers with detailed information about the product, such as its nutritional content, sourcing details, and freshness, is becoming increasingly popular. QR codes and augmented reality features on packaging offer interactive and informative experiences, enhancing consumer engagement and trust. One of the packaging technologies we use keeps our smoothies healthy and fresh without adding preservatives, this is achieved through a process called Retort. Retort processing involves heating the products for a short period and rapidly cooling them. This reduces microbial activity, which is the main reason for any fruit, vegetable, or food to oxidize and spoil. The microbial activity is minimized without significantly impacting the nutritional content.

Ready-to-Drink (RTD) Beverages: Convenience remains a significant factor in consumer choices. Ready-to-drink (RTD) healthy beverages are in high demand as they offer the perfect blend of health benefits and convenience. Busy lifestyles drive the need for on-the-go options that require no preparation. Brands are responding by offering a wide range of RTD options, from protein shakes, green juices to low-calorie drinks that cater to various health goals and preferences.

The evolving demands in the healthy drinks industry present challenges and opportunities for brands. By focusing on health-conscious consumers, embracing transparency, supporting local sourcing, and innovating, brands can thrive in this dynamic market. Future of the healthy drinks industry is bright, and we are excited to be part of this journey towards a healthier and more conscious consumer landscape in India.
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Every day we see a new restaurant opening in India, but how many restaurants are wisely placing them in the food driven Indian society is a trick. A restaurateur needs to play a lot with the local flavours, selection of location, menu and the ambience to be well appreciated by the customers.

From placing the product right in the market to running them successfully is a major challenge in India. Today, many restaurants come with a great bang, but fail to successfully run business in India. This is because they are not well versed with the strategies on how to place the product right in the market.

But the story of successful chains Indian brands like Yo! China, Speciality Restaurants, Cafe Coffee Day (CCD) and Haldiram’s; global majors like Domino’s, McDonald’s; and International giants like Burger King can teach restaurant owners on how to place their products right in the market, where customers have become very demanding and unstable in choosing a particular menu.

Placing it Right

According to experts, a restaurant owner should focus on creating same experience while delivering across all parts of the country. Meanwhile, they should also try to introduce something new and exciting in their menu on regular basis.

“We create fun at our restaurant. We are value for money restaurant and our restaurants are trendy. We offer innovation and are present at the right location. The strategies help us gain an edge over others. We are here for 11 years building our brand because brand brings consistency and the ability to stay requires time,” says Ashish Kapur, MD and Co-Founder, Yo! China, who has successfully build India’s first Chinese restaurant chain.

On the other hand, the Indian home-grown coffee major CCD is committed to bring a world-class coffee experience and superior service for its customers. The coffee chain has a core team of F&B experts, food technologists and trainers, who ensure that the chain remains relevant and trendsetter. It is ensured that there is something new and exciting on offer at regular intervals.

When Vaango started in 2011, it was conceptualised on the basis of what was the customers’ requirement and the customers wanted a South Indian restaurant in a contemporary. They are operating 19 outlets in Delhi-NCR region, and other cities like Haldwani, Dehradun, Mohali, Jaipur, and at airports in Hyderabad and Mumbai which is evident of the brand’s evolution in the market.

Authenticity is the call

With Indian food lovers becoming well travelled and experienced when choosing what to eat, it has become a bit difficult for the restaurant owners and chefs to meet their demands and successfully cater to them. And with the growing demand for food, comes the authenticity of the product. We have seen tremendous progress happening in the F&B segment. New brands are investing lakhs and crores in setting up a restaurant, but the brands who have delivered the best experience are running for long in the business.

Brands are very clear in terms of standardising the brand format. From Chandigarh to Chennai, brands have been trying to deliver the same experience to their customers.  Supply chain, backend, training and every other important thing is taken care of. We try to take a lot of feedback through one-on-one interaction with our customers and have a very robust feedback mechanism.

