"Change is the only way forward"

Radisson Blu in Kaushambi has introduced its newest culinary venture, Skygrill Restaurant, presenting an array of Lebanese and Mediterranean dishes.

"Skygrill represents our commitment to delivering exceptional dining experiences that exceed expectations. With its stunning views, carefully crafted menu, and vibrant ambience, we are hopeful that Skygrill will quickly become a beloved culinary destination in Delhi-NCR." said Navneet Jain, CEO of Radisson Blu, Kaushambi.

The menu is crafted by skilled chefs, showcasing the essence of Lebanese and Mediterranean culinary traditions.

At Skygrill, each dish guarantees a voyage of flavors, from kebabs to grilled specialties, promising a culinary adventure.

"Skygrill restaurant has the essence of Lebanese and Mediterranean cuisine, blending traditional flavours with contemporary flair. At Radisson Blu, Kaushambi, we are thrilled to introduce this culinary haven where every dish on the menu is crafted with passion and precision, promising an unforgettable dining experience." said Chef Dheeraj Mathur, Cluster Executive Chef, Radisson Blu, Kaushambi.

Radisson Blu Kaushambi presents an ideal choice for corporate travelers. It is situated just an eight-minute drive away from the Noida corporate hub, the upscale lodging provides attentive services like on-demand medical assistance, airport transfers, and expansive banquet facilities, alongside contemporary conveniences such as complimentary Wi-Fi and round-the-clock room service.

Sanctuary Bar and Kitchen is set to redefine culinary experiences by combining history, luxury, and gastronomy.

Originating from Hyderabad, this culinary haven brings with it a legacy of culinary brilliance and innovation.

After establishing itself as a fine dining in Hyderabad, Sanctuary now aims to set new standards in luxury dining in Goa.

As it expands to Goa, Sanctuary remains true to its roots while embracing new vistas. Every aspect of Sanctuary, from its ambiance to its menu, has been carefully crafted to offer a luxurious dining experience.

The founders, Gokul Krishna, Rohan Gutta, Trilok Potluri, and Mithun Yalamarthi, undertook the initiative to plant more than 8,000 trees, resulting in a lush green environment.

The restaurant is designed by Gokul Krishna, Co-Founder of Sanctuary Bar and Kitchen, as well as Founder and CEO of W Design Studio.

"We are thrilled to unveil Sanctuary Bar and Kitchen to Goa, our vision is to create a sanctuary where guests can indulge in exquisite cuisine, sip on artisanal cocktails, and immerse themselves in the rich history and culture of Goa. With Sanctuary Bar and Kitchen, we aim to offer a memorable dining experience while becoming an integral part of Goa's culinary landscape. Our goal is to celebrate its rich gastronomic traditions while pushing the boundaries of innovation and creativity. Having esteemed culinary talents like Celebrity Chef Sarah Todd and mixologists Agnieszka Rozenska and Louness Ducos on our team adds an extra layer of excitement and expertise to our venture, ensuring a truly exceptional experience for our guests." said Rohan Gutta, Co-Founder of Sanctuary Bar and Kitchen.

Sanctuary Bar and Kitchen introduces Celebrity Chef Sarah Todd as its Culinary Executive and Brand Ambassador.

With her extensive culinary background and profound connection to Indian flavors, Chef Sarah brings a distinct perspective that promises to enhance the dining experience at Sanctuary.

Her signature dishes such as Xacuti Crab Cakes with Kokum Salsa, featuring Goan-spiced crab cakes accompanied by a tangy kokum fruit salsa.

Additionally, the menu offers options like Chicken Kiev Cafreal Bites with Cafreal Dip, presenting bite-sized chicken Kiev with a Goan cafreal twist, served with a complementary cafreal herb dip.

Vegetarian highlights include Paneer Hara Masala Tart with Fenni Pickled Zucchini, showcasing creamy paneer in green masala within a tart, topped with fenni-flavored pickled zucchini, and Jaggery Glazed Carrots, featuring sweet and lightly spiced carrots glazed in jaggery.

For larger groups, the menu offers options such as the Recheado Platter, a Goan variation of the classic paella, abundant with recheado masala and assorted seafood, and the Peruvian Style Morning Glory with Lime Rice, presenting stir-fried morning glory atop zesty lime-infused rice, seasoned with Peruvian spices.

Sanctuary Bar and Kitchen features a duo of acclaimed mixologists, Agnieszka Rozenska and Louness Ducos, committed to curating an unforgettable bar experience.

Among the crowd favorites is the Clear Picante, a concoction of tequila silver, agave syrup, chili tincture, coriander, lime, and clarified milk.

However, the most captivating offering is the signature Its Peanut’s Thyme, crafted with bourbon, peanut butter, vermouth rosso, passionfruit, thyme, clarified milk, jaggery syrup, and lemon, representing a game-changing blend of flavors.

Dil Foods is a Bangalore-based virtual restaurant operator that won ‘Cloud Kitchen’ of the year award at the prestigious 12th Indian Restaurant Congress & Awards held in September 2023. Recently, the brand ventured into the Shark Tank India season three by cracking a joint deal of Rs two crore with four sharks. 

Bringing the diverse flavours of India directly to the plate, ‘Dil Foods’, has been making waves in the hospitality industry since 2022. The company was founded by ex-Swiggy, Arpita Aditi to support the small and medium-sized restaurant businesses. Excerpts from the interview: 

How it all began

When I was with Swiggy, I used to interact with lots of restaurants especially the large chains like Freshmenu, Chai point and CCD to name a few but a lot of local restaurants reached out to me stating that they are at the verge of getting shut down. That’s when I started digging deeper and realised that things are very difficult for these local, small and medium size of restaurants because they are just one man army, taking care of everything from end to end. So, that’s really took a toll on their business and they can hardly focus on growth. That’s when I thought of doing something for this segment of the industry, the people who contribute more than 90 per cent in the F&B industry. Initially, I started a consultancy where we used to mange end to end online business management for them so they would take care offline customer experience and we would take care of online business like menu engineering and become the face of their brand for Swiggy, Zomato and all of that so we ran that for two years and realized while top line was increasing for them bottom line was still a challenge because their cost of marketing was super high and the cost for acquiring each customer was super high and that’s how Dil Foods came into appearance.

On Funds Raised

We have raised around 17 crore so far. When we started we raised around 1 crore during the inception of the brand from angels and post that we did some bridge rounds in between and raised another crore and the last year we did pre series A through Mount Judi Ventures and V3 Ventures. So, the money that we have raised in Shark Tank would be used on technological advancement for bettering our supply chain and also expansion in newer cities as right now we are live in Hyderabad, Bangalore and Chennai. We also now looking at expanding to Pune, Mumbai, Ahemdabad, Coimbatore and NCR as well.

On winning big at Shark Tank

I’m super excited to have the kind of investors that we have brought on board during Shark Tank. We have Piyush Bansal, who is the god of tech and the way they have solved their supply chain, we really hope that we learn a lot from them and better our operations too. Then, we have Vineeta Singh, who has joined hands with us in building our brand. We also got Ritesh Agarwal on board who’s the founder of OYO and Dil Foods is quite similar to Oyo. And, I’m really looking forward to learning from him and getting to know about his journey during his initial days and then we also got Radhika on board who will help us and guide on building a large business, having tight control on financial activity aspects ensuring that the financial health is super healthy, super critical and it would be really helpful for us to ensure that we are moving in the right direction not just businesswise but financially as well. 

What’s the process of getting into Shark Tank?

There’s a long process to get into Shark Tank. For us, Shark Tank happened by chance. One of our team member was really pushing for it and she/he randomly applied for it and then we got a call. So, there are multiple round before you go for the final pitch. So, first is of course the application round where you send written application and then you are suppose to send a video or message talking about your brand and after that there is another audition round which for us happened in Mumbai where they get to know about all your business metrics and your camera presence on how solid your business is. And, after that if you are selected you are called for the final pitch round where you pitch in front of the sharks.

How many brands you have?

We have 8 brands in total serving different state foods and cuisines in total. We also serve snacks from different parts of India. We have been operating these 8 brands so far and are launching 4 new brands. The average ticket size for us is above Rs 300 per order.

Differentiation is the Key
No matter how successful your model or restaurant is, you need to have an ‘X’ factor to lure customers; whether it is through F&B, service or the product. “I think the restaurateurs have started looking at segmenting a market by different needs. We see a section of customers who want to eat different thing at different point of time.  Like somebody would want to eat healthy food during the weekdays, but will indulge into a not so healthy food over the weekend. They want a new experience every time they venture out. And, hence restaurant owners are innovating and merging things; whether it's coffee chain merging with beer chain and stuff like that. So, we see that innovation is happening in the market,” shared Ramit Goyal, National Head, Hyperpure by Zomato.

Localization is the Key
Restaurant menu localization is a practice that help restaurants attract diners from diverse cultures and languages. It allows them to personalize their services and products for targeted customers. For eg; Global chains like McDonald’s, Domino’s has become a leader in India by localizing their menu and food products as per the customer and region.

“We have been importing lots of ingredients and food items though India is a country that has its own home-grown products and ingredients and lately we at restaurants have realized the same and have started using those ingredients in our menu,” mentioned Chef Saravanan Ranganathan, Executive Chef, Westin Chennai.

Service at the Forefront
Good customer service is important in the restaurant industry because it can determine the overall success of a business as happy customers generate positive feedback and increase in the revenue and hence we can say that the longevity of business relies on the service. 
“I want to tell restaurant owners and chef that before you come to your restaurants on a daily basis, first ask yourself, why should the customer come to your restaurants and not go to the other restaurants? Ask these question 365 day, you get all the answers and the, the why guest will come to your restaurants and not go to x, y, z restaurants. That's number one. Number two is that it's important that keep an eye. There are certain chefs who create the menus and it thinks that it should be a successful menu, but until it doesn't get a success, we have to keep an eye on the customer. And to keep an eye on the customer, you have to have a great service team. You have to have a great service team who will constantly give you the feedback. It's very important for your menu making,” pointed Chef Sujan Mukherjee, Executive Chef – Food Production, Taj Coromandel- Chennai.

Innovate & Learn
“We are Indians, we are deep rooted in what we do, but we are willing to experiment a bit. Now we are changing, we are looking at fusion foods. Maybe not now, but we are looking at Subway Samosa, maybe with technology coming in we are trying to mix different things. So, we have to retain what we have because that's the core flavor that we, but we can explore something new,” added Sanandan Sudhir of On2Cook.

Embarking on a journey through the vibrant intersection of gastronomy and entertainment is a personal exploration into the trends shaping the dynamic landscape of Food and Entertainment. In the world of food and entertainment, each trend becomes a chapter, and every experience is a brushstroke in the canvas of indulgence and delight. Let's dive into the captivating world where flavors meet entertainment, and every moment is a crafted masterpiece.

Virtual Culinary Experiences: In the age of digital connectivity, virtual culinary experiences are gaining momentum. From online cooking classes to virtual food tastings, businesses are leveraging technology to bring the culinary world directly into people's homes. This trend not only caters to those who prefer the comfort of their own kitchens but also opens up new possibilities for global collaboration and cultural exchange in the realm of food.

Interactive Dining Concepts: Interactive dining goes beyond traditional restaurant setups. Businesses are incorporating elements of gamification, allowing patrons to engage with their meals in a playful and interactive manner. This could include DIY dishes, table top cooking, or even incorporating technology to create an engaging and memorable dining experience.

Health and Wellness-Centric Menus: As awareness of health and wellness grows, there's a significant shift toward menus that prioritize nutritious and wholesome options. Food and Entertainment businesses are adapting by offering plant-based alternatives, incorporating superfoods, and providing transparent nutritional information. This trend reflects the evolving preferences of consumers who are seeking both enjoyment and well-being in their dining experiences.

Pop-Up Collaborations: Collaboration is key in the ever-evolving culinary and entertainment scene. Pop-up collaborations between chefs, mixologists, and entertainers are creating unique, limited-time experiences. Whether it's a fusion of different cuisines or a collaboration between a chef and a musician for a themed night, these pop-ups generate excitement, draw diverse audiences, and keep the offerings fresh and dynamic.

Nostalgia-Inspired Entertainment: Nostalgia has a powerful impact on people's preferences, and businesses are tapping into this sentiment in the realm of entertainment. From retro-themed arcades to events evoking the ambiance of past decades, there's a growing trend of infusing entertainment spaces with a nostalgic touch. This not only resonates with various age groups but also provides a unique and memorable experience for patrons.

These trends collectively showcase the ever-evolving nature of the Food and Entertainment industry, where innovation, adaptability, and a keen understanding of consumer preferences play crucial roles in staying at the forefront of the market.

In India, the shift in the dynamics of word-of-mouth marketing didn't necessarily stem from a global crisis. The core principle of this marketing strategy remains constant: consumers continue to value others' opinions before spending their time and money. What has notably evolved, however, are the platforms of communication and exchange. The pandemic served as a significant catalyst in this transformation, compelling even the most traditional diners to adapt to new, digital channels of connection.

Recognizing these shifts, Deliverect, a global scale-up company, delineates this evolution into four pivotal areas: discover, delivery, delight, and drive. This approach guides Indian restaurants in understanding the contemporary customer journey. It involves grasping how today’s consumers discover and select dining establishments, exploring the changing preferences and modalities in online ordering and dining experiences, creating a compelling digital brand identity that fosters customer loyalty beyond just transactions, and utilizing data-driven insights to enhance operational efficiencies and customer engagement.

The Digital Shift in India’s Restaurant Industry

India, a burgeoning tech powerhouse, is experiencing an unprecedented digital revolution, particularly in its restaurant sector. As of 2023, India boasts over 700 million internet users, with smartphone penetration exceeding 50 percent of its population. This widespread digital access has laid the foundation for a transformative journey in the food and beverage sector.

Indian restaurants, from local eateries to high-end establishments, are increasingly adopting digital platforms for a wider reach and enhanced customer engagement. For instance, cloud kitchens and virtual restaurants are becoming a staple in urban areas, catering to the tech-savvy population. Data from the National Restaurant Association of India (NRAI) indicates that online food delivery witnessed a 150 percent growth in the last two years, a testament to the digital adoption among consumers.

Rajesh Kumar, Owner of Nukkad Cafe in Lucknow stated,"Embracing digital technology in our humble chai corner has been a game-changer. We're now reaching more tea lovers than ever before through online deliveries. Just by going digital, we are now three outlet strong and are ready to expand more even beyond this city"

The integration of AI and data analytics is empowering restaurateurs to understand consumer preferences better, customize menus, and optimize operations. Restaurants are also leveraging social media platforms for marketing, with Instagram and Facebook becoming vital tools for customer interaction and brand building.

Consumer Behavior: From Traditional to Digital

The Indian consumer's journey in the culinary world has dramatically evolved, transitioning from traditional dine-in experiences to embracing digital avenues. This shift is not merely about convenience; it's a reflection of a deeper change in lifestyle and preferences.

A significant factor driving this transformation is the role of third-party apps. Platforms like Zomato and Swiggy have revolutionized food delivery in India, making a diverse range of cuisines accessible with just a few taps. Their user-friendly interfaces, coupled with aggressive marketing strategies, have made them household names. According to a report by RedSeer, food delivery platforms in India are expected to grow at a CAGR of 25 to 30 percent by 2025, reaching a market size of $8 billion.

However, it's crucial to note that while these third-party platforms are effective in reaching new guests, a substantial amount of discovery is happening through direct channels. Restaurants are increasingly realizing the importance of having their digital presence beyond aggregators. Many are investing in their websites and mobile applications, offering personalized experiences, loyalty programs, and exclusive deals. This approach not only helps in building a direct relationship with customers but also reduces dependency on third-party platforms, which often charge significant commissions.

Digital Platforms Leading the Way

In India’s rapidly evolving restaurant industry, several digital platforms are at the forefront, reshaping how consumers interact with food services. Key players in this domain have not only simplified food ordering but also revolutionized the entire dining experience.

Platforms like Zomato and Swiggy dominate the food delivery market, offering a plethora of options from local street food to gourmet dishes. Their impact is profound; according to a FICCI report, the online food delivery segment in India is expected to grow to $12 billion by 2026. These platforms have become more than just delivery services; they are crucial marketing tools for restaurants to increase visibility and reach.

Reservation and table management platforms like EazyDiner and Dineout are also gaining traction. They provide a seamless experience for diners to book tables, avail offers, and read reviews, all in one place. These platforms have been instrumental in bringing back diners to restaurants post the pandemic, with a focus on safety and convenience.

Anita Singh, Co-founder of Green Bites, a health-centric café in Bengaluru stated that "For us at Green Bites, going digital meant more than just online visibility. It's about creating an experience that starts from a smartphone screen and extends to the last bite of a healthy meal. Leveraging AI to personalize our menu recommendations has not only delighted our customers but also helped us stay true to our mission of promoting wellness through food. I am sure AI will be soon an integrated part of aggregators as well."

However, the story doesn't end with third-party platforms. Many restaurants in India are creating their digital ecosystems, offering direct ordering through their websites and apps. This strategy not only enhances customer loyalty but also provides restaurants with valuable data to personalize their services.

Challenges and Opportunities

While the digitalization of India's restaurant industry presents numerous opportunities, it also brings with it a set of challenges that need to be navigated. High competition is a significant challenge; with the ease of online access, restaurants face intense competition, not just locally but also from a wider range of eateries within the delivery radius. Standing out in a crowded digital space requires innovative strategies and consistent quality. Another major challenge is the dependency on third-party platforms. 

Many restaurants heavily rely on food delivery apps, which can be a double-edged sword. These platforms charge significant commissions, which can impact the profitability of the restaurants. Moreover, there remains a digital divide in semi-urban and rural areas. While urban areas are rapidly adapting to digital trends, restaurants in less urbanized regions might find it challenging to adopt and benefit from digital platforms.