Thus, we can say that placing your brand right by adopting right tools is important in running a restaurant’s operation successful in India. Knowing your target customer, focusing on building an authentic menu, and selecting the right location will help you run a robust restaurant business.

Restaurant owners can get their business to new heights, introduce new dishes on their menus and win customers loyalty by starting a restaurant blog for their business. Whether they are a new player or have been in this business for several years, owners might find it beneficial to start a blog. 

Many of the most successful businesses are known as industry leaders because they educate others in their fields. You can use a blog to help educate other restaurants in your industry and be known as a leader in your industry this way. 

Blog enthusiasts or bloggers have started blogs about and on food industry or Chefs, yet most of the restaurant websites skip this step. With blogging becoming a fad and a popular choice for readers, restaurants should be asking: Why aren’t we getting involved?

One of the main reasons restaurants probably ignore the blogging phenomenon is because they don’t understand how it can help boost their business. Although consumers initially go to a restaurant’s website for the menu, a blog is a great and added feature. Blogs create an image in the consumers mind even before the food is ordered or liked.

Use it in Your Favor

You can educate your audience about the aspects of the restaurant industry or your restaurant in person, including the details about the range of food in your restaurant or the genre or category of food you specialise in.

You can also give a sneak peak about the future plans of the restaurant and on parallel terms promote it too!

You can even describe the on-going events and offers in your restaurant and can reason out why it should not be missed at any cost.

The most important standpoint of blogging can be “Guest blogging” (having someone outside your company submit articles to your blog) – a crowd-pleasing and a way to earn back-links. It can act to your advantage as you can connect with your customers and get their feedback about your restaurant as well. Since their blogs will be on your website, people will be excited to recommend your website and your networking will only improve.

While there are countless ways to market your restaurant, restaurant blogging outweighs most methods. The best part about a blog is the notion that you don’t have to add content every day. Even if you update the blog once or twice every month you can still earn the benefits from it.

Go blogging and stay connected!

The aim of bars across the world is to stir excitement and entertainment. Considered as the most money making business, running a bar in India is a tedious task. Bars and pubs have grown faster than cafes over the past two years driven by younger consumers, competitive pricing and a proliferation of options, says data by global market research firm Euromonitor.

Bars and pubs as a category grew 23.5% against 21.6% in cafes in 2014-16. Also, a vast number of pubs, breweries, microbreweries, and bars have opened across markets in the past two years, while there has been stagnation in the number of specialised coffee stores being set up by organized players.

Bars Unlocking their Potential

In the past year, interesting concepts have emerged and with the opening of the The Byg Brewsky, which is spread across 16000sq ft with a micro brewery holding 16 beers on tap which works as a milestone for us to set in a country like India. 

Pravesh Pandey, Director, The Byg Brewsky Company said,” One of the primary factors for any successful business to sustain in the market is an experience that is being offered to the consumers today. Any business model will have a longer shelf life and longer sustainability provided it has major factors involved in it; the experience and the uniqueness of the product is something which should be way ahead of its time.

“The parameters concerning the pricing should include your target group and where the Indian economy is growing”, added Pandey.

Offer the Best to Your Customers

Each product has a life cycle. Most of the consumers are spoilt by choices. Sustainability also depends on customer loyalty as well. Today consumers have varying preferences with no particular brand favoritism. Entrepreneurs need to make sure that they create a unique differentiator offering by creating a product extension.

“The product offering has to be dependent upon uniqueness which is the innovation to sustain in the market”, said Pandey.

Gurgaon-based microbrewery, BrewBuddy, has aunched taps on tables along with a ‘self-pour’ concept for consumers. “We are a relatively new player and despite stiff competition within the sector, footfalls have been robust both though weekdays as well as weekends. A wide variety of drinks and not just beer, snacking options, portion sizes, and younger consumers are driving in the numbers,” said Ashish Gupta, director at Rejoice Hospitality, one of the promoters of BrewBuddy.

How to Keep it Going

India is a country that has always prioritised food over the drink. Drinking was long considered a taboo and the law conspired with traditional norms for a healthy pub culture to flourish.  However, in the last 15 years India has seen a massive change in the food and beverage industry. Not only has the mindset of the consumer changed – a drink or two after work is completely kosher – every major liquor brand feels that its biggest growth potential is in India.

There are reasons why majority of the bars couldn’t sustain the tough competition in the market. Creating a brand is extremely important for a bar to sustain. When asked about what it all takes to keep a brand run through all the hurdles, Pandey said,” Defining or creating a brand depends upon the communication a brand has with its people. Brand communication and offering together if amplified with a differentiator product is the successful mantra for the brand.”

Joy Singh, Founder, Raasta said,” Pairing food with liquor has become a trendsetter which has been widely adopted by new age bars in India. This demands you to keep the menu as simple as possible. Also, leveraging business with liquor companies as well as a structured backend leads to scaling bars.

The Success Mantra

Nightlife culture is an integral part of any city’s identity and new age bars have been able to carve out a niche for the brand by building a trademark with their food, drinks or the even  more beautiful, pairing the both. Standing still isn't an option in this changing world. There needs to be a step change in the way food and beverage companies do business. 

Right people driving the right innovation and ensuring the differentiator is amplified is Pravesh Pandey’s mantra to sustain a bar business in India, where 40% sales come from food and the remaining is attributed to alcohol.

Sharing insights on running a successful business Joy Singh said,” One should always open what they believe in and stick to it rather than seeing others and changing their own product or place to match. And the most important thing is patience, as it takes time for a place to pick up.”

“Once you are a curator of a brand don’t go wide, go deep. As long as your basics are right, you stick with your concept, believe in it and don’t get desperate, there’s always space and acceptance in the market”, added Joy Singh, Founder, Raasta.

Catering as a segment refers to creating a special experience for clients/diners, wherein they visit a restaurant to relish specialties of a particular food concept in a pre-defined set ambience. Therefore, catering represents the art of bringing a unique food concept to the table. Today, caterers have become very experimental with the food choices that they promise to offer, coupled with innovative presentations that speak volume of their expertise in food business. On the other hand, restaurants offer a permanent aesthetics that cannot be customised.

Few years ago, restaurants used to be the trendsetters in dining concepts, driving the quality, consistency and swag quotients of cuisines. However, today, the situation has completely reversed. Now, catering industry is flourishing and defining trends, and driving the product and consistency factors.

Ankur Jain, Director, The Indian Catering Company said,” Earlier there used to no focus on the layout but now the clients gives equal importance to the setup layout & taste. With a lot of things changing in the catering business, challenges are ever increasing in the F& B industry.”

Hence, catering is adversely affecting the restaurant business. Following are the some of the reasons for this development:

Generating Higher Volumes: 

In the catering industry, as you deal in larger volumes, the scope for financial gain increases. When you serve a large number of people, it yields higher margins. On the other hand, a restaurant is not equipped to generate high revenues due to restricted customers, menu and space.

Room for Variety:

A caterer delivers myriad choices and spends high to be able to churn high profitability, which in turn gives a free spending hand to him/her.

Trading on Revenues: 

A restaurant generates lesser revenues on everyday basis under the same condition vis-a-vis a caterer. A caterer puts into constant efforts under different circumstances with every single event—from selecting a menu, choosing a set-up to handpicking ingredients and allocating manpower. It is a difficult task at each stage, but brings in an element of surprise as diners get the opportunity to see and explore something unique for the first time.

Upcoming Trends

The catering industry in India is worth INR 200 billion and the majority proportion of the business herein is unorganized. The business gives high returns, and hence becoming a very lucrative opportunity for today’s generation who want to delve in food business. Chefs are coming up with new strategies and concepts that are creating a buzz in the market with each occasion with the freedom to tweak a concept to serve to clients’ (read customers’) needs. This way they are able to explore more opportunities of showing their talent.