On the flip side, the digital shift offers expansive opportunities. Digital platforms enable restaurants to reach a broader audience, transcending geographical limitations. Digitalization also offers access to customer data and analytics, empowering restaurants to make informed decisions and tailor their offerings to consumer preferences. Vikram Mehta, Executive Chef and Owner of The Melting Pot, a fine dining restaurant in Delhi commented that the digital transformation in the restaurant industry isn't just a trend; it's a journey towards excellence. “And what we used to think that digital world and AI is just for QSRs, Small Outlets, Cafes and Kiosks, is a passe now. Many fine dine restaurants are leveraging the upgradation. We are integrating augmented reality into our menu presentation and it has revolutionized the dining experience. It's not just dining anymore; it's an immersive journey where each dish tells its unique story, blending flavors with technology."

The shift towards digital platforms is profoundly influencing how customers discover and interact with restaurants. The increasing prevalence of online searches, third-party delivery apps, and social media recommendations is reshaping the dining industry. Restaurants must adapt to these trends by enhancing their digital presence and engaging customers through these channels. This digital transformation is essential for growth and customer retention in the rapidly evolving restaurant landscape.

Restaurant patrons are increasingly aware of their unique preferences and seek dining experiences that cater specifically to their individual desires and needs. According to a recent PWC report, a significant 82 percent of consumers are open to sharing personal information if it means receiving a more customized and satisfying experience. Furthermore, the same survey highlighted that 87 percent of respondents consider a personalized experience as a crucial aspect of their purchasing decision, underscoring the growing demand for tailored service in the restaurant industry.

Restaurants today are facing a unique challenge in the digital age: how to sustainably increase revenue while catering to a varied clientele. The answer lies in the strategic segmentation of customers into four categories - new customers, return customers, regulars, and lost customers - and leveraging data-driven insights for personalized experiences. This approach not only elevates customer satisfaction but also significantly boosts revenue streams.

Welcoming New Customers: First Impressions Matter

New customers are potential goldmines for any restaurant. The first interaction sets the tone for future engagement. Indian restaurants are increasingly utilizing integrated WiFi marketing to capture valuable data like visit frequency and preferences. Personalized welcome messages coupled with tailored offers not only make a great first impression but also encourage repeat visits. For example, a first-time guest at a Mumbai seafood restaurant could be greeted with a personalized message offering a complimentary welcome drink that complements the local coastal cuisine.

“I believe our revenue surge is a result of staying attuned to the pulse of culinary trends, consistently elevating our offerings, and fostering a warm ambiance that keeps guests coming back. It’s about creating an experience, not just a meal,” Manik Kapoor, Director of Cafe Hawkers and Sambar Soul commented. 

Offering first-time customers a discount in the welcome message when they enter a physical store can encourage them to make a purchase. This strategy increases the chances of them buying something during their initial visit or coming back later for more purchases, motivated by personalized discounts tailored to their shopping preferences. Creating a data-informed atmosphere that delivers relevant information to customers demonstrates that a business is committed to understanding and creating a unique experience for its customers, setting it apart from its competitors.

Nurturing Return Customers: Beyond the First Visit

Once a new customer walks through the door a second time, they transition into a return customer. This group is crucial as they have shown initial satisfaction and a propensity to revisit. Personalization in this phase focuses on recognizing their previous choices and suggesting new options. Integrated data systems can track their favorite dishes or seating preferences, enabling the staff to provide a customized experience. Loyalty programs tailored to individual preferences can be highly effective. For instance, a Delhi-based restaurant might offer a special discount on a customer's preferred North Indian dish, encouraging them to become regulars.

According to a McKinsey study, subscribers to paid loyalty programs tend to spend 60 percent more on a brand post-subscription. Similarly, those enrolled in free loyalty programs show a 30 percent increase in spending on the brands they follow. Although paid loyalty programs have a stronger impact in motivating repeat purchases and higher spending, free programs also significantly contribute to boosting customer expenditure and loyalty.

Cherishing Regulars: The Backbone of the Business

Regular customers are the bedrock of a restaurant's success in the competitive Indian market. They provide steady revenue and often act as brand ambassadors. For them, the focus shifts to appreciation and recognition. Exclusive offers, priority reservations, and efficient service are key strategies. A Bengaluru tech hub café could implement a loyalty program offering express service or reserved seating during peak hours, recognizing their regular customers' time constraints.

“Driving Gola Sizzlers’ revenue growth requires a nuanced approach — from selecting the right locations that align with our brand ethos to keenly identifying our target audience. It’s about creating a culinary symphony that harmonizes with the pulse of each neighborhood, ensuring our success transcends mere dining to become a cultural and gastronomic centerpiece,” Rajat Kapoor, Director of Gola Sizzlers added. 

Re-engaging Lost Customers: Rekindling Old Flames

The end of a customer relationship with a restaurant is painful, not just due to the loss of potential revenue, but also because the established connection with customers contributes to a healthier business environment. Focusing on re-engaging with former customers is crucial, as they represent the fourth key customer group for businesses. Through integrated marketing efforts, businesses can revive these relationships, recognizing that a temporary pause in patronage doesn't signify a permanent end. "Marketing Metrics" highlights that there's a 60-70 percent chance of selling to an ex-customer, a notably higher probability compared to the 5-20 percent chance of selling to a new prospect.

“Lost customers present an opportunity for reconnection. Analyzing their previous behavior and preferences through data from integrated WiFi systems allows for crafting compelling offers tailored to bring them back. A restaurant might use historical data to identify customers who haven't visited in the past six months and send them a personalized invitation to a special event featuring their previously enjoyed dishes,” Debaditya Chaudhury, founder of Chowman added.

The key to flourishing is not just in the quality of food but in the art of personalization. As customers increasingly value experiences tailored to their unique tastes, restaurants embracing this trend are setting new standards in customer satisfaction and loyalty. The strategic categorization of customers into new, return, regular, and lost, coupled with leveraging cutting-edge data analytics, has become an indispensable tool. This approach not only nurtures a deeper connection with each patron but also propels restaurants towards sustainable growth and a distinguished place in the competitive market. It's clear that in the realm of gastronomy, the future belongs to those who not only serve meals but craft memorable, personalized experiences that resonate deeply with their clientele.

As we move closer to the Union Budget 2024, like every other sector, restaurant and food & beverages sector have high expectations from the government. And, are looking forward to some changes that they are demanding for long from the government. From prioritizing enhanced infrastructure to policies that will cultivate a thriving economic infrastructure. Meanwhile, as inflation had led to a rise in the cost of products and raw materials, the government allowing input tax credit could prove to be a boon for the sector.

Here are the Top 6 Demands that Restaurant leaders have from the government in the upcoming union budget: 

An Ease in Policies: “Over the past few years, the restaurant industry has not only contributed substantially to economic growth but has also been a steadfast source of employment generation. As we anticipate the upcoming Union Budget, our focus remains on policies that will cultivate a thriving economic environment for sustained growth of our industry,” shared Amit Jatia, Chairperson, Westlife Foodworld Ltd. He also pointed that, they also advocate for policies supporting the comprehensive growth of the restaurant industry. This includes measures to fortify the agriculture sector and enhance the supply chain infrastructure, especially pertaining to freezers. We acknowledge the government's past decisions favoring agriculture and allied sectors and look forward to continued support.

Renew GST Structure: One critical aspect that restaurant owners are keen on watching is the existing GST structure, particularly concerning input tax credit. “The current 5% GST rate on restaurants, bereft of the input tax credit, presents a potential hurdle, especially in capital expenditure where input tax credit is not available. We propose a nuanced approach – offering restaurants the choice between a 5% GST rate and a rate that includes input tax credit. This, we believe, would be mutually beneficial for the government and the industry, fostering a more conducive growth environment,” added Jatia. 

Enhancing Economic Growth: “As industry leaders, we strongly encourage the government to prioritize enhancing infrastructure, alleviating GST and tax burdens, streamlining licensing procedures, and offering accessible financing for the food and beverage sector. This sector employs 7.5 million individuals, and we are dedicated to advancing economic growth and fostering equitable opportunities. We anticipate that the government will engage all stakeholders in pursuing a robust and prosperous future,” pointed Teja Chekuri, Managing Partner at Ironhill India & Global Restaurateur.

Commenting on the same, Singeshwar Singh- Founder, Sinberg Hospitality, said, “Our expectations extend to the budget reflecting a dedicated commitment to a well-supported sector, acknowledging its substantial contribution to the broader economic revival. By prioritizing these facets, we envision a budget that allocates resources and strategically positions the hospitality industry as a key driver of sustained economic recovery. Additionally, we look forward to the budget addressing challenges related to liquor licensing, facilitating a more conducive environment for responsible alcohol service.

Reduction of Interest rate & Income Tax: “The interest rate for MSME sector starts at 7.65% at the recent. This rate of interest can be reduced and loan disbursal must be expanded. Simultaneously, streamlining income tax by reducing it for such sectors can posit a relief to the restaurant industry,” mentioned Debaditya Chaudhury, Managing Director of Chowman, Oudh 1590 & Chapter 2.

Commenting on the same, Dawn Thomas, Co-founder, VRO Hospitality, added, "With demand all-time high in hospitality, we are expecting a transformative year ahead. The upcoming budget holds the key to unlocking innovation and progress. As pioneers in these industries, we approach the budget with optimism, anticipating policies that encourage investment in cutting-edge technologies to enhance guest experiences in our sector and elevate healthcare services. We seek a budget that fosters a collaborative ecosystem, providing support for startups to flourish and contribute meaningfully to the growth of this sectors. A forward-looking budget will not only fuel innovation but also create a resilient foundation for the future of hospitality in our nation."

Streamlining Liquor License: “The budget prioritizes Progressive cuisines and streamlines liquor licensing for culinary tourism and operational ease. However, the hospitality sector grapples with increasing food procurement costs amid rising expenses, commodity price fluctuations, and inflation. Businesses must strategize with alternative sourcing and cost-effective supply chains for profitability. Addressing these challenges requires careful planning and innovative solutions,” commented Saurabh Luthra, Restaurateur, Owner & Founder, Chairman- Romeo Lane, Birch By Romeo Lane & Mama Buoi.

A Need for a Separate Ministry: “The Restaurant Industry is a vital contributor to the national economy, generating over 7.20 million direct jobs and boasting an annual turnover of around INR 4.23 lakh crores. Despite being one of the sectors hit hardest by the pandemic, the industry has displayed resilience and is on a steady path to recovery. In light of this, I would like to emphasise the need for policy and budgetary support in the upcoming budget to propel the sector & accelerated growth. The key areas of focus include the restoration of the GST Input Tax Credit, reinstating the Service Export from India Scheme, establishing a dedicated Food Services Ministry, according to industry status, reducing GST on eco-friendly materials, addressing GST on commercial rentals, rationalising licences and NOCs, ensuring equitable e-commerce policies, extending operating hours, implementing targeted subsidy schemes for SMEs, and introducing an employee welfare plan. These measures will not only boost the overall size of the industry but also generate significant employment opportunities, contributing to the country's economic growth,” pointed Pranav Rungta, Director, Mint Hospitality Pvt. Ltd.

Hence, as we look ahead with optimism, the industry look forward for a budget to recognize the pivotal role played by the restaurant industry in India's economic landscape.

The holy town of Ayodhya has gained global prominence over the last 2-3 years and the wait is finally over, with the final ceremony being planned this Jan-24, Retail including F&B segment is hopeful of large tourist traffic flow at Ayodhya, thanks to the infrastructure and logistics development which has taken place over a short period of time.

Early in the race, quick-service restaurant chain Burger Singh entered the city earlier last year by opening its outlet in the pilgrimage city. “The Ayodhya outlet is one of the top 10%-12% of the outlets in the Burger Singh ecosystem even before the consecration of Ram temple,” said Kabir Jeet Singh, CEO& Founder, Burger Singh by adding that as the highly anticipated inauguration of the Ram Lalla Mandir in Ayodhya approaches, Burger Singh is looking forward to an exciting journey as it is becoming the next tourist destination,  it is expected that after the consecration of the Ram Lalla, the footfall is expected to cross one lakh pilgrims every day and we hope to have a slice of the same. 

Commenting on the same, Rajat Agrawal, CEO, Barista shared, “We are looking for retail spaces actively to initiate business in Ayodhya, our intent is to provide seamless experience to all our guests at each touchpoint and we are committed to the same for Ayodhya. With 2024 kick-starting with opening of our 400th store (Rajiv Chowk, New Delhi), network expansion at Ayodhya will be a big positive for the brand.”

There’s no denying that as Ayodhya becomes a focal point for cultural and religious gatherings, restaurant brands will look forward to more veg-only outlets.

“Further, we will have 3 more dine-ins and 6 kiosks of 100 sq ft in Ayodhya in the future, he further added.

With a population of close to 35,000, Ayodhya has already undergone a major facelift and the Ayodhya Development Authority is expecting a footfall of three lakh tourists every day even before the inauguration of the Ram Temple.

"Ayodhya's emergence as a dining destination is strategically timed with the grand inauguration of the Ram Mandir, an event that has significantly elevated the city's profile on both national and international stages. This historic moment has drawn parallels with the culinary transformations witnessed in cities like Prayagraj and Varanasi, which have successfully blended their spiritual heritage with a vibrant food culture,” pointed Pulkit Arora, Director, CYK Hospitalities by adding that the target audience is diverse, encompassing not only the surge of devotees attending the Ram Mandir inauguration but also tourists and locals seeking a unique gastronomic experience. 

According to Biraja Rout, Founder, Biggies Burger, Ayodhya is going to be a market opportunity at a steady rate, to be five to six crores market including railway stations, airport and other high streets of the place. “I believe at this point of time Ayodhya has become the prime location of the whole country. As the tourism boom over there, which will attract almost a crore travellers every month, which is a huge number, it is definitely an important place of the country where we as an Indian brand catering to the Indian palette with western product, which is burger, will try to position ourselves,” he shared.

Catering to the Right Clientele

With the right awareness of Hinduism and religion being very particular, there are a lot of millennial people who are doing religious travels too. People are no more going only to destination based travel, but rather a lot of people are traveling to spiritual places like Varanasi and Ujjain. And it is not only the old age people, but young age crowd too are engaging in spiritual trips more than ever. “We are foreseeing to have a mix of crowds where I am not only looking at the age group of 50+ years, but rather there would be a lot of families with kids and the new age millennial crowd who are doing religious travels a lot. So I believe the crowd over there would be an absolutely cosmopolitan crowd, and we cannot limit it to only one category of crowd,” added Rout.

Following Starbucks long-term Triple Shot Reinvention Strategy unveiled in November, Tata Starbucks Private Limited today announced its ambition of operating 1,000 stores in India by 2028 or one new store opening every three days.

The strategy focuses on skilling local partners for jobs, opening new stores that serve customers with an elevated experience, and promoting Indian-origin coffee to Starbucks customers around the world.

Already a trillion-dollar economy, India is at an inflection point and projected to become the world’s third-largest by 2030 according to economic forecasts, making it a focus area of growth for Starbucks.  India’s strategic importance as one of Starbucks fastest-growing markets globally will see Starbucks doubling-down on its presence in the market.

Through a 50:50 joint-venture between Starbucks Coffee Company and Tata Consumer Products Limited that launched in 2012, Tata Starbucks now operates over 390 stores across 54 Indian cities, with approximately 4,300 partners (employees) who proudly wear the green apron.

High on Expansion

To achieve its target of 1,000 stores by 2028 the company will double its workforce to approximately 8,600 partners as it plans to enter Tier 2 and 3 Indian cities, expand drive-thrus, airports and its 24-hour store footprint to serve customers where they are.
“Over the past 11 years, the India market has grown to become one of Starbucks fastest-growing markets in the world. With a growing middle class, we are proud to help cultivate the evolving coffee culture while honoring its rich heritage. With our trusted business partner, Tata, and our green apron partners, we are well-positioned to capture the limitless opportunities as we open one store every three days in India and further our aspiration to become truly global,” shared Laxman Narasimhan, CEO, Starbucks during a recent visit to India.

Elevating India’s Bean-to-Cup Coffee Experiences

Following the success of Starbucks Reserve Fort Mumbai, that opened in 2022, Tata Starbucks will open the second Starbucks Reserve® store this year as part of the long-term commitment to elevate the coffee experience in India. Catering to the growing number of coffee enthusiasts with a penchant for premium coffee experiences, the new Starbucks Reserve® store will create unique moments of connection with customers through the artistry and craft of Starbucks® black apron Coffee Masters.

In line with the mission to elevate high-quality Indian arabica coffee, Starbucks Reserve® whole bean coffee Monsooned Malabar from India will be available both at Starbucks Reserve® Stores in India and the U.S. later this year.

“Tata Consumer Products and Starbucks have enjoyed a remarkable journey, elevating India’s coffee culture and craftsmanship rooted in high-quality Indian arabica coffee beans. As we move into the next chapter of growth, we will continue to develop India’s coffee culture to deepen connections with our customers, while innovating to bring our unique Indian offerings to the global stage,” pointed Sunil D'Souza, CEO & MD, Tata Consumer Products.

Uplifting the Partner Experience to Bridge to a Better Future

Starbucks has a history of being a bridge to a better future for its partners and recently through the company’s Starbucks College Achievement Plan (100% tuition coverage) achieved the milestone of more than 12,000 graduates in the U.S. from Arizona State University to date. Over 25,000 Starbucks partners currently participate in the Starbucks College Achievement Plan and Pathway to Admission fully sponsored by the company.

In India as well, Tata Starbucks invests in the well-being of partners with industry-leading benefits by empowering its diverse partners, creating equitable development opportunities, and becoming the first food and beverage company in the market to establish a five-day workweek for its people. The company is proud to report that over a third of current partners have been promoted within the organization.