The latest trends in the catering market are that how you present you buffet and food. Nowadays, a restaurant with specialized cuisine is in high demand amongst clients. Fusion food is the preferred choice of younger generation and they always want to try new things in food.

Commenting on the same, Jain said,” We believe that we have to provide something new and different for each of our clients whether in terms of food or setting up the buffet.”

Hurdles on the Way

When a restaurant starts getting more and more popular, it’s natural for management to start thinking of options for expansion. For some it’s a food truck. For others, it’s a second brick-and-mortar location. But for many, it’s expanding their service to catering.

As every positive comes with a rider, the opportunities of making easy money in the catering industry come with some challenges, which are as follows:

1. The competition has started mushrooming, and hence giving rise to buyers’ market.
2. When the scope is with the buyer, he takes the liberty to reap maximum benefits from the seller, leaving less room for the latter to gain profits.
3. The customer gets into details and the menu items keep adding up, with high demands for best quality food. This leads to the need for specialist chefs for each cuisine or even sub-cuisines, which increases the cost.
4. The arrangement of a set-up is another big ticket. The investment that a caterer has to do in a fancy set-up is very high and is getting dearer with each passing day.

Each and every cuisine is handled with kids gloves and the buffet space is set up like a five-star specialty restaurant. In any luxury catering set-up, there are at least six international and four–six local cuisines or sub-cuisines.

Owing to customers’ demands, caterers are forced to get the best team members (right talents and hence the human resource expense is very high.

The difference between ‘good’ and ‘great’ has always been attention given to details in whatever you do. In catering business, attention becomes a priority—a necessity that cannot be ignored if you wish to succeed.

The adrenaline rush that is present in this industry day in and day out is marvellous. People are bound to go with the move making sure that they are ahead in the race. Surprisingly, as the person is always high on the adrenaline he looks so young and happy even in the toughest time. This makes the people in the industry great and exciting making more new ventures and inviting new trends in the country.

For ages eating out has been the key trend in the country when somebody visits a restaurant, but in last one or two years the new age, experiential customer is also looking out for good beverages and drink options when they are dining at a place. We can say that drinks no more are an accompaniment with the food rather people go out for a good drink; over a glass of fine wine or a luxury cocktail experience.  “With new beverage companies bringing their products to India, I see choices in India growing. We will hopefully see a new generation of single malts and a growing gin-drinking culture. Bartenders will also begin to get more importance and recognition in the industry in the coming days,” shares Shreyas Patel of Bootlegger Bengaluru.

Also, customers are no more looking at simple alcoholic or beverages option, there drinks are full of adventurous innovations and mix of international flavours. Citing an example, Turmeric Latte in itself was a global hit attracting thousands of global customers to try our age old haldi waala dood. Not only this, lots of innovations are happening pairing food right with the food options. For example; beer goes well with burgers, sandwiches and other finger foods, wine suits a luxury dining experience when people are out on a relaxed eating experience.  “I think the situation would be that people would always eat throughout the week be it in a food court, bar or a proper restaurant depending on their choices, therefore the markets are going to expand much faster now than before. The other thing is that having small bites and having healthy food is important. So, the consumption of food per say might go down compared to what our generations have seen. Drinking will become a part of every evening followed with quick nibbles or snacks,” points Anjan Chatterjee, Founder, Speciality Restaurants Ltd.

Also, cocktail as a drink has gained momentum in restaurants and bars. According to experts, two years ago the cocktail sale was about 2-4 per cent and today when they are reinventing the menu by imbibing little bit of madness they do 28-30 per cent of cocktails.

Thus, with all the changes that the industry is going through we can say that we can see more food and beverages options on our dining table in days to come.

After so much hassle, GST has finally passed to amend the constitution followed by the concept of ‘one nation, one tax’. GST is one indirect tax for whole nation. The final consumer will thus bear only the GST charged by the last dealer in the supply chain, with set-off benefits at all the previous stages. GST will replace Central Level Taxes like Excise, Service Tax, Custom Duty and State Taxes like VAT, CST, Octroi & Entry Tax, and Entertainment Tax among others.

It will obviously affect food sector and all the people living in all sections of the society. A great initiative considering it is a single tax now and the business enterprise does not have to file multiple returns and deal with multiple agencies. “GST is a welcome reform brought in by the present government. However, the job is only half done”, says Arun Arora, General Manager, Radisson Blu Paschim Vihar adding though the common name of tax is GST, multiple tax rates has made it complicated.

Though the restaurant owners were really hopeful to get a single tax slab also but unfortunately, on rooms they will have two different tax rates, similarly on a dining bill having food items, bottled water and aerated beverage, there would be three tax rates applicable respectively and if liquor is served that would have yet another levy of VAT and not GST. Configuring the software was a herculean task. Going forward, there will be challenges in taking the input credit as our vendors and suppliers are still confused and struggling to configure their HSN codes. It will be couple of months before everything settles down and we are able to streamline our processes. Hopefully, it will benefit the industry when the unbranded and stand alone banquets stop dealing in no bill cash transactions. Perhaps, GST will put an end to this practice.

Under the GST regime, non air conditioned restaurants will attract 12 per cent tax and air conditioned restaurants and those serving liquors will attract 18 per cent. Anything that is served as a part of restaurant bill will be subject to GST, barring alcohol on which Value Added Tax (VAT) will be levied. "I have a mix opinion, GST as a concept is welcomed because it is consumer friendly and will help people understand tax and clear any ambiguity which was present earlier, and on that front it is great”, says Aji Nair, COO, F&B Division: Mirah Hospitality. The percentage currently given for F&B is not helpful to all restaurants, especially with various models operating.” There are restaurants with a pure vegetarian concept and don't serve alcohol who earlier fell in Composite Tax, also for the delivery model business, the tax is now greater which will also affect the sales overall. Though, the industry is welcoming the move with an opinion that the percentage should be looked into and revised.

The prices of agricultural goods will also increase by the implementation of GST. But the good news is that the products will be able to reach the consumer faster due to state-level taxes such as Octroi and Entry Taxes. It will of course reduce the hassle of transporting goods across state borders and very precious time. The marketing and virtual market growth will be improved as well because GST is favorable for National Agricultural Market on merging all the different taxations on agricultural goods. One Indirect Tax will further optimize the working capital of restaurants and consumers can expect the superior quality of goods and services.

With coming Wednesday, eating out is getting more costlier as one has to pay more for eating out and travelling.

The 0.5 per cent Krishi Kalyan Cess announced in the Union Budget on “all taxable services” will come into effect from 1^st June.

Last year, the Modi government had imposed a 0.5 per cent Swachchh Bharat cess on service tax to fund Prime Minister’s pet project, the Swachh Bharat Abhiyan.

And, yet in a year the government has increased service tax from 12.36 per cent to 15 per cent (including the two cesses).

Last month the parliamentary committee on finance had expressed its displeasure over the fact that the money collected by way of cess was not being utilised for the designated purpose.

Other services which are affected by the tax is air or rail travel, buying and renewing insurance, watching films at cinema halls and TV through DTH amongst others. 

The basis of hospitality industry around the world is Food and Beverage and their production and service aspects. Therefore it is imperative for all establishments to not just set up their own means and measures to ensure food safety at all times, but also follow the direction of various government regulations put in force by specific departments, set up to monitor the same.

In the Indian context, food safety, while enforced and followed by all professional establishments, is a cause of concern due to the unorganized form of the industry existing across the geographic landscape of the country. Over the years the government has been taking numerous steps to ensure that there are proper laws and systems to set up guidelines and enforcement of the same like the Food Safety & Standards Act (FSSA) 2006.

The Food Safety & Standards Act (FSSA) 2006 consolidates the laws pertaining to the regulations to be followed by all food establishments across India, while also establishing the Food Safety and Standards Authority of India (FSSAI), which is the apex food regulator to lay down science bases standards for all articles of food and to regulate their manufacture, storage, distribution, sale and import to ensure availability of safe and wholesome food for human consumption. FSSAI is empowered by and functions under the Ministry of Health and Family Welfare, Government of India.