Supporting vocational skilling

Tata Starbucks will empower women in India by providing vocational skills training for underserved young women seeking careers in the F&B retail industries. In partnership with The Starbucks Foundation, which awarded a grant to Trust for Retailers & Retail Associates of India (TRRAIN) to provide 2,000 young women workforce development training, skills building and mentoring by 2024, Tata Starbucks extended on-the-job learning options for program participants in stores in Bengaluru, Chennai, Delhi, Hyderabad and Mumbai.

As Tata Starbucks grows across India, the company remains committed to expanding through elevated coffee experiences, unique store formats and personalized moments of human connection for sustainable growth.

“Thanks to the strong foundation we have built in India, we are entering our next chapter of growth, driven by our unwavering commitment to create a uniquely Starbucks Experience that uplifts customers, communities and partners. With partners forming the heartbeat of our organization and shaping our success in India, we will continue to make meaningful investments that bridge a better future for all partners. Coupled with our focus on reimagining the ‘third place’ and extending our coffee leadership, we are poised to catalyze further growth in India,” said Sushant Dash, CEO, Tata Starbucks.

Nagpur-based Chef Vishnu Manohar, who holds nearly a dozen global records, will prepare 7 tonnes of 'Ram Halwa', at the consecration ceremony of Ram Lalla in Ayodhya on January 22. 

A giant 12-tonne cauldron will be used to achieve the record-breaking feat that will be distributed among 1.5 lakh devotees and other VIPs attending the religious event in the pilgrim town.

“The Ram Halwa’s preparation would take up to three hours. We plan to start around 6 AM. Then, we shall offer it to Lord Ram as part of the ‘bhog’. The bhog will then be distributed among the devotees at the temple and in the town through volunteers,” shared Manohar to IANS.

To prepare the 'Ram Halwa,' they will be using about 900 kg of suji, 1000 kg of ghee, 1000 kg of sugar, 1500-2000 litres of milk, 2000-2500 litres of water, 75 kg of cardamom powder, and 300 kg of almonds and raisins.

Here are 5 things to know about the famous chef who is blessed to cook the ‘Ram Halwa’ for the grand celebration: 

• Chef Manohar is honored to have The Limca Record for the “Longest Paratha” measuring 5 feet long & 5 feet wide & weighing 35 KgT
• He has also entered his name in the Book of World Records multiple times in the past. In 2022, he entered his name for the 12th time by preparing 75 dishes from 75 varieties of rice - a total of 375 kg of rice delicacies, completed in 285 minutes.
• Thirty-eight-year-old Manohar's previous "mega servings" include 7 tonnes of millets khichdi in Chandrapur, 6.5 tonnes of Gajanan Khichdi, 6 tonnes of Rambandhu Mahachivda in Nagpur, 5 tonnes of Samarsata mix vegetables bhaji (fry) in Nagpur, and many more.
• He is popular for his finger licking fusion dishes. His specialized Maharashtrian Tadka (Flavor) that he adds to his signature dishes is highly appreciated amongst food lover in Central India.
• Vishnu Manohar is an executive chef in Manohar Groups, Manohar Group are undeniable leader in professional catering services in Nagpur & Aurangabad from past 24 years.
 

The diverse realms of Indian confectionery, lovingly known as mithai, have captivated taste-buds for generations with its kaleidoscope of flavours, textures and ingredients intrinsic to festivals, occasions and everyday enjoyment. As the world steps into 2024, India's mithai industry is gearing up for a major multi-sensory makeover across innovations in core ingredients, fusion creations, customisation avenues, sustainable ethos and more. The sweet market in India is expected to record a growth of 800 billion Indian rupees by the year 2026. This promises to redefine the very spirit of celebration and community connectedness that mithais symbolise across the subcontinent.

Innovative Fusion: In the coming time, a surge of innovative mithai creators is ushering in experimentation, blending traditional sweets with diverse ingredients and interactive presentations. Classic Indian mithais, from gulab jamun to jalebis, are adopting global dessert forms like waffles, French toast, and pancake towers, breaking breakfast boundaries. 
Gulab jamun transforms into waffle rounds with maple drizzles, jamun-studded French toasts, and pancake towers, offering customisable sweetness levels, spice infusions, and syrups beyond rose and saffron. Jalebis explore fusion with tiramisu trifles, custard tarts, falooda shakes, and imarti croissant hybrids known as cronuts, providing varied ways to savour the crispy sweet beyond tradition.

Embracing Natural Alternatives for Healthier Indulgence: In line with the growing focus on health, recent years have seen mithai makers aiming to cut sugar and calories by incorporating sugar substitutes. Unfortunately, artificial sweeteners fell short in terms of safety and taste. In 2024, a shift is expected, with natural sugar alternatives like jaggery and honey taking the spotlight. These nutrient-rich alternatives enhance the sweetness of sugar-free mithais, ensuring indulgence without compromise. 
Also, millets muscling their way beyond just savoury dishes also present a healthy twist to sweets in 2024. Ragi, jowar and bajra build indulgence quotients with nutrient-packed benefits. Imagine ragi malpua pancakes, jowar sheera dry fruit bowls, or contemporise bajra tilgul ladoos with the wholesome goodness of ancient grains meeting the mithai terrain. These present delicious options for the health-conscious to enjoy traditional sweets without guilt.

Eco-conscious Sustainable Packaging: The rapidly expanding food delivery market is now embracing sustainability with eco-friendly packaging and zero-waste production goals, reflecting a commitment to the triple bottom line: people, profit, and the planet. Shifting towards reusable containers, the industry is adopting alternative options for packaging. Single-serve containers made from reusable materials also reduce waste while catering to smaller household sizes. Encouraging mithai lovers to bring their containers reduces disposable waste. Prioritising local ingredients, ethically sourced dairy, and responsible waste management contribute to sustainability. Innovations improving mithai shelf life without excessive preservatives and smaller servings reduce food waste in manufacturing and retail channels, catering even to nuclear family setups.

The wave of creativity: The sweet maker community never ceases to push their creative boundaries when it comes to mithai artistry. The year 2024 will witness the rise of young, intrepid mithai wallahs experimenting with diverse ingredients, techniques and visual treatments from around India and even across geographical boundaries. Modern plating and interactive customisation uplift traditional mithais to the echelons of experiential dessert art while retaining their comforting, nostalgic appeal. Playing to dietary preferences gets easier with transparent kitchens and virtual updates on ingredients-in-use.

Natural Colours: Embracing clean eating, vibrant mithai ditches artificial colourants for toxin-free options like flower, fruit, and vegetable extracts. Edible 24-carat gold and silver vark add charm, while colour-changing ingredients offer a magical touch. Elaborate mithai paintings and 3D printed specialities grab the social media spotlight, introducing avenues for tech-powered personalisation and artisanal excellence in the digital era.

Alternatives to Chocolates in Supermarkets: Capitalising on the booming impulse snacking space, affordable mithais now vie for shelf space with packaged sweets like chocolates in supermarkets. Miniature kaju katas filled with jelly or chocolate alongside crispy coated sohan papdi make classic sweets accessible for student allowances and office goers. Tactical price points clubbed with hygienic packing establish these as self-gifting treats and party gifts with brisk sales. This signifies an important milestone as mithais enter mainstream snacking, complementing rather than losing footing to international packaged imports.

Qualitative Excellence of Ingredients: Amidst innovative interpretations in the mithai realm, experts emphasise that the essence of exceptional mithais lies in their fundamentals. Beyond flashy presentations, the purity and quality of core ingredients—milk, sugar, ghee, nuts, grains, and flour—distinguish artisanal indulgences. Diligent sourcing of superior moth beans for moong dal sweets, qualitative cashews and pistachios for rich barfis, and pure, thickened milk from responsible dairies for items like rasgullas and khoya pedas reflects the commitment of discerning mithai makers. Handcrafted processes and traditional methods contribute to signature textures, while regional legacies and timeless culinary wisdom form the narrative of premium mithai brands, securing qualitative excellence as the ultimate USP amid the rise of innovation and versatility.

Way Forward 

As 2024 nears, Indian mithais stand at the brink of an exciting phase where innovation reshapes traditional terrain but retains familiar comforts and a connection to the community. Be it format, flavours or the sourcing footprint - the new wave balances exciting novelty with nurtured heritage. Aligning to wellness priorities opens mithais to more lifestyle needs while crafting sustainable systems upholds their viability in a planet-conscious world. Personalisation paves inroads for distinctive custom delights. 
 

As we step into the year 2024, the travel and hospitality industry is poised for a transformative journey, shaped by emerging trends, technological advancements, and evolving consumer preferences. The aftermath of the global pandemic has accelerated the adoption of digital solutions and reshaped the way people approach travel. Here are top trends that we are going to witness in the hospitality, restaurant sector: 

Digital Transformation and Contactless Experiences: The travel and hospitality industry continues to embrace digital transformation, with a heightened focus on providing seamless and contactless experiences. From digital check-ins and mobile room keys to touchless payment options, technology is playing a pivotal role in reducing physical contact and enhancing overall guest safety and convenience.

Rise of Sustainable and Eco-Friendly Practices: Conscious consumerism is driving a shift towards sustainable and eco-friendly travel options. Travelers are increasingly seeking accommodations and transportation services that prioritize environmental responsibility. Hotels and airlines are responding by implementing eco-friendly practices, such as waste reduction, energy efficiency, and the use of sustainable materials.

Personalization through AI and Data Analytics: Artificial Intelligence (AI) and data analytics are empowering travel businesses to personalize customer experiences. By analyzing user preferences and behavior, companies can offer tailor-made recommendations for accommodations, activities, and dining options. This level of personalization enhances customer satisfaction and loyalty.

Immersive Technologies in Travel Planning: Virtual and augmented reality are revolutionizing the way people plan their trips. Travelers can now virtually explore destinations, hotels, and attractions before making a booking decision. This immersive experience not only aids in better decision-making but also creates excitement and anticipation for the upcoming journey.

Blockchain for Enhanced Security: Blockchain technology is gaining traction in the travel industry for its ability to provide enhanced security and transparency. From secure and efficient payment processing to streamlined identity verification, blockchain is playing a crucial role in safeguarding sensitive information and reducing the risk of fraud.

Hyper-Personalized Marketing and Loyalty Programs: Hospitality companies are leveraging advanced marketing techniques to create hyper-personalized campaigns. Through the use of AI and machine learning, businesses can tailor their promotional efforts to individual preferences, making marketing messages more relevant and effective. Loyalty programs are also evolving to offer personalized perks and rewards.

Remote Work Integration in Hospitality: The rise of remote work has led to an increased demand for accommodations that cater to professionals working from different locations. Hotels and resorts are adapting their services to accommodate remote workers, offering co-working spaces, high-speed internet, and amenities that support a comfortable work environment.

Health and Wellness Travel: The pandemic has underscored the importance of health and wellness, leading to a surge in wellness-focused travel. From spa retreats to fitness-centric vacations, travelers are seeking experiences that prioritize physical and mental well-being. Hotels and resorts are responding by incorporating wellness amenities and programs into their offerings.

The year 2024 promises to be a dynamic and transformative period for the travel and hospitality industry. As technology continues to shape the way we travel, businesses that embrace innovation, prioritize sustainability, and cater to evolving consumer preferences will undoubtedly thrive in this ever-changing landscape.
 

As we approach the New Year, it's a good time to check what the industry and the expert believe and foresee the trends and shifts in the culinary world in 2024. Here are top five trends that is going to change the way we have been eating in all those year: 

Local Produce and mindful eating: With rising issues over environmental hazards people have become more concerned and conscious over what they consume and how adversely it affects their surroundings. This has shifted consumers' focus to promoting local vendors, local produce, handmade artisan and made in India labels. 

Gluten free, Organic foods: Organic food has been in trends for a long time now with the overall focus towards clean label eating gluten free products have shown a rise in demand. With 2023 being the year of the millets a lot of focus has gone towards raw and clean label foods as well

Natural Sweeteners: Awareness on the side-effects of processed refined sugar have resulted in a decrease in sugar intake. This has also led to a shift in consumer choices to sugar-free alternatives or natural sugars along with focus on chemical free and preservative free food habits.

Convenience: Ready to eat foods loaded with nutrition is becoming the need of the hour without having any time to prepare the food or having time to spare towards health.

Plant based diets: There is a definite consumer shift towards vegan diets and plant based diets. Consumption of dairy alternatives such as Oat Milk will gather pace.

In the ever-changing online delivery market, giving customers a great experience has become crucial. 

Giving consumers greater financial power is one of the main advantages of offering additional discounts. Offering a little more savings on each order can make a big impact in a world where economic reasons often affect spending decisions. I firmly believe that everyone should have access to high-quality meals, and these extra savings further improve customer interaction, benefiting both the restaurant and the delivery service.

The relationship between a brand and its customers extends beyond the transactional nature of a single purchase. By collaborating with restaurant platforms to offer extra discounts, it also fosters a sense of loyalty among the customer base. This loyalty not only translates into repeat business but also encourages positive word-of-mouth marketing.

Swiggy's Pocket Hero initiative, which provides extra discounts on certain items is an incredible discovery made by the team considering business that hits the mass, hones affordability.

Swiggy's "Pocket Hero" program can be a really good way to connect with restaurants that are looking to gain access to customers who don't want to compromise on their budget while dining. This program goes beyond standard discounts and rewards customers with additional savings based on their order history and preferences. 

Contrary to what many believe, offering extra discounts can actually be a strategic move to boost business growth. In a competitive market flooded with restaurants all competing for customers' attention, such initiatives help set a brand apart as one that values and invests in building relationships with its patrons. The resulting increase in customer retention and acquisition contributes to sustainable business expansion.

While the positive effects of additional discounts are clear, it's crucial to navigate potential challenges. Striking the right balance between profitability and customer perks is key. If restaurants can achieve and manage that equilibrium, I believe they can reap tremendous benefits from programs like Pocket Hero!

By making dining more affordable and building loyalty, these types of initiatives significantly contribute to many eateries' overall success. I commend Swiggy for their innovative Pocket Hero program, which sets a standard for the whole industry. It empowers customers while driving business growth.

Known as the city of ‘Nawabs’, the dining scene in Hyderabad has changed from ethic, traditional dining to new age restaurant and bar concepts. Restaurant India and Franchise India hosted the 2nd Edition of Hyderabad conference and awards on 5th December at ITC Kohenur that saw huge participation from the F&B fraternity. The event was attended by the who’s who of the sector including Amar Ohri, MD, Ohri’s, Siddharth Arora, COO, Paradise Biryani, Teja Chekuri, Managing Partner, IronHill India to name a few. 

Restaurant India spoke to Amar Ohri and talked about his business, trends and future plans: Excerpts from the session: 

Growth is a continuous process:

Born into a humble family from Orissa, the 46-year-old Amar Ohri joined his family business in 1988 after completing his education, (BBA from Ecole Lemania in Lausanne, followed by a MBA at Johnson & Wales University in Providence, Rhode Island, USA). “It been more than two decades when I joined my father Mr. Ravi Ohri in the business and most of the brands that we operate today is 25 years, 30 years older,” shared Amar proudly on counting on his legacy and loyalty to the city of Nawabs. 
According to him, if the company is not growing, there's something wrong and for brands and businesses like him learning is the new growth every day.

“Creating a boutique restaurant will have challenge, cost, trends, competition and growth will counter those,” he added by pointing that if your company is growing you really don’t need to go out an experiment. 

When should you innovate?

It’s not always necessary for a restaurant brand to innovate and tweak. If you have got your market, customers’ right, there’s no point fixing it because everyone else is doing or incorporating these new changes and trends. 

“If your business/restaurant isn’t broken don't fix it because if you are running a legacy brand, you need to get the statistics right because the people and the customer never gets bored of trying a legacy restaurant,” he pointed by mentioning that as long as everything look fresh the restaurant doesn't need to change.

Trends in Hyderabad

Known for creating and giving many firsts to the foodie city, he believed that larger spaces that create an experience, fill in great products, energy flows around and has created great way to create a larger than life destinations is the new trend in the market. Today, experience is on top of everything and people are attracted to good food, little drama and experience.
Also, people these days know how to build brand and not just the biz and they are focusing a lot on packaging, customer experience.

Flying High

There is no denying that his father has undoubtedly set up the structures, but Amar has really given his best and put the processes in place for running those structures as F&B establishments. “We are not in a rush. We plan to open 100 outlets in Hyderabad, we are operating 39, next year 50 and may be in few years we can touch the 100 count,” he added by pointing that Hyderabad has given the platform to him and there’s no rush to venture out of the city any soon.
 

In recent years, the food industry has witnessed a profound transformation in the way Indians consume food. Our lives are busier than ever, and convenience has become the holy grail of our daily routines. This shift has given rise to a new trend in the food and beverage industry: the surge in demand for on-the-go products. Today, as the Co-founder & Head Chef of The Baker's Dozen, I am excited to share our vision, future plans, and insights into the evolving trends shaping this dynamic sector.

The rapid pace of life in India's bustling cities and the changing dynamics of work and travel have redefined our eating habits. We no longer have the luxury of leisurely meals, and this has fueled the demand for quick, delicious, and nourishing on-the-go options. This trend is not merely a passing fad; it represents a fundamental shift in how we view food.

The COVID-19 pandemic has been a catalyst for this change. With restrictions in place and concerns about hygiene, the pandemic pushed people to reconsider their eating choices. Many individuals who once preferred dining out now seek safer alternatives. This shift towards at-home and on-the-go consumption has reshaped the food industry.

More Indians are on the road, and out-of-home consumption of food and beverages is on the rise. From chips and carbonated drinks, there is a significant shift towards non-fried options like cookies, crackers, yogurts, granola bars, and biscuits. In fact, biscuits alone constitute a Rs. 50,000 Crore market, with over 66% of the consumption happening outside of the home.