Under the FSSAI guideline, food products are categorized under two heads, namely Standardised and proprietary food. The former are those food products for which standards are prescribed and do not require product approval prior to manufacture, sale, distribution or import and a first time manufacturer or importer only requires an FSSAI license to begin a food business.

Proprietary food products do not have standards owing to their safety parameters not being known or yet ascertained. While FSSAI presently has approximately 377, FCS will be built around 18 main categories to begin with, which include category 1-16 of different food kinds. These are supplemented with category 17, to cover those products which can’t be placed in categories 1-16 and a category 99 has been created to deal with substances added to food, such as vitamins, minerals, additives, etc. Having said that, traditional foods do not require product approval as they are being consumed over centuries, with their ingredients and preparation being known. However, if they use any new technology or modern method of preparation or make alterations to their ingredients or food additive, they have to apply for product approval from FSSAI.

The Indian food safety regulation, implemented by the FSSAI, is primarily based on Codex Alimentarius, which was formed with collaborative efforts between two sections of the United Nations: World Health Organisation (WHO) and Food and Agriculture Organisation (FAO), therefore adhering to international standards and guidelines (reference link). Based on these guidelines there are certain best practices put into effect by the FSSAI for each operator in the business of food to implement and follow. Some of these are:

• 1.Food served to the costumer should be safe from the three main types offood hazards, i.e. Physical, Chemical & Microbiological
• 2.Hand Hygiene of Food Handlers: The spread of germs from the hands offood workers to food is an important cause of food borne illness outbreaks and therefore important for the staff to always ensure hand hygiene while handling any sort of open / unpacked food items
• 3.Personal Hygiene like daily bath, trimmed and neatly combed and tied hair and clean nails, fresh and clean clothing and ensuring the head is always covered with a net or cap
• 4.Proper cleanliness of raw material like vegetables and meat under portable water and proper storage under advised temperatures for the respective raw material
• 5.Always partnering with a vendor / source with proven track record and one which is approved by FSSAI with license number
• 6.Always cooking at the optimal temperature
• 7.Processing, production, storage and distribution of vegetables and meat / poultry / fish products should be segregated
• 8.Daily cleaning, and in some cases cleaning after every use, should be carried in the production area
• 9.Holding of cooked food must be at their optimal suggested temperature of below 5⁰C for cold food and above 63⁰C for hot food
• 10.Storage practice and handling: food must be stored at right temperature (avoidkeeping food at danger zone or near extreme temperatures not suitable for the said product). Gloves to be used while handling ready to eat products and while doing butchery
• 11.Food handlers must always be in perfect health at all times while handling any kind of product / food item
• 12.Trainings: it is essential that all food handlers are regularly monitored and trained to ensure that they are aware about the food safety procedures and updates

While private organisations and Government are working towards ensuring higher level of food safety standards are maintained across various levels and business, there is also a need for people to be more cautious on what and where they consume food articles from, while being watchful of the conditions they procure their ingredients / good / products from. Some of the most common mistakes that we make in India, especially in the summer season are:

• 1.Drinking water from unknown sources and in an unpackaged state
• 2.Consuming water based products like lime water or ice from an unpackaged or unreliable source
• 3.Not keeping the body hyderated at all times
• 4.Not consuming enough curd or coconut water from a reliable source, which introduces friendly bacteria and rehyderates the system to fight with various ailments
• 5.Not following a healthy regime or eating on time, thereby exposing the body to numerous diseases and illnesses
• 6.Being aware of the ingredients / food items that one is allergic to. Some allergies are from birth, but today there are numerous cases which have come to fore where adults have come to develop allergies and most of the time they aren’t aware of the same
• 7.Always checking on the date of manufacture and date of expiry in case of packaged goods before procuring it
• 8.Always disposing off expired goods stored at home / office or any area where they could be consumed inadvertently from
• 9.Always ensuring that the containers of packaged goods are properly disposed off

Food safety and hygiene is an elaborate subject, where the Government and private business are taking the requisite steps to ensure that the highest quality ingredients and products are offered to the consumers, however it is also essential for the consumers to ensure that they take the requisite steps and procure food products from only reliable and accredited sources at all times.

Is there a country that can boast a greater array of alcoholic tipples than France?

Whether it’s Bordeaux wine, Champagne from Champagne, Normandy cider, beers and spirits from Cognac to Cointreau, France has always been a bulging drinks cabinet. But the locals it seems are drinking less and less, according to an industry survey. Indeed the level of consumption of alcoholic drinks has fallen over a lengthy period.

On the other hand, India's alcohol industry is the third largest in the world with a value of $35 billion. Various startups have emerged to gain a share of this rising market. The microbreweries we see sprouting in every corner of the city are here to stimulate India’s brew business. While microbreweries are making their mark, there are industry experts who have a different approach when alcohol is concerned.

Make it More Favourable

French Sommelier Magandeep Singh said,” Drinking habits should be changed and Indians should be drinking less in quantity but more of quality.”

The relationship young people have with alcohol is strongly influenced by the western culture. Our culture normalises the consumption of alcohol creating a relaxed attitude towards alcohol and the view that it is not harmful. This culture also influences how young people view alcohol.

Ankur Chawla, Director of Beverages, JW Marriot, New Delhi says, “How beverage is experienced today is changing and it is way beyond the theoretical concepts. So it is the experience now that matters. The evolution in the beverage sector has a lot of examples he adds.

The Big Picture

New global research into drinking attitudes of millennial consumers (aged 21-35) has revealed that self-awareness and staying in control are the motivating factors for moderating alcohol consumption during a night out. 75% of millennials say they now limit the amount of alcohol they drink on the majority of their nights out. The popularity and reach of social media among this age group means that control of their self-image is paramount.

Viewing alcohol as something that is not harmful can encourage young people to drink at an earlier age and aspire to be part of the general drinking culture they see around them, which includes harmful alcohol consumption.

On one hand, moderate amounts have been linked to health benefits. On the other hand, it is addictive and highly toxic when we drink too much of it.

Quality over Quantity

Taste and quality should definitely fit in to your priorities when choosing an alcoholic drink. The x-factor for a great night out is shifting, with millennial prioritising good food and friends over excessive alcohol consumption. They are also searching for 'new experiences' (49%) rather than the same old 'great entertainment' (39%).

“Looking at a bottle and the way it is presented makes a customer choose their drink and it is amazing. People are very particular about their requirements and taste and it is both for alcoholic as well as non-alcoholic drinks. The way we serve has also changed. In fact, I feel that the popularity of a beverage brand depends a lot on hotel than a consumer”, added Chawla.

Educate the Masses

Talking to Rahul Singh, President, National Restaurant Association of India (NRAI) & Founder & CEO, The Beer Café about the importance of educating the masses on ‘Smart Drinking’ said,” Drunk Driving is a blithe and must be stamped out. So many innocent victims lose their life due to driving while under the influence of alcohol. Curbing this menace isn’t the job of police alone but of bar owners and patrons as well.

National Restaurant Association of India partners with different cab aggregators during New Years and Christmas to discourage drunk driving amongst guests and also participates in campaigns - sensitizing customers; and encouraging smart drinking by training restaurant staff for serving customers responsibly.

“It’s suggested that guests who have consumed alcohol should take the breathalyzer test (if available) in the bar before exiting the restaurant premise”, added Singh.

Calling it as a trend implies to the decrease in alcohol consumption and acquiring the taste for quality liquor. To keep it simple, Drink less and drink the smarter way.

India’s online food ordering sector saw a strong growth rate in the number of daily orders, growing consistently at 15 per cent on a quarterly basis from January to September last year, according to a report from RedSeer Consulting.