A recent study indicates a strong consumer preference for high-quality packaging that not only protects the product but also extends its shelf life. Packed products provide assurance of quality and consistency of taste, making them an integral part of modern life, offering convenience in terms of storage, handling, carrying, and consumption.

Affordable Premium Packaging for On-the-Go Consumption

Recognizing this trend, The Baker’s Dozen has developed a range of affordable premium packaging solutions that are poised to revolutionize the on-the-go consumption landscape, particularly targeting working professionals. By integrating affordable premium packaging into our products, we have successfully tapped into the burgeoning on-the-go consumption market while simultaneously enhancing the overall customer experience.

The trend toward on-the-go eating is not just about convenience; it's also about making healthier choices. Consumers are becoming more health-conscious and seeking snacks and meals that are not only quick but also wholesome. Products low in sugar, high in protein, and made with natural ingredients are gaining popularity.

As the only pan-India artisan bakery brand, we uniquely blend premium quality, affordability, and availability, setting us apart in the market. Our commitment to bringing artisanal excellence to every corner of India drives us to craft products that are not only delightful but also accessible to all.

Since the launch of our whole wheat, preservative-free rusk and toast range just two months ago, we have experienced remarkable traction across online and offline partners. Our revenue has doubled every month, a testament to the growing appreciation for healthy, wholesome on-the-go options.

Currently, we have introduced four variants: Jeera Rusk, Butter Garlic Toast, Peri Peri Toast, and Mexican Chili Toast. These are just the beginning. Over the next three to six months, we plan to unveil a wide array of exciting choices, ensuring there's something for every palate.

Our rusks are also unique, as they are bite-sized, lending themselves to various consumption occasions. They are perfect companions for your tea or coffee breaks, and they shine as delightful starters or snacks when paired with dips. Versatility is at the heart of our offerings.

A Vision for the Future

Our dedication to providing convenient and delectable on-the-go options is unwavering. Our commitment to the environment is intertwined with our on-the-go product expansion. We are actively exploring eco-friendly packaging options and sustainable sourcing practices to minimize our ecological footprint. Convenience should not come at the cost of the planet.

The rise of on-the-go products in India's food industry is not merely a trend; it's a revolution. To truly understand the on-the-go market, we must also recognize the evolving trends shaping the food and beverage industry in India. Health-conscious choices are on the rise, and consumers are seeking snacks and meals that are not only convenient but also wholesome. This trend is reflected in the growing demand for products that are low in sugar, high in protein, and made with natural ingredients. At The Baker's Dozen, we are attuned to these preferences, and you can expect to see more health-conscious options in our on-the-go lineup.
 

Karan Khilnani was always drawn to the food industry by a deep passion for creating memorable culinary experiences. Exploring diverse flavors and crafting unique combinations became his way of expressing creativity and connecting with people through the universal language of food. Today, he owns one of the popular bar, Elephant & Co in Pune & Goa. Excerpts from the interview: 

Pune has gained a reputation as a top nightlife destination for the youth in the country. What sets this city apart from others in your opinion?

Pune's vibrant nightlife is a testament to its youthful spirit and eclectic energy. The city's unique blend of historical charm, thriving educational institutions, and a diverse cultural scene creates a dynamic backdrop for an unparalleled nightlife experience, making it stand out as a magnet for the young and the young at heart.

Could you share some insights about Elephant & Co?

Elephant & Co, born in 2015 in Pune, has become the heartbeat of Kalyani Nagar and Baner. A hub for progressive food, vibrant drinks, and lively conversations, we're more than a restaurant – we're an evolving ECOsystem.

We've noticed that today, people tend to meet for drinks before having a meal. What do you think has driven this trend?

The trend of gathering for drinks before a meal has gained popularity. It's a way for people to unwind, socialize, and set a laid-back tone for the dining experience. At the heart of this trend is the desire to create a relaxed atmosphere, fostering connections, and enhancing the overall enjoyment of the upcoming meal. It's a modern way of savouring both the social and culinary aspects of the dining experience

Additionally, how do you ensure your food pairs perfectly with the drinks you serve?
We make sure our food and drinks are a perfect match by having our chefs and mixologists work closely together. They experiment with flavours to create a menu where each dish complements our drinks, giving you a delicious and well-rounded dining experience every time you visit

What is the unique selling point (USP) that has contributed to your success?

Our standout quality lies in more than just our culinary offerings; it's about crafting a space that radiates warmth and a genuine sense of welcome. We take pride in curating an inviting atmosphere, where they aren't just customers but cherished members of our community. The fusion of a varied menu, culinary creativity, and unwavering hospitality guarantees that each visit is not merely a dining experience but a sincere embrace into our extended family.
 
Tell us about your new venture JUJU.

Pune's first tequila bar, blending Mexican spirits with cosmopolitan charm. With a snug yet inviting ambiance featuring origami-inspired decor, communal tables, and a curated menu, JUJU invites patrons to savour the essence of togetherness and authentic flavours in every sip and bite. It's more than a bar; it's a celebration of culture, style, and unforgettable moments.

What inspired the creation of a Mexican tequila bar in Pune?

We wanted to set a precedent in Pune for how style, soul, and simplicity could harmonize with tequila, tacos, and the finger-food meals. Juju allows us to experiment with Tequilas. Which is why Juju is the first tequila bar in Pune.

Can you share five tips for running a customer favourite bar?

Offer a diverse drink menu, prioritize a welcoming atmosphere, ensure exceptional customer service, regularly update the menu with innovative offerings, and engage the community through events and feedback. Crafting an unforgettable experience is the essence of a customer-favorite bar.

Lastly, as a bar and beverage professional, what trends do you foresee in the industry?

As a bar and beverage professional, I foresee several industry trends. Craft cocktails featuring unique flavors and local ingredients are gaining popularity. Sustainability practices, such as eco-friendly packaging and local sourcing, continue to be prominent. The integration of virtual and augmented reality experiences in bars may redefine patron engagement. Non-alcoholic beverages crafted with complexity and creativity are on the rise. Additionally, the fusion of cultural influences in both drinks and ambiance is expected to grow, offering patrons a diverse and immersive experience
 

The enchanting world of Koa, a Bohemian-themed culinary haven that captured hearts in Thane, is now ready to paint the town with its Bohemian charm in the heart of Juhu. 

The much-awaited Koa restaurant is all set to welcome food lovers and culture aficionados at its brand-new location.
Drawing inspiration from the liberating spirit of the Bohemian lifestyle, Koa emerges as the vibrant creation of esteemed restaurateur Prasuk Jain. 

"Bringing Koa to Juhu is a testament to our unwavering commitment to culinary innovation and artistic expression. At Koa, we have harmoniously woven together flavours, textures, and design elements, inviting our guests to partake in an enchanting sensory odyssey that celebrates the very essence of fine dining. Juhu is about to embark on a gastronomic adventure like never before,” added Jain.

The new outlet in Juhu exudes an alfresco vibe, capturing the essence of the Mediterranean with its clean, chic design and elements inspired by the stunning aesthetics of Greece. The ambiance is meticulously curated, offering a seamless blend of modern sophistication and timeless allure, creating an inviting space for guests to unwind and indulge in the beauty of shared moments and genuine connections.

Embracing the eclectic allure of its bohemian setting, the day unfolds with the Alkaline Special and grounding essence of the Carrot Blush, setting the tone for a nourishing breakfast journey. The morning spread celebrates vegetarian delights, from the comforting Mushroom Florentine to the rustic Sweet Corn Potato Rosti. The Chef's Corner beckons with opulent offerings such as the Classic Normandy and the nuanced Koa Egg Decker, while the French Toast and Belgian Waffles create a harmonious symphony of flavours. For lunch and dinner, the menu delights with the vibrant Singaporean cottage cheese, lively Wok Toss chicken, and robust Crispy lamb, alongside the comforting Butter Chicken and aromatic Raw Mango Prawn Curry. The soulful embrace of tradition shines through the Hyderabadi Sub Biryani and Smoky Black Daal, culminating in the decadence of Belgium Chocolate and the enchantment of Cheesy Baklava, ensuring a fittingly rich conclusion to this bohemian culinary odyssey.

But it's not just the food that steals the show; Koa's cocktail lineup is a delightful adventure in itself. The Coral Cove Cooler sings of fresh botanical wonders. Feel the allure of the - Wandering Conch and revel in the coastal magic of the masterful Coastal Crush. On the mocktail front, let the Flower Child Fizz and the Signature Quirky Quencher transport you to carefree gardens and mystical realms. Dive into the bohemian spirit with the Surfers Sip, painting a vibrant flavour tale, and let the Nomadic Nectar, Jamin Islander, Island Calling, and Ethereal Fizz - take you on an exhilarating journey through a world of eclectic tastes and endless excitement.

Celebrating the culture, cuisine, and cooking styles of Burma, India's first and one-of-its-kind Burmese specialty restaurant and tea room, Burma Burma, opens at Knowledge City, in HITECH City, Hyderabad.

After creating waves across the country with its extensive beverage offering and unique yet delicious food inspired by the streets and homes of Burma, the award-winning restaurant promises to be a welcome addition to Hyderabad’s growing, eclectic food scene. 

Burma Burma presents Burma’s authentic culinary traditions with contemporary flair along with the finest selection of artisanal teas, in a space designed with traditional Burmese accents and modern touches. The ever-evolving menu comprises dishes and beverages borrowed and replicated from its street food, as well as tribal and heirloom recipes passed down through generations. Enhanced with big, bold flavours that appeal to Indian palates and preferences, people can choose from a selection of delicious small plates, refreshing salads, hearty mains, thirst-quenching coolers, mocktails and chilled bubble teas, decadent desserts, and artisanal, small batch nostalgia-laced artisanal ice creams at Burma Burma in Knowledge City, HITECH City, Hyderabad. 

With contemporary and minimalist design aesthetics that pay tribute to both Burma's old-world charm and its fascinating textile heritage, the all-new 120-seater restaurant and tea-room is spread across 4000 sq. ft., making it a wonderful addition to Hyderabad’s growing international cuisine offering. 

This is one of the first Burma Burma restaurants which is a design-forward space. Immediately noticeable are the unique aspects of its origin country woven into its interior design. Like the large wire-work pagoda installations placed throughout the restaurant which also act as a light source. The standout feature in the restaurant are the colourful booth-backs created by the basket weaves unique to Burma that act as seating backdrops. While creating a sense of privacy, these booths also add a burst of colour to the largely earthy-neutral colour theme of the restaurant. With Burma Burma’s newest restaurant in Hyderabad, Minnie Bhatt, Design Director, Minnie Bhatt Designs, infuses the interiors with authentic design elements that offer an immersive experience to diners. Though she has kept to the same aesthetic language that’s seen across the brand’s restaurants across the country, the Hyderabad outpost stands apart from the rest. A large printed canvas wall panel spread over 30 ft, depicting the skyline of Bagan, Burma’s ancient city, is an eye-catching backdrop that anchors the space. Smaller design surprises are scattered through the restaurant inviting customers on a design treasure hunt. 

Established in 2014, Burma Burma (Hunger Pangs Pvt. Ltd.), is the brainchild of restaurateurs and childhood friends, Chirag Chhajer and Ankit Gupta, with a total of 10 restaurants and delivery kitchens across Bangalore, Delhi NCR, Mumbai, Ahmedabad, and Kolkata, bringing Burmese culture to life in a way that has never been done before.  Burma Burma was voted No 34 at the Conde Nast Traveller Top Restaurant Awards 2023.  
 

Smaller Cities Bigger Values

“It was little surprising for me when I opened in tier two cities, the behavior in the metro cities and tier 2 & 3 cities is the same, the spending power largely is bigger there because the other expenses of acquisition and living are cheaper,” shared Vikrant Batra, Co-founder, Dhansoo Café & Café Delhi Heights who just sold six lakh Juicy burgers. For restaurant owners these days going to tier-2 and 3 cities is profitable because the minimum wage is less, the electricity cost is less, rent is less. And it makes a lot of sense for restaurant owners to go to these cities though one needs to define their product and find out how scalable the model is before venturing in these markets.

“I'm in total agreement that tier-2, 3 cities has a good future. You must expand them. Our experience with our brand has been very good as we are catering to a larger public,” added Batra by pointing that in these cities you don’t have to innovate much as the same people are more exposed, more enthusiastic to drive new products and the products coming from the metro cities.

Building a National Brand out of a Local Brand

“When we started Kaya in Goa there were two market fits that we were going for. We knew that when we start something in Goa, we are aiming to do a national brand and not a local brand because Mumbai, Bangalore, Delhi restaurants are generally local restaurants where they are mainly competing with local restaurants. Goa is an open market with people from across the country starting units there. So, anything that you do needs to have a more pan-India approach to the grant,” added Pawan Shahri, Co-Founder, Chrome Hospitality that recently opened Kaya Goa and is eyeing to open more such boutique hospitality ventures. 

Similarly, when India saw the culture of cafes, especially the tea cafes, people never thought it would scale to the national level but today we see tea cafes as the biggest opportunity in the Indian restaurant scape. 

“When we started Chaayos, we actually went and asked potential customers, people who would come to us about their favourite tea and that’s how personalized and customized the tea serving it to a wider audience,” pointed Raghav Verma, Co-Founder, Chaayos.

Trading on Quality

“When we started, coffee in India was at a bad state, whatever good coffee we were producing was getting exported. And what was with us as a consumption was slightly low grade coffee, which is generally not the case in any develop country. And, that’s when we started building this brand on the speciality coffee line. And now even what India behavior is like especially where 50% of the population is less than 40 years old, one thing we identified is quality that is going to be the main driver. And, secondly transparency is something which will play a major role over discount,” commented Shivam Shahi, Co-Founder & COO, The Blue Tokai by adding that giving details like where the sourcing is happening, how we are processing the coffee, origin of coffee, how we are brewing it to a consumer gives a lot of confidence.  

                                                                                                                                                              Transcribed by: Deeksha Tiwari

ALTAIR, Kolkata’s magnificent hotel known for its unparalleled design sophistication, is unveiling a refreshed aesthetic and an entirely new interpretation of Rendezvous, featuring Progressive Modern Indian Cuisine. 

Rendezvous, embraces innovation, creativity, and experimentation while staying rooted in the rich culinary traditions of the country.

“Rendezvous represents a culinary masterpiece featuring Progressive Modern Indian cuisine. It reflects our dedication to innovation and creativity while paying homage to our deep culinary heritage. With its fusion of tradition and contemporary elements, Rendezvous is the place where timeless charm meets contemporary elegance, promising an enduring and unforgettable dining experience,” shared Nitin Kohli, CEO and whole-time director of AmbujaNeotia Group.

Rendezvous is all set to enchant guests through a unique, unparalleled and ever-evolving dining adventure, all rooted in the progressive realm of Indian cuisine. By delving into fresh and cutting-edge culinary methods, Rendezvous shatters the preconceived notions often linked with Indian gastronomy. 

From the warm embrace of the leather chairs to the captivating views, the space creates an atmosphere that bridges tradition and modernity. Rendezvous is where 'Timeless Charm' meets contemporary elegance, promising a memorable experience for all who grace its doors. The polished wooden floors evoke stories of enduring grace, while the intricately carved wooden wall panels weave a tapestry of artisanal mastery. Rendezvous endeavors to envelop its guests in a welcoming and comforting atmosphere, evoking a captivating essence of heritage and artisanal craftsmanship.

Rendezvous aims to present a contemporary interpretation of Indian cuisine by infusing traditional recipes and locally sourced ingredients with global inspirations. The culinary team is dedicated to delivering a dining experience that embodies the farm-to-fork philosophy with lasting impressions.

In recent years, India has undergone a remarkable transformation in its restaurant sector, driven by the widespread adoption of Point of Sale (POS) systems. These innovative systems have brought about sweeping changes, from optimizing stock management to revolutionizing order processing. Even small-scale restaurants, which traditionally relied on manual methods for operations, have embraced these digital solutions.

POS Systems: A Global Growth Phenomenon

The global restaurant point of sale terminal market is on an upward trajectory, poised to reach a staggering USD 38.16 billion by 2030. With a projected Compound Annual Growth Rate (CAGR) of 8.0 percent from 2023 to 2030, this industry is witnessing exponential expansion. The demand for restaurant POS terminals is driven by the imperative to accelerate inventory tracking, offer multiple payment options, ensure quick service, enable automated analysis, centralize recipe and menu management, and enhance Customer Relationship Management (CRM) capabilities.

Understanding the Traditional Restaurant Business Model

Before diving into the disruptive influence of POS systems, it's essential to grasp the conventional restaurant business model in India. Historically, small-scale restaurants in the country depended on handwritten orders, manual inventory management, and paper-based record-keeping. These antiquated processes were not only labor-intensive but also prone to errors, leading to inefficiencies and financial losses.

Moreover, these traditional eateries grappled with staying attuned to evolving customer preferences and market dynamics. Lacking the data-driven insights that modern POS systems offer, they struggled to optimize their menus, pricing strategies, and overall operational efficiency.

The Ascendancy of POS Systems in India

Over the past decade, the restaurant industry in India has undergone a monumental transformation, largely propelled by the widespread adoption of POS systems. Several compelling reasons underlie the surge in POS system adoption, even among small-scale restaurants. POS systems simplify order processing, reducing the likelihood of errors in taking orders. This enhanced efficiency not only augments customer satisfaction but also saves valuable time for restaurant staff.

With POS systems, restaurants can track their inventory in real-time. This feature enables better stock control, minimizes wastage, and ensures that popular dishes are consistently available. They collect valuable data on customer preferences, peak hours, and top-selling items. This information empowers restaurant owners to make data-driven decisions, optimize their menu offerings, and craft tailored marketing strategies.