The growth has resulted in the number of orders on a daily basis clocking an average of 400,000 during the September quarter. It has also meant players, including Swiggy, Zomato and Foodpanda, are investing in in-sourcing deliveries.

There is no doubt that if one wants to make money in the midnight food delivery business, Mumbai, Delhi, Bengaluru have highest number of such mid-night delivery brands but places like Pune, Chandigarh and Gurgaon are not much behind. Rajiv Tanwar, Managing Director Pintxo-Tapas Restaurant, Gurgaon quips: “The trend in Delhi and NCR has changed a lot. The culture of working late in office has made this midnight munches a very popular trend. Being located in center of corporate hub in Galleria Market, we get many orders for midnight delivery and our restaurant is open till 12 in the night.”

Market Growth

Food Delivery market in India as of today is one of the hottest sectors in the online food ordering industry and one can make good money in the sector. This was a domain that remained unexplored for a long time, but is now picking up at the speed of light, coming at par with almost any other online ordering portal. While it was previously unknown to get discounts on food items, online food delivery portals like TastyKhana and Foodpanda have always been offering the best deals. With every passing day, more and more people are moving from spending time in a 14,000 square feet mall to the 14" online mall. So, now with the growing industry, investors have a correct idea as how to make money in the midnight food delivery business.

Customers get a sense of assurance when they see big brands like Domino's, McDonald's, Smokin' Joes etc, associating with such food portals. The market for the same is growing by 300-400 per cent on a YoY basis.  One imminent trend that one can observe is that, in a few years, a complete transition will be witnessed from the desktop to the mobile UI. Orders will pour in via apps. While another significant trend will be that of an automation process that will directly connect the restaurant to online portals to improve user experience. For food ordering especially, incorporation of the app is an easy way for making it like couch ordering.”

Inventory is still an issue

Gurgaon-based Midnightsutra, a very well known midnight food delivery brand, is buoyant about the fast rise of this culture. Founded by Saurabh Luthra, Midnightsutra.com knows Gurgaon’s food demands very well.

“There were days when we used to sit the whole night waiting for a single ring to come in for food delivery. The scenario has completely changed now.  Gurgaon alone has around 16-17 players in the mid night food delivery sector. Inventory is still an issue for whole midnight food delivery industry because everything is prepared fresh and running out of stock is possible”, Saurabh added.

Safety Not an Issue

As far as safety issues are concerned, the brand has block listed certain unsafe areas and even if the delivery has to be done in certain places, two delivery boys are sent. Earlier the menu spread was much more, now that the region is known, midnightsutra has narrowed down its menu and is serving just the favourite food to Gurgaon consumers. Top demands are Pasta and Dal Makhni. 

Mumbai based, Fly By Knight was an idea that started off on a whim, almost as a social experiment, born out of a series of midnight crisis and reinforced by some vagrant corporate and entrepreneurial instincts. Brand’s Founder and Director, Neha Jain quips: “What is really exciting about our clientele is the pure unadulterated TG we attract. Our TG comprises of students, young corporate, influencers and media professionals, business travellers, designers, artists, musicians, gamers and young couples; ranging from 18-40.”

On the growing midnight food delivery industry, Jain adds: “Currently, we offer everything from just a packet of mint to anything that you may require at night. The changes in the offering will be rolled out in the coming months. We are looking to expand in terms of our time of operations as well as our product offerings soon. There is a huge market which is in an urgent requirement of organised instant food delivery services and a one stop solution for all their needs. The demand for after-hours service has risen to the due to changing lifestyles, professions, constant need to be connected. Most start-ups and businesses are experimenting with newer formats to bring in a new-wave of entrepreneurs who are ready to take up the challenge of solving this problem.”

India also had a scope of midnight delivery back when the BPO culture came in with night shifts but, better late than never. This is a good option for any QSR to venture out in this segment but it’s still time for a fast casual brand like ours to look in to this option. Nevertheless, it all depends on what is trending in the market.”