POS systems simplify payment processing, supporting various payment methods, including credit cards, digital wallets, and UPI payments. This convenience enhances the overall dining experience for customers. These softwares often incorporate features like kitchen display screens and order tracking, enabling restaurants to serve customers more efficiently. Waitstaff can quickly communicate orders to the kitchen, resulting in faster service.

While the initial investment in a POS system may appear substantial, the long-term cost savings are substantial. Reduced staff errors, improved inventory control, and heightened operational efficiency translate into lower operating costs. They further assist restaurants in adhering to tax regulations and provide automated reporting, simplifying financial management and ensuring transparency.

Lastly, POS systems are scalable, accommodating a restaurant's growth. As establishments expand, they can add more terminals or integrate additional features to meet evolving needs.

A Look at POS Companies Witnessing Remarkable Growth

Petpooja, a prominent provider of restaurant billing software in India, has experienced a remarkable threefold growth in just two years. With approximately 35,000 customers nationwide, the platform has maintained a monthly ARR growth rate of sixfold over the last two years. Notably, it has transitioned from serving 1,200 customers monthly before the pandemic to over 3,000 customers monthly today. Petpooja continues to target over 4,000 customers, with a 33 percent month-over-month growth rate.

On the market front, Petpooja has been consistently onboarding more than 3,000 restaurants every month, with more than 50 percent of its clientele hailing from Tier 3 and 4 regions. Collaborations with industry leaders, including Paytm payment devices, ONDC, WhatsApp Integration, Gupshup, and Knowlarity, further strengthen its network.

"Unlike most POS and ERP companies that offer rigid, standardized reports, Petpooja Analytics provides a dynamic approach to data analysis. Owners and managers can customize reports to suit their specific business needs. We recognize that the reporting needs of a standalone bakery differ greatly from those of a chain of breweries," explained Shaival Desai, VP Growth at Petpooja.

Saurabh Gupta, Co-Founder of Urban Piper, highlights how small food businesses have transformed their operations through technology adoption, especially amidst the challenges posed by the pandemic. Digitizing their businesses has enabled them to connect with customers in innovative ways, adapt to the new normal, and become more organized.

The Impact on Small-Scale Restaurants

The adoption of POS systems has democratized the restaurant industry in India, leveling the playing field for small-scale establishments that once struggled to compete with larger counterparts. These smaller restaurants can now offer the same level of efficiency and service, attracting more customers and remaining competitive.

Small-scale restaurants can benefit significantly from reduced operational costs, courtesy of POS systems that minimize errors and wastage. This newfound efficiency allows them to allocate resources more judiciously, resulting in cost savings.

“Small food businesses were the most impacted segment due to Covid. They started adopting technology to digitize their businesses in the hope of connecting with their customers in newer ways and finding a way to adopt the new normal. This mind-shift on the SME segment of merchants helped them become more adaptable and enabled their business to get more organized. They started seeing the benefits of maintaining a digital stock of their inventory to generate POs and connecting to their suppliers in a much more efficient manner,” Gupta added. 

Enhanced customer experiences are another hallmark of POS system adoption. These restaurants can now offer quicker service, accurate orders, and diverse payment options, thereby creating a dining experience that fosters customer loyalty.

Customizability is a key feature of POS systems, enabling small-scale restaurants to adapt to evolving market dynamics and customer preferences. The data-driven insights furnished by these systems empower them to make informed decisions about menu changes, pricing adjustments, and marketing strategies, all of which are pivotal for growth.

In an industry characterized by distributed and unpredictable supply chains, scaling up operations is essential for small food businesses to cover high fixed costs and attain profitability. Start-ups like UdyogYantra in Delhi are facilitating this transformation by digitizing food supply chains, rendering them transparent, predictable, safer, and more efficient. Ankur Jain, Founder & CEO of UdyogYantra, adds that right from food procurement and inwarding to food production and food distribution, UY’s Enterprise Tech enables food businesses to save costs, increase revenue, and achieve scale via standardization.  

The Disruption of India's Restaurant Industry

The disruption caused by POS systems in India's restaurant sector cannot be overstated. From efficient stock maintenance to streamlined ordering processes, these systems have overhauled how small-scale restaurants operate. The manifold advantages, including improved efficiency, enhanced customer service, and cost savings, have positioned POS systems as indispensable tools for restaurants of all sizes. In India's ever-evolving restaurant landscape, the adoption of technology through POS systems is not a mere choice—it is a prerequisite for long-term success and growth in the fiercely competitive restaurant industry.

Restaurant Business in not everyone’s cup of tea, one has to be very passionate about operating and owning a restaurant. According to Pizza Hut India Sub Continent, Managing Director, Merrill Perryra, the importance of the three Cs: Consistency, Convenience, and Connection in the food industry is very important. Addressing to audience at 12^th Indian Restaurant Congress, he mentioned that connection with customer is very important. Excerpts from his speech:

Adaptation during the Pandemic: The COVID-19 pandemic forced rapid adaptation in the food industry. It highlighted the need for innovation and evolution to meet changing consumer demands.

The Significance of Connection: Connection with customers is essential. People seek not only good food but also an emotional connection. Familiar comfort food became even more important during the pandemic.

Adaptation to Digital Platforms: Brands need to adapt to digital platforms to connect with younger generations like Gen Z who have specific preferences for communication (e.g., WhatsApp, Snapchat, Discord).

Values and Authenticity: Authenticity and alignment with values are crucial for connecting with today's youth. It's not just about products and marketing; it's about living up to what the brand claims.

Innovation and Sustainability: Innovation initiatives, such as the use of solar panels and reducing food waste, are important for business strategy, appealing to investors, customers, and employees.

Consistency and Convenience: Consistency in product quality and brand experience is key to customer satisfaction and loyalty. Consistency should be maintained while embracing innovation. Meanwhile, convenience, beyond just delivery, is crucial in today's fast-paced world. It includes affordability, sustainable packaging, and ready-to-eat meal options.

Growth Opportunities: The Indian food industry is poised for double-digit growth, and businesses should invest in new technologies, expand into untapped markets, and tailor their offerings to diverse consumer preferences.

Tailored Communication: Personalized and relatable communication is important, especially in the digital medium. Use pop culture and authenticity to connect with consumers.

These points highlight the importance of adapting to changing consumer needs, maintaining authenticity, and aligning with values in the food industry, especially in the context of the three Cs: Consistency, Convenience, and Connection.

The culinary landscape of India has always been a tantalizing mosaic of flavors, with unorganized vendors, dhabas, food carts, and street stalls contributing to the rich tapestry of Indian cuisine. However, in recent years, a remarkable transformation has been underway. India's restaurant industry is shifting from its traditionally unorganized structure to a more systematic and organized model. This transition holds profound implications for both customers and restaurant owners, promising enhanced dining experiences and sustainable growth.

Understanding the Unorganized Segment

The unorganized segment of the Indian restaurant industry is characterized by the presence of numerous individuals and families selling ready-to-eat food through diverse channels such as street vendors, dhabas, food carts, and street stalls. These businesses, often run by enterprising individuals or families, have been an integral part of India's culinary heritage. While they have thrived on innovation and authenticity, they have sometimes struggled to meet modern expectations of consistency, hygiene, and standardization.

Shifts in Consumption Patterns

One noticeable trend in the Indian restaurant industry is the shifting patterns of consumption. According to recent surveys, the take-away and home delivery segments have seen substantial growth, particularly in the fiscal year 2020 and 2021, largely influenced by the COVID-19 pandemic. As safety became paramount, many consumers turned to these options for their convenience and reliability. However, the dine-in segment, though initially impacted by restrictions, has gradually been making a steady comeback from the fiscal year 2021 onwards. “With enhanced prospects and recovery in momentum, organised food services players are likely to witness robust earnings growth prospects going forward,” Birja Rout, founder of Biggis Burger said. 

A Promising Outlook for Organized Restaurants

The future of the Indian restaurant industry appears brighter than ever, with the organized segment poised for exceptional growth. Projections indicate that the organized restaurant sector is expected to deliver a remarkable Compound Annual Growth Rate (CAGR) of 15.4 percent until 2025, significantly outpacing the overall food services industry's projected 9 percent annual growth rate.

Several key factors are fueling this transformation and growth

Rising Income Levels: As the average income of Indians continues to rise, there is a growing willingness to spend on dining experiences. This trend is particularly pronounced among the urban middle-class and upper-middle-class population, who are seeking more upscale and organized dining options.

Urbanization: The ongoing urbanization trend in India is driving the demand for convenient and diverse dining experiences. With more people living in urban areas, the need for easily accessible restaurants is on the rise.

Nuclear Families: Changing family structures, with an increasing number of nuclear families and working professionals, have contributed to the growth of the restaurant industry. Dining out or ordering food has become more common, further boosting the organized segment.

Online Food Delivery and Food-Tech: The proliferation of online food delivery platforms and food-tech startups has revolutionized how consumers access dining options. This convenience has been a significant driver of growth in the restaurant industry.

Rohan Agarwal, Director, RedSeer, explained, “India’s food market was unorganised from a supply side perspective. “This primarily comprises street food vendors, who aren’t ready from a hygiene or certification perspective. They are generally a one or two-member team. There aren’t any checks and balances. Now, after the pandemic and the crisis these vendors face, it makes sense to get them online.” 

The Rise of Organized Players

The transition towards organized dining has brought with it the rise of trusted restaurant brands, especially within the 'quick service restaurant' (QSR) segment. These brands have responded to consumer preferences for better hygiene standards and consistency. They have accelerated their store expansion plans, providing customers with familiar and reliable dining experiences.

In addition to their commitment to quality, these branded players have harnessed technology to their advantage. They have embraced digital platforms for ordering and payment, optimized delivery logistics, and improved customer engagement through loyalty programs and feedback mechanisms. This tech-savvy approach has made them more resilient compared to smaller, unorganized players.

"For restaurant owners, the shift to organized operations means higher profitability, improved access to capital, and a stronger brand presence in a market where consumers are craving reliability and quality." Delhi based restauranteur, Prateek Chaudhary mentioned. 

What Does the Shift Mean for Customers?

One of the most significant advantages for customers is the increased consistency in food quality and dining experiences. Organized restaurants are more likely to adhere to standardized recipes, leading to a predictable and enjoyable dining experience every time.

Organized restaurants tend to prioritize food safety and hygiene. Customers can dine with confidence, knowing that the restaurant follows stringent cleanliness practices. Chain restaurants, in particular, often offer diverse menu options, catering to various tastes and dietary preferences. Customers can expect a wider range of choices and flavors.

With the integration of technology, customers can conveniently place orders online, make reservations, and even provide feedback. This enhances the overall dining experience and saves time.

What Does the Shift Mean for Restaurant Owners?

Organized restaurants tend to attract a larger customer base due to their reputation for quality and consistency. This can lead to higher revenues and profitability. Chains and organized restaurants have the opportunity to build recognizable brands with a loyal customer following. This can result in brand equity and further expansion opportunities.

Technology adoption and streamlined processes can significantly improve operational efficiency, reducing costs and wastage. Organized restaurants are often more attractive to investors and lenders, making it easier for owners to secure funding for expansion or renovation.

The Path Forward

The evolution of the Indian restaurant industry from an unorganized to an organized structure represents a significant shift that aligns with changing consumer preferences and lifestyles. This transformation promises consumers a broader spectrum of dining options, elevated hygiene standards, and enhanced convenience. Simultaneously, restaurant owners are poised to reap the benefits of increased profitability, greater brand recognition, and improved access to capital.

As the organized restaurant sector continues to thrive, the Indian culinary scene is set to offer even more diverse and enticing dining experiences. With rising incomes, urbanization, and the proliferation of online food delivery and food-tech spaces, the restaurant industry's growth is expected to remain robust. It's a testament to how India's culinary heritage is blending seamlessly with modernity, ensuring that every dining experience is not just a meal but a memorable journey.

In recent times, high street locations across India have witnessed a perplexing trend, a surge in rentals coupled with a decline in foot traffic and profitability. This paradox begs the question: why do restaurants continue to invest in these upscale areas when immediate financial gains seem elusive? The answer lies in the intricate yet highly effective strategy of establishing a presence in these coveted high street locations, exemplified by Khan Market in Delhi. 

The Rental Landscape

A recent survey of high street retail locations in India reveals that Delhi's Khan Market commands the highest rents, ranging from INR 1,000 to INR 1,500 per sq ft per month. Gurugram's DLF Galleria follows with rents ranging from INR 800 to INR 1,200 per sq ft per month. Interestingly, despite high rentals, both Khan Market and DLF Galleria performed poorly in the survey, suggesting that rental costs do not necessarily correlate with the quality of customer experience.

Bengaluru's High Street Dominance

Bengaluru's MG Road tops the list of the top 10 high streets in India, as per the same survey. Rankings were determined based on customer experience, including accessibility, parking facilities, and the assortment of retailers. Hyderabad's Somajiguda, Mumbai's Linking Road, and Delhi's South Extension 1 and 2 closely follow. Notably, Khan Market and DLF Galleria, despite high rentals, fall short in terms of customer experience compared to these other high streets.

Prestige and Status

High street locations such as Khan Market are synonymous with prestige and exclusivity, attracting the elite, celebrities, and influencers. Restaurants in these areas benefit from the implicit endorsement of their quality and status, a valuable asset in the competitive restaurant industry. Known brand, Sidewok when decided to shift from Khan Market, one of the major reason was they were not making as profit as compared to the high rentals they were paying. “It is the same situation with many brands in Khan Market. The high rentals are making many of the restaurants bleed,” Ashutosh, a member from Sidewok Khan Market team commented. 

Targeting the Affluent Masses

Despite dwindling foot traffic, high street locations like Khan Market continue to draw discerning and affluent clientele willing to pay a premium for the experience and status of dining in such areas. While these locales may not attract the volume of customers seen in busier locations, they compensate with significantly higher average bills. “DLF Galleria in Gurugram saw rentals increase by 3.7 percent to INR 700 per square feet a month while rentals in Sector 29, Gurugram remained stable at INR 180 per square feet. This huge difference is definitely pinching but somehow we are present in the market managing with burning cash as much as possible. We do have plans to make our set target audience and then move to a less rental space so that we dont have to bother about new customers and branding there,” an owner of a known pan-asian fine-dine in DLF Galleria commented on a condition of anonymity. 

Chain Advantage and Risk Mitigation

A noticeable trend in high street areas is the prevalence of chain restaurants over standalone outlets. This strategy serves a dual purpose. Firstly, it allows brands to offset losses from less profitable locations through their more successful outlets, mitigating financial risks. Secondly, it reinforces the brand's presence and reputation, enhancing resilience against volatile high street rentals.

Marketing as an Investment

For restaurant chains, high rentals in prestigious areas are viewed as strategic marketing investments rather than simple costs. These brands understand that immediate or substantial financial returns may be elusive, but the brand exposure and association with a prestigious location can yield significant long-term dividends. The mere presence of a renowned brand in such an area can boost its reputation locally and nationally.

Buzz and Social Media Engagement

High street locations like Khan Market and Hauz Khas Village serve as hubs for media attention and social media buzz. Restaurants here often benefit from organic marketing, as influencers, bloggers, and journalists frequently visit and promote these locations. This buzz extends the brand's reach far beyond the immediate vicinity, attracting new customers and loyal followers.

Capitalising on Special Occasions

High-rent locations attract patrons during special occasions and events, such as celebrations, anniversaries, and corporate gatherings. Restaurants strategically positioned in these areas tap into this market and establish themselves as go-to destinations for memorable moments, expanding their customer base. “Ofcourse we keep our menu prices on a higher side to maintain those expenses. If you are dining in any of the high-streets, you have to keep in mind about the prices too. We until now are doing good because since most of the players are exiting, it is benefitting us since only few players are left,” Manik Kapoor, owner of Gola Sizzlers said. The outlet have its presence in Khan Market.  

The enigma of high street high rentals and the continued attraction of restaurant brands to these areas are rooted in the power of prestige, the allure of high-paying customers, and the strategic use of chain outlets. The value of reputation, status, and long-term brand recognition often outweigh immediate financial gains, making these strategic investments a calculated bet on sustained success in the competitive restaurant industry. In the dynamic world of business, it becomes evident that sometimes, it's not just about making money today but about building a brand that will stand the test of time, and high street locations are proving to be a crucial piece of that puzzle for restaurant brands across India.

Nestled in the lap of the Himalayas, Himachal Pradesh has long been a coveted destination for travelers seeking respite from the scorching summer heat. However, the idyllic landscapes that attract tourists from far and wide have now become a double-edged sword. The recent onslaught of heavy rains and devastating floods has not only claimed lives and caused widespread damage but has also exposed the vulnerability of the hospitality industry, especially the restaurant sector, in the region. As the rain continues to batter the hill state, the plight of restaurants in Himachal Pradesh paints a grim picture of resilience and adaptation.

Tourist Exodus and Hospitality Industry

The reverberations of the ongoing monsoon have echoed across the tourist hotspots of Shimla, Manali, and Dharamshala, with hotel occupancy plummeting to abysmal levels below ten percent. This dramatic drop is not only attributed to the unforgiving weather conditions but also to the shadow cast by the unfortunate rain-related casualties. Tourists are canceling hotel reservations and holiday plans, contributing to the sector's downward spiral.

The ripple effects of this tourist exodus are felt acutely by the state's hospitality industry, which includes a vibrant network of restaurants and cafes. These establishments, often situated against the backdrop of Himachal's breathtaking vistas, are now grappling with a unique set of challenges. With their business intricately intertwined with the inflow of tourists, many restaurants are facing severe losses due to their association with the scenic beauty that is now shrouded in uncertainty.

Weathering the Storm: The Restaurant Industry's Struggle

While the focus often rests on hotels and lodging, the restaurant industry, silently suffering in the background, deserves attention. Renowned for its diversity of cuisines and local flavors, Himachal Pradesh's culinary landscape plays a pivotal role in enhancing the overall tourist experience. However, the picturesque locations that drew customers to these establishments now place them at a higher risk of damage and loss. Many restaurants built to offer panoramic views now find themselves on the frontline of the monsoon's fury.

"June18 Cafe" in Bir Billing, a popular paragliding destination, is emblematic of the struggles faced by restaurant owners during this period. Typically, the monsoon season would usher in a decline in business, but this time, the situation is more dire. The owner, Preeti Bisht, laments, "The major problem is there is huge infrastructural problem in Himachal what so ever." She points to the deteriorating highways and frequent landslides that make travel hazardous and discourage potential customers.

Bisht further shares her perspective, "These rains have brought not just water but also a deluge of challenges for us. The picturesque beauty that draws tourists to our region has become a double-edged sword, making us more susceptible to damage. It's a battle against both nature and the infrastructure hurdles."

Gaurav Chandel, the proprietor of a Thai Cafe in Shimla, echoes this sentiment, "The highway has been washed away at multiple places near Manali and remains blocked daily at Pandoh due to landslides. Who do you think would come to Manali in such a situation?" The core issue lies not only in the temporary disruptions caused by weather events but also in the broader context of infrastructure development that has, inadvertently, tipped the ecological balance.

Unraveling the Anthropogenic Factors

The devastation wrought by the monsoon storms has exposed the long-term effects of haphazard infrastructure development and deforestation in the region. The conversion of narrow highways into wider roads for faster connectivity and the loss of forest cover have contributed to erratic monsoons and deadly landslides. As man-made changes disrupt the delicate equilibrium of the ecosystem, Himachal Pradesh finds itself increasingly susceptible to natural disasters.

Vijay Karan, a Dharamshala-based restaurantpreneur who owns Rahi Café, sheds light on the broader sentiment, "The monsoon havoc has cast a shadow over Himachal's safety in this season. It's not just about profits; it's about ensuring the safety of our patrons and staff. Our cherished landscapes need to be protected, and the government's support is crucial for us to weather this storm."

The Road to Recovery: Government's Role

In the wake of this crisis, the hospitality industry has appealed to the government for support. Just as they were grappling with the aftermath of the COVID-19 pandemic, businesses are now faced with another formidable challenge. The widespread damage to infrastructure, particularly the Kullu Manali Road, underscores the urgency for restoration and recovery efforts.

To ease the burden on struggling businesses, hotel owners and restaurateurs have united in their call for economic relief. They have requested the deferment of IT, GST, and loan repayments for at least six months. This temporary reprieve could offer a lifeline for establishments battling not only the natural forces but also the financial repercussions of diminished tourism.

Rebuilding Amidst Adversity

As Himachal Pradesh navigates through the stormy seas of heavy rains and landslides, the challenges faced by its restaurants epitomize the broader struggle of the hospitality industry. The once-thriving culinary scene, intricately intertwined with the state's tourism, now faces an uncertain future. The road to recovery will require not only immediate governmental support but also a reevaluation of infrastructure development practices and a renewed commitment to preserving the delicate balance of nature. In the face of adversity, the spirit of Himachal's people and its businesses remains unbroken, with the hope that brighter days lie ahead for its scenic landscapes and the establishments that call them home.

EHV International has brought India's most awarded restaurant Indian Accent to Mumbai.

Widely regarded as the world’s premier modern Indian restaurant, Indian Accent is faithful to Indian flavours but uses them to create dishes that are imaginative and precedent-shattering.

“For many years we have been offered locations in Mumbai for Indian Accent. Our search has ended at the spectacular Nita Mukesh Ambani Cultural Centre. Indian Accent has a loyal clientele of discerning guests from Mumbai. So we are particularly thrilled to be able to bring the Indian Accent experience to this vibrant city and look forward to it embracing us as warmly as New Delhi and New York have,” shared Restaurateur Rohit Khattar, Chairman EHV.

The kitchen at Indian Accent Mumbai will be helmed by Head Chef Rijul Gulati who has worked for 8 years at Indian Accent, New Delhi under the guidance of Culinary Director Chef Manish Mehrotra. 

“We are most excited about bringing Indian Accent to Mumbai. In addition to Indian Accent’s signature dishes, Chef Rijul and I have taken care to craft a menu that features more seafood and many more vegetarian options, recognizing the dining habits and seasonal produce of this great metropolis,” added Mehrotra.

Guests would be able to enjoy all time Indian Accent favourites like ‘meetha aachar pork ribs, green apple’, ‘ghee roast soya boti, roomali roti pancake’ and ‘daulat ki chaat, rose petal chikki, roast almond’ as well as unique new dishes for the Mumbai menu like ‘gunpowder prawns, red rice, smoked chilli & raw mango curry’, ‘guchhi matar, asparagus, kashmiri morel pulao’ and ‘burrata chaat, lotus root papdi, mustard tomato jam’. In addition to the vegetarian and non-vegetarian tasting menus, the restaurant would also offer Vegan, Gluten free and Jain menus.

Varun Sharma, who leads the award-winning bars at EHV’s other restaurants, Comorin & Hosa, heads the bar programme and has introduced new signature cocktails and shall take us down memory lane with Jazz Age Cocktails. Kevin Rodrigues, Head of Wines, has curated an expansive wine list featuring wines from across the globe. The chef tasting menus offer wine pairing as well as reserve wine pairing options.

The design of the 75-seat restaurant is a tribute to Mumbai’s Art Deco movement and also features two Private Dining Rooms – one with a capacity of 18 and the other that seats 10, and has an attached interactive show kitchen.

Art Deco was a movement that developed into a major style in architecture, design and fashion in western Europe and the United States during the 1930s before coming to Bombay, which has over 200 art deco structures, second only to Miami. This period between the 1920s to 1930s is also referred to as ‘the jazz age’, when swinging rhythms became the dominant sound of the new generation.
Inspired by the city’s art deco heritage, Indian Accent pays a tribute to the design, music, and cocktails of that era.

The interior design of the restaurant is by the prolific London based Russell Sage Studio who worked closely with EHV's Design Director Rohini Kapur and Director Development Vikas Bhasin, who handled the project build from design to opening stage. Incubis Consultants were the local architects.

“Rashmi and Rohit Khattar were always keen to pay homage to Mumbai’s Art Deco movement and Russel Sage Studios have captured that essence in a contemporary fashion in their design. While thinking of the artwork to complement the design, we chose leading fine art photographer Rohit Chawla, who photographed some of the images of UNESCO Indian heritage sites and curated art deco images from Mumbai to add a romantic, timeless quotient to the space,” added Kapoor.

The food, drink, design and service style have been tailor-made for Mumbai’s more easy-going vibe by the leading restaurant brand in the country, at the most iconic address in Mumbai.
 

QSR or Quick Service Restaurants are the fine dining options for the Gen Z—who are always on the move – be it with career or food, thus creating a multi-million-dollar business opportunity. According to credit rating agency ICRA, the industry is expected to grow by 20-25% in FY2024 in India, on account of steady demand uptick and increasing penetration driven by a rapid expansion of stores. India currently has 428 functioning QSR brands, and in the last two years, this segment has attracted investments worth $1.3 billion through 64 deals. As QSR the industry charts out its growth path, technology is slated to create a 360-degree impact on the way this industry operates.

Traditionally built on a strong technology foothold, the QSR industry is intensive users of tech-powered production techniques, information and communication resources, smart logistics, marketing avenues, and sound e-commerce technologies. Separately to manage the backend integration of accounts and frontend vendors, technology is the only way that offers affordable solutions to the QSR outlets.

Where is QSR using the Tech

The tech-savvy users have created a demand for the most recent technologies to be adapted for raising footfalls, creating campaigns, and raising the firm’s profitability. Today tech-equipped fast-food facilities likes enhanced services, tech-driven food ordering, and traceable food delivery. 

QSR owners are looking for new and innovative ways to deal with the waste product generated out of the outlets to managing the supply chain. Speed, convenience, and value are the three points that are driving the tech adaptation and demand for more. 
Moreover, Generation Z and Millennials –both groups are now craving and demanding technology-centric dining experiences--both groups expect technology to be a part of their dining experience, even if it is something as basic as free wi-fi. The basic function of technology in QSR is to improve the customer experience along with increasing operational efficiency. Thus, the technologies being pursued could be considered more evolutionary rather than revolutionary.

Emerging Usages

Voice Ordering- in line with Amazon Echo and Google Home is the next big thing to impact QSR segment. Robotics like Chatbot Sally, the Salad Robot are expected to be the future whereas Artificial Intelligence rightly deployed, is an anticipated tool that will help businesses predict footfalls and demand –thus leading to efficient business management. AI business intelligence tools forecast industry shifts and help make proactive changes to the company’s marketing, merchandising, and business strategies. This impacts supply chain planning, as well as pricing and promotional planning.

Similarly, kiosk is a concept that has been adapted by QSRs, who are now investing in improving the customer experience along with streamlining their employee task. As per the latest research conducted on the QSR diner, 47 per cent of them preferred to opt for a self-service technology such as a kiosk for customising their orders. The kiosk is ultimately the new-age technology that can help firms manage their workforce by reassigning employees to more value-added tasks like ensuring happy customers and improving their experience.

Likewise, at the backend digital food safety measures are helping avoid food safety disasters. Digital tools help restaurant owners serve fresh food with quick temperature probes, automated temperature monitoring, and food and date labelling. Digital food safety helps restaurants be compliant. Technology in food packaging has revolutionized the shelf-life of food industry including QSRs.
The deployment of chatbots helps the QSRs to manage the payment received from various channels for tax and receivable’s purposes. As payments are received through multiple channels like banks, cheques, Paytm, Bhim Pay, Phone Pay, Cred, and many others --- it needs dedicated software to organize and account for the money

Summing Up

As QSRs are fast-moving eateries, it is pertinent that they have to be efficient in order to survive. Technology at all levels—chatbots for accounting to AI for business predictions to food safety measures all are functions of Smart Tech in today’s world—not to mention tech-enabled quality maintenance and inventory management. Infrastructural investments like Smart supply chains and automated sensor-driven food displays will become the future of every food industry.

Choice and deployment of ‘Competent Technology’ is going to be the next phase of the challenge with too many tech choices for the business owners for distribution, product line maintenance, and customer experience. As the backend integration of payments and receivables continues through smart bots, it will leave a fairly good time for business owners to focus on customer experience and comfort, thus ensuring business expansion.
 

The passion for food happened pretty early in Sundeep Singh’s life when his mom and grand mom would grind the masalas in sil batta- the local stone pestle and grinder, the slow simmering of spices and aromas he grew up with, while playing in the verandah or just salivating after getting the whiff of dum or tadka in the air from what was being cooked by his mom. “The special occasions like Deepawali and Holi, and I would hover around kitchen to just dig in my little fingers in the delicacies prepared. I would always be on my best behaviour around festivals to get extra sweets,’ he remembers as these inspiration landed him to start his career as a chef in 1989 at Leela Beach Resort, Mobor, Goa.  “Working at an early age in the kitchen taught me a lot about flavours and aromas. I shifted gears to beverage industry as a bartender post being a chef and followed by working as a steward and graduating as a F&B Director in an International Hotel in Dubai. I wanted to be a liquid chef and a show-tender rather than a bartender or a chef. I played with flavours and aromas to balance a cocktail like an artist painting his canvas with colours. Throughout my career, I have been known amongst friends for throwing parties where I have cooked dishes and delicacies and paired them with cocktails,” he added. Excerpts from the interview: 

Tell us something about Howling Wolves?

Howling Wolves came into existence because we lost everything during Covid times, and when I mention everything, I literally mean everything. After a lot of introspection and discussion, me and my wife Valerie, who is a great cook, host and a feeder, we decided to connect the world with our focused strengths-hospitality through food & drinks. I and my wife Valerie Rosebud are in a pursuit of Connecting People through Food & Drinks. “Eating together, breaking bread together, is one of the oldest and most fundamentally unifying of human experiences.” - Internationally renowned author and speaker Barbara Coloroso

Howling Wolves is nestled in a buzzing alley of Anjuna Beach amongst coconut trees, with a mesmerizing view to the Arabian Sea as we dream in the shades and colors borrowed from the sea- the “Blues”. Having focused on making Howling Wolves to be most romantic and soulful place, me and my better half Valerie Rosebud decided on giving a very personalized service and an extra touch to every experience of the guests. 

You were one of the first bartender who focused on mixing drinks back in 1990s. Today, mixology has become a key ingredient in a bar business. How do you see the sector grow in last 3 decades?

Bars are and have always been such a core part of any culture and any society. Drinking is a part of any culture even if it is non-alcoholic. So much happens over drinks- exchange of ideas, news, information, sharing of experiences, love, politics, networking, sex…. the list is endless. Bartenders are perfectly positioned to make a change in the culture of their establishment as well as in society. The interests and responsibilities of bartenders have evolved beyond simply making drinks as the industry today is more socially, environmentally and politically conscious. Indeed, a new phenomenon has arrived, championing progressive change and bringing the ¬trade and craft into a thoroughly modern era: the activist bartender. The bartending profession is no longer a job about serving drinks. A bartender wants to be called upon as a mixologist as he creates intricate drinks, designs menus which can be paired with food. Today the level of bartending skills whether be technical or social, for that matter etiquettes, media or marketing skills are at an epitome and all time high. The attention to detail, the craftsmanship behind every drink or even ice for that matter, the theatrics while serving has all been focused on enhancing the customer experience and garner more profits and even goodwill. There are many more opportunities for today’s bartenders than for previous generations. They can decide to stay behind the bar for decades, open up their own place, become a brand ambassador or launch new brands of their own. With the rise of the cocktail ‘celebrity’ and industry role models, bartending has become a truly respected profession.

A restaurant is known for its food it serves but with time we have seen people visiting a restaurant for its drink and beverage menu. What has brought this change?

Restauranters have realized the potential of beverages as a major contributor to the business sales. Today all the attention and focusza are on offering an experience rather than serving a product. Craftsmanship, be it of a liquor brand, or designing of cocktails is sought after by a consumer, who is well travelled and aware through social media of ever evolving new drinking trends. With liquor companies also realizing the potential and influence of a bartender is seeking them as their brand ambassadors and promoting guest bartender shifts. With the high salary packages and career opportunities, today we get to see the change in perspective of the world towards this profession and the value a bartender can add to the hospitality eco system. 

How is Howling Wolves going to change the bar biz in Goa?

Howling Wolves would like to influence and impact the bar biz in Goa by promoting local brands, which in fact are of world class quality. We are using local ingredients like kokum, jackfruit, jamun, jalapenos and other ingredients like local fruits and spices to design our cocktails Most of our cocktails are organic and made with home-made cordials and tinctures. Coming season, we will be introducing homemade flavoured Kombuchas and Tepaches. 

Tips you would like to give to new age bartenders.

Whatever you learn, do or offer, every offering should be customer centric. The devil is in the details. Know your techniques well, understand and experience flavours and aromas. Create not just only drinks but moments and serve with love and care. Every drink or concoction you serve, should have your soul in it, even if it is a plain glass of water. Learning and trying never ceases, so always have a mentor and be a mentor to other aspiring bartenders. 

Your plans expanding Howling Wolves to other cities?

We do have plans to expand as a brand and chain. We want to reach out to other cities. Within 4 months of opening, we have already been approached by potential investors who want to co-partner us for the value proposition, customer engagement factor and personal touch we offer, which has set us apart and above from the other enterprises.
 

Delhi, known for its bustling restaurant scene and vibrant nightlife, has been grappling with a major crisis in recent times. The liquor issues in the city have cast a dark cloud over the once-thriving restaurant industry, causing significant losses to businesses and pushing customers to seek alternatives in neighboring cities like Noida and Gurgaon.

Nearly a year ago, the Delhi government took a controversial step by scrapping its existing excise policy, leaving the restaurant owners and customers in a state of uncertainty. Unfortunately, the business landscape is yet to recover fully from the aftermath of this decision. Restaurateurs are facing a dual challenge of limited availability of popular liquor brands and a mass exodus of patrons to nearby areas where the situation is more favorable.

The scarcity of well-loved brands such as Johnnie Walker's Black and Red Label, Bombay Sapphire and Samsara gin, Grey Goose vodka, Glenlivet, Jack Daniel's, and Monkey Shoulder whiskey, along with Jagermeister, has been a cause for concern among restaurant owners. Patrons who frequent these establishments have expressed their frustration at the inability to enjoy their favorite drinks, resulting in a dip in customer footfall and overall revenue.

Vinod Giri, the director-general of CIABC, mentioned, “Delhi is facing a shortage of premium alcoholic brands which will stick out more and more the peak season for drinks draws in. This is due to a variety of reasons arising out of the mid-year switch back to the old excise policy. Well-known brands of many companies are yet to re-register in Delhi. Some are held back at the government’s end for lack of approval, and some voluntarily by companies since they find the demand of paying full-year brand registration fee though there is only half the year left unreasonable and commercially unworkable.”

The severity of the issue has intensified during the peak summer season when beer consumption typically soars. Liquor vends and retail shops have been grappling with beer shortages, leading to further revenue losses for the hospitality industry. Restaurant chains, bars, and retailers are grappling with a widening demand-supply gap, making it challenging for them to meet the expectations of their customers.

One of the prominent restaurant groups, Lite Bite Foods, which operates popular chains like Punjab Grill and YouMee, expressed grave concerns about the ongoing situation. Rohit Aggarwal, the director of Lite Bite Foods, stressed that the months from April to June are usually the peak season for beer consumption at their restaurants. However, the unavailability of certain brands has hampered their ability to cater to customer demands, resulting in potential revenue losses.

Following the introduction of the new liquor policy, the lack of availability of alcohol in numerous restaurants, bars, and cafes has resulted in significant losses ranging from 20 percent to 40 percent. As a consequence, customers who prefer specific brands are now opting to patronize establishments in Gurgaon or Noida to enjoy their preferred drinks.

One such establishment, Cafe Tonino, situated in Connaught Place and popular among young crowds, is experiencing a decline in revenue by approximately 25 percent to 30 percent due to the unavailability of beers and wines. At present, around 50 percent to 60 percent of beer brands, including Erdinger, Hoegaarden, and Budweiser, are not accessible.

Similarly, another Italian restaurant, Diggin, is facing a loss of around 25 percent in business due to the absence of Tequila brands like Don Angel and Viva Mojo, Greater Than Gin, and Sparkling Wine. Additionally, beer brands such as Kingfisher, Heineken, and Budweiser are also unavailable. An official, speaking on the condition of anonymity, revealed that numerous brands are currently unavailable. However, some relief came when Teacher's (Whisky) became available a few days ago, although the official refrained from providing further information on the number of brands still unavailable.

A renowned dining destination in India, Lord of the Drinks, is unfortunately experiencing a substantial loss of approximately 30 percent to 40 percent in its contemporary drink menu. The official, who chose to remain anonymous, expressed the significant impact of brand unavailability on their business. The lack of specific brands has particularly disappointed their brand-specific customers, including youngsters, leading to a decline in customer patronage.

The unavailability of various liquor brands has become a common concern for restaurants and bars in Delhi, affecting their revenue and customer loyalty. With discerning patrons seeking alternatives in neighboring cities, it has become imperative for establishments to address the supply constraints and regain the trust of their clientele to thrive in the highly competitive hospitality landscape.

In addition to the financial implications, restaurateurs are also facing the embarrassment of having to explain to diners why high-quality liquor options are not available. This has negatively impacted the reputation of these establishments and raised questions about the government's handling of the excise policy and the liquor supply chain.

The government's decision to increase the number of liquor stores in Delhi was expected to alleviate the supply constraints and improve the buyer's experience. The goal was to double the number of stores from 350 to 700. However, this target is yet to be met, as only 584 stores have been opened as of the latest update. This sluggish progress has contributed to the prevailing liquor scarcity, leaving consumers dissatisfied and restaurant owners worried about their businesses' future.

The repercussions of the liquor issues have reached such a critical stage that customers are now seeking alternatives in neighboring cities like Noida and Gurgaon. Many patrons who were once regular visitors to Delhi's vibrant restaurants are now making the journey to these nearby areas to indulge in their preferred drinks without facing the limitations experienced in the capital city.

Delhi's loss has become Noida and Gurgaon's gain, as restaurants in these regions have seen a surge in footfall. Patrons who are unable to find their favorite brands in Delhi are now flocking to restaurants and bars in Noida and Gurgaon, where they can enjoy a more diverse selection of liquors. This shift in consumer behavior has had a significant impact on the revenue streams of Delhi-based restaurants, further exacerbating their financial woes.

To add to the complexity of the situation, French spirits company Pernod Ricard, a major player in the global liquor industry, has faced regulatory issues in Delhi. The rejection of Pernod Ricard's license application, along with those of Indospirits and Brindco, has resulted in the unavailability of many premium liquor brands that were once a staple in Delhi's dining establishments. This has not only disappointed loyal customers but also impacted Pernod Ricard's market share and revenues.

The dire situation calls for immediate action from the Delhi government and concerned authorities. Resolving the liquor issues and streamlining the excise policy is crucial to reviving the restaurant industry in the capital. Addressing the supply constraints, ensuring the availability of popular brands, and meeting the target of opening 700 liquor stores must be a top priority to win back customers and restore Delhi's status as a vibrant culinary and nightlife destination.

The fate of Delhi's restaurant industry hangs in the balance, and timely intervention is the need of the hour. By restoring confidence in the liquor supply chain and creating a favorable environment for businesses, the city can once again reclaim its position as a gastronomic haven, where patrons can indulge in their favorite libations without any hindrance. Only then can Delhi hope to stem the tide of business losses and woo back its wandering clientele from the neighboring cities of Noida and Gurgaon.

The impact of liquor issues in Delhi extends beyond just the financial losses faced by restaurant owners. It has also taken a toll on the city's reputation as a thriving hub for food and beverage experiences. Delhi, known for its vibrant social life and diverse culinary offerings, has always been a go-to destination for locals and tourists alike. However, with the current constraints on alcohol availability, the city's image is at risk of being tarnished.

Tourists who visit Delhi for its rich cultural heritage and culinary delights now find themselves disappointed with the limited options for alcoholic beverages. This dissatisfaction may lead them to explore other cities with more relaxed liquor policies and a broader selection of brands. Consequently, Delhi's hospitality industry is not only losing its loyal customer base but also potential new visitors, which can have long-term implications on the city's overall economy and tourism sector.

For the restaurant owners who have invested their time, efforts, and resources into creating unique dining experiences, the current liquor crisis is a major setback. Many establishments are facing an existential threat, with some even considering downsizing or shutting down altogether. The uncertainty surrounding the liquor supply has made it difficult for them to plan for the future and attract investors, further exacerbating their financial woes.

As patrons flock to Noida and Gurgaon for their liquor fix, the competition among restaurants and bars in these neighboring cities intensifies. These areas are now witnessing an influx of Delhi-based customers, resulting in increased revenues for the hospitality businesses there. The success of Noida and Gurgaon's restaurant industry is, in part, at the expense of Delhi's own.

As the situation unfolds, the Delhi government must also take lessons from other cities and states that have successfully navigated liquor-related challenges. Learning from best practices and adopting policies that have yielded positive results elsewhere can go a long way in reviving Delhi's restaurant industry.

According to latest reports, two-thirds of Indian adults now prefer ordering, takeout from restaurants compared to pre-pandemic times. Even as the country returns to normalcy, the demand for restaurant delivery continues to grow. The convenience of food delivery has transformed the food industry in India. With just a few taps on a mobile app, people can order their favorite dishes from their favorite restaurants and have them delivered to their doorstep. However, this convenience comes at a cost that is often overlooked: the massive amounts of trash generated by food delivery.

Every time a food delivery order is placed, it comes with a variety of packaging materials, including plastic containers, utensils, and bags. These items are typically used for a very short period and then discarded, often ending up in landfills, water bodies, and other public spaces. This has become a major environmental issue in many parts of the country.

The problem is further compounded by the fact that most of this waste is not biodegradable and can take hundreds of years to decompose. This means that the trash generated by food delivery today will continue to impact the environment for generations to come. In addition to the environmental impact, the trash generated by food delivery also poses a significant public health risk, as it attracts pests and vermin that can spread disease.

The surge in delivery and takeaway orders has led to a significant increase in plastic waste, with a substantial portion of it coming from packaging materials. The issue of plastic pollution is a pressing concern for India as well, and there is a growing national movement to address the excessive use of single-use plastics and disposables in the restaurant industry. At both the federal and local legislative levels, efforts are being made to promote more sustainable practices.

Taking a cue from global initiatives, India has also set its sights on reducing the usage of fossil fuel-based plastics and replacing them with biodegradable alternatives. The government, led by Prime Minister Narendra Modi, aims to achieve a 90 percent reduction in fossil fuel-based plastics within the next two decades. To support this goal, an executive order was passed to prioritize environmental justice, including measures to tackle the plastic pollution crisis.

Numerous restaurants in India, both big and small, have already taken proactive steps to eliminate harmful plastics from their operations. However, making transition does not comes without challenges, as finding the right partners, insurance coverage, and ensuring cost-competitiveness took considerable effort.

Food delivery platforms can also play a role in reducing waste by partnering with restaurants that use eco-friendly packaging and by incentivizing customers to opt for less packaging. They can also explore the use of reusable packaging materials or introduce a deposit system for packaging that is returned after use.

The available solutions

“To this end, we introduced Infinity Box – a reusable food container that is both #environmentallyfriendly -friendly and cost-effective. These containers can be used over 200 times, making them the most sustainable packaging option for food in India. Using Infinity Box is not only good for the environment, but also for your wallet, as it costs no extra money to opt for this sustainable packaging option,” founder, Keshav Godala mentioned.

While offering recyclable and compostable packaging has been an ongoing practice in Indian restaurants for several years, there is now a push to move beyond this commendable effort and completely eliminate single-use packaging. In India, the push for sustainable food delivery is gaining momentum, with several companies actively working to address environmental concerns related to packaging. 

Yash Pakka, for instance, has launched an innovative initiative called Chuk, offering 100 percent compostable food packaging containers. These containers are already being used by renowned brands like Haldiram's, Bikanervala, and Chai Point. Not only are they spill-proof and come with snug-fit lids, but they also present a formidable alternative to plastic containers. Additionally, Chuk containers are microwaveable and freezer-friendly, making them convenient for consumers. Yash Pakka ensures these containers are entirely toxin-free, further promoting health and sustainability.

Another notable brand contributing to sustainable food delivery is Pot Pot Yum Yum, specializing in serving North Indian and Coastal Cuisine, along with popular street food like chaat in pots and potlis. Their delivery range incorporates eco-friendly options, such as cardboard boxes, terracotta, and glass containers, as well as paper bags. These choices not only reduce plastic waste but also provide customers with greener alternatives for their orders.

Restaurants’ turn eco-friendly 

Madam Curry, a newly established delivery house, has taken significant strides in adopting sustainable practices by utilizing glass jars in addition to earthenware and birchwood cutlery - all of which are reusable. Glass containers are considered an excellent replacement for plastic due to their eco-friendliness and safety. However, the potential issue of an overflow of glass containers for regular customers may act as a deterrent, calling for a need to strike a balance between sustainability and practicality.

Despite these challenges, some companies have embraced sustainable packaging solutions. For instance, Indian tea retail company Chai Point collaborated with India-based sustainable food packaging company Ecoware in 2016 to develop 100 percent biodegradable packaging made of bagasse. While Chai Point's paper cups remain non-biodegradable, their containers, spoons, and sticks are eco-friendly.

Looking at the future, Chai Point's founder, Amuleek Singh Bijral, shares exciting plans to explore even more sustainable options, including using pineapple waste as a container, which would not only prolong the shelf life of the products but also present a truly eco-friendly solution. India has also seen some prominent restaurant chains like Burger King and Starbucks reusable packaging pilots. However, experts argue that it is time to expand these programs beyond small-scale tests and make them a more mainstream option.

In a proactive move to tackle the environmental impact of plastic waste, the authorities in Mumbai have set their sights on curbing the use of plastic boxes and containers for food deliveries, following the successful nationwide ban on single-use plastics. In a recent meeting with restaurant bodies, the Brihanmumbai Municipal Corporation (BMC) proposed the adoption of steel containers as an alternative. This phase II initiative aims to build on the city's efforts to fight plastics and promote eco-friendly practices.

The Challenges 

Some restaurant owners, like Pradeep Shetty, the senior vice president of the Hotel and Restaurant Association of Western India (HRAWI), express concerns about the feasibility of using steel containers. They believe that steel containers are impractical and would significantly increase delivery costs. Shetty points out that the challenge lies in catering to the already-demanding customer base, which expects speedy services like 10-minute deliveries.

The major hurdle faced by the restaurant industry is the cost and limited availability of eco-friendly options. While bagasse, made from sugarcane residue, is a relatively affordable option at INR 3,000 a tonne or  INR 3 per kilogram, other eco-friendly alternatives like reusable glass containers, bamboo, or edible cutlery come at much higher costs compared to plastic, which costs  INR 15-18 per kilogram, according to a report published in Business Insider.

Another significant challenge faced by Indian restaurants and consumers in adopting reusable is the lack of standardization across different reusable programs. This results in varying investment costs for operators, making it harder to mandate or encourage widespread participation. Experts stress the importance of creating a universal system to streamline the adoption of reusable, much like the standardized plug system for electric cars. Government intervention might be necessary to facilitate the integration of reusable into daily habits.

In the fast-paced world of the HORECA (Hotel, Restaurant, and Catering) industry, ensuring food safety and maintaining exceptional taste and convenience are crucial for success. Ready-to-cook solutions have emerged as a game-changer in meeting these demands. By implementing rigorous quality control measures at every step of the process, ready-to-cook products offer a reliable solution that enhances food safety without compromising taste or convenience.

The Importance of Food Safety in HORECA:

Food safety is of utmost importance in the HORECA industry. Establishments must prioritize maintaining customer trust and loyalty by ensuring that the food they serve is safe and free from contamination. The consequences of foodborne illnesses can be severe, leading to negative impacts on business reputation and potential legal consequences.

The Rise of Ready-to-Cook Solutions:

Ready-to-cook products have gained popularity among HORECA establishments due to their numerous benefits. These products are pre-prepared with high-quality ingredients, requiring minimal effort and time for chefs and kitchen staff. Some key advantages include time and labor savings, consistent taste and quality, reduced food waste, and improved inventory management.

Quality Assurance at Every Step:

To ensure food safety and maintain the highest standards, ready-to-cook solutions, implement strict quality control measures at every stage of the process. The manufacturing facilities are HACCP certified, and these brands follow all Good Manufacturing Practises (GMP) to ensure the products meet strict quality standards, reducing the pressure on the procurement, storage, and consumption stages of the HORECA system.

1. Sourcing of Ingredients: These brands employ stringent selection criteria for suppliers, ensuring the highest quality ingredients are used. Regular quality checks and adherence to safety standards guarantee that only the best and safe ingredients make their way into the products.

2. Manufacturing Process: State-of-the-art facilities and technology are utilized to prepare ready-to-cook products. Adherence to standardized recipes and processes ensures consistency in taste, texture, and safety. Regular inspections and audits as prescribed by HACP managed system are conducted to ensure compliance with stringent quality control protocols.

3. Packaging and Storage: Secure and tamper-proof packaging and retort processing technology are employed to maintain the freshness and integrity of the products through regular analysis and control of biological, chemical, and physical hazards from raw material production, procurement, and handling during the manufacturing and distribution of the finished products. Proper labelling and batch traceability provide transparency and allow for effective tracking. Appropriate storage conditions are maintained to preserve the quality and safety of the products.

4. Handling and Distribution:Brands pay special attention to the handling and distribution of their ready-to-cook products. Robust distribution of chain management is implemented to maintain product freshness and integrity. Timely delivery to HORECA establishments is ensured, accompanied by comprehensive guidelines and training for proper handling and storage.

Compliance with Food Safety Regulations:These brands strictly adheres to local and international food safety regulations. The company obtains necessary certifications and licenses to ensure compliance. Regular inspections and audits are conducted to maintain the highest standards of food safety.

Customer Satisfaction and Trust: By offering ready-to-cook and ready-to-eat solutions, these brands deliver consistent taste and quality to customers. Transparent communication about food safety practices builds trust with customers. The company values customer feedback and promptly addresses any concerns, further enhancing customer satisfaction and trust.
 

On His Venture

Being from a fashion designing background, Suman Bharti was always into food and. While living in the UK he visited different pubs and brewery that always attracted him towards the business. “It was in 2004 when we tried a brewery while hanging around in Switzerland. And, that’s when I realized that this is something we should have in India,” he added by point that Reflex is an inspiration from all his travel experience.

What’s Make the Brand Different

The restaurant ambience and the beer we serve is our USP. It is very different from other brewery in the market as we serve IPA, Vienna Lager beer, wheat beer etc. Our beer is our strength. If you see our food, every kind of food palate will fit into this. We cover everything from Mexican, pan Asian, Indian, Continental amongst others.

On His Restaurant Design

We did lots of research on what not to do before getting settled for anything. It was one and half year long research to start this dream project. And it took me nine months to build up this place. So, make sure you build up a product which is quality research. It should not be a copy. If you see this place, I don't think you'll find it somewhere else. It's very elite, it's very niche, it's very different.

His View on Food Delivery

We don’t do online deliveries. I think when the food is delivered at home it loses its true essence of freshness. That’s why I like to keep it fresh and healthy.

Targeting the Right Clientele

Ours is more like corporate crowds. So, we have people who lives in closeby apartments. We don’t restrict our clientele but we target all age group. Reflex is an experience for everyone.

What is your take on brewery trends these days?

People have started experimenting with beers and there’s a lot of experiment going on. Everybody is launching their own kind of beer.

In the highly competitive culinary landscape, customer feedback plays a pivotal role in shaping the success of restaurants and food establishments. It serves as a powerful tool for improving the quality and standard of dishes, enabling businesses to deliver exceptional dining experiences. This article explores the significance of customer feedback and how it contributes to the continuous refinement of culinary offerings. By embracing feedback and actively incorporating it into their operations, restaurants can create a harmonious feedback loop that cultivates customer satisfaction and propels them towards culinary excellence.

How does it help in quality improvement? 

Customer feedback provides invaluable insights into the preferences, tastes, and expectations of patrons. It allows restaurants to gauge customer satisfaction levels and identify areas for improvement. By listening to the opinions and suggestions of diners, establishments can tailor their dishes to meet the evolving demands of their target audience. This not only increases customer loyalty but also attracts new customers who appreciate the commitment to continuous improvement.

Customer feedback acts as a catalyst for improvement by highlighting strengths and weaknesses in the culinary offerings. Positive feedback confirms the success of certain dishes, allowing restaurants to refine and replicate their winning recipes. On the other hand, negative feedback sheds light on areas requiring attention, such as flavor profiles, ingredient choices, portion sizes, or presentation. Armed with this information, chefs and restaurateurs can revamp recipes, experiment with new ingredients, adjust portion sizes, or enhance plating techniques to address customer concerns and elevate the overall dining experience.

Customer feedback serves as a valuable resource for enhancing the quality of dishes. By actively encouraging diners to express their opinions, restaurants can identify the factors that contribute to the success or failure of a dish. From evaluating the freshness of ingredients to scrutinizing cooking techniques, customer feedback enables establishments to fine-tune their culinary processes. Additionally, feedback helps identify specific dietary requirements, such as vegan, gluten-free, or allergen-free options, allowing chefs to create inclusive menus that cater to a wider range of customers. The continuous cycle of receiving feedback, analyzing it, and implementing necessary changes ensures that restaurants remain in sync with evolving culinary trends and preferences. 

Customer feedback plays a pivotal role in maintaining standards and consistency across dishes. Consistent positive feedback is an indicator of a well-executed recipe and reinforces the establishment's reputation for excellence. Conversely, if feedback suggests inconsistencies or variations in taste or presentation, it prompts restaurants to scrutinize their processes and identify potential areas of improvement. By setting high standards and actively seeking feedback, restaurants can establish a culture of excellence and ensure that every dish leaving their kitchen meets or exceeds customer expectations.

In conclusion, customer feedback is an indispensable asset for any restaurant or food establishment striving to improve the quality and standard of its dishes. By actively soliciting feedback, listening attentively, and responding effectively, businesses can foster a culture of continuous improvement. The insights provided by customers serve as a compass, guiding restaurants toward culinary excellence and customer satisfaction. By harnessing the power of customer feedback, establishments can create memorable dining experiences, build customer loyalty, and stay ahead in the fiercely competitive culinary industry.
 

Restaurants in Haryana will remain open 24×7 now announced Haryana’s Deputy Chief Minister Dushyant Chautala yesterday.

“In future, restaurants will remain open 24 hours in Haryana. There will be no restriction on them to close at night,” shared Chautala after chairing a meeting of various departments.

He also mentioned that restaurants will have to register with the Labour Department and follow other terms and conditions (Sections 9 and 10 of the Punjab Shops and Commercial Establishments Act, 1958) for smooth functioning.

Haryana’s Labour and Food, Civil Supplies Minister, Anoop Dhanak was also present in the meeting.

This move comes at a time when restaurant owners across the country are demanding smooth operating hours for restaurants to invite more tourism thus boosting revenue and employemnt in the country. And, in a surprising move, Haryana, becomes the first state in the north India to adopt this progressive decision.

Restaurant association, NRAI and restaurant owners from across the state had recently met Chautala and demanded that the state government allow them to keep their establishments open 24 hours so that people can get food at their convenience, shared the statement.

Welcoming the announcement, restaurateurs were of the opinion that this move will potentially increase revenue and employment opportunities in the region.

“Extended operating hours is highly beneficial and progressive move for the hospitality sector and for Gurgaon since businesses can cater to a broader clientele,” shared Vikrant Batra, Cofounder, Dhansoo cafe, Gurugram.

He also pointed that, while longer operating hours can stimulate the nightlife, it's essential to address safety and security concerns along with additional service staff cost.

“This move will also make Gurgaon a spot for tourists to get a good meal round the clock in a safe licensed environment,” added Batra.

Commenting on the same, Varun Tuli who runs Gurgaon’s one of the favourite pan-asian restaurant Yum Yum Cha mentioned, “It is a fantastic move and will work wonders for nightlife in Gurgaon.”

Though, the decision to allow restaurants to operate 24x7 in Haryana brings forth a world of opportunities for restaurant establishment and the restaurant industry wherein they can cater to diverse clientele, serve late-night diners, late working hours and tourists seeking dining options beyond regular hours, this will also demand more security, safety and working of govt and establishments together.

"While operational costs will increase, we can hire more staff members to accommodate the workload, contributing to employment growth and economic development. Security is a vital concern, and I suggest close collaboration between the government, law enforcement agencies, and restaurant owners. Regular patrols, safety audits, and addressing security gaps will help create a secure environment for 24x7 restaurants," added Dr. Shruti Malik of Anardana Hospitality, Gurgaon.

Sahil Sambhi of The Drunken Botanist view this move as a benefit for employees working in corporate offices with international shifts, offering them the opportunity to dine at restaurants late at night instead of relying on packaged food or online orders.

"Our establishment and the entire restaurant industry stand to gain numerous advantages from this decision, including increased revenue and a diverse clientele. Although, operational costs will rise, we are prepared to hire additional staff, contributing to employment growth and fostering economic development. Ensuring security is paramount, and I suggest close collaboration between the government, law enforcement agencies, and restaurateurs. Regular patrols and safety audits can create a secure environment for 24x7 restaurants, providing peace of mind for customers and staff alike," he added.

The restaurant industry has faced severe challenges during the pandemic, including sharp declines in revenue and tremendous labor losses as well as some permanent closures of top performing brands. But nonetheless, restaurants are overcoming these challenges and are expanding to new cities and geographies. Restaurant India spoke to restaurant owners to check how they are overcoming these challenges:

Keeping staff at the Top

Post the pandemic, there is a huge shortage of restaurant labour and staff across the nation. If we look at Data, there were more than 5-6 lakh people who lost their job during the pandemic. And, with everything back to the normal, this shortage is creating a major challenge for the restaurant owners. “I believe that the labor shortage is one of the biggest challenges facing the hospitality industry today. With the COVID-19 pandemic and the resulting shutdowns and restrictions, many hospitality workers were forced to leave the industry, and some have not returned. To address this challenge, we are focusing on creating a positive work environment and offering competitive wages and benefits to attract and retain employees,” shared Sahil Sambhi, Founder, The Drunken Botanist.

He also added that investing in our staff is the key to success in the hospitality industry. Another challenge is the increasing competition in the industry, with new restaurants and food delivery services popping up constantly. To stay ahead of the competition, we are constantly innovating and evolving our menu and offerings to keep our customers coming back.

Not only this, restaurants these days are focusing on providing a unique dining experience that cannot be replicated by food delivery services and also by staying ahead of the competition.

Innovation is the Key

“Another challenge we face is adapting to changing consumer preferences and behaviors, especially with the rise of technology and social media. We strive to constantly innovate and improve our menu offerings and guest experience to address this. We stay up-to-date on industry trends and use customer feedback to make informed decisions on how to enhance our services,” added Vineet Tushir, Founder Verandah.

The restaurant has also adapted several innovative measures to overcome all the challenges faced by the restaurant sector. “One of the most significant changes we have made is the introduction of contactless ordering and payment systems. This allows our guests to place their orders and pay for their meals using their own devices, minimizing contact with our staff and reducing the risk of transmission. In addition, we have expanded our takeout and delivery options to meet the increased demand for these services. We have streamlined our ordering and delivery processes and have also introduced a range of family-style meal options to make it easier for our customers to enjoy our food at home. These innovations have allowed us to continue providing a high-quality dining experience for our guests while prioritizing their health and safety during this challenging time.

Investing in Technology

Technological and digital innovation is the biggest change that we have seen in the sector in last 2-3 years. From online ordering, getting the food delivered at home to contactless payment and adoption of technologies like ChatGPT and AI in restaurant operations has brought a major shift in the business.

“To address the challenges posed by the pandemic, the hospitality industry has had to implement various safety measures such as social distancing, enhanced cleaning protocols, and contactless transactions. This has required significant investments in technology and staff training to ensure guest safety and provide a seamless guest experience. As the situation evolves, the industry will need to remain agile and adaptable to changing conditions. Changing consumer preferences and behaviors are another significant challenge facing the hospitality industry. Consumers are now more interested in sustainable and eco-friendly practices and seek personalized and unique experiences,” added Suveet Kalra, Co-Founder, Ardor.

He also pointed that contactless technology is one of the most significant innovation that the sector has witnessed. Many restaurants have implemented contactless check-in and check-out processes. Another innovation has been the adoption of virtual and hybrid events. Many hotels and conference centres have implemented virtual event platforms that allow for remote attendance, networking, and engagement. Hybrid events, which combine in-person and virtual components, have also become increasingly popular, allowing for greater flexibility and accessibility for attendees.

Kolkata’s F&B scene is ever-growing; all thanks to the foodies that the city boast of that makes it more vibrant and fertile for the restaurants and beverages brand to expand and grow.

Despite the challenges faced by the overall F&B market, the Kolkata-based F&B players have been experiencing an impressive upsurge in expansion.

From legendary outlet Aminia that is known for its delectable delicacies, home-grown momo chain Wow! Momo to beverages brand like The Yellow Straw and newly opened coffee player like Craft Coffee amongst others are brewing success.

Aminia recently opened a new outlet in Kolaghat, showcasing their commitment to bringing their authentic flavours to new markets. The brand is also targeting to launch two more outlets by the end of the year, solidifying its position as a leading player in the Kolkata F&B landscape.

“In the last fiscal year, Aminia achieved an impressive annual turnover of approximately 80-100 crores. Looking ahead, we envision a strong growth trajectory over the next five years, driven by unwavering love and support of our customers. As part of the plan for 2023-2024, we aim to open several more outlets in Kolkata and explore opportunities in the overseas markets, particularly in the UAE. Additionally, we plan to expand our presence locally by adding another outlet in Kolkata by the end of this year,” shared Azra Asher Ather, Director of Sales, Aminia.

Growing on popularity, The Yellow Straw grown from one outlet to its 14th outlet at South City Mall. In the fiscal year 2022-23, The Yellow Straw achieved remarkable financial success, generating a revenue of 601.78 lakhs. With an impressive EBITDA of around 11% and a consistent upward trend in EBITDA margin over the past three years.

“We take pride in our strong position as the dominant player, holding over 75% market share in Eastern India's juice and salad industry. With juice, shakes, and salads contributing to about 80% of our revenue, we are well-positioned to capitalise on the projected 50% growth rate in the juice industry for the next 7 to 10 years,” pointed Vikram Khinwasara and Piyush Kankaria, Co-Founders, The Yellow Straw.

These developments not only showcase the resilience of the F&B industry in Kolkata but also present an array of prospects for collaboration and partnerships.

Milee Droog, a popular establishment that successfully reopened its doors after the COVID-19 pandemic, is already setting its sights on expansion. Alongside plans for their second outlet, Milee Droog is also venturing into a new bakery section, exploring exciting opportunities to cater to the growing demand for their delectable baked goods.

“We, at Milee Droog, started our operations last November, after the COVID-19 pandemic. As we haven’t yet completed a full year of operations, it will be a little difficult to provide precise details regarding our annual turnover. Speaking of Milee Droog’s prospects over the next five years, well it looks quite promising. We are well-positioned to attract and retain a loyal customer base,” Rohan Sarkar, Managing Partner, Milee Droog Coffee & Bistro.

The brand has set sights on metropolitan areas and aim to target major cities that appreciate progressive food, especially the ones from the Slavic regions over a glitzy ambience.

As Kolkata’s culinary scene continues to evolve, these brands anticipate a favourable environment for the cafe’s future growth and success.

Recently opened Craft Coffee that has recently opened its second outlet in Salt lake is planning to expand their footprint.

“Well, the key revenue drivers for Craft Coffee typically include cafe dine-in sales, the sale of merchandise related to specialty coffee, and the supply of roasted coffee beans and blends to other cafes and markets. Additionally, as we have developed our e-commerce presence, online sales may become another important revenue driver for us. These revenue streams have contributed to the brand’s overall turnover and financial performance,” mentioned Abhinav and Dipraj, Co-Founders, Craft Coffee.

The brand growth goals for the next 3-5 years entail mostly expansions. It aims to expand to 8 to 10 cities and have approximately 100 outlets. The expansion plan includes a mix of tier-1 and tier-2 cities.

The city's food culture is thriving and now is the perfect time to align with these pioneering players to leverage their success and contribute to the vibrant culinary scene.

In the current scenario, online ordering has become the reigning trend. These days’ customers are opting for brands that provide maximum satisfactory delivery services. And almost every other restaurant, be it small or big has found accord to the online aggregators’ platform to be able to meet the growing demand of online ordering. While this has posed a huge benefit by every means, one cannot negate the commission levied by these aggregators’ apps on the restaurant. Here is where building a self-owned app serves as a boon to persuade customers of delightful end-to-end experience and build brand loyalty while keeping up with their direct and indirect competitors. Owning a delivery app serves advantageous means by accomplishing direct customer engagement with meticulous planning and execution.

Here are some suggestions from my personal experience that would help in building an application that will help in elevating the communication bridge between the restaurant and customers to build an everlasting relationship.

The well-defined objective for an Easy User-face: The first and foremost step is to have a clearly defined objective and identify the target audience that will help in assembling and organising the app based on user preferences and needs. Thus, a well-tailored app features catering to a simple module make it easy for every age group to identify the app features without undergoing any kind of hassle. This further helps in customer engagement where customers get driven to the exclusive app over the top aggregators.

Streamlining the Ordering Process: A simpler ordering module mapped with quick menu browsing, easy customization, and most importantly, prompt payment method are the primary facets to initiate an easy ordering process. Thus, integrating a secure and user-friendly payment gateway followed by smooth checkout option help in attending to both regular and new customers.

Advanced Ordering Feature: Restaurants should insist on having an Advanced Ordering feature in which customers while placing the order has the liberty to choose a delivery time for later periods of the day or even the next day if they so wish.

Live Chat Feature: An important feature in the current competitive market is Live Chat Feature. This feature enables our users to get instant support instantly from a brand representative. It is important to conduct a live customer support that is manually handled by the efficient feedback team, solving any kind of grievances, placing orders, or handling from easy to supercritical circumstances in a jiffy! It is very important to be on time with your customers need to ensure that there are no hiccups in the delivery operations.

Real-time order tracking: An advanced order tracking system enabling customers to monitor delivery progress in real time is a means of two-way communication between customers and delivery personnel. This further caters to customer satisfaction which is a must to drive the customer force to the self-owned app.

Implementing Marketing Strategy: A very crucial step to ensure that a brand’s app is a success or not is marketing. A well-thought, planned, and properly executed marketing strategy based on the target audience is of utmost importance. Running push notifications, promoting trending and new events via App banners, and running exclusive App discounts are the greatest tools to create a buzz centring on the app. Further elements such as a dine-in payment module, gift cards, and refer & earn features would help in stabilizing the regular customers alongside attracting new customers to the app platform.

Efficient backend Team: Lastly, an efficient backend team with skills across inventory management, order tracking, and handling customer reviews among others can streamline a smoother means of enhancing customer satisfaction and experience towards the brand. Further, the direct communication between customer and restaurant is a beneficial facet that tops over going through the hassle of an intermediatory link of the aggregators.

Hence, having an own brand application has many merits that will give maximum results in short as well as long-term business plans in more than one way. An application that has distinct features with an easy usage interface and pleasing design can instantly increase customer experience leading to an increase in loyalty retention. The app can be a fruitful medium by implementing direct communication with consumers for steady business growth.

The COVID-19 pandemic had a significant impact on India's restaurant business, forcing them to adapt and evolve in new ways. According to the National Restaurant Association of India (NRAI), the Indian restaurant industry has shrunk by 53%, resulting in the permanent closure of more than 25% of business operators and nearly 24 lakh job losses. In fact, due to the pandemic diner businesses have suffered a significant decline, with many restaurants closing or operating at reduced capacity. The strict lockdowns brought food brands to a halt and transformed the way people eat, where they eat, and what they eat. Thus, to cater to changing consumer needs, the restaurant industry has undergone various transformations and adopted modern trends to stay abreast, which will have long-term effects on how people dine in the future. While many of these changes were forced upon us, some of them have outlasted the pandemic.

Here, let's look at how the restaurant industry has forever changed:

Emphasis on Hygiene and Safety: Ever since the pandemic wreaked havoc in the food business, concerns regarding cleanliness and safety have arisen to a great extent. And, has led people to become more conscious of what to eat and where to eat. This is where to protect their customers and employees, restaurants have implemented stringent hygiene protocols and safety measures. Regular sanitization, temperature monitoring, and the enforced use of masks have established industry standards in restaurants. Customers are more aware of the importance of hygiene and safety in restaurants and expect these measures to be prioritized.

Digital Acceleration: Like most industries, restaurants have also experienced rapid digital acceleration. Restaurants with a strong digital presence have witnessed a boost in customer involvement throughout the pandemic. In fact, the adoption of technological advancements has played a critical role in turning the tables. The use of AI-powered chatbots and virtual assistants has helped restaurants improve their customer service and engagement Further, many restaurants have implemented digital menus, QR codes, and online payments to reduce physical contact between customers and staff. Moreover, have adopted digital solutions such as online ordering, contactless payments, and table reservations to enhance the customer experience and streamline operations. According to a report by IMARC, the Indian online delivery market is anticipated to grow at a CAGR of 27.8% from 2023 to 2028, reaching a value of $118.2 billion.

Menu Innovation and Localization: Aside from the dining experience, Covid-19 has had an impact on restaurant supply chains, making it difficult for restaurants to source their standard ingredients. During the pandemic's peak, many restaurants reduced their menus to their best-selling items that have further led them to menu innovation and localization. With supply chain disruptions and changing customer preferences, restaurants have adapted to new trends to cater to the changing demands. Restaurants have shifted even more towards local ingredients and regional cuisines and new ways to use the same ingredients. Menu items are also switched to smaller amounts, which have become less expensive for consumers during difficult economic times and take less time to eat, resulting in a faster dining experience with less likelihood of exposure.

Restaurant industry: The road ahead: It is undeniably true that the restaurant business has experienced a significant downturn during the pandemic, demonstrating that eateries cannot remain stationary. This is where the pandemic has forced the restaurant industry to adapt to a new reality, such as menu innovation, maintaining high hygiene standards, and adopting digital technology by offering incentives such as digital ordering and payment to stay competitive in the market. While some of these changes may be temporary, others are likely to become permanent as restaurants continue to evolve to meet the changing needs and expectations of their customers.

In addition, following the change, things have taken a favorable turn, causing the restaurant industry to expand significantly, affecting the sector's future environment. According to an IMARC report, in the fiscal years 2023-2028, the Indian food service market is expected to grow at a CAGR of 12.58%. While some of these changes may be temporary, others are likely to become permanent as restaurants evolve to meet their customers' changing needs and expectations.